Boeuf Bourguignonne Beef Burgundy Stew
Indulge in the rich, comforting flavors of classic French cuisine with Boeuf Bourguignonne, also known as Beef Burgundy Stew. This hearty, slow-cooked dish combines tender beef chuck, smoky diced bacon, and a medley of vegetables like carrots, pearl onions, and button mushrooms, all braised in a luscious red wine and savory beef stock. Perfectly seasoned with garlic, tomato paste, and a traditional bouquet garni, the stew develops deep, complex flavors as it simmers gently in the oven. Ideal for cozy family dinners or special occasions, this recipe pairs beautifully with crusty bread or buttered noodles for a truly satisfying meal. With its long cook time ensuring melt-in-your-mouth texture and its robust, wine-infused sauce, this French classic is guaranteed to impress.
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Recipe Information
Ingredients
- 2 lbs Beef chuck
- 2 tsp Salt
- 1 tsp Ground black pepper
- 2 tbsp All-purpose flour
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 6 oz Bacon, diced
- 1 large Yellow onion, finely chopped
- 3 medium Carrots, peeled and sliced
- 3 cloves Garlic cloves, minced
- 3 cups Red wine
- 2 cups Beef stock
- 2 tbsp Tomato paste
- 1 Bouquet garni (parsley, thyme, bay leaf tied with string)
- 12 Pearl onions, peeled
- 8 oz Button mushrooms, sliced
- 2 tbsp Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 325°F (165°C).
Pat the beef chunks dry with paper towels, then season with salt and black pepper. Lightly dust the beef with flour, shaking off any excess.
In a large ovenproof Dutch oven, heat olive oil over medium-high heat. Working in batches, sear the beef until browned on all sides, about 3 minutes per side. Transfer browned beef to a plate and set aside.
Add the diced bacon to the same pot. Cook until crispy, stirring frequently, about 6 minutes. Remove the bacon with a slotted spoon and set aside.
Reduce heat to medium, add butter to the pot, and sauté the chopped onion and sliced carrots until softened, about 8 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Simmer for about 5 minutes to reduce slightly.
Add the beef stock, tomato paste, and bouquet garni. Stir to combine.
Return the seared beef and cooked bacon to the pot. Ensure that the meat is mostly submerged in the liquid. Cover the pot with a lid and transfer it to the preheated oven. Braise for 2 hours.
After 2 hours, add the pearl onions and sliced mushrooms to the pot. Stir gently to combine. Return to the oven and cook for an additional 30 minutes, or until the beef is tender and the vegetables are cooked through.
Once cooked, remove the pot from the oven. Discard the bouquet garni. Taste and adjust seasoning with additional salt and pepper if needed.
Serve warm, garnished with fresh chopped parsley. Pair with crusty bread or buttered noodles for a complete meal.
Nutrition Facts
Calories |
781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.4 g | 52% | |
| Saturated Fat | 15.3 g | 77% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 2110 mg | 92% | |
| Total Carbohydrate | 33.4 g | 12% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 13.2 g | ||
| Protein | 53.6 g | 107% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 117 mg | 9% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1406 mg | 30% | |
*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.
