Beef Bourguignon
User Reviews
4.3
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Prep Time
20 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 50 mins
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Servings
8
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Calories
527 kcal
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Course
Main Course
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Cuisine
French
Beef Bourguignon
Description
This Beef Bourguignon recipe starts by seasoning and lightly flouring beef chuck pieces before browning them alongside diced bacon, which contributes smokiness. Vegetables such as onions, carrots, celery, and mushrooms are cooked down with garlic to provide a base of earthy sweetness. After deglazing the pan with cognac, tomato paste, and wine are added along with beef stock, brown sugar, and fresh thyme to create a robust braising liquid.
The stew is then slow-cooked until the beef is tender, allowing flavors to meld and intensify. Because the wine is a key flavor component, using a quality red such as Pinot Noir or Malbec ensures depth without needing to be expensive. The dish can be prepared in advance; making it a day or two early allows the rich flavors to develop further when reheated.
Traditionally served sprinkled with chopped Italian parsley, Beef Bourguignon pairs well with rustic bread, mashed potatoes, or buttered noodles, suitable for a comfort meal with layered, savory complexity.
Ingredients
- 2 ½ pounds beef chuck trimmed and cut into 1-inch cubes, boneless
- ½ teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- ¼ cup all-purpose flour
- 8 ounces Bacon , diced
- 1 yellow onion , diced
- 6 carrot diced
- 4 celery diced, stalks
- 1 pound cremini mushroom sliced, or button mushroom
- 4 cloves garlic , pressed or minced
- ½ cup cognac
- 1 tablespoon tomato paste
- 2 cups red wine such as Pinot Noir, dry
- 2 cups beef stock
- 1 tablespoon brown sugar
- 1 teaspoon thyme fresh leaves
- Italian parsley for serving, chopped, fresh
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
- Choose a red wine you enjoy drinking, such as Pinot Noir or Malbec, for best flavor results.
- If cognac is unavailable, it can be omitted without compromising the overall dish.
- Prepare one or two days ahead and refrigerate to deepen flavors before reheating.
- Optionally, complete the stovetop steps ahead and finish baking just before serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.3
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