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 2-inch cubes; 4 slices bacon, chopped; 2 medium carrots, sliced; 1 medium onion, diced; 2 cloves garlic, minced; 2 cups red wine; 2 cups beef broth; 2 tbsp tomato paste; 1 bouquet garni (thyme, bay leaf, parsley); Salt and pepper to taste; Olive oil for cooking; 1 large egg yolk; 2 cloves garlic, minced; 1 tbsp Dijon mustard; 1 tsp lemon juice; 1 cup olive oil; Salt to taste

Highlighted under: Comfort Food

I love making Boeuf Bourguignon with Aioli on cozy weekends when I have time to savor the experience. There's something incredibly rewarding about slow-cooking beef until it’s melt-in-your-mouth tender, paired with a vibrant tangy aioli. The sweetness of the carrots and the deep flavors of red wine create a luxurious dish that warms the soul. Every time I make it, I revel in the delicious aroma that fills the house, drawing everyone in like moths to a flame. It's a meal that brings people together and sparks joy.

Created by

Emily

Last updated on 2026-01-20T10:54:28.455Z

During one of my culinary adventures, I decided to recreate the classic French dish, Boeuf Bourguignon, which has always intrigued me. By taking my time to sauté the beef until golden brown, I discovered that this step builds an incredible depth of flavor. It’s all about the technique and patience; letting the ingredients come together slowly creates a symphony of tastes that truly highlights the essence of comfort food.

Pairing the rich, savory beef with homemade aioli was an experiment that paid off in spades. The lusciousness of the aioli cuts through the hearty stew perfectly, adding a refreshing note. The balance of flavors turned out so well that I couldn’t help but share it with friends, who were all too eager to dive into this delightful meal!

        Why You'll Love This Recipe
        Rich, hearty flavors that warm your heart
A perfect blend of tender beef and bright aioli
A wonderful meal for gatherings and special occasions

      

Slow Cooking for Flavor Development

The magic of Boeuf Bourguignon lies in its slow-cooking process. By simmering for 2 to 3 hours, you allow the beef to tenderize while also enabling the flavors from the red wine, bacon, and vegetables to meld beautifully. Keep the heat low to avoid boiling; you want a gentle simmer. Look for small bubbles gently breaking the surface, which indicates that the temperature is just right for slow cooking.

For a deeper flavor, consider using a full-bodied red wine such as Burgundy or Cabernet Sauvignon. The acidity in the wine helps to tenderize the meat while infusing it with rich, complex flavors. If you prefer a lower-alcohol option, look for a non-alcoholic red wine, which can still provide flavor without the alcohol.

Perfecting the Aioli

Making aioli requires attention and patience, especially to achieve that thick, creamy consistency. When whisking the olive oil into the egg yolk and garlic mixture, do so gradually. Start with a few drops and slowly increase the amount as the emulsion forms. If your aioli breaks and doesn’t thicken, you can salvage it by starting anew with another egg yolk and slowly whisking in the broken mixture.

Customization is key with aioli. You can add a pinch of smoked paprika for a smoky touch, or fresh herbs like basil or parsley for added color and flavor. This flexibility allows you to adapt the aioli to your personal taste or even complement the holiday or season it’s served during.

Serving Suggestions and Storage Tips

Boeuf Bourguignon is delicious on its own, but serving it over a bed of creamy mashed potatoes or buttery egg noodles can take this dish to a whole new level. The rich sauce clings beautifully to these sides, enhancing the experience with each bite. A side of crusty bread is perfect for sopping up the last remnants of sauce, making it an ideal meal for gatherings.

If you need to prepare this dish in advance, it stores wonderfully. Allow it to cool completely before transferring it to an airtight container. It will keep in the fridge for up to 3 days or can be frozen for up to 3 months. When reheating, do so gently on the stovetop or in the oven to avoid drying it out.

Ingredients

Gather the following ingredients before starting your cooking adventure.

For the Boeuf Bourguignon

2 lbs beef chuck, cut into 2-inch cubes
4 slices bacon, chopped
2 medium carrots, sliced
1 medium onion, diced
2 cloves garlic, minced
2 cups red wine
2 cups beef broth
2 tbsp tomato paste
1 bouquet garni (thyme, bay leaf, parsley)
Salt and pepper to taste
Olive oil for cooking

For the Aioli

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

Once you have all the ingredients, you're ready to start cooking!

Instructions

Follow these steps to create your delicious Boeuf Bourguignon with Aioli.

Cook the Bacon

In a large Dutch oven, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the drippings in the pot.

Sear the Beef

In the same pot, add a bit of olive oil if necessary. Sear the beef cubes in batches, browning them on all sides. Remove and set aside.

Sauté Vegetables

Add the carrots, onions, and garlic. Sauté until they begin to soften, about 5 minutes.

Combine Ingredients

Return the beef and bacon to the pot. Stir in the red wine, beef broth, tomato paste, and bouquet garni. Season with salt and pepper.

Slow Cook

Cover and simmer on low heat for about 2 to 3 hours, until the beef is tender.

Make the Aioli

In a bowl, whisk together the egg yolk, garlic, mustard, and lemon juice. Gradually add the olive oil while whisking until thick and creamy. Season with salt to taste.

Serve

Once the beef is tender, serve the Boeuf Bourguignon hot, drizzled with aioli.

Enjoy your hearty meal with friends or family!

Pro Tips

For extra flavor, let the dish rest overnight in the fridge before reheating—it only gets better!

Ingredient Importance

The choice of beef is critical for achieving the best texture in your Boeuf Bourguignon. Beef chuck is ideal due to its marbling and connective tissue, which break down during slow cooking, creating a tender and flavorful dish. Avoid lean cuts like sirloin, as they can become dry and lack the deep flavor profile.

Bacon isn’t just a flavor enhancer; it also provides valuable fat used for sautéing the vegetables. The fond created at the bottom of the pot from cooking bacon builds a complex flavor base that infuses the entire dish. If you want a leaner version, prosciutto or pancetta can be used, but the flavor will be milder.

Common Mistakes to Avoid

One common mistake is overcrowding the pot when searing the meat. If too many pieces touch, they’ll steam instead of brown, leading to a less flavorful dish. Work in batches to ensure that each cube gets sufficient contact with the pan. A well-browned surface is essential for depth of flavor.

Another error is failing to season adequately. Don’t skip salting and peppering the beef before searing; this enhances the taste from the start. Additionally, be sure to taste the sauce as it simmers to adjust the seasoning before serving, ensuring the final dish is balanced and satisfying.

Variations and Customizations

Feel free to experiment with different vegetables in your Boeuf Bourguignon. Mushrooms add an earthy flavor, while pearl onions bring a touch of sweetness. You can even add a handful of baby potatoes for a heartier dish. Just remember to add delicate vegetables like peas towards the end of cooking to maintain their texture.

For a twist on the aioli, substitute the garlic with roasted garlic for a mellower flavor, or replace some of the olive oil with flavored oils like chili or herb-infused varieties for a nuanced taste. Variations like these give a familiar dish a whole new personality.

Questions About Recipes

→ Can I use a different cut of beef?

Yes, you can use other cuts like brisket or round, but chuck is ideal for its tenderness.

→ What if I don’t have red wine?

You can substitute red wine with additional beef broth for a non-alcoholic version.

→ Is aioli traditional for Boeuf Bourguignon?

Aioli is not traditional, but it adds a nice contrast and richness that complements the stew.

→ Can I make this in advance?

Definitely! Boeuf Bourguignon tastes even better the next day, making it perfect for meal prep.