Photo of Boeuf (aka beef Burgundy) by WW

Boeuf (aka beef Burgundy)

SmartPoints® value per serving
Total Time
3 hr 45 min
1 hr
2 hr 45 min
This most classic of French beef stews should be in everyone’s repertoire. Traditionally it is made with bacon, but it is delicious without. Though this is a bountiful Bourguignon, the ratio of vegetables to beef here is more than is customary, so each serving is a little lighter on the meat and your waistline while remaining completely satisfying. Add a side salad of tender-crisp butter lettuce leaves dressed lightly with a classic French vinaigrette and you have a meal fit for any table in the French countryside.


Uncooked lean trimmed boneless chuck steak

3 pound(s), patted dry, cut into stew-size pieces

Kosher salt

2 tsp, divided (plus more to taste)

Black pepper

1 tsp, freshly ground

Olive oil

2 Tbsp, divided

Uncooked onion(s)

1 small, chopped

Garlic clove(s)

4 medium clove(s), chopped

All-purpose flour

3 Tbsp

Canned tomato paste

1 Tbsp

Red wine

25 fl oz, preferably Burgundy (one 750 ml bottle)

Reduced sodium beef broth

1 cup(s), plus extra if needed

Fresh thyme

2 sprig(s)

Bay leaf

1 leaf/leaves

Uncooked onion(s)

10 oz, pearl variety

Uncooked carrot(s)

9 medium, peeled, cut in thirds (3 cups)

Cremini mushroom(s)

20 oz, trimmed, quartered

Fresh parsley

½ cup(s), flat leaf-variety, chopped


  1. Preheat oven to 325°F.
  2. Season meat with 1½ tsp salt and the pepper. Heat a large heavy Dutch oven over high heat. Add 1 Tbsp oil and put half the meat (or less if it’s too crowded) in pot; brown deeply on all sides, turning as needed, 8-12 minutes. (Timing will vary depending on the size and material of your pot, and the heat of your stove.) Transfer browned beef to a plate; repeat with remaining meat and transfer to the plate. (During this process, there will be a lot of brown residue building up on the surface of the pan. This is where the flavor from the stew comes from, so encourage it to happen, but if it starts to burn, turn down the heat.)
  3. Reduce heat to medium; add remaining Tbsp oil, chopped onion, and garlic to pot. Cook, stirring, until translucent, 6-8 minutes. Add flour and tomato paste; cook, stirring, 2-3 minutes.
  4. Add wine to pot; bring to a boil and use a wooden spoon to scrape up all the brown bits on bottom of pot. Return meat to pot; add beef broth, thyme sprigs, bay leaf, and remaining ½ tsp salt. Return to a boil over high heat; cover pot and transfer to oven. Cook for 1 hour.
  5. Meanwhile, bring a large saucepan of water to a boil. Add pearl onions; let boil 1 minute. Drain; rinse with cold water. Peel and trim onions, leaving root end intact so onions stay whole.
  6. After stew has cooked for 1 hour, remove from oven; stir in pearl onions, carrots, and mushrooms. Cover; return to oven and cook for 30 minutes more. Remove lid partially; cook another 30 minutes partially uncovered. Remove from oven and stir mixture; cook, uncovered, 30 minutes more. (The meat and vegetables should all be tender, and the sauce should have thickened.)
  7. Discard thyme sprigs and bay leaf, adjust seasonings if necessary and sprinkle with parsley just before serving.
  8. Serving size: 1 rounded cup