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beef bourguignon
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Beef Bourguignon

Deliciously tender BEEF BOURGUIGNON slow-cooked in a red wine sauce along with different flavorful veggies. This French beef recipe can be easily made at home for a special dinner or for an intimate occasion. Truly a must-try!
Course Main
Cuisine French
Prep Time 10 minutes
Cook Time 1 hour 55 minutes
Total Time 2 hours 5 minutes
Servings 6 people
Calories 609kcal
Author Imma

Ingredients

  • 2 ½ - 3 pounds (1133.98g-1360.77g) boneless beef chuck , trimmed and cut into chunks
  • salt and pepper to taste
  • ¼ cup (31.25g) all-purpose flour
  • 8 ounces (226.8g) bacon , diced
  • 1 pound (453.59g) cremini mushrooms , sliced
  • ½ cup (57.5g) chopped onions
  • 1 tablespoon (8g) minced garlic
  • ¼ teaspoon (1g) thyme
  • 2 small bay leaves
  • 4 celery stalks , diced
  • 3-4 carrots , sliced or cut in chunks
  • 1 cup (235ml) dry red wine (preferably Pinot Noir)
  • 3 cups (720ml) beef stock
  • 1 cup (237ml) or more water
  • 1 tablespoon (16g) tomato paste
  • 1 - 2 teaspoons (2g-4g) beef bouillon , cubes or powder
  • 15 - 20 small pearl onions , optional

Instructions

  • Preheat oven to 350°F (175°C). 
  • Pat dry the beef with a paper towel, lightly season with salt and pepper. Sprinkle flour on the beef and mix. Set aside.  
  • Add the chopped bacon to a large Dutch oven or pot. Sauté the bacon over medium heat for about 6-7 minutes until crisp and browned. Remove bacon with a slotted spoon and place bacon on a plate for later use. Drain excess bacon fat from the pan and leave about1-2 tablespoons in the pan. Add more oil if you do not have enough bacon fat left. 
  • Place the beef, in batches, in the same pot as the bacon fat and sauté until browned on both sides- 2-3 minutes.  Remove beef from the pan and place it with the bacon. 
  • Add more oil or bacon fat in the pot, as needed (1-2 Tablespoons more).  Then add onions, thyme, garlic, and bay leaves. Sauté for 3-4 minutes or until onions are slightly translucent. Throw in the mushrooms and continue cooking for about 5 more minutes. Remove and set aside. 
  • Throw in celery and carrots and saute for about 1-2 minutes.
  • Deglaze the pan by pouring in the red wine, beef stock, and water in the pan. Scrape the sides of the pan, using a wooden spoon. Add the tomato paste and stir until fully incorporated.
  • Return the beef and mushroom mixture back to the pot. Bring to boil, add beef bouillon or cubes (if desired), and lightly season with salt and pepper. Cover the pot and transfer to the lower part of the oven and simmer for 1 ½ -2 hours or until the meat is tender. Adjust cooking times to desired preference beef tenderness. 
  • While you cook, be sure to check on the pot if it has enough liquid. Add more water as needed.
  • Once the beef is ready, taste and adjust seasonings accordingly with more salt and or pepper.
  • If using pearl onions, sauté for about 3-5 minutes and place on top of the bourguignon together with reserved bacon.
  • Garnish with parsley and served with mashed potatoes or noodles. Enjoy!

Notes

  1. You may use other lean cuts of beef for stewing.
  2. For the wine, you may want to use something that's made with red Burgundy such as Pinot Noir,  Merlot, or Cabernet Sauvignon.
  3. For those who want to skip the wine, you may do so by replacing it with beef broth, however, I can’t guarantee you that it’ll have the same flavors as the one with red wine.
  4. You can cover it and place it in the fridge for 3-4 days or freeze for up to 3 months.
  5. While you cook be sure to check on pot, so it has enough liquidAdd more water as needed.
  6. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition

Calories: 609kcal | Carbohydrates: 16g | Protein: 47g | Fat: 37g | Saturated Fat: 15g | Cholesterol: 155mg | Sodium: 715mg | Potassium: 1476mg | Fiber: 2g | Sugar: 5g | Vitamin A: 5294IU | Vitamin C: 5mg | Calcium: 83mg | Iron: 5mg