Go Back
–+ servings
Slow-Cooked Beef Bourguignon

Slow-Cooked Beef Bourguignon: A Cozy French Delight

Experience the rich flavors of Slow-Cooked Beef Bourguignon, a comforting French stew that combines tender beef with aromatic herbs and red wine.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Beef
Cuisine: French
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 tablespoons Extra-Virgin Olive Oil Can be replaced with canola oil if preferred.
  • 4 slices Bacon Use pancetta or omit for a less rich dish.
  • 3 pounds Beef Brisket (or Chuck/Stewing Beef) Chuck roast can also be used for similar texture.
  • 2 medium Carrot Slice into ½-inch thick rounds for even cooking.
  • 1 large White Onion Yellow onion can be used in its place.
  • 4 cloves Garlic Use fresh cloves for the best taste.
  • 1 teaspoon Coarse Salt Use to taste, as no significant substitutes are available.
  • 1 teaspoon Black Pepper Use to taste, as no significant substitutes are available.
  • 2 tablespoons All-Purpose Flour Gluten-free flour can be used for a gluten-free version.
  • 1 cup Pearl Onions (Optional) Chopped shallots can be used if unavailable.
  • 4 cups Beef Stock Low-sodium stock can adjust sodium levels.
  • 2 cups Red Wine (e.g., Merlot, Pinot Noir, Chianti) Must be drinkable quality.
  • 2 tablespoons Tomato Paste Essential for authenticity; no substitutions.
  • 1 cube Beef Bouillon Cube Can be replaced with a similar homemade stock paste if desired.
  • 2 sprigs Fresh Thyme Dried herbs can be used sparingly.
  • 2 tablespoons Fresh Parsley
  • 2 leaves Bay Leaves Remember to remove before serving.
  • 8 ounces Mushrooms Different varieties of mushrooms can also be substituted.
  • 2 tablespoons Unsalted Butter Canola or vegetable oil can replace butter for a dairy-free option.

Equipment

  • Dutch oven
  • Skillet
  • colander
  • Cutting board
  • Knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a Dutch oven over medium heat, add extra-virgin olive oil and sauté the bacon until crispy and golden, about 5-7 minutes. Remove and set aside, keeping the rendered fat.
  3. In the same pot, sear the beef chunks in batches until browned on all sides, about 3-4 minutes per batch. Set aside.
  4. Add the sliced carrots and diced onion to the pot, sauté for 5 minutes until softened. Add minced garlic for an additional minute.
  5. Sprinkle flour over the mixture, toss to coat, and season with salt and pepper. Stir for 2-3 minutes until light browning occurs.
  6. Pour in pearl onions, red wine, beef stock, tomato paste, and beef bouillon cube. Add thyme, parsley, and bay leaves, mixing gently.
  7. Increase the heat to bring the stew to a simmer for about 5 minutes, then cover and transfer to the oven.
  8. Braise in the oven for 2-3 hours, checking occasionally until the beef is tender.
  9. Sauté the sliced mushrooms in butter until golden, about 5-7 minutes. Set aside.
  10. Carefully strain the stew through a colander to separate solids from liquid.
  11. Return the solids to the pot, add sautéed mushrooms, and adjust the sauce consistency with beef stock if desired. Taste and adjust seasonings.
  12. Serve hot, garnished with chopped parsley, over mashed potatoes, rice, or noodles.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 40gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 300IUVitamin C: 10mgCalcium: 40mgIron: 4mg

Notes

For best results, use high-quality red wine and allow the beef to braise slowly for tender results. Remember to remove bay leaves before serving.

Tried this recipe?

Let us know how it was!