BOEUF BOURGUINON – Dutch Oven Recipe

BOEUF BOURGUINON – Dutch Oven Recipe – The best beef stew you have ever made. Give it a try .. you will not be disappointed.

This is where I order my meat –
These are my knives –

Total cooking time: 4 hours 35 minutes
Preparation time 0 hours 25 minutes
Cooking time 4 hours 10 minutes

Suggested tools USA:
Camp chef Dutch Oven –

Suggested tools GER:
Camp chef Dutch Oven –

sweet onion – 1 piece
shallot – 2 pieces
red onion – 1 piece
Celery – 8 stalks
Carrots – 4 pieces
Mushrooms – 8 pieces
Garlic cloves – 2 pieces
Red burgundy wine – 700ml
Chuck eye – 1,5 kg
Tomato paste – 2 tablespoons
Cubes dried chicken stock – 2 cubes
Bacon – 200 gram

How To:
04h35m – Start a chimney starter full of briquettes
04h20m – Chop all the vegetables
04h10m – Sear the chuck eye and sweat the onions, garlic and tomato paste
04h00m – Simmer the chuck eye, the carrots, celery in the red wine
02h00m – Crispen up some bacon and add it to the stew together with the mushrooms…and let it simmer some more
00h00m – … its time to enjoy!!

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  • What size Dutch oven did you use? I'm trying to figure out how many coals to use with my 10" 4 quart oven. It's not clear from the link whether you used a 12" or 14". I'll be making this in Yosemite this weekend.

  • Great video!
    The format is pretty cool and straightforward. It changes.
    But here's the part from the proud French that I am (sorry BTW).
    Ouch! The mistakes!!
    There's absolutely no tomato in a boeuf bourguignon ! Never ever! That's the basic mistake.
    Plus the piece of meat should not shred after cooking, like Brisket or Round. It should really be high collagen pieces of meat.
    You nailed the rest though.

  • Little fact check: Mushrooms won't dissappear magically, they won't even overcook. Mushrooms are some of the only foods that you can not cook to soft since their cell structures are made up of chitin and not of pectin as in other vegetables

  • I will make this today Chef, as it looks fantastic! I will be using Le Crueset Dutch oven in the traditional oven. I am wondering what temperature is best? Thank you

  • if i do not use the dutch oven on hot coals but on a regular gas stove. do i Have to simmer it for a little while longer? sincr there are no hot coals on the lit?

  • Thanks Chef. I like how you configured this dish with the meat in big hunks. You could plate this up with the meat on a big pile of mash and the veggies on the side and maybe thicken up the pan juices a bit and ladle over top. Add a glass of Nuit St. Georges 1964. Civilized!

  • Oh man.  In the words of BBQ Pit Boys, "You smell that!?"    My mind is playing tricks on me.  I literally was fantasizing that I smelled and tasted it.  The brain is a strange organ.

  • So, you now gave it the final push 🙀, I have to order my first Dutch Oven! I love Boeuf Bourguignon and this will be my first dish. Thanks for "Dutching" 👍

  • Greetings………i have made it in ordinary stove top cooking utensils but this is exceptional……it must be the length of cooking time……. I will definitely make it soon……..Thanks for sharing…….A Merry Christmas to you and your family, in good health above all else.

  • ^^ idk if it's a dutch pun intended but we say "Bourguignon" here it's France, it's an area north of Lyon. Probleme of traditional boeuf bourguignon is the meat is boiled so the flavor goes into the soup 🙂

  • Thanks for the tip about the tomato paste. I made this once and it was sour. I assumed the wine made it sour and never made it again. This time I will brown the paste before adding the meat and wine.