Aurélie Bastian’s Boeuf Bourguignon​

Aurélie Bastian is a French expat living in Germany. She is a very successful food blogger, entrepreneur and writer. In her cooking show, airing on German TV, she explains in perfect German with a touch of French accent how to master the art of French cooking. This recipe is Aurélie’s, very sophisticated, version of the world famous Boeuf Bourguignon. It is (in my opinion) a perfect winter dish; It’s prepared with plenty of red wine, dried fruit, orange (THE quintessential winter fruit) and a splash of orange liqueur. As for the meat, I used beef tenderloin but stew beef is just as good. Following the tradition, Beouf Bourguignon is cooked with a Burgundy wine, but in this case, a full-bodied, fruity red wine is a better choice. Also important is it not to add the orange liqueur too early or you will not taste any of it after an hour of cooking. Serve with little potatoes boiled with peel in salted water.



Aurélie Bastian's Boeuf Bourguignon

  • Servings: 3-4
  • Difficulty: medium
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  • A hand full (in total) of dried apricots, prunes and dried figs
  • 400 – 500g / 1lb of beef
  • 2 small shallots
  • 1 bottle of red wine
  • 1 orange
  • 1 shot of Grand Marnier (alternatively another orange liqueur)
  • 2 carrots
  • 2 cloves
  • 1 bay leaf
  • 1 spring of rosemary
  • 20g / 0.7oz butter
  • little potatoes as a side dish


  1. Cut the dried fruit into small pieces, place in a bowl and cover with red wine. Set aside to soak for at least 2 hours. Peel carrots and shallots and cut both into thin slices. Peel the zest of half an orange and squeeze the juice of the entire orange. Cut the meat into small 3 cm thick cubes.

  2. In a hot pan melt the butter and sear the meat in it. Add the sliced shallots.
    When the meat is nicely browned from all sides, add the red wine infused fruit together with all the excess liquid left in the bowl. Fill up the pan with the rest of the wine, add carrots, cloves, rosemary and bay leaf. Finally, add the zest and the orange juice. Now, let it all simmer for about 1 1/2 hours on a medium heat.

  3. In the meantime prepare the potatoes: wash and brush them clean, but don’t peel! Start boiling the potatoes about 30 minutes before serving.
  4. About 15 minutes before serving, give your Boeuf Bourguignon a shot of Grand Marnier.
  5. Spread the potatoes on the plates and crush slightly with a fork, top with generous portions of meat and sauce. The sauce is rather thin and mixes perfectly with the potatoes.

Shall we talk about it?