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Classic Beef Bourguignon

Classic Beef Bourguignon: A Cozy French Delight for All

Classic Beef Bourguignon is a comforting French dish, perfect for family dinners and holiday gatherings.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Resting Time 30 minutes
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: French
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 4 slices Bacon can substitute with pancetta
  • 2 pounds Beef Chuck can substitute with brisket
  • 2 tablespoons Unsalted Butter can use olive oil for dairy-free
  • 2 medium Onion yellow onions preferred
  • 3 medium Carrots can substitute with parsnips
  • 4 cloves Garlic use fresh for best flavor
  • 2 tablespoons Tomato Paste omit if unavailable
  • 3 tablespoons All-purpose Flour omit for gluten-free
  • 750 ml Burgundy Wine or another bold red wine
  • 4 cups Beef Stock or vegetable broth
  • 1 tablespoon Better than Bouillon or substitute with bouillon cube
  • 2 sprigs Fresh Thyme or use dried in smaller amount
  • 2 leaves Bay Leaves
  • 1 cup Frozen Pearl Onions or substitute with regular onions
  • 8 ounces Cremini Mushrooms can substitute with button mushrooms
For Serving
  • 1 loaf Crusty Bread or buttery mashed potatoes for comfort

Equipment

  • Dutch oven

Method
 

Cooking Instructions
  1. Preheat your oven to 350°F (175°C). Gather your ingredients for an efficient cooking process.
  2. In a Dutch oven, cook chopped bacon over medium-low heat until brown and crispy, about 5 to 7 minutes. Remove bacon, leaving fat.
  3. Increase heat to medium-high. Sear beef chuck in batches, seasoning with salt and pepper, for about 3 to 4 minutes per side.
  4. Lower heat to medium. Add butter, onions, and carrots. Sauté for 2 to 3 minutes until softened. Stir in garlic and tomato paste; cook for an additional 3 minutes.
  5. Sprinkle flour over vegetables and stir for 2 to 3 minutes. Gradually pour in the wine, scraping any brown bits. Add beef stock and cooked bacon.
  6. Return beef to the pot and add thyme and bay leaves. Cover and transfer to the oven for 2 ½ hours.
  7. Sauté mushrooms and pearl onions in a skillet over medium heat with butter for about 5 to 7 minutes until golden; set aside.
  8. After 2 ½ hours, stir in sautéed mushrooms and pearl onions. Cover and return to the oven for another 45 to 60 minutes.
  9. Once done, let the stew rest for 30 minutes before serving to enhance the flavors.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 5gVitamin A: 15IUVitamin C: 20mgCalcium: 5mgIron: 25mg

Notes

For a gluten-free option, omit the flour and use cornstarch mixed with water for thickening. Use high-quality ingredients for the best flavor.

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