Ultimate Beef Bourguignon
User Reviews
5.0
243 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
3 hrs
-
Total Time
3 hrs 30 mins
-
Servings
6 servings
-
Calories
674 kcal
-
Course
Main Course
-
Cuisine
French
Ultimate Beef Bourguignon
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The classic beef bourguignon gets a makeover with several flavor boosts that take this incredible stew over the edge. Satisfaction guaranteed!
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Ingredients
- 6 ounces Bacon , diced
- 3 pounds beef chuck or eye of round , cut into 1-inch or larger cubes
- 1 large yellow onion , chopped
- 2 cloves garlic , minced
- 3 cups burgundy or other dry red wine (e.g. pinot noir)
- 2 cups quality beef broth
- 1 tablespoon tomato paste
- 1 tablespoon ground dried porcini mushrooms (Buy the dried mushrooms and then grind them yourself as needed to keep the flavor vibrant)
- 1 teaspoon fresh chopped thyme leaves
- 2 bay leaves
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- For the vegetables:
- 1 tablespoon butter plus 1 tablespoon oil for frying
- 6 ounces pearl onions , peeled (see pictures in blog post for tip on removing peels)
- 2 carrots , cut into 1-inch chunks
- 6 ounces small button mushrooms , brushed clean and stems removed
- For the Roux:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
Instructions
- Preheat the oven to 325 degrees F.Fry the bacon in a Dutch oven until done. Use a slotted spoon to transfer to bowl.Working in batches add the beef, a few pieces at a time, browning generously on all sides. Transfer to the bacon and set aside.Add the onions and cook over medium-high heat until golden, adding a little more oil if necessary. Add the garlic and saute for another minute.Pour in the wine and bring to a rapid boil for one minute, deglazing the bottom of the pan (scraping up the browned bits). Add the beef broth, tomato paste, porcini mushrooms and seasonings. Return the beef and bacon to the Dutch oven. Cover and place on the middle rack of the oven. Bake for 2 1/2 hours.
- While the stew is cooking, prepare the vegetables: Heat the butter and oil in a frying pan over medium-high heat. Once hot add the pearl onions, mushrooms and carrots and give them a generous browning. Set aside until ready to use.
- Carefully remove the pot from the oven and pour the contents through a sieve, collecting the gravy in a bowl. Place the stew chunks back in the Dutch oven.In a saucepan, melt the butter and then whisk in the flour. Whisk continually until the roux becomes a rich medium brown color. Pour in the gravy from the stew, whisking continually until the mixture lightly thickens and add the black pepper. Pour the gravy back into the Dutch oven along with the vegetables. On the stovetop, simmer for 10 minutes to allow the flavors to come together and to further soften the vegetables. They should not be crunchy but should still be slightly firm to the bite. Add salt and pepper to taste.Serve immediately or the following day after the flavors have had more time to develop.
Nutrition Information
Show Details
Calories
674kcal
(34%)
Carbohydrates
14g
(5%)
Protein
50g
(100%)
Fat
45g
(69%)
Saturated Fat
20g
(100%)
Cholesterol
195mg
(65%)
Sodium
768mg
(32%)
Potassium
1219mg
(35%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
3710IU
(74%)
Vitamin C
6.1mg
(7%)
Calcium
59mg
(6%)
Iron
5.4mg
(30%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 674 kcal
% Daily Value*
| Calories | 674kcal | 34% |
| Carbohydrates | 14g | 5% |
| Protein | 50g | 100% |
| Fat | 45g | 69% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 195mg | 65% |
| Sodium | 768mg | 32% |
| Potassium | 1219mg | 26% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 3710IU | 74% |
| Vitamin C | 6.1mg | 7% |
| Calcium | 59mg | 6% |
| Iron | 5.4mg | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
243 reviews
Excellent
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