Beef bourguignon or is French people favorite beef stew made out of a lot of red wine, bacon bits, mushrooms, carrots, onions and aromatics. This version comes with a twist; it is Served on pasta instead of potatoes, Because why not?

Beef Bourguignon pasta or on spaghetti is a “mashup” dish between France beloved ‘Boeuf Bourguignon‘ which is served with potatoes and Italian Ragu pasta. I like potatoes… but my husband not so much… so he always ask me to make his boeuf bourguignon on pasta. I have to agree with him on this; with pasta and a little extra parmesan, it’s gives the dish a whole new dimension. Plus, the pasta soak up all the goodness from the stew better than potatoes.

Beef Bourguignon Pasta
Boeuf Bourguignon on pasta

But either ways, the base of the recipe stays the same; braised beef cubes in a dutch oven cooked slowly in a red wine sauce. So you decide which between pasta or potatoes makes you salivate more.

Spanish Picada

To add a touch of freshness, I’ve had my little Spanish touch by making a “picada” (*optional last minutes seasoning) with parsley, garlic and olive oil just to give it this last kick. It’s a really common thing to do to any stews in Spain, to add a little last fresh touch. Sometimes they use almond, or walnuts which no only give this lovely nutty touch to a stew but also thickens it. In my opinion, this bring any stew to another level but totally optional.

The beef cubes

The beef cubes, I’ve bought, were pre-cut quite small, about 2-3cm large which isn’t ideal (in pictures), try to get bigger cubes of 5 cm, then when you’ll go in for a bite you’ll see the tender beef cubes fall apart and that experience brings so much more appeal to the dish. Also, another important part is to season well your meat before cooking.

Make sure the pan or pot you use is hot enough in the beginning. Common mistake: to put too many pieces at the time. Another trick to nail your meat, resist the urge of moving the cubes too early while searing.

So let’s make that tender and aromatic beef stew the French cannot get enough of!


Beef Bourguignon Pasta

5 from 1 vote
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 4 people
Calories 576
Beef bourguignon or is French people favorite beef stew made out of a lot of red wine, bacon bits, mushrooms, carrots, onions and aromatics. This version comes with a twist; it is Served on pasta instead of potatoes, Because why not?

Ingredients

  • 400 g beef cubes  (4-5cm thick)
  • 100 g fresh bacon (bits)
  • 500 ml red wine
  • 250 g button mushrooms (cut into quarters)
  • 4 tbsp olive oil
  • 3 tbsp flour
  • 2 carrots (sliced)
  • 1 onion (or 8 pearled onion)
  • 1 garlic clove (finely chopped)
  • 1 Bouquet garni  ((eq. thyme, laurel, pepper, clove))
  • salt and pepper

The picada *optional (goes at the end of coccion)

  • a few flat leaf parsley
  • 1/2 a garlic clove
  • 1 tbsp olive oil
  • salt

Instructions 

  • In a large dutch oven, bring to high heat.
  • Season the meat
  • When hot, add the olive oil and the beef, sear each side of the beef cubes until light brown
  • When the cubes are almost done, add the bacon for a min
  • Then cover lightly with flour over the meat and a touch more of olive oil
  • Let cook the flour for a minute
  • Add the red wine and mix well making sure the bottom is well scratched with a wooden spoon
  • Add the onion, carrots, garlic, bouquet garni and bring to a boil
  • Cover and turn the heat to low (or in the oven at 170°C (340F°)
  • Let simmer slowly for about 2 hours
  • Add the mushrooms 30 minutes before the end of cooking
  • Season with salt, pepper
  • *Make the optional “picada” with all it’s ingredients in a mortar, add to the beef bourguignon 2 minutes before the end of cooking

Notes

Don’t forget to serve with parmesan!
Author: thefoodolic
Calories: 576kcal
Course: Plato principal
Cuisine: Francesa
Keyword: beef, boeuf bourguignon, crockpot, dutch oven, pasta, stew

Nutrition

Calories: 576kcal | Carbohydrates: 19g | Protein: 37g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 98mg | Sodium: 922mg | Potassium: 909mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5381IU | Vitamin C: 7mg | Calcium: 135mg | Iron: 7mg
Nutrition Facts
Beef Bourguignon Pasta
Amount per Serving
Calories
576
% Daily Value*
Fat
 
30
g
46
%
Saturated Fat
 
8
g
50
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
15
g
Cholesterol
 
98
mg
33
%
Sodium
 
922
mg
40
%
Potassium
 
909
mg
26
%
Carbohydrates
 
19
g
6
%
Fiber
 
4
g
17
%
Sugar
 
5
g
6
%
Protein
 
37
g
74
%
Vitamin A
 
5381
IU
108
%
Vitamin C
 
7
mg
8
%
Calcium
 
135
mg
14
%
Iron
 
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.

Boeuf bourguignon on pasta
Spaghetti soaked in the Beef Bourguignon sauce

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