Beef Bourguignon

Name: Beef Bourguignon
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 4 serving
Ingredients: 4 tablespoons butter; 2 pounds chuck roast; 1 package (8 ounces) baby Bella mushrooms; 1 yellow onion; 10-12 small pearl onions; 2 large carrots; 5 cloves garlic; ¼ cup all-purpose flour; 2 cups red wine merlot; 1 bay leaf; 3 tablespoons fresh parsley; ½ teaspoon dried thyme; 1 teaspoon kosher salt; ½ teaspoon ground black pepper; 2 cups beef broth; Salt and pepper

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4.9

30 reviews

Excellent

Prep Time
30 mins
Cook Time
2 hrs 30 mins
Total Time
3 hrs
Servings
4
Calories
835 kcal
Course
Main Course
Cuisine
American

Beef Bourguignon

Iris Hanson

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Beef Bourguignon, also known as Beef Burgundy, is tender beef that is simmered in a red wine gravy with lots of vegetables.

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Ingredients

Servings

4 tablespoons butter
2 pounds chuck roast, or stew meat, cut into 1-inch cubes and pat dry
1 package (8 ounces) baby Bella mushrooms, sliced
1 yellow onion, finely diced (approximately 1 cup)
10-12 small pearl onions, peeled
2 large carrots, peeled and cut into rounds (approximately 1½ cups)
5 cloves garlic, minced
¼ cup all-purpose flour
2 cups red wine merlot, or pinot noir
1 bay leaf
3 tablespoons fresh parsley, chopped
½ teaspoon dried thyme
1 teaspoon kosher salt
½ teaspoon ground black pepper
2 cups beef broth
Salt and pepper, to taste

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Instructions

Preheat oven to 350°F.
In a 3-quart Dutch oven (or oven-safe heavy bottom pot with a lid) over medium-high heat, melt butter. Add the cubes of beef to the pot and sear on all sides (3 minutes each side). The beef does not need to be cooked all the way through.
Transfer the beef to a plate or bowl. Tent to keep warm.
To the Dutch oven, add the mushrooms, onions, pearl onions, and carrots. Saute over medium heat for 8-10 minutes, or until onion is tender.
Add garlic and cook for one minute. Then, sprinkle the flour over the vegetables, stirring to combine.
Add the wine, bay leaf, parsley, thyme, salt, and pepper. Stir to combine, scraping up the sides and bottom of the pan.
Add the beef broth and seared meat back into the Dutch oven. Cover the Dutch oven and place it in the oven to cook for 2½ hours, or until the meat is fall-apart tender.
When done cooking, remove the bay leaf. Serve with mashed potatoes, egg noodles, rice, or bread. Salt and pepper, to taste.