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Beef Bourguignon

Hearty Beef Bourguignon: A Comforting French Delight

Beef Bourguignon is a classic French dish combining tender beef, aromatic vegetables, and a wine-infused sauce, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Resting Time 10 minutes
Total Time 3 hours 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: French
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 3 pounds beef chuck or bottom round, short ribs
  • 6 ounces bacon or pancetta
For the Vegetables
  • 2 cups onions (sliced) or shallots
  • 3 cups carrots (sliced) or parsnips
  • 4 cloves garlic (minced) or garlic powder
  • 1 pound mushrooms (sliced) any edible variety
  • 1 cup pearl onions or regular onions
For the Sauce
  • 2 tablespoons tomato paste or crushed tomatoes
  • 750 milliliters red wine or beef broth with balsamic vinegar for alcohol-free
  • 4 cups beef broth or vegetable broth for vegetarian version
For the Herbs
  • 3 leaves bay leaves
  • 1 teaspoon thyme fresh herbs preferred
  • 2 tablespoons parsley fresh herbs preferred

Equipment

  • Dutch oven

Method
 

Preparation Steps
  1. Chop all vegetables and dice the bacon. Pat the beef chuck dry and cut it into 1-inch cubes.
  2. In a Dutch oven, cook diced bacon over medium heat until crispy, about 5-7 minutes. Remove bacon and leave fat in the pot.
  3. Season beef cubes with salt and pepper. Sear in batches in the same pot for about 12-15 minutes until browned.
  4. Add sliced onions and carrots, sauté for 5-7 minutes until softened. Stir in minced garlic and tomato paste for 1 minute.
  5. Sprinkle flour over vegetables and stir for 1 minute. Pour in red wine, scraping pot bottom. Let simmer until slightly reduced.
  6. Pour in beef broth and add bay leaves and thyme. Return browned beef and bacon to the pot, ensuring meat is covered.
  7. Cover and braise in a preheated oven at 325°F for 2 to 2½ hours until beef is fork-tender.
  8. Sauté mushrooms and pearl onions in a skillet over medium-high heat for 8-10 minutes until golden.
  9. Fold sautéed onions and mushrooms into the pot, remove bay leaves. Let the dish rest for 10 minutes before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 20gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 800mgPotassium: 900mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 40mgIron: 3.5mg

Notes

Use a quality dry red wine for better flavor. Prep vegetables ahead to ensure smooth cooking.

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