5 from 42 votes
Boeuf Bourguignon Recipe (Beef Burgundy)
Boeuf Bourguignon is a slow-braised beef stew featuring a boneless chuck roast cooked with bacon, garlic, red wine, beef broth, and aromatic herbs. The addition of carrots, mushrooms, and pearl onions creates a rich blend of textures and flavors. The long slow cooking tenderizes the beef, allowing it to absorb the savory sauce and wine reduction while the vegetables add depth and a subtle sweetness.
Prep Time
5 mins
Cook Time
4 hrs
Total Time
4 hrs 5 mins
Servings:
12
servings
Calories:
324 kcal
Course:
Main Course
Cuisine:
French
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 servings
Amount Per Serving
Calories 324
% 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.