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Classic Beef Bourguignon

Classic Beef Bourguignon: Cozy Comfort Food Redefined

This Classic Beef Bourguignon is a heartwarming stew, blending tender beef, bacon, and rich red wine, perfect for chilly evenings.
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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: Beef
Cuisine: French
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 6 oz Bacon Substitute with pancetta or omit for a vegetarian version.
  • 3 lbs Beef Chuck Ideal for low and slow cooking.
  • 2 tbsp Unsalted Butter Can use olive oil as a lighter alternative.
  • 1 medium Yellow Onion Shallots can be used for a sweeter note.
  • 3 medium Carrots Always opt for fresh.
  • 5 cloves Garlic For robust flavor.
  • 2 tbsp Tomato Paste Can substitute with crushed tomatoes.
  • 1 tbsp All-Purpose Flour Omit or replace with cornstarch for gluten-free.
  • 1 cup Burgundy Wine Choose a bold red you would enjoy drinking.
  • 3 cups Beef Stock Vegetable broth can be used for a lighter version.
  • 1 tbsp Better than Bouillon Beef Bouillon Can be omitted.
  • 1 tbsp Fresh Thyme Dried herbs can be used in lesser amounts.
  • 2 leaves Bay Leaves
  • 1 cup Frozen Pearl Onions Fresh can be substituted.
  • 8 oz Cremini Mushrooms Button mushrooms can be used if needed.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Render the chopped bacon in a Dutch oven over medium-low heat for 5-7 minutes until crispy, then remove and set aside.
  3. Sear seasoned beef chuck chunks in the same pot over medium-high heat for 3-4 minutes per side until browned.
  4. Sauté diced yellow onions and carrots in melted butter for 2-3 minutes, then add minced garlic for an additional minute.
  5. Stir in tomato paste and cook for 2-3 minutes. Then add flour and cook for 1 minute.
  6. Add Burgundy wine and beef stock, scraping the pot. Return bacon and beef, add thyme, bay leaves, and cover.
  7. Bake the stew in the oven for 2.5 hours, ensuring liquid levels are checked and adjusted as needed.
  8. Sauté cremini mushrooms and pearl onions, then incorporate into the bourguignon, and return to the oven for 45-60 minutes.
  9. Let the dish rest for 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 35gProtein: 40gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 700IUVitamin C: 8mgCalcium: 50mgIron: 5mg

Notes

Serve with buttery mashed potatoes or crusty bread for an enhanced dining experience.

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