French Beef Burgundy
Immerse yourself in the comforting flavors of classic French cuisine with this rich and hearty Beef Burgundy, or "Boeuf Bourguignon." Tender chunks of beef chuck are slow-braised to perfection in a luxurious sauce made from dry red wine, beef stock, and a medley of aromatics like garlic, thyme, and bay leaves. Crispy bacon, sautéed mushrooms, and pearl onions add layers of texture and depth, while the sweet notes of carrots and the savoriness of tomato paste balance the dish beautifully. Perfect for special occasions or an indulgent weekend dinner, this iconic French recipe pairs exquisitely with crusty bread or creamy mashed potatoes. With its vibrant garnish of fresh parsley and melt-in-your-mouth goodness, this Beef Burgundy promises to captivate your taste buds and transport you to the heart of Burgundy itself!
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Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 2-inch cubes
- 2 tablespoons olive oil
- 4 ounces bacon, diced
- 1 large yellow onion, chopped
- 3 carrots, peeled and sliced into 1-inch pieces
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 3 cups dry red wine (e.g., Burgundy or Pinot Noir)
- 2 cups beef stock
- 1 tablespoon tomato paste
- 2 bay leaves
- 2 fresh thyme sprigs
- 1 pound mushrooms, quartered
- 1 cup pearl onions, peeled
- 2 tablespoons butter
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 325°F (160°C).
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
Add diced bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside.
Season the beef cubes with salt and pepper. In batches, brown the beef in the bacon fat until evenly seared. Remove and set aside.
Add 1 tablespoon of olive oil to the pot if needed. Sauté the chopped onion and sliced carrots until softened, about 5 minutes.
Stir in the minced garlic and cook for 1 minute. Sprinkle the flour over the vegetables and stir to coat evenly.
Return the beef and bacon to the pot. Pour in the red wine, beef stock, and stir in the tomato paste.
Add the bay leaves and thyme sprigs. Bring the mixture to a simmer while stirring, then cover and transfer the pot to the preheated oven.
Bake in the oven for 2.5 hours, or until the beef is fork-tender, stirring occasionally.
While the beef is cooking, heat the butter in a skillet over medium heat. Sauté the mushrooms and pearl onions until golden and tender, about 10 minutes. Set aside.
Once the beef is tender, remove the Dutch oven from the oven. Skim off any excess fat from the surface if necessary.
Stir in the sautéed mushrooms and pearl onions. Simmer on the stovetop for 10 minutes to combine flavors.
Remove the bay leaves and thyme stems. Adjust salt and pepper to taste.
Serve the Beef Burgundy hot, garnished with chopped fresh parsley. Enjoy with crusty bread or over mashed potatoes.
Nutrition Facts
Calories |
723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.5 g | 60% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 1172 mg | 51% | |
| Total Carbohydrate | 20.1 g | 7% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 7.5 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 80 mg | 6% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1218 mg | 26% | |
*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.
