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5.0 from 21 votes

Beef Bourguignon (Burgundy Beef Stew)

This incredible Beef Bourguignon features succulent, fork tender beef and hearty mushrooms in a luscious red wine sauce. . It's even better reheated the next day, making this a great make ahead recipe that's fit for company.

Prep Time
15 mins
Cook Time
2 hrs 15 mins
Total Time
3 hrs
Servings: 4 servings
Calories: 691 kcal
Course: Main Course
Cuisine: French

Ingredients

  • 2 pounds (900 grams) beef stewing meat, cut into 2-inch chunks
  • Kosher salt and freshly ground black pepper
  • ¼ cup all-purpose flour
  • 2 tablespoons vegetable oil
  • 5 ounces lardons, cubes of thick-cut bacon, or chopped pancetta
  • 12 frozen pearl onions, thawed and blotted dry (about 1 cup)
  • 2 cloves garlic, peeled and smashed
  • 2 cups red wine
  • 1 ¼ cups water
  • 1 tablespoon tomato paste
  • Pinch sugar
  • 1 bay leaf
  • A handful of parsley stems, torn into smaller pieces
  • 2 sprigs fresh thyme
  • 3 whole cloves
  • 10 black peppercorns (about ¼ teaspoon)
  • 8 ounces cremini mushrooms, cleaned with a damp cloth and halved or quartered depending on size

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. 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.
  6. 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

  • Although you can serve beef bourguignon immediately, I recommend making it a day ahead to give the flavors time to develop. Let it cool completely, cover and refrigerate, then gently reheat the next day on the stovetop over low heat.

  • Here are some suggestions of what to serve with beef bourguignon:

    Buttered egg noodles Buttered fettuccine Mashed potatoes Boiled potatoes Roasted potatoes Potato gratin dauphinois Baguette dumplings (recipe follows)

  • Buttered egg noodles
  • Buttered fettuccine
  • Mashed potatoes
  • Boiled potatoes
  • Roasted potatoes
  • Potato gratin dauphinois
  • Baguette dumplings (recipe follows)
  • Adapted from The Little Paris Kitchen

Nutrition Information

Calories 691kcal (35%) Carbohydrates 16g (5%) Protein 86g (172%) Fat 32g (49%) Saturated Fat 11g (55%) Polyunsaturated Fat 6g Monounsaturated Fat 9g Cholesterol 225mg (75%) Sodium 170mg (7%) Potassium 1404mg (40%) Fiber 3g (12%) Sugar 6g (12%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 691

% 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.