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Maya

Best Beef Bourguignon: A Hearty Recipe to Savor!

A hearty and flavorful Beef Bourguignon recipe that is perfect for a comforting meal.
Print Recipe
Prep Time 30 minutes
Total Time 3 hours
Servings: 6 servings
Course: Main Course
Cuisine: French
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds beef chuck cut into 1-inch cubes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons olive oil
  • 4 ounces bacon diced
  • 1 large onion chopped
  • 2 carrots sliced
  • 2 cloves garlic minced
  • 2 tablespoons tomato paste
  • 2 cups red wine preferably Burgundy or Pinot Noir
  • 2 cups beef broth
  • 1 bouquet garni 1 bay leaf, 2 sprigs thyme, and 1 sprig parsley tied together
  • 8 ounces mushrooms quartered
  • 2 tablespoons butter
  • 1 tablespoon all-purpose flour
  • Fresh parsley chopped (for garnish)

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Season the beef cubes with salt and pepper. In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the beef in batches, browning on all sides. Remove the beef and set aside.
  3. In the same pot, add the diced bacon and cook until crispy. Remove the bacon and set aside, leaving the drippings in the pot.
  4. Add the chopped onion and sliced carrots to the pot. Sauté for about 5 minutes until softened. Stir in the minced garlic and tomato paste, cooking for another minute.
  5. Pour in the red wine, scraping the bottom of the pot to deglaze. Bring to a simmer and let it reduce for about 5 minutes.
  6. Return the beef and bacon to the pot. Add the beef broth and bouquet garni. Bring to a boil, then cover and transfer to the preheated oven. Cook for 2 to 2.5 hours, until the beef is tender.
  7. In a skillet, melt the butter over medium heat. Add the quartered mushrooms and sauté until browned, about 5 minutes.
  8. After the beef has cooked, remove the pot from the oven. Stir in the sautéed mushrooms and let it simmer on the stovetop for 10 minutes. If you want to thicken the sauce, mix the flour with a little water to make a slurry and stir it in.
  9. Remove the bouquet garni before serving. Garnish with chopped parsley.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 8gProtein: 36gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 18gCholesterol: 100mgSodium: 800mgFiber: 1gSugar: 2g

Notes

  • For a richer flavor, let the beef bourguignon sit overnight in the refrigerator and reheat it the next day.
  • You can add pearl onions for extra sweetness and texture, or substitute the red wine with a non-alcoholic wine or beef broth for a different flavor profile.

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