Beef Bourguignon

Name: Beef Bourguignon
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 6 servings
Ingredients: 3 ½ tablespoons olive oil; ⅓ cup chopped raw bacon; 3 pounds lean stewing beef cut into 2-inch cubes; salt; ground black pepper; 1 cup sliced carrots; 10-12 small pearl onions; 8 ounces sliced mushrooms; 2 cups red wine; 2 cups beef broth; 1 tablespoon tomato paste; ½ cup tomato sauce; ¼ cup all-purpose flour; 2 teaspoons minced garlic; ½ teaspoon chopped fresh thyme; 1 bay leaf

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5.0

51 reviews

Excellent

Prep Time
20 mins
Cook Time
2 hrs 20 mins
Total Time
2 hrs 50 mins
Servings
6 servings
Calories
583 kcal
Course
Main Course, Dinner
Cuisine
French, French-American Fusion

Beef Bourguignon

Gemma White

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Beef Bourguignon is a French classic made with melt in your mouth beef, mushrooms, carrots, and red wine and is cooked to perfection in the most delicious rich sauce. A hearty and comforting meal that you will make again and again!

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Ingredients

Servings

3 ½ tablespoons olive oil
⅓ cup chopped raw bacon about 6 slices
3 pounds lean stewing beef cut into 2-inch cubes
salt to taste
ground black pepper to taste
1 cup sliced carrots about 2 medium carrots
10-12 small pearl onions or 1 cup diced onion
8 ounces sliced mushrooms
2 cups red wine full-bodied, such as Pinot Noir, Burgundy, Beaujolais, or Cotes du Rhone
2 cups beef broth
1 tablespoon tomato paste
½ cup tomato sauce
¼ cup all-purpose flour
2 teaspoons minced garlic
½ teaspoon chopped fresh thyme
1 bay leaf

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Instructions

Preheat the oven to 350 degrees Fahrenheit.
Heat a large dutch oven over medium-high heat. Add 3 ½ tablespoons olive oil and ⅓ cup chopped raw bacon. Cook until crisp, about 6 minutes. Remove the bacon with a slotted spoon and reserve on a plate or bowl lined with paper-towels.
Season 3 pounds lean stewing beef cut into 2-inch cubes with salt and ground black pepper and cook it on each side for 2-3 minutes until a brown crust forms, about 2-3 minutes per side. Remove them from the pot and reserve.
Add 1 cup sliced carrots, 10-12 small pearl onions , and 8 ounces sliced mushrooms and cook for 2-3 minutes. Remove from the pot and reserve.
2 cups red wine to the pot and scrape down the bottom and sides to get up all the leftover pieces from the meat and vegetables. Add 2 cups beef broth, 1 tablespoon tomato paste, ½ cup tomato sauce, and whisk in ¼ cup all-purpose flour.
Add the bacon, beef, and vegetables back to the pot and stir to combine. Add 2 teaspoons minced garlic, ½ teaspoon chopped fresh thyme, and 1 bay leaf. Add the lid to the pot and transfer it into the oven. Let it cook for 1 ½-2 hours, until the beef is tender and falls apart easily. You may alternatively cook it covered on the stovetop over low heat for 1 ½- hours.

Nutrition Information

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Calories 583kcal (29%) Carbohydrates 16g (5%) Protein 56g (112%) Fat 25g (38%) Saturated Fat 7g (35%) Polyunsaturated Fat 2g Monounsaturated Fat 13g Trans Fat 0.02g Cholesterol 149mg (50%) Sodium 652mg (27%) Potassium 1304mg (37%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 3710IU (74%) Vitamin C 8mg (9%) Calcium 82mg (8%) Iron 6mg (33%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 583 kcal

% Daily Value*

Calories	583kcal	29%
Carbohydrates	16g	5%
Protein	56g	112%
Fat	25g	38%
Saturated Fat	7g	35%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	13g	65%
Trans Fat	0.02g	1%
Cholesterol	149mg	50%
Sodium	652mg	27%
Potassium	1304mg	28%
Fiber	2g	8%
Sugar	5g	10%
Vitamin A	3710IU	74%
Vitamin C	8mg	9%
Calcium	82mg	8%
Iron	6mg	33%