Ultimate Beef Bourguignon
User Reviews
5
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Prep Time
30 mins
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Cook Time
3 hrs
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Total Time
3 hrs 30 mins
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Servings
6 servings
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Calories
674 kcal
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Course
Main Course
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Cuisine
French
Ultimate Beef Bourguignon
Description
This Ultimate Beef Bourguignon recipe involves browning diced bacon and beef chuck cubes to build flavor, then slowly braising them in a mixture of dry red wine, beef broth, tomato paste, and dried porcini mushrooms. Aromatic herbs like thyme and bay leaf infuse the stew with earthiness, while fresh garlic and onions enhance the savory base.
After hours of slow oven cooking at 325°F, the vegetables are browned separately to add caramelized texture and are combined with the meat. The sauce is thickened with a butter and flour roux, resulting in a velvety coating over the tender beef chunks and vegetables, offering a rich mouthfeel and complex taste balance between the wine's acidity and meaty depth.
Traditionally served warm, this hearty stew pairs well with mashed potatoes, crusty bread, or buttered noodles, making it suitable for comforting dinners. The recipe requires advanced preparations but yields a complex, layered stew ideal for special meals or cold days.
Ingredients
- 6 ounces Bacon , diced
- 3 pounds beef chuck cut into 1-inch or larger cubes, or eye of round
- 1 yellow onion chopped, large
- 2 cloves garlic , minced
- 3 cups dry red wine e.g. pinot noir, burgundy or other
- 2 cups beef broth quality
- 1 tablespoon tomato paste
- 1 tablespoon porcini mushrooms Buy the dried mushrooms and then grind them yourself as needed to keep the flavor vibrant, ground, dried
- 1 teaspoon thyme leaves fresh chopped
- 2 bay leaf
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
- For the vegetables:
- 1 tablespoon butter plus 1 tablespoon oil for frying
- 1 tablespoon oil plus 1 tablespoon oil for frying
- 6 ounces pearl onions , peeled (see pictures in blog post for tip on removing peels)
- 2 carrot cut into 1-inch chunks
- 6 ounces button mushroom brushed clean and stems removed, small
- 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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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