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Beef Bourguignon

Beef Bourguignon: A Cozy French Feast for the Soul

Beef Bourguignon showcases tender beef simmered with earthy mushrooms in a red wine sauce, perfect for cozy dinners.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: French
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 pounds beef (Brisket, Chuck Steak, or Stewing Beef) Choose well-marbled cuts for tenderness.
  • 4 ounces chopped bacon Adds a smoky richness.
  • 8 ounces mushrooms (White or Brown, Quartered) Enhances stew flavor.
  • 1 cube beef bouillon (crushed) Provides umami flavor.
  • 2 pieces carrots (thick sliced) Adds natural sweetness.
  • 1 medium white onion (diced) Aromatic base.
  • pearl onions (optional) Adds refined touch.
  • 2 cloves garlic (minced) Intensifies flavor.
  • 1 teaspoon fresh thyme (chopped) Complementary herb.
  • 2 leaves bay leaves Adds depth.
  • 2 cups red wine (Merlot, Pinot Noir, or Chianti) Foundation of the sauce.
  • 2 cups beef stock Enhances savoriness.
  • 2 tablespoons extra-virgin olive oil For browning ingredients.
  • 2 tablespoons butter For cooking mushrooms.
  • 2 tablespoons tomato paste Balances acidity.
  • 2 tablespoons flour Helps thicken stew.
  • 1 tablespoon fresh parsley (chopped) For garnish.
  • to taste coarse salt & ground pepper For seasoning.

Equipment

  • Dutch oven
  • skillet
  • Slotted spoon

Method
 

Step-by-Step Instructions for Beef Bourguignon
  1. Preheat your oven to 350°F (175°C) and heat 2 tablespoons of olive oil in a Dutch oven.
  2. Add 4 ounces of chopped bacon and cook until crispy, about 5-7 minutes. Remove bacon with slotted spoon.
  3. Pat 2 pounds of beef dry, season with salt and pepper, and sear in the bacon fat for about 3-4 minutes per side.
  4. Add 1 diced white onion and 2 thickly sliced carrots to the pot, sauté for about 5 minutes until softened.
  5. Return the bacon and beef to the pot, sprinkle with 2 tablespoons of flour, and stir for about 2 minutes.
  6. Pour in 2 cups of red wine, 2 cups of beef stock, 2 tablespoons of tomato paste, 1 crushed bouillon cube, and seasonings.
  7. Cover and braise in the oven for 2-3 hours until beef is fork-tender.
  8. Sauté 8 ounces of mushrooms in 2 tablespoons of butter until golden brown.
  9. Remove the stew from the oven, strain, return meat/vegetables to pot, and stir in mushrooms.
  10. Simmer on stovetop for 10-15 minutes before serving, garnished with fresh parsley.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 900mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 700IUVitamin C: 8mgCalcium: 60mgIron: 6mg

Notes

Beef Bourguignon is an unforgettable dish that brings warmth and joy to any gathering, perfect for impressing guests or a cozy family night.

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