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Easy Beef Bourguignon
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.
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
Ingredients
- 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)
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.