While strolling the streets of Montmartre, the hubs and I decided to have dinner in one of the wonderful restaurants.
We settled with La Boheme du Tertre, a lovely restaurant just enveloping the corner of Place du Tertre before heading to see the Sacre Coeur Basilique. We got beautiful seats so we could admire the artist’s and the passerby’s.

It was here that I discovered the most delicious Beef Burgundy or as they call it, Boeuf Bourguignon. The meat was so tender and the sauce was just perfect with a nice smoky and sweet flavour.

 Boeuf Bourguignon at La Boheme du Tertre, Montmartre

Our spectacular view from our seats.

When I got home, I just had to replicate this dish that I just fell in love with along with the lovely place it was situated in. 🙂 
My hubby is my biggest critic, well actually, my daughter is (she doesn’t care about hurting my feelings, she’ll just tell me if she liked it or not!) so they were the first to try. And they LOVED it! Wasn’t exactly like the one I had but just as good, in my own special way. 

Here is the recipe:

Serves 4-6


4-6 slices thick-cut bacon, cut into pieces
  • 2 lb. beef stew meat (in cubes)
  • 1/2 tsp. sugar
  • 1 Tbsp. oil (vegetable or corn)
  • 2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 cup flour
  • 3/4 cup red wine
  • 1 tsp. Worcestershire sauce
  • 2 cups baby carrots
  • 4-6 stalks of celery, cut into bite-size pieces
  • 1 cup of white mushrooms cut in halves
  • 1/2 bag small frozen white onions
  • 1/4 tsp. thyme
  • 1 bay leaf
  • (1) small can tomato paste
  • 2 cups instant beef bouillon (2 tsp. dissolved in 2 cups hot water)
  • 5-6 pitted green olives (if you like, if not, no need for them – I just love green olives)


  1. Fry bacon in oil in a large kettle on medium heat
  2. Sprinkle beef cubes with sugar
  3. Brown beef in oil with bacon
  4. After browned slightly, stir in salt, pepper and flour–stir to coat meat
  5. Then add the 2 cups bouillon, wine, worsh. sauce, thyme, bay leaf, and tomato paste
  6. Cover and bring to a boil
  7. Simmer 45 minutes, stirring occasionally–meat will be tender
  8. Add carrots, celery, and green olives, but NOT the onions (*If stew is unable to be made the night before, add the onions with the carrots, celery and green olives when cooking the day of*)
  9. Cover and cook 30 minutes until vegetables are tender
  10. Add onions and mushrooms, and add 2 more Tbsp. wine and refrigerate overnight then heat for 15 minutes on med heat with lid (or cook on low heat for another 20-30 mins with lid on if same day*)
This dish tastes the best when it’s been sitting overnight, but just as good after a few hours of slow cooking.
Serve with egg noodles and voila!

Bon appétit!

3 Comments on A taste of Paris: Boeuf Bourguignon

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