Boeuf Bourguignon Recipe (Beef Burgundy)
User Reviews
5.0
42 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
4 hrs
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Total Time
4 hrs 5 mins
-
Servings
12 servings
-
Calories
324 kcal
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Course
Main Course
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Cuisine
French
Boeuf Bourguignon Recipe (Beef Burgundy)
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Beef Bourguignon, a rustic French pot roast, is prepared low and slow in the oven. Tender chunks beef simmer in a luscious red wine sauce with lots of vegetables and just a hint of smoky bacon.
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Ingredients
- 1 (3 to 4 pound) boneless beef chuck roast (see note 1)
- Salt and freshly ground black pepper
- 4 lices Bacon (about 4 ounces)
- 2 cloves garlic minced
- 1 cup red wine (see note 2)
- 2 cups beef broth (see note 3)
- 1 tablespoon tomato paste
- 1 prig fresh thyme or 1/2 teaspoon dried
- 4 large carrots peeled and cut oblique
- 8 ounces white button mushrooms halved
- 1/2 cup frozen pearl onions (4 ounces, see note 4)
- mashed potatoes or buttered noodles, rice, or boiled potatoes for serving
Instructions
- Preheat oven to 300 degrees. Pat the beef dry with paper towels and season liberally with salt and pepper on all sides.
- In a Dutch oven or large stock pot, fry bacon until crisp. Transfer to a plate and crumble when cool. Reserve bacon fat for cooking beef and keep hot.
- Lay beef in a single layer in pot and fry in reserved bacon fat until well-browned on each side (work in batches if you have more than one roast). Transfer the beef to a plate.
- Stir in the garlic until fragrant, about 30 seconds. Pour in wine and stir, scraping up any browned bits from the bottom of the pot.
- Add beef broth, tomato paste, thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Bring to a boil; reduce heat to medium-high and cook uncovered for 10 minutes, until the sauce has reduced.
- Return the beef and bacon to the pot. Add carrots, mushrooms, and frozen onions. Cover and bake for 3 and 1/2 hours, turning the beef in the pot every 30 minutes.
- Transfer the beef to a cutting board and break into chunks, then return to pot. Season the sauce to taste with salt and pepper. Serve with the vegetables over mashed potatoes.
Notes
- Boneless beef chuck roast: A less expensive cut of beef that really shines with slow and low cooking. Shoulder roast or round roast is fine, too.
- Red wine: Bourguignon or "from Bourgogne" is usually made with a red Burgundy, aka Pinot Noir. I've also made this with Côtes du Rhône and a Beaujolais. Buy what you like to drink. Or, substitute more beef broth.
- Beef broth: I always keep a jar of “Better than Bouillon” beef base in the fridge, a paste which is similar to bullion cubes and you dissolve it in boiling water. You can substitute chicken broth, too.
- Pearl onions: Frozen pearl onions are already peeled and ready to eat; that means less work for you. Or, substitute 1/2 cup chopped onions.
- Yield: A 4-pound roast makes 10 to 12 hearty servings of Beef Bourguignon.
- Storage: Store leftovers in the refrigerator for up to 4 days.
Nutrition Information
Show Details
Serving
4 ounces
Calories
324kcal
(16%)
Carbohydrates
5g
(2%)
Protein
31g
(62%)
Fat
19g
(29%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
107mg
(36%)
Sodium
345mg
(14%)
Potassium
730mg
(21%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
4055IU
(81%)
Vitamin C
3mg
(3%)
Calcium
42mg
(4%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Serving | 4 ounces | |
| Calories | 324kcal | 16% |
| Carbohydrates | 5g | 2% |
| Protein | 31g | 62% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 107mg | 36% |
| Sodium | 345mg | 14% |
| Potassium | 730mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 4055IU | 81% |
| Vitamin C | 3mg | 3% |
| Calcium | 42mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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