Beef Bourguignon
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
3 hrs 30 mins
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Total Time
3 hrs 45 mins
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Servings
8
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Calories
552 kcal
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Course
Main Course, Dinner
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Cuisine
French
Beef Bourguignon
Description
This Beef Bourguignon recipe begins by crisping chopped bacon and browning cubed, lean stewing beef in a heavy pot. After cooking the meat in batches to achieve good searing, all beef and bacon are reunited with aromatics including chopped onions, carrots, pearl onions, and minced garlic. Mushrooms are stirred in and flour sprinkled over to form a slight thickening.
Tomato paste, fresh thyme, a bay leaf, beef broth, and multiple cups of red wine are added to the pot before bringing to a boil. The covered pot transfers to a 325°F oven for low and slow cooking over two and a half hours, allowing collagen to break down and flavors to meld into a rich, hearty stew.
This stew is ideal served with crusty bread or buttered noodles to soak up its glossy sauce. Browning the meat properly and drying it beforehand is important to achieve the right sear and texture.
Pat stew beef dry with paper towels to ensure proper browning and flavor development.Use a red Burgundy like Pinot Noir, Merlot, or Cabernet Sauvignon to complement the rich beef stew.You can adapt this recipe for slow cooker by transferring ingredients after initial steps and cooking 8 hours low.For Instant Pot, brown meat and aromatics using Sauté mode, then pressure cook for 35 minutes with natural release.
Ingredients
- 1 tablespoon olive oil optional
- 8 lices Bacon thick cut, chopped
- 3 pounds beef lean, cut into 1 inch pieces, stewing
- 1 large onion chopped
- 1 large carrot peeled and roughly chopped
- 1 pound pearl onions peeled
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper ground, or to taste
- 4 cloves garlic minced
- 1 pound mushrooms chopped
- 2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1 bay leaf
- 1 tablespoon thyme fresh
- 2 cups beef broth low sodium or no sodium added
- 3 cups red wine
Instructions
- Add the bacon to a large Dutch oven or a heavy based pot that's oven safe and cook until crispy. Transfer the bacon to a paper towel lined bowl and set aside.
- Add the stewing beef in batches and brown well on all sides. Transfer to a plate and repeat with remaining beef. Add a bit of olive oil if needed, in between batches. I did 3 batches, but depends on the size of your pot.
- Add all the beef back to the pot. Next, add the chopped onion, carrot, pearl onions, garlic and season with some salt and pepper. Cook for about 3 to 5 minutes until the onions are tender and translucent.
- Stir in the mushrooms then sprinkle the flour over. Stir and let it cook for another 2 minutes.
- Next add the cooked bacon back into the pot along with the tomato paste, bay leaf and thyme. Then pour in the red wine and beef broth. Bring to a boil.
- Preheat the oven to 325°F degrees while you're bringing the stew to a boil.
- Cover the pot with a lid, transfer it to the oven and cook for 2½ hours stirring every hour. I like to remove the lid half hour before finished cooking.
- Serve over cooked noodles or creamy mashed potatoes.
Notes
- Dry stew beef thoroughly before browning to improve searing and flavor.
- Choose red Burgundy wines such as Pinot Noir, Merlot, or Cabernet Sauvignon for braising.
- For slow cooker use, complete initial browning and mixing, then cook on low for 8 hours.
- Instant Pot adaptation: brown ingredients, pressure cook 35 minutes, natural pressure release.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 552 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 552kcal | 28% |
| Carbohydrates | 15g | 5% |
| Protein | 40g | 80% |
| Fat | 30g | 46% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 132mg | 44% |
| Sodium | 571mg | 24% |
| Potassium | 1197mg | 25% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1611IU | 32% |
| Vitamin C | 10mg | 11% |
| Calcium | 67mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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