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Beef Bourguignon
5 from 100 votes

Beef Bourguignon

Beef Bourguignon is a slow-braised beef stew made with bacon, beef chuck, onions, carrots, garlic, and herbs simmered in Burgundy wine and beef broth. The dish finishes with pearl onions, cremini mushrooms, and fresh herbs for rich, layered flavors. The tender meat and deeply infused sauce make it a hearty meal ideal for cooler weather.

Prep Time
15 mins
Cook Time
3 hrs 30 mins
overnight time (optional)
1 d
Total Time
3 hrs 45 mins
Servings: 6
Calories: 954 kcal
Course: Main Course
Cuisine: French

Ingredients

For the stew
  • 1/2 pound (226g) Bacon cut into 1" pieces, thick cut
  • 3 pounds (1.4kg) beef chuck trimmed of fat and cut into 2" cubes
  • 1 large white onion chopped
  • 2 large carrot cut into 2" chunks
  • 6 cloves garlic minced
  • 1/2 cup (65g) flour
  • 8 prigs thyme tied together
  • 3 cups (720g) Burgundy wine or other dry red wine
  • 2 large bay leaf
  • 3 cups (720g) beef broth see notes below, low sodium, or stock
  • 1/4 cup (60g) tomato paste
  • black pepper to taste
  • salt to taste
For finishing
  • 4 tablespoons (56g) butter
  • 2 tablespoons (30g) olive oil
  • 16 pearl onion
  • 1 pound (454g) cremini mushrooms quartered
  • 3 tablespoons Italian flat-leaf parsley minced
  • 2 teaspoons thyme fresh leaves
  • salt to taste
  • black pepper to taste

Instructions

    Cup of Yum
  1. Preheat oven to 350f and set the rack in the middle level, allowing enough room to accommodate a large Dutch oven with a lid.
  2. Heat a large Dutch oven to medium heat and add the bacon. Cook the bacon until most of the fat has rendered (7-10 minutes) then remove the bacon with a slotted spoon to a paper towel lined plate to drain.
  3. Pat the beef cubes very dry then season with salt and pepper to taste. Toss the beef cubes with flour then shake off all of the excess, making sure to save the flour for later. Sear the beef until well browned on all sides, working in batches if necessary. Place all of the beef onto another plate and set aside.
  4. Remove excess bacon and beef fat from the pot, leaving approximately a quarter cup in the pot. Add the onions and cook for 3-5 minutes or until they begin to soften then add the carrots and continue to cook until they get a bit of color (about 5-7 minutes more).
  5. Add the garlic to the pot and cook until fragrant (about 1-2 minutes) then add the tomato paste and cook for another 3-4 minutes, stirring frequently to avoid burning. If it starts to burn just add a couple of ounces of water into the pot to lower the temperature.
  6. Add all of the remaining flour to the pot and use a nylon whisk or wooden spoon to incorporate. Cook until none of the flour is white (about 2 minutes).
  7. Slowly add the wine and beef base to the pot while whisking to avoid any lumps. Using a flat wooden spoon, scrape the bottom of the pot to remove all of the brown bits. Add the beef, bacon, thyme, and bay leaves to the pot and turn off the heat.
  8. Cover the pot and place it in the oven to cook for 2 1/2-3 hours or until the beef is very tender. Note: Check on the beef at the 90-minute mark and if the sauce is too thick and sticking to the bottom of the pot, add a 1/2 cup of water and mix well, before returning the pot back to the oven.
For finishing
  1. Once the beef is tender remove the pot from the oven and taste test. Season with salt and pepper if required. At this time, discard the bay leaves and thyme.
  2. Skim any visible fat from the top or use a few paper towels laid on top of the sauce to capture some of the fat.
  3. If the sauce is too thin, drain the contents into another pot, separating the liquid from the other ingredients. Place the pot onto a burner and turn the heat to medium-high. Simply cook until the sauce coats the back of a wooden spoon then combine the ingredients back together. Make sure to keep the pot covered while moving on to the final step below.
  4. Heat a large pan to a touch higher than medium heat. Add the olive oil along with the pearl onions. Cook the onions until tender (about 4-5 minutes) then remove with a slotted spoon into a plate that is covered with foil.
  5. Add the mushrooms to the same pan and cook until they release their water and start to brown (about 5-8 minutes). Once they begin to brown add the butter and cook until they are glistening (about 2-3 minutes). Return the pearl onions back to the pan and toss/mix to coat. Turn off the heat and season with salt and pepper and the thyme leaves.
  6. Mix the parsley into the pot. You can mix all the mushrooms and pearl onions into the pot before serving or divide them onto plates so that each person gets a few pearl onions and mushrooms. Serve with mashed potatoes or crusty bread. See notes below about serving the next day which is preferred.

Notes

  • Allow the stew to cool and refrigerate overnight for more concentrated flavors before reheating gently on the stove.
  • Use homemade beef stock if possible, or a good quality beef base, adjusting salt and pepper before serving.
  • This recipe yields six large or eight moderate servings.
  • Leftovers keep up to three days in the fridge or can be frozen for up to six months.

Nutrition Information

Calories 954kcal (48%) Carbohydrates 25.4g (8%) Protein 91g (182%) Fat 42.7g (66%) Saturated Fat 16.1g (81%) Cholesterol 265mg (88%) Sodium 1362mg (57%) Potassium 1847mg (39%) Fiber 3.7g (15%) Sugar 8g (16%) Calcium 51mg (5%) Iron 47mg (261%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 954

% Daily Value*

Calories 954kcal 48%
Carbohydrates 25.4g 8%
Protein 91g 182%
Fat 42.7g 66%
Saturated Fat 16.1g 81%
Cholesterol 265mg 88%
Sodium 1362mg 57%
Potassium 1847mg 39%
Fiber 3.7g 15%
Sugar 8g 16%
Calcium 51mg 5%
Iron 47mg 261%

* Percent Daily Values are based on a 2,000 calorie diet.