Beef Bourguignon (Beef Burgundy)
User Reviews
5
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Prep Time
15 mins
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Cook Time
2 hrs 45 mins
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Total Time
3 hrs
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Servings
6
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Calories
490 kcal
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Course
Main Course
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Cuisine
French
Beef Bourguignon (Beef Burgundy)
Description
Beef Bourguignon (Beef Burgundy) combines chuck roast pieces with pearl onions, carrots, bacon, and mushrooms, all braised slowly in a mixture of red wine and beef broth. After searing the meat to develop a brown crust and sautéing the vegetables to soften and caramelize, the liquid deglazes the pot, capturing flavorful browned bits. The dish is then cooked covered in the oven at moderate heat, allowing the beef to become tender and the flavors to meld. The balsamic acidity from the red wine complements the savory bacon and earthiness of mushrooms, while fresh parsley and thyme brighten the stew at the end.
The resulting texture is tender with a slightly thickened sauce, enhanced by the option of xanthan gum for viscosity. This beef stew serves well on its own, with mashed potatoes, noodles, or rustic bread to soak up the sauce, making a satisfying and filling meal.
Ingredients
- 2 pounds chuck roast
- 16 ounces baby bella mushroom quartered
- 6 lices Bacon chopped, thick cut
- 2 carrot medium
- 14 pearl onions
- 2 ½ cups beef broth
- 2 ½ cups red wine I used Pinot Noir
- 5 cloves garlic minced
- 2 tablespoons tomato paste
- 2 tablespoons parsley chopped, fresh
- 1 tablespoon thyme chopped, fresh
- 2 bay leaf
- 1 teaspoon salt
- ½ teaspoon black pepper ground
- ¼ - ½ teaspoon xanthan gum
Instructions
- Preheat oven to 350°F.
- Cut the chuck roast into small chunks, trimming off any excess fat. Add salt and pepper to all sides.
- Heat a dutch oven or large pot to medium. Add in the bacon and fry until crisp.
- Remove the bacon, set it aside and leave some the rendered fat in the pot and reserving the rest to sauté the veggies in. Add in the chunks of beef and sear on all sides. You might have to do this in 2 batches, so you don’t crowd the pan otherwise the beef ends up steaming, rather than searing.
- Set the beef aside and add in more of the bacon fat, carrots, mushrooms and pearl onions. Sauté until they have some good color, should take about 3-4 minutes.
- Remove the carrots, onions and mushrooms and set aside to add in later. Add in the garlic and sauté for about 15 seconds, then deglaze the pan with the red wine and beef broth, scraping up all the brown bits of flavor.
- Add the tomato paste, parsley, bay leaves, thyme, bacon and seared beef. Cover and place it in the oven, cook for 1 ½ hours.
- Add in the mushrooms, carrots and onions, cook for an additional hour or until the meat is fall-apart tender.
- Stir in the xanthan gum and heat on the stovetop until the sauce has thickened to your liking. Start with ¼ teaspoon, and wait before adding another ¼ teaspoon. If you add too much, you might end up with a texture that is gooey and unpleasant. Remember, you can always add more, but can’t take it away once you add too much.
- Serve over mashed cauliflower or with your favorite Keto friendly side.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 490 kcal
% Daily Value*
| Calories | 490kcal | 25% |
| Carbohydrates | 8g | 3% |
| Protein | 56g | 112% |
| Fat | 24g | 37% |
| Saturated Fat | 8g | 40% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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