Easy Beef Bourguignon

Name: Easy Beef Bourguignon
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 8 serving
Ingredients: 1 tablespoon extra virgin olive oil; 8 lices Bacon; 2 pounds Certified Angus Beef® stew meat; 1 tablespoon cornstarch; 1 large onion; 4 large carrots; 2 cloves garlic; 2 tablespoons tomato paste; 2 tablespoons flour; 12 prigs fresh thyme; 1 bay leaf; ½ cup parsley; 1 ml. bottle dry red wine; 4 cups beef broth; 4 tablespoons unsalted butter; 16 ounces pearl onions; 16 ounces white mushrooms; salt and pepper

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Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs
Servings
8
Calories
300 kcal
Course
Main Course, Dinner
Cuisine
French

Easy Beef Bourguignon

Iris Warren

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Beef bourguignon is a warm and comforting French stew made with large chunks of beef and vegetables that are stewed in red wine, beef broth, and herbs. The ultimate crowd-pleaser, this make-ahead dish is ideal for entertaining.

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Ingredients

Servings

1 tablespoon extra virgin olive oil
8 lices Bacon (thinly sliced)
2 pounds Certified Angus Beef® stew meat
1 tablespoon cornstarch
1 large onion (thinly sliced)
4 large carrots (peeled and cut in 1/2-inch pieces)
2 cloves garlic (minced)
2 tablespoons tomato paste
2 tablespoons flour
12 prigs fresh thyme
1 bay leaf
½ cup parsley (minced)
1 ml. bottle dry red wine (such as Pinot Noir or Burgundy)
4 cups beef broth
4 tablespoons unsalted butter
16 ounces pearl onions (frozen)
16 ounces white mushrooms (sliced or quartered)
salt and pepper (to taste)

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Instructions

Preheat oven to 350 degrees. Heat a large Dutch oven over medium-high heat and drizzle in olive oil. Add bacon and cook until browned and crispy, stirring frequently about 9-10 minutes. Drain bacon from the pan with a slotted spoon and place on a plate lined with a paper towel.
While bacon is browning, place beef cubes in a bowl and toss with salt, pepper, and cornstarch. Place beef into the hot Dutch oven in a single layer and brown on both sides. Depending on the size of your pot you may need to do this in batches to prevent over-crowding the pan. Remove browned beef cubes and place in a bowl; set aside.
Add the carrots and onions to the pan along with a sprinkle of salt and pepper and saute until translucent, about 10 minutes. Stir in garlic, tomato paste and flour and heat for 30 seconds before adding in red wine, beef broth, thyme, and bay leaf. Return cooked beef and bacon to the pot, stir once then place in oven for 90 minutes.
Ten minutes before you're ready to serve, melt butter in a large saute pan and add mushrooms and pearl onions. Sprinkle with salt and pepper and saute until caramelized, about 8-10 minutes.
Serve beef bourguignon topped with mushroom and onion mixture and garnish with fresh parsley.

Notes

This dish is delicious served over mashed potatoes or buttered, toasted bread.
Ideal for prepping ahead, the beef bourguignon actually tastes better on day two or three.

Nutrition Information

Show Details

Serving 16ounces Calories 300kcal (15%) Carbohydrates 17g (6%) Protein 10g (20%) Fat 22g (34%) Saturated Fat 9g (45%) Cholesterol 39mg (13%) Sodium 750mg (31%) Potassium 612mg (17%) Fiber 3g (12%) Sugar 7g (14%) Vitamin A 6651IU (133%) Vitamin C 17mg (19%) Calcium 56mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 300 kcal

% Daily Value*

Serving	16ounces
Calories	300kcal	15%
Carbohydrates	17g	6%
Protein	10g	20%
Fat	22g	34%
Saturated Fat	9g	45%
Cholesterol	39mg	13%
Sodium	750mg	31%
Potassium	612mg	13%
Fiber	3g	12%
Sugar	7g	14%
Vitamin A	6651IU	133%
Vitamin C	17mg	19%
Calcium	56mg	6%
Iron	2mg	11%