Skip to content

The main dish, Regional

Beef bourguignon with fresh tagliatelle

Beef bourguignon with fresh tagliatelle is a slow braised dish for 6, made with chuck roast, red Burgundy wine and bacon lardons. It needs 45 minutes of active work and is made a day ahead, so the day of the dinner stays easy. Rated medium difficulty at €5.80 per person, the key is a long simmer at a gentle bubble that turns the meat tender.

A beef bourguignon that took its time, meat so tender it falls apart, and fresh tagliatelle to catch every bit of sauce.

Beef bourguignon with fresh tagliatelle
For
6 people
Work
45 min
Total time
3 h 50
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€5.80
Calories per person
780 kcalcalculated by Kiloach, your weight coach

Chuck roast simmered for hours falls apart with a spoon, and the red wine sauce coats the meat with a deep, almost sweet flavor from the tomato paste caramelized at the bottom of the pot. Mushrooms and pearl onions added the next day keep a bit of bite, so the plate isn't entirely soft textures.

This is a fall and winter dish, the kind you serve for a Sunday family lunch or a dinner with friends when you want to cook the day before and actually enjoy your guests. Fresh tagliatelle replaces the classic potatoes and soaks up all the sauce, a simple light starter is all you need alongside it.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 3 steps, 2 h 30
  2. The same day 1 step
  3. Before the guests arrive 1 step, 40 min
  4. When it's time to serve 1 step, 3 min

The day before, you sear the beef and let it simmer for two and a half hours, the longest step but one that needs little watching. The same morning, you sauté the mushrooms and pearl onions and stir them into the cooled bourguignon. Right before guests arrive, you reheat it gently for 40 minutes, and you cook the fresh tagliatelle at the very last moment, in just three minutes.

The ingredients

6 people

Butcher

  • Chuck roast, cut into pieces 1.5 kg
  • Smoked bacon lardons 200 g

Pantry

  • Red Burgundy wine 75 cl
  • Flouroften in the pantry 2 tbsp
  • Tomato pasteoften in the pantry 1 tbsp
  • Oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 2 tsp
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • White mushrooms 300 g
  • Pearl onions 200 g
  • Carrots 3
  • Onions 2
  • Garlic 3 cloves
  • Bouquet garni 1

Dairy

  • Butter 30 g
  • Fresh tagliatelle 600 g

Allergens Gluten, Eggs, Lactose

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Sear the beef in small batches in an oiled pot, then set it aside.

    Don't crowd the pot, the meat needs to brown, not boil in its own juices.

  2. Cook the lardons, sliced onions and carrots, dust with flour and tomato paste, then add the beef back in.

    Let the tomato paste stick to the bottom of the pot for a minute before adding liquid, it turns sweeter.

  3. Pour in the wine, add the garlic and bouquet garni, and let it simmer covered over very low heat. 2 h 30

    If the sauce reduces too fast, add a glass of hot water, never cold.

The same dayDuring the day, whenever you get a moment.

  1. Brown the mushrooms and pearl onions in butter, then stir them into the cooled bourguignon.

    Keep them a bit firm, they'll finish cooking when you reheat the dish.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Reheat the bourguignon over very low heat, covered, stirring occasionally. 40 min

    Taste and adjust the salt only now, the sauce has reduced and the salt has concentrated.

When it's time to serveThe final touches, right in front of your guests.

  1. Drop the fresh tagliatelle into boiling salted water for three minutes, drain, and serve with the beef. 3 min

    Save a bit of the pasta water to bind the noodles with the sauce on the plate.

Our tips to get it right

  • Pick a Burgundy you'd actually enjoy drinking, its quality shows directly in the sauce.
  • Let the bourguignon rest overnight in the fridge, the sauce thickens naturally and the flavors blend better.
  • Cut the chuck roast into even pieces, about 2 inches, so everything cooks at the same pace in the pot.

The variations

  • Swap the chuck roast for beef cheek, it turns even more tender after such a long braise.
  • For a meatless version, replace the beef with a mix of mushrooms and potatoes, and use vegetable stock instead of beef stock.
  • For a quicker meal, serve the bourguignon with steamed potatoes instead of fresh tagliatelle, they need less attention right at serving time.

What to serve it with

  • A simple green salad to start
  • Country bread for the sauce
  • A red Burgundy wine to drink

Storage

Beef bourguignon keeps for 3 days in the fridge in a sealed container, and it freezes well for up to 2 months, without the tagliatelle. Reheat it gently over low heat, covered, adding a splash of water if the sauce has thickened too much.

Questions about this recipe

Can you use dried tagliatelle instead of fresh?

Yes, dried tagliatelle works fine, just allow a longer cooking time, around 8 to 10 minutes depending on the brand. Fresh tagliatelle stays softer and catches the sauce better.

Do you really need a Burgundy wine?

It's the classic choice that gives the dish its name, but any full bodied red wine works too. Avoid light wines, the sauce needs structure to reduce properly.

How do you know when the meat is cooked enough?

A well cooked piece of chuck roast falls apart easily with a fork, with no resistance. If it's not there yet after the 2 hours 30 of simmering, keep cooking in 20 minute increments.

Can this recipe be made for more than 6 people?

Yes, it doubles easily, just use a large enough pot or split the cooking between two pots. Cooking times stay the same, only the amount of sauce increases slightly.

Can a beef bourguignon with fresh tagliatelle be made ahead?

Yes, it's even recommended. The recipe needs 45 min of work in total, split up like this, the day before, 3 steps, the same day, 1 step, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a beef bourguignon with fresh tagliatelle?

Allow 3 h 50 in total, including resting and cooking time, of which 45 min is actual work. The recipe is rated "medium".

How many calories are in a beef bourguignon with fresh tagliatelle?

About 780 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a beef bourguignon with fresh tagliatelle cost?

About €5.80 per person, that's €34.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs, lactose. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu
Walnut cake The dessert

Regional

Walnut cake

  • 25 min of work
  • Prepared the day before
  • Easy, €1.10 per person

430 kcalcalculated by Kiloach

Mains for entertaining

See all
Mushroom vol au vent The main dish

French classic

Mushroom vol au vent

  • 40 min of work
  • Prepared the day before
  • Easy, €3.60 per person

540 kcalcalculated by Kiloach