Beef Bourguignon
A rich and hearty Beef Bourguignon, perfect for special occasions, made with tender beef, wine, and vegetables.
Equipment
- large Dutch oven
Ingredients
Main Ingredients
- 1 tablespoon good olive oil
- 8 ounces good bacon, diced
- 2.5 pounds beef chuck, cut into 1-inch cubes
- Kosher salt
- Freshly ground black pepper
- 1 pound carrots, sliced diagonally into 1-inch chunks
- 2 yellow onions, sliced
- 2 teaspoons chopped garlic (2 cloves)
- 0.5 cup Cognac or good brandy
- 1 bottle (750-ml) good dry red wine, such as Burgundy
- 2 to 2.5 cups canned beef broth
- 1 tablespoon tomato paste
- 1 teaspoon fresh thyme leaves
- 4 tablespoons unsalted butter, at room temperature, divided
- 3 tablespoons all-purpose flour
- 1 pound frozen small whole onions
- 1 pound mushrooms, stems discarded, caps thickly sliced
For Serving
- 1 loaf Country bread, toasted or grilled
- 1 clove garlic, cut in half
- 0.5 cup chopped fresh flat-leaf parsley (optional)
Instructions
Cooking Instructions
- Preheat the oven to 250 degrees.
- Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes until browned. Remove the bacon with a slotted spoon.
- Dry the beef cubes with paper towels and sprinkle with salt and pepper. Sear the beef in batches for 3 to 5 minutes until browned on all sides, then remove to the plate with the bacon.
- Toss the carrots, onions, 1 tablespoon of salt, and 2 teaspoons of pepper into the pan and cook over medium heat for 10 to 12 minutes until onions are lightly browned. Add the garlic and cook for 1 more minute.
- Add the Cognac and ignite to burn off the alcohol. Add the meat and bacon back into the pot with the accumulated juices.
- Add the wine and enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a boil, cover, and place in the oven for about 1 to 1.25 hours, until tender.
- Combine 2 tablespoons of butter with the flour and stir into the stew. Add the frozen onions.
- Sauté the mushrooms in the remaining butter over medium heat for 10 minutes until browned, then add to the stew. Bring to a boil, lower the heat, and simmer uncovered for 15 minutes. Season to taste.
- Rub each slice of bread with garlic and either serve on the side or spoon the stew over the bread. Sprinkle with parsley.
Notes
Don’t wash the mushrooms, just brush them clean. If the sauce is too thin, add more of the butter and flour mixture. To make in advance, cook the stew and refrigerate. Reheat to a simmer before serving.
Nutrition
Serving: 1servingCalories: 650kcalCarbohydrates: 45gProtein: 40gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 130mgSodium: 800mgPotassium: 1200mgFiber: 5gSugar: 5gVitamin A: 300IUVitamin C: 12mgCalcium: 50mgIron: 4mg
Tried this recipe?Let us know how it was!