Beef Bourguignon
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Unrated
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Prep Time
20 mins
-
Cook Time
3 hrs
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Total Time
3 hrs 20 mins
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Servings
8 people
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Calories
749 kcal
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Cuisine
French
Beef Bourguignon
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This beef bourguignon is the real deal. Brings beef stew to heights you can only imagine. Make this and you will be so happy. So incredibly delicious. Tres bon!
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Ingredients
- 1 tablespoon olive oil
- 8 oz Bacon or salt pork, diced, applewood smoked
- 2½ lbs beef chuck or sirloin, cut into 1-inch pieces
- salt Kosher salt
- black pepper Kosher salt
- 3 large carrot about 3 large carrots, cut into 1-inch pieces
- 2 onion sliced, and roughly chopped, yellow
- 2 cloves garlic minced
- ½ cup cognac
- 1 bottle red wine dry, such as Cote du Rhone or Pinot Noir
- 2 cups beef stock
- 1 tablespoon tomato paste
- 1 teaspoon thyme fresh
- 4 tablespoon butter room temp, divided, unsalted
- 3 tablespoon all-purpose flour
- 1 cup pearl onions
- 1 lb mushrooms fresh, sliced
Instructions
- Preheat oven to 300F.
- Heat the olive oil in a Dutch oven over medium-high heat.
- Add the bacon and cook for about 12 minutes, stirring often, until bacon becomes browned. Remove the bacon with a slotted spoon to a large plate.
- Dry the beef with paper towels (this helps the beef brown in the skillet). Sprinkle the beef with salt and pepper.
- In batches, in single layers, sear the beef in the hot oil for about 4 to 5 minutes, turning and browning on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
- Add the carrots and onions to the pot and cook for about 12 minutes, stirring often, until the onions have caramelized a bit. Add the garlic and cook for another minute.
- Add the Cognac, stand back, and ignite with a match to burn off the alcohol (be careful!).
- Place the meat and the bacon back into the pot with the juices.
- Add the bottle of wine plus enough beef stock to cover the meat. Add the tomato paste, thyme, 2 tsps salt, and 1 teaspoon pepper. Bring to a simmer, cover the pot with a tight-fitting lid, and place in the oven for about 3 hours.
- Meanwhile, sauté the mushrooms in 2 tablespoons of butter for 10 minutes until nice and browned.
- Make a beurre manie by combining 2 tablespoons of the butter and the flour with a fork and then stir into the stew.
- Add the onions and cooked mushrooms to the stew. Simmer the stew for 15 minutes
- Serve with egg noodles, rice, or mashed potatoes...garnished with a little parsley.
Notes
- No need to buy an expensive piece of beef. We go with a 2 to 3 lb chuck roast and it becomes extremely tender. Cut away in excess fat before searing.
- We recommed a nice French wine such as a Burgendy, Bourdeaux, or Cotes du Rhone.
- The stew will keep in the fridge in an air-tight container with lid for up to 1 week and freezes beautifully for up to 2 months.
Nutrition Information
Show Details
Calories
749kcal
(37%)
Carbohydrates
21g
(7%)
Protein
33g
(66%)
Fat
28g
(43%)
Saturated Fat
8g
(40%)
Cholesterol
135mg
(45%)
Sodium
467mg
(19%)
Potassium
1174mg
(25%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
9691IU
(194%)
Vitamin C
12mg
(13%)
Calcium
82mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 749 kcal
% Daily Value*
| Calories | 749kcal | 37% |
| Carbohydrates | 21g | 7% |
| Protein | 33g | 66% |
| Fat | 28g | 43% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 135mg | 45% |
| Sodium | 467mg | 19% |
| Potassium | 1174mg | 25% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 9691IU | 194% |
| Vitamin C | 12mg | 13% |
| Calcium | 82mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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