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Beef Bourguignon

Savory Beef Bourguignon: A Heartwarming French Classic

This Beef Bourguignon is a classic French dish that will warm your heart with its rich flavor and tender beef.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 6 servings
Course: Beef
Cuisine: French
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 3 pounds Boneless Chuck Roast or brisket for a different taste
  • 1 tablespoon Kosher Salt adjust to taste
  • 1 teaspoon Freshly Cracked Black Pepper or white pepper for a milder flavor
  • 4 slices Thick-Cut Bacon or pancetta for a unique twist
  • 1 medium Yellow Onion chopped, or red onion as a substitute
  • 1 medium Carrot or parsnips for variation
  • 2 cloves Garlic minced, or garlic powder if fresh is unavailable
  • 1 tablespoon Tomato Paste or tomato sauce with adjusted liquids
  • 1 leaf Bay Leaf remove before serving
  • 5 sprigs Fresh Thyme or smaller amount of dried thyme
  • 2 tablespoons All-Purpose Flour or cornstarch for gluten-free
  • 3 cups Red Wine Burgundy or Pinot Noir, dry preferred
  • 2 cups Beef Bouillon homemade stock is better
  • 1 tablespoon Extra-Virgin Olive Oil or another oil of preference
  • 8 ounces Cremini Mushrooms or button mushrooms
  • 1 cup Frozen Pearl Onions or fresh if preferred
  • 1/4 cup Chopped Fresh Flat-Leaf Parsley for garnish, optional

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C). Dry 3 pounds of chuck roast and season with kosher salt and black pepper.
  2. Cook 4 slices of bacon in a Dutch oven over medium heat until crispy, about 5-7 minutes. Remove and drain.
  3. Brown the seasoned beef in batches for 3-4 minutes per side over medium-high heat.
  4. Sauté 1 chopped onion and 1 chopped carrot for 5 minutes. Add 2 minced garlic cloves, 1 tablespoon tomato paste, 1 bay leaf, and thyme. Cook until fragrant.
  5. Sprinkle 2 tablespoons of flour and stir for 1 minute. Gradually add 3 cups of red wine, scraping the pot's bottom.
  6. Add 2 cups of beef bouillon and 1 cup of water. Return beef and bacon to pot, simmer, cover, and transfer to the oven.
  7. Roast for 2.5 hours until beef is tender.
  8. Sauté 8 ounces of mushrooms and 1 cup of frozen pearl onions in 1 tablespoon of olive oil until tender.
  9. Check seasoning of stew. Serve topped with sautéed mushrooms and pearl onions, garnished with parsley.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 20gProtein: 35gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 4mg

Notes

This dish can be made a day in advance to enhance the flavors, perfect for gatherings.

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