Beef Bourguignon

Mere Brazier was Paul Bocuse's mentor, he once said of her "This exceptional woman… taught all of us about flavors and gave us a taste for hard work and work well done. There would have been no success for any of us without her." She was the world's first chef to have two simultaneous three star Michelin ratings, a full 60 years before the first male chef. This recipe is taken from the incredible book 'La Mere Brazier: Mother of Modern French Cooking' released in 2014 in America. I strongly suggest buying the book and reading about her incredible life story and fantastic recipes from the period. Her recipe is more bare bones than Bocuse's and relies that you already know how to cook. Use the other two recipes as references for quantities and method.
Servings 4
Author Mere Brazier


  • 1 pound beef chuck
  • 1 lard or oil
  • 6 small onions
  • 1 spoon flour
  • 1 clove garlic
  • 1 bottle red wine
  • 1 spoon tomato puree
  • bouquet garni
  • streaky bacon
  • salt/pepper
  • mushrooms
  • parsley
  • 1 pound beef chuck 2 inch large dice


  1. Choose meat that is not too lean. Cut into large cubes and brown in lard in a pan on high heat.
  2. Add small onions, brown them
  3. Add flour, let cook a minute.
  4. Add garlic and cover with red wine. Add tomato puree, bouquet garni, and some diced, sweated, streaky bacon cut into small lardons; salt and pepper. Cover and cook for about two hours.
  5. Add raw mushrooms and cook another 15 minutes.
  6. Serve hot, scattered with chopped parsley.
  7. Serve with a puree of potatoes or fresh noodles.