Best Beef Bourguignon Recipe (Boeuf Bourguignon)
User Reviews
5
4 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
3 hrs
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Servings
8 people
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Calories
452 kcal
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Course
Main Course
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Cuisine
French
Best Beef Bourguignon Recipe (Boeuf Bourguignon)
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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
- 1 tbsp olive oil
- 6 oz Bacon roughly chopped
- 3 lbs beef stew meat
- ¾ tsp salt sea salt
- ¼ tsp black pepper fresh ground
- 2 tbsp butter salted
- 1 carrot sliced ½ inch thick, large
- 1 white onion diced, large
- 1 lb mushrooms sliced
- 6 cloves garlic minced
- 1 tsp thyme fresh
- 1 tsp rosemary fresh
- 2 bay leaf
- 2 tbsp all-purpose flour
- 2 cups red wine see note below if you don't want to use wine, dry
- 3 cups beef stock
- 12 pearl onions optional, small
- 2 tbsp parsley divided, fresh
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
(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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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