5.0 from 435 votes
Beef Bourguignon Recipe
Beef Bourguignon is an elegant stew with tender meat and vegetables in a red wine gravy.
Prep Time
40 mins
Cook Time
2 hrs 40 mins
Total Time
3 hrs 10 mins
Servings: 8
Calories: 574 kcal
Course:
Main Course , Dinner
Cuisine:
French , American
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 carrots chopped
- 3 tablespoons all-purpose flour
- 4 cups beef broth or beef stock, heated
- 2 cups dry red wine
- 12 ounces mushrooms halved
- 1 pound baby potatoes halved, optional
- 3 tablespoons tomato paste
- 3 cloves garlic minced
- 2 prigs fresh thyme or ½ teaspoon dried thyme leaves
- 1 prig fresh Rosemary or ½ teaspoon dried rosemary
- 1 whole bay leaf
- chopped fresh parsley for serving
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.
Cup of Yum
Notes
- Potatoes can be added to this stew or leave them out and serve the stew over mashed potatoes or egg noodles. Use baby potatoes, red potatoes or Yukon gold potatoes.
- Choose a dry red wine, such as Pinot Noir, Cabernet, or Merlot. Wine is needed to flavor this recipe.
- To Thicken stew further after baking, combine equal parts cornstarch and water. Add to simmering stew a little bit at a time while whisking to reach desired consistency.
Nutrition Information
Calories
574
(29%)
Carbohydrates
19g
(6%)
Protein
48g
(96%)
Fat
30g
(46%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
3g
Monounsaturated Fat
14g
Trans Fat
1g
Cholesterol
145mg
(48%)
Sodium
1191mg
(50%)
Potassium
1518mg
(43%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
2695IU
(54%)
Vitamin C
15mg
(17%)
Calcium
57mg
(6%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 574
% 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.