Paul Bocuse's Beef Bourguignon

This is Paul Bocuse's recipe from his book Paul Bocuse that was translated into English in 1977. It served as an inspiration and feed the dream to become a chef. To Chef Paul, I raise a glass in his honor.
Course Main Course
Cuisine French
Servings 4
Author Paul Bocuse


  • 3 pounds flank steak, or rumpsteak cut in 2 inch chunkc
  • 1/3 pound fresh pork fat with skin removed
  • 1/2 cup cognac
  • 3/4 cup Burgundy wine
  • 1 calf's foot
  • 7 tablespoons butter
  • 2 tablespoons flour
  • 1 quart stock
  • 1 bouquet garni
  • 1 pound mushrooms
  • 1/2 pound slab lean bacon cut into 1/4 inch slices
  • 24 each small onions peeled


  1. This dish will take approximately 5 hours to cook, prepare yourself for the assault of delish scents that will tempt you. Insert slivers of pork fat into the cubes of meat, and place in a marinade of cognac and wine for three hours.

  2. Have your butcher bone the calves foot; retain bones. Plunge into boiling water for ten minutes, rinse and tie in a cheesecloth. Break the bones into tiny pieces and plunge pork skin into boiling water and rinse.
  3. Drain the meat, wipe dry, and brown in 4 tablespoons butter.
  4. When the meat is well browned, remove and set aside on a plate; add flour and brown mixture slowly, stirring constantly.
  5. Dilute with the marinade and the stock. Bring to a boil, stirring with a whisk, and place the meat into the sauce, which should just cover the meat.
  6. Add bouquet garni, calves foot, the bones, the pork rind, and the stems of the mushrooms, well cleaned. Cover and braise very slowly in a 325 degree oven for 4 hours.
  7. Plunge the bacon slices in boiling water for five minutes, drain, and wipe dry. Brown in a frying pan with the remaining butter; remove to a plate, and in the same pan with the butter, brown the onions.
  8. After 4 hours, remove the beef and the calf's foot; then strain the sauce through a fine sieve.
  9. Dice the calf's foot thickly and return to pan with the beef; add the bacon, the onions, the mushroom caps, quartered, and the strained sauce.
  10. Bring slowly to a boil, and continue cooking in the oven covered, very slowly - at a simmer - for one hour.
  11. At the end of this time the sauce should be reduced to 3 cups. If more remains, boil the sauce until it is reduced to this point.
  12. To serve, arrange the meat on a platter, surround with the garnishes and pour the sauce over.

Recipe Notes

Paul Bocuse's recipe is a bit more technical and may require an additional bottle of wine to drink while googling phrases like bouquet garni, if you are unfamiliar. Try this one, it is an incredible version and surely will make you look like a three star chef. Please buy his cookbooks and visit his restaurants all over the world.