Beef Bourguignon Recipe

Tender meat and vegetables simmered to perfection in a flavorful broth.

Prep Time 20

Cook Time 2

Total Time 2 20

Savor the timeless elegance of this Beef Bourguignon Recipe, featuring tender beef, rich red wine, hearty vegetables, and a flavorful herb-infused sauce. Perfect for special dinners or cozy nights in.

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Servings

Ingredients

2 pounds beef stewing meat cut into 1-inch cubes
Salt and pepper to taste
3 tablespoons cooking oil
4 slices bacon chopped
1 pound pearl onions peeled
8 ounces mushrooms cleaned and quartered
1 cup onion chopped
3 carrots chopped
2 stalks celery chopped
2 cups red wine
1 cup beef broth divided (preferably low or no sodium)
6 cloves garlic peeled and crushed
1 bay leaf
2-3 sprigs thyme
6 sprigs parsley
3 tablespoons all-purpose flour

Instructions

Preheat the Oven:

Set your oven to 300°F (150°C).

Prepare the Meat:

Season the beef generously with salt and pepper to enhance the flavor.

Cook the Bacon:

In a large skillet or Dutch oven, cook the chopped bacon until lightly crisp. Remove the bacon and set it aside, leaving the rendered fat in the pan.

Sauté the Onions and Mushrooms:

Add the pearl onions to the pan and sauté for a few minutes before adding the mushrooms. Cook until they are browned and their juices have started to release. Remove and set aside.

Sear the Beef:

Add one tablespoon of oil to the skillet and sear the seasoned beef in batches to avoid overcrowding. Brown each piece on all sides and transfer to a bowl to collect the juices.

Cook the Aromatics:

To the same skillet, add the chopped onions, carrots, and celery, with an additional tablespoon of oil if needed. Sauté until the onions are softened and fragrant.

Deglaze the Pan:

Pour in the red wine to deglaze the pan, scraping up any browned bits. Let the wine reduce for 3-4 minutes.

Combine the Ingredients:

Add ½ cup of beef broth, garlic, bay leaf, thyme, and parsley to the pan. Stir in the seared beef and mix well.

Bake the Stew:

Transfer the mixture to an oven-safe casserole or Dutch oven. Cover with a lid and bake in the preheated oven for approximately 2 hours, or until the beef is tender.

Final Touches:

Remove the herbs from the stew and stir in the cooked bacon, pearl onions, and mushrooms. To thicken the sauce, whisk 2-3 tablespoons of flour with the reserved ½ cup of beef broth and add it to the stew.
Return the casserole to the oven and bake uncovered for an additional 20-30 minutes, allowing the flavors to meld and the sauce to thicken.

Serve:

Garnish with freshly chopped parsley and serve hot over mashed potatoes, egg noodles, or crusty bread.

Notes

To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend or use cornstarch as a thickening agent. Ensure the beef broth and any additional ingredients are labeled gluten-free to avoid cross-contamination.

Nutrition Disclaimer: Nutritional information is an estimate and may vary based on ingredients and preparation methods.

Nutrition

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