Boeuf Bourguignon with Aioli

Name: Boeuf Bourguignon with Aioli
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 4 servings
Ingredients: 2 lbs beef chuck, cut into 1-inch cubes; 4 slices of bacon, diced; 1 large onion, chopped; 2 carrots, sliced; 2 cloves garlic, minced; 2 cups red wine; 2 cups beef broth; 1 tablespoon tomato paste; 1 bouquet garni (thyme, bay leaf); Salt and pepper to taste; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 large egg yolk; 1 tablespoon Dijon mustard; 1 cup olive oil; 1 tablespoon lemon juice; Salt to taste

Highlighted under: Worldly Flavor Collection

I absolutely adore preparing Boeuf Bourguignon with Aioli. This French classic is a true labor of love that transforms simple ingredients into a rich, flavorful dish. The slow simmering process allows the beef to become tender while the red wine infuses each bite with depth and complexity. I often serve this with homemade aioli, which adds a creamy garlic kick that complements the hearty stew perfectly. Whether I’m cooking for family or hosting friends, this recipe never fails to impress and create a warm, inviting atmosphere.

Created by

Tom

Last updated on 2026-01-20T11:22:28.079Z

When I first made Boeuf Bourguignon, I was nervous about getting it right, but the result was pure magic. The key to a perfect stew is to sear the meat first; it locks in the juices and adds a wonderful depth of flavor to the sauce. I also recommend using a good quality red wine, as it makes all the difference in the taste of the final dish.

Over time, I’ve perfected this recipe by experimenting with seasonal vegetables and herbs. A sprig of fresh thyme and a bay leaf can elevate the dish tremendously. And don’t skip the aioli—its garlicky richness takes the comforting stew to new heights, making it a standout at any dinner table.

        Why You'll Love This Recipe
        Savory tenderness from perfectly braised beef
A luscious, rich sauce that’s great for dipping
The garlic aioli adds an irresistible twist

      

Understanding the Base Ingredients

The foundation of a great Boeuf Bourguignon lies in its ingredients, particularly the beef chuck and red wine. Beef chuck is ideal for braising due to its rich marbling, which transforms into tender bites when slow-cooked. Look for a piece with a good amount of fat to ensure a melt-in-your-mouth texture after a few hours of simmering. Opt for a full-bodied red wine, preferably from the Burgundy region, as it not only imparts flavor but enhances the dish’s authenticity.

Using high-quality beef broth is equally important. A hearty broth will enrich your sauce and provide a flavorsome base for the stew. If homemade broth isn’t available, select a low-sodium store-bought option. This lets you control the seasoning level while still achieving a robust flavor. Remember, the dish thrives on layering flavors, making each ingredient significant in achieving that classic, complex taste characteristic of French cuisine.

The Art of Slow Cooking

Slow cooking is vital to Boeuf Bourguignon’s success. Once the beef is seared, the key is to maintain a low and steady simmer throughout the cooking process. This ensures the meat breaks down slowly, allowing it to absorb all the aromatic flavors. If you rush this step, the meat may turn tough—aim for a temperature around 200°F to 220°F (93°C to 104°C) for optimal tenderness. A dutch oven or heavy-bottomed pot is ideal as it retains heat well and encourages even cooking.

As the stew thickens, the sauce should coat the back of a spoon. If by the end of the cooking time it remains too thin, remove the lid and let it simmer uncovered for an additional 30 minutes to reduce. Alternatively, whisking a bit of cornstarch in cold water and stirring it into the pot can quickly thicken the sauce without compromising flavor. Always taste and adjust seasoning before serving, as the flavors will deepen during cooking.

Ingredients

Gather the following ingredients for your Boeuf Bourguignon with Aioli:

For the Boeuf Bourguignon

2 lbs beef chuck, cut into 1-inch cubes
4 slices of bacon, diced
1 large onion, chopped
2 carrots, sliced
2 cloves garlic, minced
2 cups red wine
2 cups beef broth
1 tablespoon tomato paste
1 bouquet garni (thyme, bay leaf)
Salt and pepper to taste
2 tablespoons olive oil

For the Aioli

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

Ensure everything is prepped before you start cooking to make the process smooth.

Instructions

Follow these steps to create a delicious Boeuf Bourguignon with Aioli:

Sear the Beef

In a large pot, heat olive oil over medium-high heat. Add diced bacon and cook until crispy. Remove bacon and set aside, then sear the beef cubes in the same pot until browned on all sides. Remove beef from pot.

Cook the Vegetables

In the same pot, add onions, carrots, and garlic. Cook for about 5 minutes until softened. Stir in tomato paste, then return the beef and bacon to the pot.

Add Wine and Broth

Pour in the red wine and beef broth. Add the bouquet garni, season with salt and pepper, and bring to a simmer.

Slow Cook

Cover and reduce heat to low. Let it cook for about 2-3 hours until the meat is tender and the sauce has thickened.

Prepare the Aioli

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

Serve

Once done, serve the Boeuf Bourguignon with a dollop of aioli on the side for a burst of flavor.

Enjoy this sumptuous dish with crusty bread to soak up every last bit of the sauce!

Pro Tips

Use a good quality red wine and fresh herbs for the best flavor. Let the stew sit overnight in the fridge for enhanced taste the next day.

Aioli Variations and Substitutions

While traditional aioli relies on garlic, egg yolks, and olive oil, feel free to customize it to enhance your Boeuf Bourguignon. Consider adding herbs like fresh basil or tarragon for an herby twist, or swap in roasted garlic for a milder, sweeter flavor. If you’re looking for an egg-free alternative, a vegan mayonnaise can serve as a base, and simply incorporate crushed garlic and lemon juice to maintain that classic aioli profile.

When preparing your aioli, make sure to use room temperature ingredients. This helps achieve a smoother emulsion. An immersion blender offers a quick and foolproof way to amalgamate the ingredients, while a whisk can add a bit of workout if you prefer a more traditional method. The key is to add the oil slowly while whisking vigorously—this avoids separation and yields a beautifully creamy consistency.

Make-Ahead and Storage Tips

Boeuf Bourguignon actually benefits from being made ahead of time! The flavors deepen and improve when allowed to sit overnight in the fridge. Prepare it up to two days in advance and reheat gently on the stovetop over low heat, adding a splash of beef broth if necessary to loosen the sauce. Just be cautious not to overheat as the beef can become dry if cooked too long after it’s been tenderized.

If you find yourself with leftovers, they can be stored in an airtight container for up to three days in the refrigerator or frozen for up to three months. When reheating frozen portions, thaw in the fridge before warming up on low heat to ensure that the dish regains its original texture and flavor without compromising the beef.

Questions About Recipes

→ Can I use a different cut of beef?

Yes, cuts like brisket or round can also work well, but ensure they are suitable for braising.

→ Can the aioli be made ahead of time?

Absolutely! It can be prepared a day in advance and stored in the refrigerator.

→ What if I can’t find bouquet garni?

You can create your own by tying thyme and bay leaves together with kitchen twine.

→ Is there a vegetarian version of Boeuf Bourguignon?

Yes, you can substitute beef with mushrooms or other hearty vegetables, and vegetable broth instead of beef broth.