Boeuf Bourguignon Recipe (Beef Burgundy)
User Reviews
5
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Prep Time
5 mins
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Cook Time
4 hrs
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Total Time
4 hrs 5 mins
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Servings
12 servings
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Calories
324 kcal
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Course
Main Course
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Cuisine
French
Boeuf Bourguignon Recipe (Beef Burgundy)
Description
The Boeuf Bourguignon Recipe (Beef Burgundy) centers on a boneless beef chuck roast seared and slowly cooked in a sauce made from red wine, beef broth, tomato paste, and fragrant herbs like thyme. Bacon and garlic provide a savory background, while carrots, mushrooms, and pearl onions add texture and layering of flavors. The beef is browned in bacon fat to deepen the taste before braising in the flavorful wine and broth mixture.
Cooking is done in the oven at a low temperature, covering the pot to gently simmer the ingredients together for over three hours. This slow cooking tenderizes the meat, softens the vegetables, and reduces the sauce to a rich consistency. The dish can be served with potatoes, buttered noodles, rice, or mashed potatoes to complement the robust stew.
Boeuf Bourguignon is suited as a hearty main course for a group, yielding 10 to 12 servings from a 4-pound roast. The recipe suggests storing leftovers in the fridge for up to 4 days. Using good-quality red wine and a boneless chuck roast contributes to a satisfying result that highlights classic French flavors translated into a home-cooked style.
Ingredients
- 1 (3 to 4 pound) beef chuck roast see note 1, boneless
- salt freshly ground
- black pepper freshly ground
- 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 thyme or 1/2 teaspoon dried, fresh
- 4 large carrot peeled and cut oblique
- 8 ounces white button mushrooms halved
- 1/2 cup pearl onions 4 ounces, see note 4, frozen
- potato or buttered noodles, rice, or boiled potatoes for serving, mashed
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
- Use a boneless beef chuck roast or shoulder roast for tender, flavorful meat after slow cooking.
- Choose a red wine you enjoy drinking, such as Pinot Noir or Côtes du Rhône, or substitute with additional beef broth.
- Frozen peeled pearl onions simplify prep, but chopped onions can be used as a substitute.
- This recipe yields 10 to 12 servings, suitable for larger gatherings.
- Store leftovers in the refrigerator for up to four days to maintain freshness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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