Beef bourguignon is French people’s favourite beef stew made from 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 spaghetti is a “mashup” dish between France’s beloved ‘Boeuf Bourguignon,’ served with potatoes and Italian Ragu pasta. I like potatoes… but my husband does not so much… so he always asks me to make his boeuf bourguignon on pasta. I agree with him; pasta and a little extra parmesan give the dish a new dimension. The pasta soaks up all the goodness from the stew better than potatoes.

Beef Bourguignon Pasta
Boeuf Bourguignon on pasta

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

Spanish Picada

To add another dimension to the dish, I’ve had my little Spanish touch by making a “Picada” (*optional last minutes seasoning) with parsley, garlic and olive oil to give it this last kick. It’s a common thing to do to any stews in Spain, to add a little last touch. Sometimes they use almonds or walnuts, which give this lovely nutty touch to any stew and thicken it.

The Beef Cubes

Boeuf bourguignon on pasta
Spaghetti soaked in the Beef Bourguignon sauce.

The beef cubes I bought were pre-cut relatively 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 your meat well before cooking.

Tricks to Sear Like a Pro

  • Make sure the skillet is hot enough in the beginning.
  • Don’t overload the meat. Otherwise, the pan will cool down. Do two or even three batches if necessary.
  • Resist the urge to touch! Leave the meat alone for a good minute, and watch the bottom slightly turning brown on its lower corner before turning.

Other Recipes for Winos

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

Beef Bourguignon Pasta

4.98 from 34 votes
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 4 people
Calories 576
Beef bourguignon 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; Served on pasta instead of potatoes.

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 cooking)

  • 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 beef, and sear each side of the beef cubes until light brown.
  • When the cubes are almost done, add the bacon for a minute.
  • Then cover lightly with flour over the meat and a touch more 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 it with parmesan!
Author: Marie Breton
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.

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