Boeuf Bourguignon with Aioli

Name: Boeuf Bourguignon with Aioli
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 4 servings
Ingredients: 2 lbs beef chuck, cut into 1.5-inch pieces; 1 bottle (750ml) red wine, preferably Burgundy; 4 cups beef stock; 2 tablespoons olive oil; 1 onion, chopped; 2 carrots, sliced; 2 cloves garlic, minced; 2 sprigs fresh thyme; 1 bay leaf; 2 cups pearl onions, peeled; 8 ounces mushrooms, quartered; Salt and pepper to taste; 2 cloves garlic, minced; 1 egg yolk; 1 tablespoon Dijon mustard; 1 cup olive oil; 1 tablespoon lemon juice; Salt to taste

Highlighted under: Cross-Cultural Cooking

When I first tackled Boeuf Bourguignon, I was astonished by how a few simple ingredients could meld into such a rich, flavorful stew. The tender beef, braised in red wine, and paired with a creamy aioli elevate this dish into something truly special. I learned that slow cooking is key to developing deep flavors, and the addition of fresh herbs transforms the dish beautifully. Each bite is a testament to ordinary ingredients coming together to create something extraordinary, perfect for cozy dinners or special occasions.

Created by

Mario

Last updated on 2026-01-20T14:54:28.837Z

As I simmered the stew for hours, my kitchen filled with the mouthwatering aromas of garlic, thyme, and wine. The secret to my tender beef was letting it marinate overnight in red wine, which not only infuses flavor but also breaks down the meat for perfect tenderness. When serving, the garlicky aioli added a delightful creaminess that beautifully balanced the richness of the Bourguignon.

After many trials, I've discovered that using a combination of pearl onions, carrots, and mushrooms brings a complexity of flavors and textures I can’t resist. Each ingredient plays a role, creating a luxurious sauce that envelops the beef, making for an unforgettable meal that’s definitely worth the wait.

        Why You Will Love This Recipe
        Rich, savory broth that warms the soul
Tender beef that practically melts in your mouth
Creamy aioli adds a unique twist to a classic dish

      

The Importance of Marinating

Marinating the beef in red wine overnight is a critical step in achieving deep flavor. The acidity of the wine not only tenderizes the meat but also infuses it with rich undertones that enhance the final dish. When you're ready to cook, ensure you pat the beef dry to achieve a good sear. This drying step is essential because it prevents steaming and helps develop a rich, brown crust that contributes to the overall depth of flavor.

Using Burgundy wine adds a classic touch to your Boeuf Bourguignon, but if unavailable, any robust red wine will suffice. I personally enjoy using a Merlot or Shiraz as alternatives. Just remember, don’t cook with a wine you wouldn’t drink! The right choice here sets the foundation for the stew’s flavor profile.

Layering Flavors During Cooking

To build a complex flavor, it’s essential to layer the ingredients thoughtfully. After browning the beef, adding the carrots and pearl onions helps develop a subtle sweetness that balances the dish. Sautéing them for just a few minutes until they start to soften will enhance their flavor. Additionally, remember to scrape the bottom of the pot as you add the marinade and stock; this captures all those flavorful browned bits that cling to the bottom, known as fond.

Simmering the stew for two hours on low heat allows the beef to become fall-apart tender while the flavors meld beautifully. I recommend checking occasionally to ensure it's at a gentle simmer, adjusting the heat if necessary to prevent boiling. Too high of a temperature can cause the meat to become tough and dry.

Ingredients for Boeuf Bourguignon with Aioli

For Boeuf Bourguignon

2 lbs beef chuck, cut into 1.5-inch pieces
1 bottle (750ml) red wine, preferably Burgundy
4 cups beef stock
2 tablespoons olive oil
1 onion, chopped
2 carrots, sliced
2 cloves garlic, minced
2 sprigs fresh thyme
1 bay leaf
2 cups pearl onions, peeled
8 ounces mushrooms, quartered
Salt and pepper to taste

For Aioli

2 cloves garlic, minced
1 egg yolk
1 tablespoon Dijon mustard
1 cup olive oil
1 tablespoon lemon juice
Salt to taste

Cooking Steps

Marinate the Beef

In a large bowl, combine beef pieces with red wine, chopped onion, and garlic. Cover and refrigerate overnight.

Brown the Beef

In a large pot, heat olive oil over medium-high heat. Remove beef from marinade and pat dry. Brown the beef in batches, adding salt and pepper.

Build the Flavor

Add carrots and pearl onions to the pot, stirring them around for a few minutes. Pour in the marinade and beef stock, then add thyme and bay leaf.

Simmer

Bring to a boil, then reduce heat to low, cover, and let it simmer for 2 hours until the beef is tender.

Add Mushrooms

In the last 30 minutes of cooking, add the mushrooms and let them cook in the stew.

Prepare the Aioli

In a bowl, whisk together garlic, egg yolk, and mustard. Gradually drizzle in olive oil while whisking until emulsified. Stir in lemon juice and season with salt.

Serve

Serve the Boeuf Bourguignon warm with a dollop of aioli on the side.

Pro Tips

For the best flavor, allow the stew to cool and refrigerate overnight
the flavors will improve even more.

Storing and Reheating

Boeuf Bourguignon is a dish that benefits from resting, making it ideal for make-ahead meals. Once cooked, let it cool down to room temperature before transferring it to an airtight container. The stew can be stored in the refrigerator for up to three days or frozen for up to three months. When reheating, do so on low heat to gently warm it through without compromising the texture of the beef.

When reheating frozen stew, I suggest letting it thaw in the fridge overnight for best results. Then, warm it on the stovetop over low heat, and stir frequently until heated through. This ensures the flavors remain rich and irresistible.

Variations and Add-Ins

While traditional Boeuf Bourguignon focuses on beef, there are plenty of delicious variations you can explore. For a different twist, consider using lamb or even a mix of mushrooms for a vegetarian alternative. Just be sure to adjust cooking times according to the ingredients you choose; for example, mushrooms cook much faster than beef and should only be added during the final 30 minutes.

For a more herby flavor, adding a splash of brandy or cognac to the marinade can provide an exciting depth. Fresh herbs like parsley or chives can also be sprinkled on before serving for an aromatic finish.

Questions About Recipes

→ Can I use a different cut of meat?

Yes, you can use brisket or round for a different texture and flavor.

→ Is there a substitute for red wine?

You can use beef broth mixed with a splash of vinegar for a similar acidity.

→ How can I make this dish gluten-free?

Use gluten-free beef stock and ensure all your ingredients are certified gluten-free.

→ Can I make this ahead of time?

Absolutely! It tastes even better the next day, making it perfect for meal prep.