Boeuf Bourguignon
Boeuf Bourguignon is a classic French main course of slow-braised beef chuck in red wine with onions, carrots, celery and dried porcini mushrooms. The Thermomix TM7 keeps the stew at a precise low temperature, so the meat turns meltingly tender while the wine sauce reduces into a rich, silky gravy without any burning.
About this recipe
Boeuf Bourguignon Thermomix TM7 brings the most famous stew of French home cooking straight into your kitchen. Cubed beef chuck is braised slowly in red wine with onions, carrots, celery, bay leaves and dried porcini mushrooms, creating a main course with a deep, layered flavour that only patience can produce. In the TM7, the all-in-one kitchen machine controls the low simmering temperature with restaurant precision, so the collagen in the chuck melts into the sauce and the beef becomes fork-tender without the risk of scorching that plagues the stovetop version. This is the ideal slow comfort recipe for a cosy Sunday dinner or a festive winter gathering with friends. Searching for Boeuf Bourguignon recipes that deliver authentic French bistro results with hands-free convenience? This version lets you brown, simmer and thicken in one bowl, and the flour-dusted beef develops a glossy sauce that clings to every spoonful.
Preparation tips
- Cut the beef chuck into even cubes so every piece braises at the same rate and stays juicy; pat the pieces dry before dusting them with flour so the wine sauce thickens evenly and clings beautifully to the meat.
- Soak the dried porcini mushrooms in a splash of the red wine before adding them, then pour that soaking liquid into the bowl for an extra concentrated umami boost in your Bourguignon sauce.
- This stew tastes even better the next day, so make it ahead and refrigerate overnight; the flavours of the bay leaves, garlic and wine deepen, and you simply reheat gently before serving with crusty bread or mashed potatoes.
Recipe variations
- Alcohol-free version: replace the red wine with an equal amount of beef stock plus a tablespoon of balsamic vinegar and a handful of extra dried porcini, keeping the same deep, tangy Bourguignon character for the whole family.
- Festive winter variation: add chestnuts and small smoked bacon lardons during the final simmering stage and serve with pommes purée, turning this classic beef stew into an elegant Christmas dinner centrepiece.
Thermomix TM7 Benefits
- Weigh the flour directly into the mixing bowl on the built-in scale, coating the beef chuck evenly for a glossy thickened wine sauce. [Built-in Scale]
- Dried porcini mushrooms are ground to a fine powder by the TM7, releasing deep umami flavour that infuses the entire stew. [Multi-Function]
- Onions, celery and carrots are chopped in seconds into uniform pieces that soften evenly and build a classic French base. [Multi-Function]
- Precise low-temperature heating keeps the red wine simmering gently, so the beef chuck braises to fork-tenderness without burning. [Precision Control]
- Fresh parsley and garlic are blended into a quick gremolata, adding a bright finishing touch to the rich Bourguignon. [Multi-Function]
Ingredients
- beef chuck
- all-purpose flour
- dried porcini mushrooms
- fresh parsley, leaves only
- garlic cloves
- yellow onions
- celery
- carrots
- dried bay leaves
- red wine