Boeuf Bourguignon

The beef bourguignon is a traditional Burgundian cuisine recipe cooked in red wine from Burgundy with mushrooms, onions and bacon. The variations are multiple and can include for example potatoes, carrots, green beans, or pasta. It was initially a favourite dish of the peasants on feast days before becoming a traditional French Sunday dish. This dish is best served with mashed potatoes and green beans or a loaf of French bread and paired with red wine from Burgundy. This recipe is part of the #JulyinFrance recipe collection created by Lorena Lys.
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Ingredients for
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    • 1 kg of cubed beef chuck steak
    • Flour, to roll the beef
    • 200 grams bacon or speck, cubed
    • 300 grams sliced mushrooms
    • 3-4 medium carrots, chopped
    • 150 ml red wine
    • 100 ml beef stock
    • 1 tbsp tomato paste
    • 1 can cherry tomatoes
    • 1-2 onions
    • Thyme
    • Rosemary

    Just follow the step-by-step, too easy!

    Coat cubed beef in flour and season with salt and pepper.


    Select "Manual" function on Cook4Me+ and choose the "Browning" function. Once the pot has reached temperature, fry the steak in batches until golden brown. Remove from pot.


    Add onions, mushrooms, carrots, bacon and tomato paste to the bowl and fry for 2 minutes. Add red wine to deglaze the pot and then add the can of cherry tomatoes.


    Return the meat to the pot and mix all ingredients together. Add thyme and rosemary.


    Stop browning function and select "Pressure Cook". Set time to 30 minutes. Close and lock the lid and select immediate start to start cooking.


    Once cooked, transfer to a serving plate and garnish with additional thyme and rosemary.

    Bon appétit!

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