1. Recipes

How to Make Beef Bourguignon - A Step-by-Step Guide

Beef Bourguignon is a classic French dish that has stood the test of time. This hearty and flavorful stew has been a staple in French cooking for centuries and continues to be a favorite among food enthusiasts around the world.

Originating from the Burgundy region of France, Beef Bourguignon is a dish that is steeped in tradition and culinary expertise. It is a slow-cooked stew that features tender chunks of beef, simmered in a rich red wine sauce with an array of aromatic vegetables and ...

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Ingredients

  • 3 cups Burgundy wine
  • 2 onions, thinly sliced
  • 2 carrots, chopped
  • 2 tablespoons brandy
  • 1 clove garlic, crushed
  • 10 whole black peppercorns
  • 1 teaspoon salt
  • 1 sprig fresh parsley
  • 1 bay leaf
  • 2 pounds cubed beef chuck roast
  • 4 tablespoons olive oil, divided
  • ¼ pound bacon, cubed
  • 2 onions, chopped
  • 3 tablespoons all-purpose flour
  • 2 cloves garlic, crushed
  • 1 tablespoon tomato paste
  • 1 (10.5 ounce) can beef broth
  • salt and pepper to taste
  • 4 tablespoons butter
  • 1 pound fresh mushrooms, sliced

Information

  • Prep Time: 30 mins
  • Cook Time: 3 hrs
  • Additional Time: 2 days
  • Total Time: 2 days 3 hrs 30 mins
  • Servings: 8

  • For the marinade: Mix wine, sliced onions, carrots, brandy, garlic, peppercorns, salt, parsley, and bay leaf in a large glass or ceramic bowl. Add beef and toss to evenly coat; cover the bowl with plastic wrap and marinate in the refrigerator for 2 days.
  • For the bourguignon: Preheat the oven to 300 degrees F (150 degrees C).
  • Strain beef from the marinade and shake off excess; pat dry with paper towels. Strain vegetables and set aside; reserve marinade. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add beef in batches; cook until browned on all sides. Transfer browned beef into a separate medium bowl; set aside.
  • Add bacon to the same skillet; cook and stir until lightly browned. Transfer bacon to the bowl with browned beef. Drain the skillet and return it to the heat. Pour 1 cup of reserved marinade into the skillet; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Return this liquid to the reserved marinade.
  • Heat remaining 2 tablespoons oil in the same skillet. Add chopped onions; cook and stir until just tender, about 2 to 3 minutes. Stir in reserved onions and carrots from the marinade; mix well, then use a slotted spoon to transfer vegetables into the bowl with beef.
  • Return the skillet to the heat; stir flour in pan drippings until browned, about 1 or 2 minutes. Stir in garlic and tomato paste until combined. Add beef broth, remaining reserved marinade, salt, and pepper. Bring to a boil, whisking to remove any flour lumps; pour over beef mixture in the bowl. Transfer beef mixture into a casserole or baking dish.
  • Cook in the preheated oven until beef is tender, about 3 hours; stir occasionally and add water if needed.
  • About 10 minutes before serving, melt butter in a skillet over medium-high heat. Add mushrooms and sauté until lightly browned, about 5 to 7 minutes; stir mushrooms into beef mixture until well combined.

    • Nutrition

    458 cal.

    • Total Fat: 29g
    • Saturated Fat: 11g
    • Cholesterol: 72mg
    • Sodium: 638mg
    • Total Carbohydrate: 14g
    • Dietary Fiber: 3g
    • Total Sugars: 6g
    • Protein: 20g
    • Vitamin C: 12mg
    • Calcium: 54mg
    • Iron: 3mg
    • Potassium: 626mg

    Categories

    Burgundy recipes
    Stew recipes
    Beef recipes
    French recipes
    Red wine recipes