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Beef Bourguignon

Hearty Beef Bourguignon: Your Ultimate Comfort Food Delight

Experience the irresistible comfort of Beef Bourguignon, a hearty French stew that combines tender beef, earthy mushrooms, and aromatic herbs.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Resting Time 30 minutes
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: French
Calories: 540
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 pounds beef chuck cut into cubes
  • 4 slices bacon smoked variety recommended
  • 1 yellow onion diced
  • 2 carrots chopped into 1-inch pieces
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour gluten-free alternative works
  • 1 bottle (750ml) Burgundy/red wine drinkable quality
  • 2 cups beef broth homemade recommended
  • 3 sprigs thyme fresh
  • 2 leaves bay leaves fresh
  • 8 ounces cremini mushrooms sliced
  • 1 cup pearl onions thawed and drained

Equipment

  • Dutch oven
  • Skillet
  • Wooden spoon
  • paper towels

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Cook the bacon over medium-high heat until crispy, about 5-7 minutes. Transfer to a paper towel-lined plate.
  3. Pat the beef dry with paper towels and season generously with salt and pepper. Sear in batches in the same pot for 3-4 minutes on each side.
  4. Lower the heat and add butter to the pot. Soften the onion and carrots for about 5 minutes.
  5. Stir in garlic and tomato paste, cooking for an additional 2 minutes.
  6. Sprinkle flour over the mixture and cook for 2 minutes to absorb the fat.
  7. Pour in red wine, scraping the bottom to release flavorful bits. Bring to a gentle boil for 5 minutes.
  8. Stir in beef broth and dissolving the bouillon cube. Return beef and bacon, add thyme and bay leaves.
  9. Braise in the oven for 2.5 hours.
  10. Sauté mushrooms and pearl onions in a skillet until browned, about 5-7 minutes.
  11. After braising, add mushrooms and onions to the Dutch oven, cover, and return to the oven for 45-60 minutes.
  12. Let the stew rest covered for 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 540kcalCarbohydrates: 25gProtein: 40gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 1000mgFiber: 3gSugar: 4gVitamin A: 850IUVitamin C: 5mgCalcium: 50mgIron: 3.5mg

Notes

This dish pairs wonderfully with creamy mashed potatoes or crusty French bread. Adjust seasoning to taste before serving.

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