Boeuf Bourguignon Express (Burgundy Red Wine, Mushroom & Pearl Onion Braise) – Authentic France Recipe
Julia Child’s favorite French classic: tender beef glazed in a glossy red-wine, mushroom, and herb reduction.
- Country of Origin
- 🇫🇷 France (Western Europe, Europe)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Seared beef sirloin/chuck cubes, Cremini mushrooms and pearl onions, Buttery mashed potatoes, Burgundy red wine, Bouquet garni (thyme
Ingredients for Boeuf Bourguignon Express (Burgundy Red Wine, Mushroom & Pearl Onion Braise) (4 Servings)
- 1.25 lbs (or 2.5 cups) seared beef sirloin/chuck cubes, prepped into bite-sized pieces
- 1.5 cups cremini mushrooms and pearl onions, washed and trimmed
- 1 cup buttery mashed potatoes
- 1 medium onion and 3 cloves garlic, finely minced with Burgundy red wine
- 1.5 tbsp traditional France seasoning (bouquet garni (thyme, bay, parsley), garlic, bacon lardons)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown seared beef sirloin/chuck cubes for 5 minutes.
- Add minced onion, garlic, Burgundy red wine, and bouquet garni (thyme, bay, parsley), garlic, bacon lardons, stirring for 2 minutes until deeply aromatic.
- Add cremini mushrooms and pearl onions and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in buttery mashed potatoes right before serving warm.