Beef Bourguignon
This cozy Beef Bourguignon is rich, hearty, and loaded with tender beef, smoky bacon, and buttery mushrooms in a red wine sauce. A French classic made easy for real life!
Servings: 8
Calories: 552kcal
Ingredients
- 1 tablespoon olive oil optional
- 8 slices bacon thick cut, chopped
- 3 pounds stewing beef lean, cut into 1 inch pieces
- 1 large onion chopped
- 1 large carrot peeled and roughly chopped
- 1 pound pearl onions peeled
- ½ teaspoon salt or to taste
- ½ teaspoon pepper ground, or to taste
- 4 cloves garlic minced
- 1 pound mushrooms chopped
- 2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1 bay leaf
- 1 tablespoon thyme fresh
- 2 cups beef broth low sodium or no sodium added
- 3 cups red wine
Instructions
- Add the bacon to a large Dutch oven or a heavy based pot that's oven safe and cook until crispy. Transfer the bacon to a paper towel lined bowl and set aside.
- Add the stewing beef in batches and brown well on all sides. Transfer to a plate and repeat with remaining beef. Add a bit of olive oil if needed, in between batches. I did 3 batches, but depends on the size of your pot.
- Add all the beef back to the pot. Next, add the chopped onion, carrot, pearl onions, garlic and season with some salt and pepper. Cook for about 3 to 5 minutes until the onions are tender and translucent.
- Stir in the mushrooms then sprinkle the flour over. Stir and let it cook for another 2 minutes.
- Next add the cooked bacon back into the pot along with the tomato paste, bay leaf and thyme. Then pour in the red wine and beef broth. Bring to a boil.
- Preheat the oven to 325°F degrees while you're bringing the stew to a boil.
- Cover the pot with a lid, transfer it to the oven and cook for 2½ hours stirring every hour. I like to remove the lid half hour before finished cooking.
- Serve over cooked noodles or creamy mashed potatoes.
Video
Notes
- Beef: Use stewing beef or chuck roast cut into chunks. Pat the beef dry with paper towels before browning, dry meat = better browning and more flavor. Skip lean cuts, they’ll dry out.
- Wine: Choose a dry red wine you’d actually drink. Burgundy is traditional, but Pinot Noir, Cabernet, or Merlot work perfectly.
- No pearl onions? Just chop a regular onion into bite-sized pieces, you’ll still get great flavor.
- Thicker sauce tip: Remove the lid for the last 30 minutes of oven time to let the sauce reduce naturally.
- 2 Night Version: Follow the instructions fully up to and including step 5 the first night, then finish it on the second night.
- Storage: Leftovers keep beautifully in the fridge for up to 4 days, or freeze for up to 3 months. Reheat gently on the stove, adding a splash of broth if needed.
Nutrition
Serving: 1serving | Calories: 552kcal | Carbohydrates: 15g | Protein: 40g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 571mg | Potassium: 1197mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1611IU | Vitamin C: 10mg | Calcium: 67mg | Iron: 5mg
