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Pot of hearty beef stew with chunks of beef, carrots, mushrooms, and parsley in a rich broth.

Beef Bourguignon

Course: Main Course
Cuisine: French
Keyword: Beef Bourguignon, beef stew
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 6
Calories: 606kcal
Author: Laureen King
Beef Bourguignon serves up fork tender beef , carrots, pearl onions and mushrooms in an amazing tasting red wine rich aromatic sauce.
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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.

Nutrition

Calories: 606kcal | Carbohydrates: 25g | Protein: 54g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 143mg | Sodium: 1277mg | Potassium: 1451mg | Fiber: 5g | Sugar: 9g | Vitamin A: 12914IU | Vitamin C: 13mg | Calcium: 102mg | Iron: 5mg