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4.6 from 117 votes

Jamie Oliver’s Beef Bourguignon

My sumptuous beef bourguignon is cozy and indulgent. If you can find beef cheeks, they are ideal for this tender beef stew that braises all afternoon.

Prep Time
45 mins
Cook Time
5 hrs
Total Time
1 d 5 hrs 45 mins
Servings: 8 servings
Calories: 579 kcal
Course: Main Course
Cuisine: French

Ingredients

  • 3 pounds beef cheeks beef chuck, or stew meat, trimmed and cut into 2-inch (5-cm) chunks
  • 4 large (12 oz) carrots peeled and chopped into 1 1/4-inch (3-cm) chunks
  • 4 talks (7 oz) celery chopped into 1 1/4-inch (3-cm) chunks
  • 4 cloves garlic coarsely chopped
  • 1 medium (8 oz) yellow onion coarsely chopped
  • 2 teaspoons Dijon mustard
  • 4 fresh bay leaves or 8 dried bay leaves
  • 1 small pinch of ground cloves
  • freshly ground black pepper
  • 3 cups red wine preferably Burgundy or Pinot Noir
  • 1/3 cup all-purpose flour
  • 1 1/2 tablespoons (3/4 oz) unsalted butter plus more if needed
  • 2 tablespoons olive oil
  • 3 cups boiling water
  • 6 lices smoked bacon cut into strips
  • 7 ounces shallots chopped
  • 14 ounces button mushrooms halved or quartered
  • 1/2 bunch fresh flat-leaf parsley chopped
  • salt

Instructions

    Cup of Yum
  1. In a large bowl, combine the beef, carrots, celery, garlic, and onion with the mustard, bay leaves, cloves, a generous pinch of black pepper, and the wine. Mix well, then cover and refrigerate overnight.
  2. Preheat the oven to 325ºF (163°C).
  3. Set a colander over a large bowl. Pour the contents of the beef bowl into the colander. Reserve the drained liquid.
  4. Place the flour in a medium bowl. Pick out just the beef and pat dry with paper towel, then toss with the flour.
  5. In a large Dutch oven over medium heat, melt the butter with 2 tablespoons of olive oil. Working in batches, brown the floured beef all over, turning with tongs and removing to a plate with any crispy bits once browned. Add more butter if the Dutch oven becomes dry.
  6. Tip the vegetables into the Dutch oven, and cook until starting to caramelize, 10 to 12 minutes, stirring occasionally and scraping up any sticky bits. Return the beef to the Dutch oven, pour over the reserved wine from the marinating liquid and 3 cups (720 ml) of boiling water, then bring to a simmer.
  7. Cover with a scrunched-up sheet of damp parchment paper and transfer to the oven until the beef is beautifully tender, about 4 hours, topping up with splashes of water, if needed.
  8. In a large non-stick skillet over medium-high heat, combine the sliced bacon, shallots, and mushrooms and cook the mixture until golden, stirring regularly, 20 to 25 minutes.
  9. Toss in the parsley leaves, then pour the contents of the skillet over the bourguignon and season to perfection, tasting and tweaking.

Notes

  • Beef--Save money and use inexpensive cuts of meat, such as chuck or stew meat.
  • Low and slow--Slowly simmer the stew so the meat will be so tender.
  • Flour and dear--The flour helps the beef to brown, and the searing lends a complex flavor.
  • To serve--Think carbs. This is best served over mashed or smashed potatoes, rice (even cauliflower rice), or noodles such as homemade spaetzle or egg noodles.

Nutrition Information

Serving 1portion Calories 579kcal (29%) Carbohydrates 19g (6%) Protein 38g (76%) Fat 32g (49%) Saturated Fat 13g (65%) Monounsaturated Fat 16g Trans Fat 1g Cholesterol 134mg (45%) Sodium 319mg (13%) Fiber 3g (12%) Sugar 6g (12%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 579

% Daily Value*

Serving 1portion
Calories 579kcal 29%
Carbohydrates 19g 6%
Protein 38g 76%
Fat 32g 49%
Saturated Fat 13g 65%
Monounsaturated Fat 16g 80%
Trans Fat 1g 50%
Cholesterol 134mg 45%
Sodium 319mg 13%
Fiber 3g 12%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.