Beef Burgundy
Dive into the heartwarming flavors of classic French comfort food with this Beef Burgundy (Boeuf Bourguignon) recipe. Tender chunks of beef chuck are slow-simmered in a rich, velvety sauce made with Burgundy wine, beef broth, and aromatic herbs. Accented by hearty vegetables like carrots, onions, and earthy mushrooms, this dish delivers layers of savory depth in every bite. Crispy bacon adds a smoky undertone, while a gentle deglaze with wine ensures a luxurious flavor profile. Perfect for a cozy dinner, this one-pot wonder is best served alongside creamy mashed potatoes, buttery rice, or crusty bread to soak up the luscious sauce. Whether you’re looking for a special occasion meal or a comfort food classic, Beef Burgundy is a showstopper that’s worth savoring.
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Recipe Information
Ingredients
- 2 lbs beef chuck, cut into 1.5-inch cubes
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 6 oz bacon, diced
- 1 large yellow onion, finely chopped
- 2 large carrots, peeled and sliced into 1-inch pieces
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2.5 cups red wine, preferably Burgundy or a pinot noir
- 1.5 cups beef broth
- 1 tbsp tomato paste
- 3 thyme sprigs
- 1 bay leaf
- 8 oz baby bella mushrooms, quartered
- 1 cup pearl onions, peeled
- 2 tbsp butter
- 1 tbsp parsley, chopped (optional, for garnish)
Instructions
Season the beef cubes with salt and black pepper. Set aside.
In a large Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
Increase the heat to medium-high. In batches, sear the beef cubes in the bacon fat until browned on all sides. Remove the beef and set aside. Add additional olive oil as needed between batches.
Lower the heat to medium and add the chopped onion and carrots to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened. Add the minced garlic and cook for another 1 minute.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the red wine, scraping the bottom of the pot with a wooden spoon to deglaze and loosen browned bits. Add the beef broth, tomato paste, thyme sprigs, and bay leaf. Stir to combine.
Return the seared beef and bacon to the pot. Bring to a simmer, then reduce the heat to low. Cover the pot and allow it to simmer gently for 1.5 to 2 hours, or until the beef is tender.
In a skillet, heat the butter over medium heat. Add the quartered mushrooms and pearl onions. Cook for 8-10 minutes, until the mushrooms are browned and the onions are lightly caramelized.
Stir the cooked mushrooms and pearl onions into the beef stew during the last 20 minutes of cooking. Adjust seasoning with additional salt and pepper, if needed.
Discard the thyme sprigs and bay leaf before serving.
Garnish with chopped parsley, if desired, and serve with mashed potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
1198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.9 g | 68% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 3914 mg | 170% | |
| Total Carbohydrate | 62.9 g | 23% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 25.6 g | ||
| Protein | 15.6 g | 31% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 190 mg | 15% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2392 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
