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Beef Bourguignon

Beef Bourguignon: Cozy Up with This French Comfort Classic

Experience the cozy, rich flavors of Beef Bourguignon, a classic French dish perfect for family dinners.
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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: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 6 oz Bacon Adds savory depth to the stew; you can omit it for a lighter version.
  • 2 lbs Beef Chuck Provides robust flavor and tenderness when braised; brisket is a good substitute.
  • 4 tbsp Butter Used for sautéing the vegetables and enhancing richness.
  • 1 medium Yellow Onion Forms the base flavor profile; substitute with shallots for a sweeter taste.
  • 2 medium Carrots Contributes sweetness and vibrant color; parsnips can work as an alternative.
  • 4 cloves Garlic Delivers aromatic flavor essential to the stew; fresh is best, but garlic powder is a quick fix.
  • 2 tbsp Tomato Paste Deepens the sauce's complexity; if you're in a pinch, diced tomatoes are a suitable swap.
  • 2 tbsp All-Purpose Flour Acts as a thickening agent; for a gluten-free option, go with cornstarch.
  • 750 ml Burgundy Wine Essential for authentic flavor, although any bold red wine will suffice.
  • 4 cup Beef Stock Infuses rich flavor and moisture; homemade stock yields the best taste.
  • 1 tbsp Better than Bouillon Beef Bouillon Intensifies beefiness; omit for lighter flavor.
  • 5 sprigs Fresh Thyme Adds aromatic complexity; dried thyme can be used in half the amount.
  • 2 leaves Bay Leaves Provide herbal notes that elevate the stew.
  • 1 cup Frozen Pearl Onions Easy to incorporate; sautéing first enhances their flavor.
  • 8 oz Cremini Mushrooms Introduce earthy richness; button mushrooms are a convenient substitute.
  • 1 tbsp Kosher Salt Essential for seasoning and bringing out all the flavors.
  • 1 tsp Freshly Cracked Pepper Essential for seasoning and bringing out all the flavors.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a Dutch oven over medium heat, add diced bacon and cook until crispy, about 5-7 minutes. Remove and drain on paper towels.
  3. Season beef chuck cubes with salt and pepper. Sear in the bacon fat over medium-high heat for about 4-5 minutes per side. Remove and set aside.
  4. Melt 2 tablespoons of butter in the Dutch oven. Sauté onions and carrots for 2-3 minutes. Stir in garlic and tomato paste, cooking until darkened slightly, about 2 minutes. Add flour, stirring to create a thick roux.
  5. Pour in burgundy wine, scraping the bottom of the pot. Add beef stock and bouillon. Return seared beef and bacon to pot with thyme and bay leaves. Cover and transfer to the oven.
  6. Braise in the oven for 2 ½ hours until beef is fork-tender. Avoid opening the oven during cooking.
  7. About 30 minutes before serving, melt the remaining butter in a skillet. Sauté mushrooms until golden, then add frozen pearl onions and cook for an additional 5 minutes.
  8. Stir the sautéed mushrooms and onions into the stew and return to the oven for another 45-60 minutes.
  9. Remove from the oven and let sit covered for 30 minutes before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 700IUVitamin C: 5mgCalcium: 40mgIron: 5mg

Notes

For a gluten-free option, replace all-purpose flour with cornstarch mixed with water.

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