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    Home » Recipes » Recipes

    Beef Bourguignon

    February 23, 2017 by Laureen King

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    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

    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.

    Beef Bourguignon

    This is one stew that tastes even better the next day and freezes well, so you may want to double the recipe. 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.

    Beef Bourguignon

    Beef Bourguignon

    Laureen King
    Beef Bourguignon serves up fork tender beef , carrots, pearl onions and mushrooms in an amazing tasting red wine rich aromatic sauce.
    4.41 from 5 votes
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    Cook Time 2 hrs
    Total Time 2 hrs
    Course Main Course
    Cuisine French
    Servings 6
    Calories 679 kcal

    Ingredients
      

    • 2 ½ pounds sirloin or chuck roast cut into 1-inch cubes choose well marbled stewing beef
    • 8 oz smoked bacon chopped into pieces
    • Kosher salt
    • Black pepper
    • 1 lb carrots cut into 1 inch chunks
    • 2 cups pearl onions peeled
    • 2 cloves chopped garlic 2 tsp.
    • ½ cup Cognac
    • 3 cups good dry red wine I like a Burgundy or Pinot Noir
    • 2 cups beef broth
    • 1 tablespoon tomato paste
    • 1 teaspoon dried thyme or 1 tbsp. fresh
    • 1 bay leaf
    • 4 tablespoon butter divided room temperature
    • 3 tablespoon all purpose flour
    • 1 pound fresh mushrooms

    Instructions
     

    • Preheat oven to 325 º F
    • Cut bacon into pieces
    • In large Dutch Oven cook bacon over medium heat until slightly crisp.
    • Remove bacon with slotted spoon, set aside.
    • Pat dry beef cubes with paper towel, then sprinkle with salt and pepper.
    • In batches, sear beef in the bacon fat for 3 to 5 minutes, turning to brown all sides. (don’t overcrowd pan when searing beef, work in batches). Set aside with bacon.
    • Add carrots and pearl onions to pan cooking until lightly browned.
    • Add garlic and cook for an additional minute.
    • Add Cognac to deglaze pan, scraping all browned bits from bottom.
    • Put meat and bacon back into pot with the juices.
    • Add 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.
    • Using a fork combine together 2 tbsp. butter and flour then stir into the stew. Combine well.
    • In large skillet sauté mushrooms in 2 tbsp. butter until lightly browned then add to stew.
    • Return stew to oven to cook for additional 30 minutes
    • Season to taste with salt and pepper.

    Nutrition

    Calories: 679kcalCarbohydrates: 18gProtein: 49gFat: 29gSaturated Fat: 12gCholesterol: 149mgSodium: 807mgPotassium: 1431mgFiber: 3gSugar: 6gVitamin A: 12920IUVitamin C: 7.7mgCalcium: 91mgIron: 5.3mg
    Keyword Beef Bourguignon, beef stew
    Tried this recipe?Let us know how it was!

    Beef Bourguignon

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    Beef Bourguignon

    Enjoy another great beef recipe using red wine is my Red Wine and Beer Braise Short Ribs recipe.

    red wine beer braised short ribs

     

     

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    Reader Interactions

    Comments

    1. Doreen Rochford

      February 24, 2017 at 10:13 pm

      Looks delicious , Will be making this one Laureen

      Reply
      • Laureen King

        February 24, 2017 at 11:51 pm

        thanks Doreen, you will love it!

        Reply
    2. Angela Coleman

      October 23, 2018 at 7:11 am

      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.

      Reply
    3. Cherryl Smith

      January 01, 2019 at 1:47 pm

      5 stars
      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!!!!!

      Reply
      • Laureen King

        January 03, 2019 at 9:14 am

        So glad you enjoyed the recipe Cherryl, thanks for letting me know, appreciate it.

        Reply

    Trackbacks

    1. Irish Stew - Art and the Kitchen says:
      April 27, 2022 at 11:04 am

      […] I used beef instead of lamb or mutton. For a French version of tender beef stew, try my Beef Bourguignon […]

      Reply

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