Beef Bourguignon
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
2 hrs
-
Total Time
2 hrs 15 mins
-
Servings
6 servings
-
Calories
751 kcal
-
Course
Main Course
-
Cuisine
French
Beef Bourguignon
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Beef Bourguignon features pieces of chuck roast slow cooked in a red wine gravy until perfectly tender. Serve over mashed potatoes for an elegant but surprisingly easy dinner.
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Ingredients
- 3 Pounds Chuck Roast or Stewing Beef Patted Dry and Cut into 2” Cubes
- 2 Teaspoons kosher salt
- 1 Teaspoon black pepper
- 6 lices thick cut bacon Diced
- 1 onion Thinly Sliced
- 2 carrots Sliced
- 3 Cloves garlic Minced
- 1 Tablespoon tomato paste
- 2 Tablespoon all-purpose flour
- 750 Milliliter bottle red wine
- 3 beef bouillon cube
- 2-3 bay leaves
- 2-3 sprigs of fresh thyme
- 8 Ounces pearl onions Peeled
- 8 Ounces mushrooms Halved
- 1 Tablespoon olive oil
- 1 Teaspoon brown sugar
- 1/2 Teaspoon salt
- 1/2 Teaspoon black pepper
- 1 Teaspoon fresh thyme Chopped
- Fresh parsley for garnish
Instructions
- Preheat the oven to 350℉.
- Pat dry the chuck roast and sprinkle on the salt and pepper, set aside.
- Heat a dutch oven over medium heat and add the bacon. Cook the bacon until browned and crisp and the fat has rendered out. Transfer the bacon to a paper towel lined plate and set aside. Leaving the fat in the pan.
- Increase the heat to medium high and brown the chuck roast pieces on all sides, about 2-3 minutes per side. You will have to brown the chuck roast in 2 or 3 batches. Transfer the browned chuck roast to a plate and set aside.
- Lower the heat to medium and add the onion and carrot. Stir constantly, scraping the bottom of the pan as they cook.
- When the onion and carrot have softened add the garlic and tomato paste. Stir and cook for 1-2 minutes. Stir in the flour until completely absorbed and cook for another 1-2 minutes.
- Pour in the wine and stir, cook over medium until thickened slightly. Add in the browned chuck roast, half of the cooked bacon, bay leaves, fresh thyme, and the bouillon cubes. Stir, cover and roast in the oven for 1 ½ hours or until the chuck roast is tender.
- 15 Minutes before the chuck roast is done. Heat a non-stick pan over medium heat, add the olive oil, pearl onions, mushrooms, brown sugar, salt, pepper and thyme. Stir until the sugar has dissolved and cover until the onion and mushrooms have softened and browned.
- Stir the cooked onions and mushrooms into the chuck roast.
- Serve the beef by itself or over mashed potatoes. Garnish with fresh parsley. Enjoy!
Nutrition Information
Show Details
Calories
751kcal
(38%)
Carbohydrates
17g
(6%)
Protein
51g
(102%)
Fat
43g
(66%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
5g
Monounsaturated Fat
21g
Trans Fat
2g
Cholesterol
180mg
(60%)
Sodium
1922mg
(80%)
Potassium
1343mg
(38%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
3521IU
(70%)
Vitamin C
7mg
(8%)
Calcium
98mg
(10%)
Iron
11mg
(61%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 751 kcal
% Daily Value*
| Calories | 751kcal | 38% |
| Carbohydrates | 17g | 6% |
| Protein | 51g | 102% |
| Fat | 43g | 66% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 2g | 100% |
| Cholesterol | 180mg | 60% |
| Sodium | 1922mg | 80% |
| Potassium | 1343mg | 29% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 3521IU | 70% |
| Vitamin C | 7mg | 8% |
| Calcium | 98mg | 10% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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