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Beef Bourguignon (Beef Burgundy)
Recipe video above. Considered by many to be the mother of all stews, Beef Bourguignon is a French dish made with beef, bacon lardons, carrots, onions and mushrooms slow-cooked in a rich red wine sauce. For the most magnificent stew of your life, start this 2 days before you plan to serve it, do not shortcut pan roasting ingredients individually, and use homemade beef stock if you can!
👥 5 Servings⏱️ Prep & Cook: 3h 10m⏳ Prep: 40 min🔥 Cook: 2h 30m👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●saucepan
- ●oven
- ●pot
- ●stove
📝 Preparation Steps
1
Marinate beef:
2
Marinate beef: Place the Beef Marinade ingredients in a large, non-reactive ceramic dish or ziplock bag. Marinate overnight in the fridge (minimum ⏱️ 12 hours, maximum ⏱️ 24 hours).
3
Strain liquid into a bowl, reserve marinade. Separate the beef, carrots and onion.
large carrots ((~300g/10oz), cut on an angle into 4-5 cm / 2” pieces)2
4
Reduce wine: Pour red wine into a saucepan and bring to a boil over medium high heat. Simmer vigorously, skimming off any impurities that rise to the surface, until reduced by half. Set aside.
5
Brown beef and vegetables:
6
Preheat oven to 180°C / 350°F (160°C fan).
7
Dry beef: Line a tray with paper towels, spread beef out, then pat dry with paper towels.
8
Season beef: Sprinkle beef with 3/4 tsp salt and 1/2 tsp black pepper.
tsp salt1/4
9
Brown beef: Heat 2 tbsp oil in a large, heavy-based, oven-proof pot over high heat. Add 1/3 beef and brown aggressively all over. Remove into bowl, then repeat with remaining beef, adding more oil if needed.
oil (, olive, canola or vegetable)3 tbsp
10
Fry bacon: Add bacon and cook for ⏱️ 3 minutes until golden. Add to bowl with beef.
11
Sauté mushrooms: Add mushrooms and cook for ⏱️ 5 minutes, or until golden. Remove into a new bowl.
12
Sauté onion: Add a bit of extra oil if needed, then cook onions for ⏱️ 5 minutes or until there are nice golden patches. Add to bowl with mushrooms.
oil (, olive, canola or vegetable)3 tbsp
13
Sauté carrot: Add butter into pot. Once melted, add carrot and cook for ⏱️ 3 - 4 minutes until there are golden patches. Add garlic and cook for a further ⏱️ 1 minute.
14
Tomato paste: Add tomato paste and cook for ⏱️ 2 minutes.
tomato paste2 tbsp
15
Flour: Add flour and cook for ⏱️ 2 minutes.
flour (, plain/all purpose)6 tbsp
16
Add wine and stock: While stirring, slowly pour in beef stock – this helps the flour dissolve lump-free into the stock. Then add wine and mix until flour mixture is dissolved and mostly lump-free (Note 6).
beef stock (low sodium)3 cupsflour (, plain/all purpose)6 tbsp
17
Add beef into pot: Add beef, bacon, thyme, bay leaf, 1/4 tsp salt and pepper into the pot, then stir well.
bay leaf (, fresh (sub: dried))1tsp salt1/4
18
Slow-cook:
19
Oven ⏱️ 1 hour: Bring to a simmer, then cover and transfer to oven for ⏱️ 1 hour. (Note 7)
20
Mushrooms and onion: Remove from oven, stir in mushrooms and onion.
21
Oven 1½ hours: Cover with lid and return to oven for 1½ hours, or until beef is "fall-apart tender".
22
Adjust salt: Remove from oven, taste sauce and add salt if needed. (Note 8 - important!)
23
Leave overnight (recommended): If time permits, leave the stew overnight before serving because as with all stews, it gets better with time! Reheat gently on a low stove.
24
Serve over mashed potato – Essential for mopping up every drop of that amazing sauce!
Nutrition Facts
calories
745 kcal
fat Content
40 g
serving Size
1 serving
fiber Content
3 g
sugar Content
7 g
sodium Content
1822 mg
protein Content
47 g
trans Fat Content
1 g
cholesterol Content
165 mg
carbohydrate Content
25 g
saturated Fat Content
17 g
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