Beef Bourguignon Recipe
User Reviews
5
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Prep Time
40 mins
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Cook Time
2 hrs 30 mins
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Total Time
3 hrs 10 mins
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Servings
8
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Calories
574 kcal
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Course
Main Course, Dinner
Beef Bourguignon Recipe
Description
This Beef Bourguignon recipe features cubed beef chuck roast browned and simmered with bacon, mushrooms, and vegetables in a robust mixture of red wine and beef broth. The addition of tomato paste and herbs like thyme, rosemary, and bay leaf enhances the depth of flavor. The stew is slow-baked in the oven at 325°F for several hours until the meat is tender and the flavors meld. Optional baby potatoes can be cooked with the stew or served on the side.
The texture is rich and comforting, with tender beef pieces surrounded by softened carrots, mushrooms, and a thickened sauce. Toasted flour coating and browning steps develop complex, hearty flavors.
This stew pairs well with egg noodles, mashed potatoes, or crusty bread to soak up the flavorful sauce. Garnishing with fresh parsley adds brightness.
For a thicker stew, cornstarch slurry can be added after baking. Choose a dry red wine such as Pinot Noir, Cabernet, or Merlot to complement the dish. Potatoes can be swapped or omitted depending on preference.
Ingredients
- 8 ounces Bacon chopped, thick sliced preferred
- 3 pounds beef chuck roast trimmed and cubed, or stewing beef*
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 large yellow onion chopped
- 2 medium carrot chopped
- 3 tablespoons all-purpose flour
- 4 cups beef broth or beef stock, heated
- 2 cups red wine dry
- 12 ounces mushrooms halved
- 1 pound baby potato halved, optional
- 3 tablespoons tomato paste
- 3 cloves garlic minced
- 2 prigs thyme or ½ teaspoon dried thyme leaves, fresh
- 1 prig rosemary or ½ teaspoon dried rosemary, fresh
- 1 whole bay leaf
- parsley for serving, chopped, fresh
Instructions
- Preheat the oven to 325°F.
- In a large oven-safe pot or Dutch oven, cook the bacon over medium heat, stirring frequently, until it's crisp. Transfer the bacon to a paper towel lined plate, leaving the fat in the pot.
- Gently dab the beef dry with a paper towel and season with salt and pepper. Increase the stove to medium-high and sear the beef, in small batches, until browned. Once browned, transfer to a plate.
- In the same pot, add the onions and carrots. You can add a bit of oil if needed. Cook over medium heat for 2 to 3 minutes or until the onions soften slightly.
- Add the browned beef to the pot and sprinkle with flour, stirring to coat. Cook for 2 minutes. Add the broth all at once and scrape up any brown bits on the bottom of the pot.
- Add wine, mushrooms, potatoes (if using), tomato paste, garlic, thyme, rosemary, and bay leaf. Cover the pot with a lid and transfer it to the oven. Bake the stew for 2 ½ to 3 hours or until the beef is fork-tender.
- Remove the bay leaf and stir in ¾ of the bacon. Taste and season with additional salt and pepper if desired. Garnish with remaining bacon.
Notes
- Potatoes can be included within the stew or served alongside as mashed potatoes or egg noodles.
- Use dry red wine varieties like Pinot Noir, Cabernet, or Merlot for authentic flavor.
- To thicken the stew after cooking, add a cornstarch and water mixture gradually while simmering.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 574 kcal
% Daily Value*
| Calories | 574 | 29% |
| Carbohydrates | 19g | 6% |
| Protein | 48g | 96% |
| Fat | 30g | 46% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 145mg | 48% |
| Sodium | 1191mg | 50% |
| Potassium | 1518mg | 32% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 2695IU | 54% |
| Vitamin C | 15mg | 17% |
| Calcium | 57mg | 6% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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