5 from 34 votes
Beef Bourguignon
Beef Bourguignon is a slow-cooked stew featuring lean stewing beef, bacon, carrots, pearl onions, and mushrooms simmered in red wine and beef broth with tomato paste and sauce. The dish is enriched by sautéing vegetables and meats separately before braising together with herbs and wine, resulting in tender, deeply flavored beef in a rich and glossy sauce.
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
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 583
% 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.