Our Recipe for Bœuf à la Bourguignonne in the Style of Auguste Colombié (La Cuisine classique, 1903)

Auguste Colombié published La Cuisine classique in 1903. It is a major culinary work that compiles and organizes traditional French recipes, including those from Burgundy such as bœuf bourguignon.

Colombié, a renowned gastronome of the early 20th century, played a key role in popularizing rustic French cuisine. In La Cuisine classique, he often presents versions that are more rustic—authentic and earthy—than those of his contemporaries. He emphasizes the importance of slow and gentle cooking, which transforms collagen-rich cuts into tender and flavorful meat. His version is a reflection of peasant simplicity elevated by precise technique, staying true to the culinary traditions of Burgundy.

With the addition of ingredients like fresh or wild mushrooms, pearl onions, and sometimes other garnishes such as smoked or fresh pork belly, heirloom carrots, or celery stalks, these recipes gain depth and richness. These additions offer not only a variety of textures but also complementary aromas that deeply enhance this iconic dish.

His version truly embodies rustic simplicity enhanced by skilled craftsmanship—a faithful reflection of Burgundy’s culinary heritage.

Presentation – Bœuf à la Bourguignonne, Slow Oven-Cooked

A flagship of Burgundian tradition, bœuf bourguignon relies on slow, gentle cooking that brings out the best in collagen-rich cuts like beef cheek or oxtail. After browning the pork belly and searing the meat in a cast iron Dutch oven, vegetables like yellow onions and carrots are gently sautéed to release their sweetness.

Once the meat, pork, and vegetables are combined, everything is dusted with flour, then deglazed with Burgundy Pinot Noir before adding a bouquet garni. The pot is covered and placed in a preheated low-temperature oven (about 140 °C / 285 °F) for a slow simmer of 3 to 4 hours. This steady and enveloping heat renders the meat meltingly tender while concentrating the sauce’s flavors.

Toward the end, fresh or wild mushrooms are sautéed, and pearl onions are gently caramelized in a bit of butter with a pinch of sugar to heighten their flavor. These are then added to the stew, enriching the dish with added texture and subtle sweetness.

The sauce is finished off the heat with cold butter to add shine and delicate creaminess. Served piping hot, this Burgundian classic reveals its full character alongside steamed potatoes, fresh pasta, or crusty country bread.

Bœuf à la Bourguignonne – Full Recipe for 6 People

Ingredients

• 1.3 kg beef cheek

• 200 g oxtail (in pieces)

• 150 g fresh pork belly (unsmoked), cut into thick lardons

• 1 Roscoff onion (mild, ideal for stews)

• 1 Carentan carrot or baby carrot (sweet, good for slow cooking)

• 1 celery stalk, finely sliced

• 1 small handful of red pearl onions (sweeter variety)

• 200 g wild mushrooms (porcini, chanterelles, black trumpets...)

• 1 tablespoon flour

• 75 cl Burgundy Pinot Noir (cherry and raspberry aromas, soft tannins—ideal for braising meat)

• 1 bouquet garni (thyme, bay leaf, parsley)

• 3 to 4 lightly crushed juniper berries

• Coarse Guérande salt (unrefined, mineral-rich)

• Tellicherry black pepper (fragrant, fruity, elegant), freshly ground

• Cooking fat (lard or similar)

• 30 g unsalted butter for finishing

• Fresh chopped chervil (added when serving)

Detailed Preparation

1. Prepare the ingredients

• Cut the beef cheek and oxtail into 5 cm pieces.

• Slice the pork belly into 1 cm lardons.

2. Blanch the pork belly

• Boil the lardons for 3–5 minutes.

• Rinse under cold water and drain well.

3. Prepare the vegetables

• Slice the onion, cut the carrot into rounds, peel the pearl onions.

• Carefully clean the mushrooms (do not wash with water). Cut large ones, keep small ones whole.

4. Brown the pork belly

• Heat the Dutch oven with the chosen fat.

• Brown the lardons and set aside.

5. Sear the meat

• In the same fat, brown the meat on all sides.

• Set aside with the pork.

6. Sweat the vegetables

• Gently sauté the onion and carrot for about 10 minutes, without browning.

7. Return meat and pork belly, add flour

• Return meat and pork to the pot with the vegetables.

• Sprinkle with flour and mix well. Cook for 2–3 minutes to toast the flour.

8. Deglaze with red wine

• Pour in the Pinot Noir until the ingredients are just covered.

• Scrape the bottom of the pot to release flavorful bits.

• Add the bouquet garni and crushed juniper berries.

• Season with salt (lightly, due to the pork) and freshly ground pepper.

9. Slow simmer

• Cover the pot.

• Let it simmer gently on very low heat or in a low oven for 3 to 4 hours.

10. Prepare mushrooms and pearl onions (30 minutes before the end)

• Sauté the mushrooms in butter over high heat until their moisture evaporates.

• Caramelize the pearl onions in a pan with butter and a pinch of sugar.

• Add the mushrooms and onions to the pot and gently mix.

11. Finishing

• Remove the pot from heat.

• Adjust seasoning if necessary.

• Off the heat, stir in the cold butter in small pieces to give the sauce a glossy, silky finish.

12. Serving

• Serve piping hot with steamed potatoes, homemade purée, or fresh pasta.

• Sprinkle fresh chopped chervil right before serving.

Drink Pairings

Red Wine
A classic Pinot Noir from Burgundy is the ideal pairing. Its delicate cherry and raspberry notes, with smooth tannins, complement the richness and softness of the slow-braised beef.
Alternatively, a Rhône Valley red (such as Côte-Rôtie or Saint-Joseph) offers good structure and spicy undertones.

White Wine
For white wine lovers, a well-oaked Meursault or Chardonnay adds a roundness that contrasts beautifully with the sauce.

Other Drinks
A dark or amber craft beer with malty, caramel notes makes a fine pairing with the dish’s depth.
For a non-alcoholic option, high-quality sparkling water or unsweetened red grape juice will refresh the palate between bites.