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Make Ahead Beef Bourguignon
5 from 12 votes

Make Ahead Beef Bourguignon

Make Ahead Beef Bourguignon combines tender chunks of beef stew meat with applewood bacon, pearl onions, mushrooms, carrots, and a rich sauce made from red wine, tomato paste, and beef broth. The slow cooking process in the oven develops deep flavors and a hearty texture, with fresh herbs like rosemary and thyme adding aroma. It’s a comforting dish well suited for preparing in advance, allowing the flavors to meld. The dish is completed with a touch of sweetness from carrots and earthiness from mushrooms, balanced by the savory wine-based sauce.

Prep Time
45 mins
Cook Time
3 hrs
Total Time
3 hrs 45 mins
Servings: 12
Calories: 425 kcal
Course: Main Course
Cuisine: French

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

    Cup of Yum
  1. Pre heat oven to 325˚F. Cut bacon in half, lengthwise. Then cut into thin ¼ inch slices.
  2. 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.
  3. While bacon is cooking, place beef in a large bowl. Sprinkle with salt and pepper and stir to coat.
  4. 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.
  5. 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.
  6. Add tomato paste and flour and stir well. Cook for 2 more minutes, stirring frequently.
  7. 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.
  8. 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.
  9. Remove from oven and add pearl onions. Simmer, uncovered on stovetop over medium heat for 10 minutes.
  10. 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.
  11. 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

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%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 425

% 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.