Beef Bourguignon is such a rich classic recipe that anyone can make and tastes delicious days after the first. It’s one recipe I don’t mind having as left overs when I pair it with mashed potatoes or baked potatoes, or just simple baked cut potatoes.
This recipes is very simple and straightforward to throw together, and simply simmers on the stove, the crok pot or instant pot.
This recipes has tender meat swimming in rich creamy wine sauce, that is amazing at any time of the year but especially perfect in the colder months.
This recipe uses beef chuck which is easily accessible and most of the time priced quite low. But you cannuse other cuts of meat or steak and still come out with a great meal. I did use pot roast on accident once and it was still white great.
There’s just something about braising when the weather is chilly and all I wqnt is to cozy up on the sofa with some good food, a blanket and a good movie.
I love my Dijon chicken recipe and it’d pretty much my favorite, besides my sasuage skillet, but this is a close third to enjoy this time of year. Just hand me somr Classic Beef Bourguignon with mashed potatoes and I’m happy.
To make this recipe gluten free
While this recipe for Beef Bourguignon uses butter and flour to make a roux for thickening, you can make this iconic stew gluten-free.
Skip the flour from the recipe. Instead, You can mix 2 teaspoons of corn starch with 1 1/2 tablespoons of water until smooth. Stir that into the beef bourguignon when you add the mushrooms and pearl onions. It likely won’t be as thick, but it’ll still be really good!
Beef Bourignon
Prep Time: 30 min
Cook Time: 3 hrs 30 min
Total Time: 4 hrs
Ingredients
- 5 strips bacon, cut into 1″ pieces
- 3 1/2 lbs beef chuck, cut into 2″ pieces
- 4 tablespoons unsalted butter, divided
- 1 yellow onion, chopped
- 3 large carrots, peeled and chopped
- 5 garlic cloves, minced
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 2 cups Burgundy wine, or other bold red wine
- 2 cups beef stock
- 1 tablespoon Better than Bouillon beef bouillon
- 2 sprigs fresh thyme
- 2 bay leaves, dried or fresh
- 10 oz frozen pearl onions, defrosted and drained
- 16 oz cremini mushrooms, quartered
- kosher salt
- freshly cracked pepper
Directions
Preheat an oven to 350 F.
Render the bacon. Add the chopped bacon to your dutch oven. Turn the heat to medium-low and cook the bacon, stirring occasionally, until it’s browned and has released some of its fat. Use a slotted spoon to remove the bacon from the pan and transfer to a small bowl.
Sear the beef. Season the cubes of beef all over with salt and pepper. Increase the heat on the dutch oven to medium-high and sear the beef on all sides until browned. You may need to do this in batches. Remove the beef from the pan.
Saute the veggies. Decrease the heat to medium and add 2 tablespoons of the butter.
Add the chopped onions and carrots to the pot and saute for 2-3 minutes, while stirring often.
Add the chopped garlic and cook for another minute.
Then, add the tomato paste and cook for 2-3 minutes, stirring often until the paste has darkened in color.
Once the tomato paste is ready, sprinkle the flour over the top and stir well to incorporate. Cook for 2-3 minutes stirring constantly.
Add the wine, stock, and herbs. Add the wine to the pot and use a silicone spoon to work up any browned bits from the bottom of the pot. Add in the beef broth and bouillon and bring to a simmer.
Add the beef and bacon back to the pot, along with the thyme and bay leaves. Cover the pot and transfer to the oven. Cook for 2 1/2 hours.
Add the mushrooms and pearl onions. Around the 2 1/2 hour mark, melt the remaining butter in a skillet over medium-high heat.
Once the butter is hot and foamy, add the mushrooms and cook until browned.
Add the pearl onions and cook for another 5 minutes, until browned. Season with salt and pepper.
Remove the beef bourguignon from the oven and add the mushrooms and onions. Return to the oven until the beef is very tender, another 45-60 minutes.
Remove from the oven and leave covered for 30 minutes before serving.
