Beef Bourguignon

Beef Bourguignon is a classic French stew made with tender beef, seared vegetables, and a rich red wine sauce. Slow-braised to perfection, this hearty dish is full of deep, savory flavors and is perfect for cozy dinners or special occasions.

Course Main Course

Cuisine French

Keyword Beef Bourguignon

Prep Time 30

Cook Time 6

Marinating (overnight) 8

Total Time 14 30

Servings

Calories 487kcal

Author Cathy Pollak

Equipment

measuring cups and spoons For accurate measurements.
mixing bowls To combine ingredients.
Sieve To submerge and drain the meat in the marinade.
Ziploc bag For coating the beef in the flour mixture.
Dutch Oven To sauté, brown, and braise the meat and vegetables.
cheesecloth To hold the thyme and peppercorns in the herb bundle.

Ingredients

1 bottle (750 ml.) Pinot Noir wine
1 medium yellow onion chopped
1 large parsnip (diced, no need to peel)
1 large celery stalk chopped
3 cloves garlic, crushed
2 bay leaves
2 lbs. beef chuck roast trimmed and cut into 1-1/2" pieces
1/2 cup all-purpose flour
1 tsp kosher salt
1/2 tsp black pepper
1/4 tsp cayenne pepper
4 strips thick-sliced bacon
2-4 tbsps. olive oil (you might not need this)
1 beef knuckle soup bone
1 tbsps. tomato paste
1/4 cup brandy
6 sprigs fresh thyme
1 tsp. whole black peppercorns
8 oz. white mushrooms sliced
8 oz. frozen pearl onions, thawed
1 tbsps. red wine vinegar
1/4 cup fresh parsley, minced
1 tbsp. lemon zest
salt and pepper to taste

Instructions

To start, combine the wine, yellow onion, parsnip, celery, garlic, and bay leaves in a large bowl. Next, place the meat in a strainer or large sieve and submerge it in the marinade. Let the meat marinate for at least 4 hours, though it’s best if you can let it sit overnight for maximum flavor.
1 bottle (750 ml.) Pinot Noir wine, 1 medium yellow onion, 1 large parsnip , 1 large celery stalk , 3 cloves garlic, crushed, 2 bay leaves, 2 lbs. beef chuck roast
Start by removing the meat from the marinade and patting it dry. Drain the vegetables from the marinade, making sure to reserve both the liquid and the vegetables. Then, in a large resealable plastic bag, combine flour, kosher salt, pepper, and cayenne. Add the beef to the flour mixture and coat each piece thoroughly with the flour.
1/2 cup all-purpose flour, 1 tsp kosher salt, 1/2 tsp black pepper, 1/4 tsp cayenne pepper
In a large Dutch oven, sauté the bacon over medium-high heat until it’s crisp. Once done, remove the bacon with a slotted spoon and drain it on a paper towel-lined plate. Next, brown the beef in batches in the bacon fat, making sure not to crowd the pan to ensure proper browning. Remove the browned beef before adding more to the pan. If the pan becomes dry, add a small amount of olive oil. After the last batch of beef is browned, remove it from the pan and move on to the next step. Finally, preheat the oven to 225°F.
4 strips thick-sliced bacon , 2-4 tbsps. olive oil
Add the reserved vegetables, soup bone, and tomato paste to the Dutch oven. Cook, stirring occasionally, for about 5 minutes, or until the vegetables soften and the browned bits are loosened from the bottom of the pan. Next, add the brandy to deglaze the pan, cooking until the brandy evaporates. While that’s cooking, place the thyme and peppercorns in a paper coffee filter or cheesecloth, securing it with kitchen string to form an herb bundle. Once ready, add the herb bundle, reserved marinade, cooked bacon, and browned beef to the pot.
1 beef knuckle soup bone, 1 tbsps. tomato paste, 1/4 cup brandy, 6 sprigs fresh thyme, 1 tsp. whole black peppercorns
Cover the pot with a tight-fitting lid, then transfer it to the preheated oven. Let it braise for 4 hours.
Stir in the mushrooms, pearl onions, and vinegar. Return the pot to the oven and cook, covered, for another 2 hours or until the meat is very tender. Once done, remove and discard the herb bundle and soup bone, then skim off any excess fat from the top. (Or let it cool completely and place in the fridge to serve the next day.)
8 oz. white mushrooms, 8 oz. frozen pearl onions, thawed, 1 tbsps. red wine vinegar
When ready to serve, stir in the fresh parsley and lemon zest, then season with salt and pepper to taste. Serve the dish over mashed potatoes and top each serving with more fresh parsley.
1/4 cup fresh parsley, minced, 1 tbsp. lemon zest, salt and pepper to taste

Notes

Serving: I think this Beef Bourguignon tastes best the next day, making it the perfect meal for a dinner party since it can be made ahead and reheated.

For optimal outcomes when making this beef Bourguignon, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition