Beef Bourguignon
User Reviews
4.3
267 reviews
Good
-
Prep Time
20 mins
-
Cook Time
1 hr 20 mins
-
Total Time
1 hr 50 mins
-
Servings
8
-
Calories
527 kcal
-
Course
Main Course
-
Cuisine
French
Beef Bourguignon
Report
This easy Beef Bourguignon recipe is a melt-in-your-mouth, classic French stew made with tender chunks of beef chuck, bacon, and vegetables braised in red wine to make a simple, any time dinner that’s impressive enough to serve for special occasions, too.
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Ingredients
- 2 ½ pounds boneless beef chuck , trimmed and cut into 1-inch cubes
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ cup all-purpose flour
- 8 ounces Bacon , diced
- 1 yellow onion , diced
- 6 carrots , diced
- 4 celery stalks , diced
- 1 pound cremini or button mushroom , sliced
- 4 cloves garlic , pressed or minced
- ½ cup cognac
- 1 tablespoon tomato paste
- 2 cups dry red wine , such as Pinot Noir
- 2 cups beef stock
- 1 tablespoon brown sugar
- 1 teaspoon fresh thyme leaves
- chopped fresh Italian parsley , for serving
Instructions
- Preheat the oven to 350°F.
- Add the beef to a large mixing bowl and season it with the salt and pepper then toss with the flour. Set aside.
- In a large cast-iron cocotte dutch oven, cook the bacon over medium-low heat until the edges of the bacon are crispy. Remove the bacon to a large bowl, leaving the rendered fat in the pan.
- Increase the heat to medium high. Add the beef to the fat in the pan and brown it on all sides. Remove the beef rom the pan to the bowl with the bacon.
- Add the onions, carrots, celery, and mushrooms to the pan. Reduce the heat to medium and cook for 5 to 7 minutes, until softened. Add the garlic and cook for another minute, or until aromatic. Remove the vegetables from the pan to the bowl with the beef.
- Deglaze the pan with the cognac and cook until reduced by half, scraping the bottom of the pan to release any browned bits.
- Stir in the tomato paste then add the wine, stock, thyme, brown sugar, and a pig pinch of salt and pepper. Bring to a boil, then remove from the heat.
- Return the bacon, beef, and vegetables stop the pot, cover, and place in the oven.
- Cook for 1 ½ to 2 hours in the preheated oven, until the beef is fork-tender. Remove from the oven, and adjust the seasoning if needed.
- Serve garnished with parsley over my favorite mashed potatoes or mashed cauliflower.
Notes
- Use a good quality red wine you would actually want to drink. It doesn't have to be expensive to be good. I've used a pinot noir and Malbec before, with both adding the rich flavor this dish is known for.
- If you don't have cognac, you can leave it out if you'd like.
- This dish's flavors deepen over time. Cook it in it's entirety one or two days before serving, refrigerate and rewarm to serve. Or, cook through the stovetop steps a day or two ahead then finish in the oven the day you'd like to serve.
Nutrition Information
Show Details
Calories
527kcal
(26%)
Carbohydrates
16g
(5%)
Protein
35g
(70%)
Fat
28g
(43%)
Saturated Fat
11g
(55%)
Cholesterol
117mg
(39%)
Sodium
620mg
(26%)
Potassium
1016mg
(29%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
7723IU
(154%)
Vitamin C
6mg
(7%)
Calcium
53mg
(5%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 527 kcal
% Daily Value*
| Calories | 527kcal | 26% |
| Carbohydrates | 16g | 5% |
| Protein | 35g | 70% |
| Fat | 28g | 43% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 117mg | 39% |
| Sodium | 620mg | 26% |
| Potassium | 1016mg | 22% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 7723IU | 154% |
| Vitamin C | 6mg | 7% |
| Calcium | 53mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
267 reviews
Good
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