Beef Bourguignon
This recipe for Beef Bourguignon serves up fork-tender beef, carrots, pearl onions and mushrooms in an amazing tasting red wine rich, aromatic sauce.
Beef Bourguignon is a traditional French stew prepared by braising beef in a red wine broth. Be sure to use a good quality dry red wine to ensure great flavour to your bourguignon. My preference is a Burgundy or Pinot Noir. In addition, using a well-marbled sirloin or chuck roast works best for this recipe.
This is one stew that tastes even better the next day and freezes well. A Dutch oven or heavy braising pan is best for making this stew as you can brown all the beef and veggies in the same pot, then place it in the oven allowing the stew to cook to perfection.
Delicious Beef recipes
Perfect beef recipes for Sunday dinner or busy weekday meals
Beef Bourguignon
Ingredients
- 2 1/2 pounds sirloin or chuck roast cut into 1 inch cubes
- 8 oz smoked bacon chopped into pieces
- 1 teaspoon Kosher salt
- 1 teaspoon Black pepper
- 1 pound carrots cut into 1/2- 1 inch chunks
- 2 cups pearl onions peeled
- 2 cloves garlic (2 teaspoons) chopped
- ½ cup Cognac
- 3 cups dry red wine I like a Burgundy or Pinot Noir
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- 1 bay leaf
- 4 tablespoons butter divided room temperature
- 3 tablespoons all purpose flour
- 1 pound fresh mushrooms
Instructions
- Preheat oven to 325 º F
- Cut bacon into pieces
- Using a large Dutch Oven cook the bacon over medium heat until slightly crisp.
- Remove the bacon with a slotted spoon, set aside.
- Pat dry beef cubes with paper towel, then generously sprinkle with salt and pepper.
- Working in batches, sear the beef in the bacon fat for 3 to 5 minutes, turning to brown all sides. (don’t overcrowd pan when searing beef or it will steam instead of sear. Set aside with bacon.
- Add the carrots and pearl onions to the pan, cook until lightly browned.
- Add the garlic and cook for an additional minute.
- Add the Cognac to deglaze pan, scraping all browned bits from the bottom.
- Place the meat and bacon (with all the juice) back into pot.
- Stir in the red wine and beef broth. Add more if needed to ensure meat is covered.
- Stir in tomato paste, thyme and bay leaf.
- Bring to a simmer. Cover pot with lid and place in oven for 1½ hours or until the meat and vegetables are very tender.
- Remove stew from oven and place on stove top.
- In a small bowl whisk together 2 tablespoon of butter and 3 tablespoon of flour. Stir into the stew, combining well.
- In large skillet sauté mushrooms in 2 tablespoons of butter. Saute until lightly browned. Add to the stew.
- Place stew back into the oven and cook for additional 30 minutes.
- Season to taste with salt and pepper.
Great recipe my go to now. It is always a hit when i Make it Thanks for Sharing . The only modifications I made was to salt and pepper the beef before browning and adding the sauteed mushrooms at the very end so they retain their unique flavor .. Delish!!!!!
So glad you enjoyed the recipe Cherryl, thanks for letting me know, appreciate it.
Looks so rich and inviting. Will love to make this for a large family gathering. Maybe serve it over rice or mashed potatoes or egg noodles. So many choices.
Looks delicious , Will be making this one Laureen
thanks Doreen, you will love it!