Name: Beef Bourguignon Recipe
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Cuisine: French
Ingredients: 8 oz. bacon, cut into 1-inch pieces; 3 lbs. chuck roast, cut into 1 1/2 to 2-inch chunks; Salt and black pepper; 1 small yellow onion, chopped; 3 garlic cloves, minced; 2 Tbsp tomato paste; 3 Tbsp all-purpose flour; 2 1/2 cups dry red wine; 2 cups low-sodium beef broth; 1 Tbsp soy sauce; 2 tsp chopped fresh thyme; 2 tsp chopped fresh rosemary; 1 bay leaf; 4 medium carrots, cut into 1-inch chunks; 8 oz. cremini mushrooms or button mushrooms, halved if small, sliced thick if larger; 8 oz. pearl onions, peeled; 2 Tbsp olive oil; 2 Tbsp chopped fresh parsley

Description

A classic French dish, Beef Bourguignon is a hearty and flavorful beef stew cooked with red wine, bacon, mushrooms, and pearl onions. This recipe yields a rich and comforting meal that is perfect for a cozy dinner.

Ingredients

Scale

Main Ingredients:

8 oz. bacon, cut into 1-inch pieces
3 lbs. chuck roast, cut into 1 1/2 to 2-inch chunks

Additional Ingredients:

Salt and black pepper
1 small yellow onion, chopped
3 garlic cloves, minced
2 Tbsp tomato paste
3 Tbsp all-purpose flour
2 1/2 cups dry red wine
2 cups low-sodium beef broth
1 Tbsp soy sauce
2 tsp chopped fresh thyme
2 tsp chopped fresh rosemary
1 bay leaf
4 medium carrots, cut into 1-inch chunks
8 oz. cremini mushrooms or button mushrooms, halved if small, sliced thick if larger
8 oz. pearl onions, peeled
2 Tbsp olive oil
2 Tbsp chopped fresh parsley

Instructions

Preheat oven to 350 degrees.

Spray an oven-safe pot or braiser with non-stick cooking spray. Add bacon and cook over medium-low heat until golden brown and crisp. Transfer bacon to drain on a paper towel and reserve fat in the pot.

Dab chuck roast dry with paper towels and season with salt and pepper.
Brown chuck roast pieces on both sides in the pot.
Saute onion and garlic, then add tomato paste and flour.
Pour in red wine, broth, soy sauce, herbs, and bay leaf.
Return beef to pot, add carrots, and bring to a simmer. Transfer to oven and bake for about 2 hours.
In a skillet, saute mushrooms and pearl onions until golden brown.
Add mushroom and onion mixture, plus bacon, to the stew. Season to taste.
Garnish with parsley and serve.

Notes

For best results, use a good quality red wine for this recipe.
This dish tastes even better the next day as the flavors meld together.

Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes
Category: Main Course
Method: Baking, Stovetop
Cuisine: French

Nutrition

Serving Size: 1 serving
Calories: 580 kcal
Sugar: 5g
Sodium: 820mg
Fat: 32g
Saturated Fat: 11g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 3g
Protein: 49g
Cholesterol: 145mg

Keywords: Beef Bourguignon, French beef stew, red wine stew