Beef bourguignon is traditionally made with Burgundy red wine, hence the name. This popular dish of French cuisine is an adaptation of one of Julia Child’s most popular recipes.
Fall-apart tender beef chunks slow cooked in a delicious red wine gravy, will fill the home with enticing aroma that makes you excited about tasting this classic French dish.
This recipe is fairly simple and yet can be served at a dinner to impress.
The reason that I feel that it is simple, is because it is basically a beef stew, that is slow cooked in the oven to perfection. The chuck roast becomes so tender and delicious. The wine, beef broth and beef bouillon, creates a scrumptious gravy with a silky texture.
A Dutch oven is preferred for making this recipe, as it can easily go from stovetop to oven.
I love to dip a crusty bread into this dish and serve with mashed potatoes. I can even make it lower carb by serving with Palmini hearts of palm mashed potatoes.
This is a wonderful recipe on a rainy day for a cozy night in, or a dinner gathering with family or friends.
Storing Beef Bourguignon:
Once this dish has cooled to room temperature,
This can be stored in an airtight container for 3-4 days in refrigerator.
Freezing Beef Bourguignon:
This classic dish can be easily stored in the freezer for a later date.
Once Beef Bourguignon comes to room temperature, transfer to a freezer safe ziplock bag, label and freeze for up to 3 months. Defrost overnight in the fridge before warming through.
Let’s get right to this recipe.
What you will need:
8 ounces of bacon sliced into 1 inch pieces
3 1/2 pounds of chuck roast cut into 2 inch chunks
2 tablespoon of butter for coating beef with flour
1 medium onion chopped
1/3 cup of all purpose flour
1 pounds of carrots, about 6-7 cut into 1 inch pieces
5 cloves of garlic, smashed and sliced
3 cups of red wine like Chianti
2 cups of beef broth
3 tablespoons tomato paste
1 tablespoon of better than beef bouillon
1/3 cup flat parsley, chopped
6 sprigs of fresh thyme
2 bay leaves
1/2 teaspoon garlic powder
Salt and pepper to taste
For Pearl Onion Garnish:
14 ounces of frozen pearl onions
1 pound of cremini mushrooms halved
1/2 teaspoon salt
3 tablespoons unsalted butter
Instructions:
Begin by cooking bacon in a large Dutch oven over medium heat until browned and crisp. Remove bacon with a slotted spoon onto a paper towel lined dish to drain, set aside.
Season chunks of beef with salt, pepper and garlic powder, and sear the beef chunks in the bacon grease in the Dutch oven, about 2-3 minutes or until beef chunks have browned; do this in batches if necessary. Using a slotted spoon, transfer the browned beef chunks to a large plate.
While pot is still over medium heat, add in two tablespoons of butter, add the chopped onion, and carrots.
Season with salt and pepper to taste.
Sauté vegetables for 2-3 minutes while stirring often.
Add in the chopped garlic and cook for another minute.
Add In flour and stir for a minute or two until flour has absorbed, stirring often.
Add in tomato paste and cook for another few minutes until the tomato paste has browned a bit.
Add in wine to the pot and use a wooden spoon to gently work up any brown bits from the bottom of the pot.
Add in the beef bouillon and beef broth and bring to a simmer. Add beef and bacon back into pot along with thyme and bay leaves.
Cover pot and transfer to oven and cook at 300 degrees for about 2 1/2 – 3 hours.
Meanwhile around the 2 1/2 hour mark, sauté the pearl onions and mushrooms with
3 tablespoons of butter, and cook until pearl onions are translucent and mushrooms are browned a bit and fragrant.
Remove the beef bourguignon from oven and add in the pearl onions and mushrooms.
Return pot to oven and continue to let cook until beef is tender.
Remove pot from oven and let sit for 30 minutes before serving with a side of mashed potatoes or egg noodles.
Ingredients
- 8 ounces of bacon sliced into 1 inch pieces
- 3 1/2 pounds of chuck roast cut into 2 inch chunks
- 2 tablespoon of butter for coating beef with flour
- 1 medium onion chopped
- 1/3 cup of all purpose flour
- 1 pounds of carrots, about 6-7 cut into 1 inch pieces
- 5 cloves of garlic, smashed and sliced
- 3 cups of red wine like Chianti
- 2 cups of beef broth
- 3 tablespoons tomato paste
- 1 tablespoon of better than beef bouillon
- 1/3 cup flat parsley, chopped
- 6 sprigs of fresh thyme
- 2 bay leaves
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- For Pearl Onion Garnish:
- 14 ounces of frozen pearl onions
- 1 pound of cremini mushrooms halved
- 1/2 teaspoon salt
- 3 tablespoons unsalted butter
Instructions
- Begin by cooking bacon in a large Dutch oven over medium heat until browned and crisp. Remove bacon with a slotted spoon onto a paper towel lined dish to drain, set aside.
- Season chunks of beef with salt, pepper and garlic powder, and sear the beef chunks in the bacon grease in the Dutch oven, about 2-3 minutes or until beef chunks have browned; do this in batches if necessary. Using a slotted spoon, transfer the browned beef chunks to a large plate.
- While pot is still over medium heat, add in two tablespoons of butter, add the chopped onion, and carrots.
- Season with salt and pepper to taste.
- Sauté vegetables for 2-3 minutes while stirring often.
- Add in the chopped garlic and cook for another minute.
- Add In flour and stir for a minute or two until flour has absorbed, stirring often.
- Add in tomato paste and cook for another few minutes until the tomato paste has browned a bit.
- Add in wine to the pot and use a wooden spoon to gently work up any brown bits from the bottom of the pot.
- Add in the beef bouillon and beef broth and bring to a simmer. Add beef and bacon back into pot along with thyme and bay leaves.
- Cover pot and transfer to oven and cook at 300 degrees for about 2 1/2 – 3 hours.
- Meanwhile around the 2 1/2 hour mark, sauté the pearl onions and mushrooms with
- 3 tablespoons of butter, and cook until pearl onions are translucent and mushrooms are browned a bit and fragrant.
- Remove the beef bourguignon from oven and add in the pearl onions and mushrooms.
- Return pot to oven and continue to let cook until beef is tender.
- Remove pot from oven and let sit for 30 minutes before serving with a side of mashed potatoes or egg noodles.
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