Beef Bourguignon: The Classic Slow-Cooked French Stew in Your Iron-pots
Perfect for slow cooking in our robust cast-iron pots
Few dishes capture the heart quite like a rich beef bourguignon. The secret lies in slow cooking — low and steady — exactly what a solid Dutch oven is built for.
🥘 Ingredients (Serves 4)
- 800 g beef chuck, cut into 3 cm cubes
- 150 g smoked pork belly or bacon, diced
- 2 tbsp tomato paste
- 300 ml red wine (preferably a fruity Burgundy)
- 400 ml beef stock
- 2 yellow onions, roughly chopped
- 2 carrots, cut into thick slices
- 2 garlic cloves, finely chopped
- 200 g pearl onions
- 150 g sliced mushrooms
- 2–3 sprigs fresh thyme and a parsley bouquet
- 1 bay leaf
- Butter and neutral oil for frying
- Salt and pepper
Step-by-Step Method
- Preparation: Take out your Dutch oven (e.g. our heavy cast-iron pot with lid). Heat with a knob of butter and a little oil.
- Sear the bacon: Fry until golden brown and aromatic. Remove and set aside.
- Sear the beef: In batches, brown the beef cubes until nicely colored. Season with salt and pepper, then set aside with the bacon.
- Vegetables and herbs: Lower the heat, add onions, carrots, and garlic. Sauté gently without browning.
- Tomato paste: Stir in the tomato paste and let it “roast” for a minute to deepen the flavor.
- Deglaze: Pour in the red wine and scrape the bottom well. Let it reduce slightly.
- Add stock: Add beef stock, bay leaf, and herbs. Bring to a simmer, cover with the lid, and transfer to a 130–140 °C oven (or let it gently simmer on the stove) for 2–3 hours.
- Finish: After about 2 hours, sauté the pearl onions and mushrooms in butter until golden, then stir them into the stew.
- Ready to serve: Adjust seasoning with salt, pepper, and perhaps a pinch of sugar. Serve with mashed potatoes, rice, or rustic bread — straight from the pot for maximum coziness!
Why Your Dutch Oven is the Obvious Choice
- Tight-fitting design with heavy lid – locks in steam, flavor, and tenderness.
- Even heat distribution – perfect for slow cooking without scorching.
- Durable cast-iron surface – sear on the stovetop and slide straight into the oven.
- Timeless design and color options – just as beautiful on the table as on the stove!
Chef’s Tips
| Step | Tip |
|---|---|
| Searing meat | Brown thoroughly for depth and color |
| Red wine | Pair with the wine profile — a Burgundy or Pinot Noir elevates the dish |
| Reheating | Best flavor on day 2 — store in the pot, reheat gently in a 150 °C oven |
Complete with the Right Pot 🎁
To enhance both flavor and presentation, explore our range of Dutch ovens in different colors and sizes. Click here to discover which best matches your kitchen — for example, RED 25CM for family dinners or WHITE for those who love hosting friends. Our pots come with a lifetime guarantee — just like your beef bourguignon will become a guaranteed success time after time.
Summary
Beef bourguignon is the ultimate slow-cooked recipe — and our Dutch oven is the key to perfect results. Flavor, durability, and elegance all in one. Get ready to hear your guests say, “Wow, did you make it in that pot?” And you can proudly answer: “Yes — in my beloved Dutch oven.”
