Beef Bourguignon
User Reviews
5
24 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
1 hr 30 mins
-
Total Time
2 hrs
-
Servings
6 servings
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Calories
426 kcal
-
Course
Main Course
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Cuisine
American
Beef Bourguignon
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Beef Bourguignon is a classic dish that originated in the Burgundy region of eastern France. It quickly became my favorite comfort food. The recipe is rich in textures and flavors, the meat is super moist, and the veggies are perfectly cooked.
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Ingredients
- 1 tablespoon olive oil good
- 8 lices Bacon chopped
- 2 1/2 - 3 pounds chuck beef cut into about 2-inch cubes
- salt
- black pepper
- 2 carrot sliced into 1-inch chunks, medium
- 1 sweet onion diced
- 5 cloves garlic minced
- 3 1/2 cups red wine dry, such as Cote du Rhone or Pinot Noir
- 2-3 cups beef broth
- 1 tablespoon tomato paste
- 1/2 teaspoon thyme dried
- 1/2 teaspoon parsley dried
- 4 tablespoons butter softened to room temperature, unsalted
- 1 pound baby bella mushroom stems discarded and caps quartered
- 3 tablespoons all-purpose flour
- 10 pearl onions
- 2 bay leaf
- 6 prigs thyme optional, fresh
Instructions
- Start by sautéing the bacon in a Dutch oven over medium-high heat (for about 3 minutes). Once the bacon is crispy and golden brown, remove it and set aside.
- Next, cut the beef into 2-inch chunks and season with salt and pepper. Add to the Dutch oven in one layer in the bacon grease. Brown on each side for about 4 minutes or until it reaches a darker brown color. Please work in batches if you need to. Once browned, remove and set aside with the bacon.
- Add 1/4 cup of red wine and deglaze the Dutch oven.
- Add the onion and carrots, stir, and cook for 3-4 minutes. Add the garlic, stir, and cook until fragrant, about 1 minute.
- Add the beef and bacon to the Dutch oven. Stir to combine. Add dried thyme, dried parsley, and tomato paste. Stir to combine.
- Add the rest of the wine. Add beef broth, one cup at a time, just enough to cover the beef.
- Place a large skillet over medium heat and add butter; once melted, sauté the mushrooms for about 5 minutes. Add flour and stir well to combine. The mixture will be dry; make sure the flour absorbs all the butter.
- Add the mushrooms and flour mix to the Dutch oven. Add the pearl onions. Mix well to combine all of the ingredients and bring to a simmer.
- Add bay leaves and thyme sprigs on top.
- Cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 - 1 1/2 hours or until the meat and vegetables are very tender when pierced with a fork.
- Serve warm over some rice or pasta with crusty bread on the side.
Nutrition Information
Show Details
Calories
426kcal
(21%)
Carbohydrates
22g
(7%)
Protein
8g
(16%)
Fat
23g
(35%)
Saturated Fat
9g
(45%)
Cholesterol
39mg
(13%)
Sodium
610mg
(25%)
Potassium
867mg
(18%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Vitamin A
3740IU
(75%)
Vitamin C
9.7mg
(11%)
Calcium
72mg
(7%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 426 kcal
% Daily Value*
| Calories | 426kcal | 21% |
| Carbohydrates | 22g | 7% |
| Protein | 8g | 16% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 39mg | 13% |
| Sodium | 610mg | 25% |
| Potassium | 867mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 3740IU | 75% |
| Vitamin C | 9.7mg | 11% |
| Calcium | 72mg | 7% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
24 reviews
Excellent
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