Make Ahead Beef Bourguignon
User Reviews
5
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Prep Time
45 mins
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Cook Time
3 hrs
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Total Time
3 hrs 45 mins
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Servings
12
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Calories
425 kcal
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Course
Main Course
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Cuisine
French
Make Ahead Beef Bourguignon
Description
Make Ahead Beef Bourguignon uses thick-cut applewood bacon rendered to crispness to build a flavorful base. Browned beef stew meat is layered in, seasoned simply with kosher salt and black pepper. Onions and garlic soften in the bacon fat before red wine and tomato paste create the sauce foundation. Beef broth and herbs like bay leaf, rosemary, and thyme infuse the dish as it slowly simmers in the oven. Carrots, mushrooms, and pearl onions tenderize in the cooking liquid, bringing brightness and texture contrast to the rich stew.
The flavors balance between the savory depth of the beef and bacon fat, the acidity and fruitiness of the red wine, and the sweetness of the carrots. Cooking low and slow at 325°F gently breaks down the meat fibers for a tender bite, while reducing the liquid to a luscious consistency. Pearl onions and mushrooms contribute to the traditional rustic style of this dish.
This stew serves well as a filling main dish, ideal with crusty bread or buttery mashed potatoes to soak up the sauce. It’s a preparation suited for making ahead, as refrigerating and reheating can enhance the melding of flavors. Adding frozen peas just before serving helps retain their color and freshness without overcooking.
Use a good quality dry red wine like Burgundy, Cabernet Sauvignon, Cotes du Rhone, or Pinot Noir according to preference. The recipe’s advice to hold off on adding peas until serving preserves their vibrant tone. The make-ahead aspect allows this dish to develop richer flavors overnight, providing a convenient yet impressive meal option.
Ingredients
- 4 lices applewood bacon thick-cut
- 4 pounds. beef stew meat trimmed of excess fat, boneless
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 onion finely chopped, large
- 4 garlic minced, medium cloves
- 2 cups dry red wine burgundy or other good quality
- ¼ cup flour
- ¼ cup tomato paste
- 3 cups beef broth
- 2 bay leaf
- 1 4- inch rosemary sprig
- 2 tablespoons thyme fresh leaves
- 1 pound carrot
- 1 pound. mushrooms sliced in half - I like crimini (baby portobello) mushrooms, fresh
- 1 12- ounce pearl onion frozen, bag
- 1 10- ounce pea tiny, frozen, bag
- fresh thyme sprigs
Instructions
- Pre heat oven to 325˚F. Cut bacon in half, lengthwise. Then cut into thin ¼ inch slices.
- In a large Dutch oven or stock pot (see notes in post), cook bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside. Remove all but two tablespoons of the bacon fat.
- While bacon is cooking, place beef in a large bowl. Sprinkle with salt and pepper and stir to coat.
- After bacon has been removed, increase heat to high and wait a minute till fat is hot, but not smoking. Add half of the beef and cook until browned on all sides. Scoot the uncooked half of the beef over to one side of the bowl. When first batch is browned, transfer it back to the empty side of the bowl. Add second half of beef to the pan and brown. Once browned, return beef from bowl (first batch) to the pot, reduce heat to medium high and cook, uncovered till most of the liquid has evaporated. Add onions and cook for 3 minutes, then add garlic and cook for another minute.
- Add red wine, about ½ cup at a time and cook after each addition until most of the wine had evaporated. You want the pan to almost seem dry before adding more wine. Continue adding wine and cooking down until all the wine has been added and reduced. Stir occasionally while reducing wine.
- Add tomato paste and flour and stir well. Cook for 2 more minutes, stirring frequently.
- Add beef broth, reserved bacon, carrots, bay leaves, rosemary sprig and thyme leaves. Stir well, then bring to a boil. Cover pot and place in oven and cook for 2 hours.
- Remove from oven and add mushrooms. Stir gently to combine. Return to oven for another half hour. At this point, remove from oven and check the beef. It should be very tender. If it's still a bit tough, return to oven and check, every 15 minutes, until tender.
- Remove from oven and add pearl onions. Simmer, uncovered on stovetop over medium heat for 10 minutes.
- To finish, remove bay leaves and rosemary sprig. Add frozen peas, cover and turn off heat. Allow to sit for 5 minutes. If making ahead, don't add peas until just before serving. To serve, warm over medium heat until hot, then add peas, cover and allow to sit for 5 minutes.
- Serve with mashed potatoes.
Notes
- Choose quality dry red wine such as Burgundy, Cabernet Sauvignon, Cotes du Rhone, or Pinot Noir for the best flavor.
- Hold off adding frozen peas until just before serving to maintain their bright green color.
- This dish can be prepared in advance, with flavors improving after refrigeration.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 425 kcal
% Daily Value*
| Calories | 425kcal | 21% |
| Carbohydrates | 17g | 6% |
| Protein | 46g | 92% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 122mg | 41% |
| Sodium | 788mg | 33% |
| Potassium | 811mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 6650IU | 133% |
| Vitamin C | 19.7mg | 22% |
| Calcium | 50mg | 5% |
| Iron | 5.1mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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