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Boeuf Bourguignon

Name: Boeuf Bourguignon
Prep time: 40 min
Total time: 3 h 20 min
Cuisine: French
Ingredients: 2 lbs beef chuck, cut into 2-inch cubes; 12 pearl onions, peeled; 8 oz mushrooms, quartered; 2 carrots, sliced; 2 stalks celery, sliced; 4 cloves garlic, smashed; 1 bottle (750 ml) Burgundy red wine; 2 cups beef broth; 2 tbsp tomato paste; 6 oz lardons; 1 bouquet garni; 2 tbsp unsalted butter; 2 tbsp flour; salt to taste; 1/2 tsp black pepper

Boeuf Bourguignon reads umami 8.3, richness 7.3 and salinity 3.2 on Palate's 0–10 flavor X-ray — a French main, about 3 hr 20 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 8.8 / 10
Sweet & Fruity — 3.8 / 10
Sour & Bright — 3.1 / 10
Bitter & Earthy — 3.2 / 10
Rich & Fat — 7.3 / 10
Aromatic & Spice — 3.3 / 10

The measured notes (of 18)

Umami 8.3 · Richness 7.3 · Salinity 3.2 · Earthy 3.1 · Fruity 3.0 · Allium 3.0 · Sourness 2.9 · Sweetness 2.7 · Funk & Ferment 2.6 · Herbaceous 1.4 · Warm Spice 1.3 · Floral 1.2 · Bitterness 1.0 · Heat 0.7

What's in it (15)

2 lbs beef chuck, cut into 2-inch cubes
12 pearl onions, peeled
8 oz mushrooms, quartered
2 carrots, sliced
2 stalks celery, sliced
4 cloves garlic, smashed
1 bottle (750 ml) Burgundy red wine
2 cups beef broth
2 tbsp tomato paste
6 oz lardons
1 bouquet garni
2 tbsp unsalted butter
2 tbsp flour
salt to taste
1/2 tsp black pepper

Time & effort: about 3 hr 20 min (40 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 189.7 kcal, 8.6 g protein, 12.8 g fat, 5.7 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (3 steps)

Brown lardons and sear seasoned beef cubes in batches, then sauté vegetables in the same pot.
Stir in tomato paste and flour, pour in wine and broth, add bouquet garni, and braise covered in the oven at low heat for 2-3 hours.
Add sautéed mushrooms and glazed pearl onions for the final 30 minutes, adjust seasoning, and serve.

Dishes with a similar flavor shape

Sunday Pot Roast with Carrots and Potatoes — American
Classic Beef Stew with Potatoes and Carrots — American
Coq au Vin — French
Lamb Ragu over Pappardelle — Italian-American
Ali Nazik Kebabı (Smoked Aubergine under Lamb) — Turkish

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.