Best Beef Bourguignon Recipe (Boeuf Bourguignon)

Name: Best Beef Bourguignon Recipe (Boeuf Bourguignon)
Prep time: 15 min
Cook time: 3 h
Yield: 8 people
Ingredients: 1 tbsp olive oil; 6 oz Bacon; 3 lbs stew beef; ¾ tsp sea salt; ¼ tsp fresh ground black pepper; 2 tbsp salted butter; 1 large carrot; 1 large white onion; 1 lb mushrooms; 6 cloves garlic; 1 tsp fresh thyme; 1 tsp fresh Rosemary; 2 bay leaves; 2 tbsp all-purpose flour; 2 cups dry red wine; 3 cups beef stock; 12 small pearl onions; 2 tbsp fresh parsley

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
3 hrs
Servings
8 people
Calories
452 kcal
Course
Main Course
Cuisine
French

Best Beef Bourguignon Recipe (Boeuf Bourguignon)

Angela Patel

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This classic French stew is known for its rich, deep flavors, tender beef, and slow-cooked vegetables, all simmered in a red wine sauce that melds perfectly with a touch of herbs, delicious!

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Ingredients

Servings

1 tbsp olive oil
6 oz Bacon roughly chopped
3 lbs stew beef
¾ tsp sea salt
¼ tsp fresh ground black pepper
2 tbsp salted butter
1 large carrot sliced ½ inch thick
1 large white onion diced
1 lb mushrooms sliced
6 cloves garlic minced
1 tsp fresh thyme
1 tsp fresh Rosemary
2 bay leaves
2 tbsp all-purpose flour
2 cups dry red wine see note below if you don't want to use wine
3 cups beef stock
12 small pearl onions optional
2 tbsp fresh parsley divided

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Instructions

Preheat the oven to 350F.
Heat the olive oil in a heavy bottom dutch oven or pot over medium high heat. Add the bacon and saute for 3-5 minutes till browned. Transfer bacon to a dish and set aside.
Pat the stew beef dry and season with the salt and pepper.
Working in batches, sear the stew meat in the bacon and oil till well browned, set aside.
Add the butter to the dutch oven then saute the carrots, white onion, and mushrooms in the dutch oven for about 5 minutes till they are all starting to brown.
Add the garlic, thyme, rosemary, and bay leaves. Stir and cook for another minute till fragrant.
Add the flour and stir to coat all the vegetables in the flour. Cook the floured vegetable mixture for another minute, stirring constantly to cook off the flour taste.
Add the red wine and beef stock and stir to combine. Add the pearl onions and half the fresh parsley.
Heat the stew mixture over high heat on the stovetop till it boils, stir well, place the lid on the dutch oven and place it in the oven.
Bake in the oven for 2.5 - 3 hours till the meat is super tender.
Remove the beef bourguignon from the oven and add the fresh parsley.
The sauce should be thick enough that it coats the back of a spoon, if the sauce is not thick enough, boil the stew for a while longer with the lid off. If the sauce is too thick thin it with some more beef stock.
Serve over mashed potatoes, rice, or noodles.

Equipments used:

Notes

If you don't want to use wine then simple use more beef stock and add a few tablespoons of balsamic vinegar.

Nutrition Information

Show Details

Calories 452kcal (23%) Carbohydrates 7g (2%) Protein 44g (88%) Fat 22g (34%) Saturated Fat 8g (40%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 0.1g Cholesterol 127mg (42%) Sodium 659mg (27%) Potassium 988mg (28%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 194IU (4%) Vitamin C 4mg (4%) Calcium 50mg (5%) Iron 4mg (22%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 452 kcal

% Daily Value*

Calories	452kcal	23%
Carbohydrates	7g	2%
Protein	44g	88%
Fat	22g	34%
Saturated Fat	8g	40%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	9g	45%
Trans Fat	0.1g	5%
Cholesterol	127mg	42%
Sodium	659mg	27%
Potassium	988mg	21%
Fiber	1g	4%
Sugar	2g	4%
Vitamin A	194IU	4%
Vitamin C	4mg	4%
Calcium	50mg	5%
Iron	4mg	22%