5 from 6 votes
Beef Bourguignon
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.
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
Ingredients
- 3 Pounds chuck roast Patted Dry and Cut into 2” Cubes, or stewing beef
- 2 Teaspoons kosher salt
- 1 Teaspoon black pepper
- 6 lices Bacon Diced, thick cut
- 1 onion Thinly Sliced
- 2 carrot Sliced
- 3 Cloves garlic Minced
- 1 Tablespoon tomato paste
- 2 Tablespoon all-purpose flour
- 750 Milliliter red wine bottle
- 3 beef bouillon cube
- 2-3 bay leaf
- 2-3 thyme fresh, sprigs
- 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 thyme Chopped, fresh
- parsley fresh, 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!
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 751
% 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.