As our dear Julia Child tells us in her essential book, Mastering the Art of French Cooking, there are many ways to achieve a good Boeuf Bourguignon . This dish, which Cooked covered in broth and wine over low heat , it is a typical Burgundian dish that has become a classic of French haute cuisine around the world.
As I was telling you, there are many variants of this recipe. What I bring you today is an updated version of the classic recipe. If you are curious, you can also see in our video portal the recipe popularized by Julia Child on her popular show "The French Chef."
The Boeuf Bourguignon can be prepared in any Le Creuset iron cocotte . Iron provides you with the natural cooking that will best suit your recipes and your health. Baked, at a not very high temperature and for a long time: cooking done as always and with love.


  • 2 Kg of beef (or veal) cut into 5cm cubes
  • 12 slices of pancetta (bacon) cut into small pieces
  • Olive oil
  • 4 tablespoons of flour
  • 4 garlic cloves, minced
  • 1 tablespoon coarse salt
  • A pinch ground pepper
  • A pinch of dried thyme
  • 2 bay leaves
  • 4 tablespoons chopped parsley (some more for garnish)
  • 1/3 cup of cognac
  • 3 cups of red wine
  • 4 cups of meat broth
  • 350g of small mushrooms
  • 24 small onions


  1. Dry the meat with kitchen paper, so that it browns well. We reserve it.
  2. Preheat the oven to 225ºC.
  3. We saute the bacon in the Cocotte Le Creuset until golden and crisp, and remove to a plate lined with kitchen paper to absorb excess fat.
  4. We remove the oil that the bacon has left in the cocotte, but we leave three tablespoons. Add a little oil and put it on medium heat, until hot. Cook the diced meat in batches, until browned on at least two sides.
  5. While the meat is browning, we crush the garlic and coarse salt to form a paste and set it aside.
  6. We put all the meat in the cocotte, add the flour and we mix until no trace of flour remains.
  7. Heat the cognac in a saucepan and we turn on (remember to have extractor hood off). Pour it on over the meat, shake the cocotte, leave it to flambé for a few seconds and cover it to extinguish the flame.
  8. We open the lid of the cocotte again and add the bacon and crushed garlic, together with the pepper, thyme, bay leaves and parsley.
  9. Mix and heat the wine and broth and add them to the cocotte, stirring with a spatula . We will put this mixture until the liquid slightly covers the meat (you can add more wine and broth if necessary). Put the cocotte over low heat until the liquid begins to boil slightly.
  10. We cover the cocotte and put it in the preheated oven. Lower the oven temperature to 150 ºC and let it cook for an hour and a half. From time to time, we can uncover and tilt the lid to withdraw part of the fat.
  11. While the meat is cooking, we clean and we cut mushrooms and onions. When the meat is finished cooking, add the mushrooms and onions to the cocotte and leave it for another 3/4 to one hour in the oven at 150ºC (we will cook the meat for a total of approximately 2 and a half hours), until the meat is cooked. meat and vegetables are tender.
  12. We remove the bay leaves and serve the dish with a little chopped parsley and some boiled potatoes or a little white rice to accompany.


  • If we want to save the dish for the next day, we can let it cool with the lid slightly open and then cover and put the cocotte in the fridge. To reheat, simply put the cocotte in the oven at 160ºC for 30 minutes, until bubbly. Also can heat the cocotte on the hob over low heat.
  • If we have the doufue cocotte or the WMF aromatic cocotte, while the cocotte is in the oven we must put cold water or cubes on the lid every 15-20 minutes or when we see that it is necessary to activate the flow of the liquid inside the cocotte.
  • To serve the Boeuf Bourguignon, you can do it on a plate or in Le Creuset's ceramic mini cocottes , and in this way you will be able to serve it individually, maintaining the homely look that the mini cocottes bring to the table. In addition, you will be able to give the dish a quick touch of heat in the oven already served in the mini cocottes.

Mini Le Creuset cocottes



Ana Camardons said:

El horno debe ser arriba y abajo o sólo abajo.

Helena said:

Hola, quisiera que me aclaráseis una duda de la receta, que quiere decir “De tanto en tanto, podemos destapar e inclinar la tapa para retirar parte de la grasa.” por más que le doy vueltas no entiendo el significado , la receta parece exquisita, pero me gustaría intentarla entendiendo bien lo que leo, gracias!

yulai gonzales said:

la receta se ve exquisita y me encantaria prepararla de hecho la preparare y dejare mis comentarios de como resulto… eh leido mas de un articulo de esta pagina y me parece muy interesante ,me gusto hasta luego.. =)

Claudia said:

Qué bien Carmen!! Verás que sí, ya nos contarás. Saludos!

Carmen said:

Acabo de hacer esta receta de boeuf Bourguignon. Tiene muy buena pinta. Espero que esté bien rica.

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