Beef Bourguignon
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
2 hrs 30 mins
-
Total Time
2 hrs 50 mins
-
Servings
6 servings
-
Calories
583 kcal
-
Course
Main Course, Dinner
-
Cuisine
French, French-American Fusion
Beef Bourguignon
Description
This classic Beef Bourguignon recipe begins by crisping chopped bacon in olive oil, infusing the pot with smoky flavor. Cubed stewing beef is then browned to create a crust which seals in juices and adds depth. Vegetables including sliced carrots, pearl onions, and mushrooms are cooked briefly to soften and develop flavor.
Red wine is added next, along with beef broth and tomato components, scraping up browned bits for additional richness. A small amount of flour is whisked in to slightly thicken the sauce. All ingredients including bacon, beef, and vegetables are returned to the pot and combined with garlic, thyme, and a bay leaf before oven braising at moderate heat.
The slow, steady cooking breaks down the beef to a tender texture while the wine and tomato base create a robust, savory sauce. This dish is typically served hot, often accompanied by potatoes, noodles, or crusty bread, making it suitable as a hearty main course.
Ingredients
- 3 ½ tablespoons olive oil
- ⅓ cup Bacon about 6 slices, raw; chopped
- 3 pounds lean stewing beef cut into 2-inch cubes
- salt to taste
- black pepper to taste, ground
- 1 cup carrot about 2 medium carrots, sliced
- 10-12 pearl onions or 1 cup diced onion, small
- 8 ounces mushroom sliced
- 2 cups red wine full-bodied, such as Pinot Noir, Burgundy, Beaujolais, or Cotes du Rhone
- 2 cups beef broth
- 1 tablespoon tomato paste
- ½ cup tomato sauce
- ¼ cup all-purpose flour
- 2 teaspoons garlic minced
- ½ teaspoon thyme chopped fresh
- 1 bay leaf
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Heat a large dutch oven over medium-high heat. Add 3 ½ tablespoons olive oil and ⅓ cup chopped raw bacon. Cook until crisp, about 6 minutes. Remove the bacon with a slotted spoon and reserve on a plate or bowl lined with paper-towels.
- Season 3 pounds lean stewing beef cut into 2-inch cubes with salt and ground black pepper and cook it on each side for 2-3 minutes until a brown crust forms, about 2-3 minutes per side. Remove them from the pot and reserve.
- Add 1 cup sliced carrots, 10-12 small pearl onions , and 8 ounces sliced mushrooms and cook for 2-3 minutes. Remove from the pot and reserve.
- 2 cups red wine to the pot and scrape down the bottom and sides to get up all the leftover pieces from the meat and vegetables. Add 2 cups beef broth, 1 tablespoon tomato paste, ½ cup tomato sauce, and whisk in ¼ cup all-purpose flour.
- Add the bacon, beef, and vegetables back to the pot and stir to combine. Add 2 teaspoons minced garlic, ½ teaspoon chopped fresh thyme, and 1 bay leaf. Add the lid to the pot and transfer it into the oven. Let it cook for 1 ½-2 hours, until the beef is tender and falls apart easily. You may alternatively cook it covered on the stovetop over low heat for 1 ½- hours.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 583 kcal
% Daily Value*
| Calories | 583kcal | 29% |
| Carbohydrates | 16g | 5% |
| Protein | 56g | 112% |
| Fat | 25g | 38% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 149mg | 50% |
| Sodium | 652mg | 27% |
| Potassium | 1304mg | 28% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 3710IU | 74% |
| Vitamin C | 8mg | 9% |
| Calcium | 82mg | 8% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
