Beef Bourguignon (Burgundy Beef Stew)
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
4 servings
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Calories
691 kcal
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Course
Main Course
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Cuisine
French
Beef Bourguignon (Burgundy Beef Stew)
Description
This Beef Bourguignon begins by seasoning beef stew meat and coating it lightly in flour before searing in oil. The rendered beef juices enrich the pan, which also cooks thick-cut bacon lardons, pearl onions, and smashed garlic until browned. A tomato paste-infused broth of red wine, water, and a pinch of sugar is added, deglazing the pan and incorporating caramelized bits.
A bouquet garni bundle of bay leaf, parsley stems, thyme, cloves, and peppercorns is submerged in the liquid to imbue herbal complexity. The stew simmers in a Dutch oven in a 300°F oven until beef is fork-tender. Mushrooms are added partway for added earthiness and texture.
The stew’s flavor combines savory beef and bacon richness with the wine's acidity, balanced by aromatic herbs and subtle sweetness. The sauce thickens slightly from the flour and reduces during baking, coating the meat and vegetables with a luxurious glaze.
Beef Bourguignon is typically served with hearty sides like buttered noodles, potatoes, or bread to soak up the sauce. Making it a day ahead allows flavors to deepen. Reheating gently on the stovetop maintains tenderness.
Ingredients
- 2 pounds Beef Stewing Meat cut into 2-inch chunks, 900 grams
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- ¼ cup all-purpose flour
- 2 tablespoons vegetable oil
- 5 ounces Bacon lardons, thick-cut cubes, or chopped pancetta
- 12 pearl onion thawed and blotted dry (about 1 cup, frozen
- 2 cloves garlic peeled and smashed
- 2 cups red wine
- 1 ¼ cups water
- 1 tablespoon tomato paste
- Pinch sugar
- 1 bay leaf
- parsley stems torn into smaller pieces, a handful
- 2 thyme sprigs, fresh
- 3 clove whole
- 10 black peppercorns (about ¼ teaspoon)
- 8 ounces cremini mushrooms cleaned with a damp cloth and halved or quartered depending on size
Instructions
- Preheat the oven to 300°F. Make a bouquet garni by wrapping the bay leaf, parsley stems, thyme, cloves, and peppercorns in a piece of cheesecloth and tying it with kitchen string.
- Season the meat with salt and pepper and dust with 2 tablespoons of the flour. Heat the oil in a large Dutch oven over medium-high heat and sear the meat in batches until browned, about 3 to 5 minutes per batch. Remove the seared beef from the pan and set aside.
- In the same pan, add the lardons, onions, and garlic and cook until golden brown, about 5 minutes (lower the heat to medium if needed so it cooks evenly and doesn't burn).
- Add the remaining 2 tablespoons flour and stir for a minute until it starts to cook. Slowly add the wine, water, tomato paste, and sugar, stirring to make sure the flour dissolves evenly into the liquid, and scraping up any caramelized bits in the bottom of the pan. Return the meat to the pan with any accumulated juices.
- Add the prepared bouquet garni to the pan and bring the mixture to a simmer. Cover, place in the oven, and cook until the meat is fork tender, about 2 to 2 ½ hours.
- Add the mushrooms and season with salt and pepper. Return the covered pot to the oven for another 20 minutes to finish cooking with the mushrooms. The meat should be very tender and almost falling apart (you should be able to easily pull it apart with a fork or even a spoon). Remove the bouquet garni before serving.
Notes
- For best flavor, prepare the stew a day in advance to allow the flavors to meld; refrigerate fully cooled stew and reheat gently.
- Serve with buttered noodles, fettuccine, mashed or roasted potatoes, gratin dauphinois, or baguette dumplings to complement the rich sauce.
- Adapted from The Little Paris Kitchen, the recipe balances robust meat with delicate aromatics for classic French comfort.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 691 kcal
% Daily Value*
| Calories | 691kcal | 35% |
| Carbohydrates | 16g | 5% |
| Protein | 86g | 172% |
| Fat | 32g | 49% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 225mg | 75% |
| Sodium | 170mg | 7% |
| Potassium | 1404mg | 30% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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