Beef Bourguignon is a famous French recipe also known as Beef Burgundy because its beef braised in red wine (typically red Burgundy wine) and beef broth. It is a go to recipe that everyone should know how to make. It is easy and DELICIOUS! The leftovers are just as good as the first round so be sure to double the recipe. I serve this over mashed potatoes or noodles and with a huge hunk of fresh bread to soak up all the fabulous juices.
I love the Trader Joes frozen mashed potatoes. They come out perfect every time. Just add some milk and heat in the microwave.
This Beef Bourguignon recipe is not fast only because it takes hours to get the beef so tender, but it is easy in that there is very little hands on time. I will put this in the oven in the afternoon and by dinner everyone is so hungry from smelling it all day. It is a dish that will make your house smell so homey and comforting, especially on a cold night.
Below id a pic of the beef seared on each side.
Hope you enjoy!
This dish makes the house smell so homey and comforting.
- 1 Tablespoon Olive oil
- 5 slices bacon, diced
- 3-4 lb Beef chuck, cut into cubes
- 1/4 cup flour
- Kosher salt and pepper
- 5 carrots cut into cubes
- 2 small onions, diced
- 3 garlic cloves, minced
- 1/2 cup Brandy or Cognac
- 1 Bottle red wine (Burgundy or Cabernet)
- 2 cups beef broth
- 1 Tablespoon tomato paste
- 1 Tablespoon fresh thyme
- 1 Tablespoon fresh rosemary, chopped
- 1/2 bag frozen pearl onions
- 1 lb. sliced mushrooms
- 1/4 cup fresh parsley, chopped
Preheat oven to 250 degrees
In a large Dutch oven, with a lid, heat oil. Add the bacon and cook over medium heat until crisp. Remove bacon with a slotted spoon to a large plate.
Pour off all but about 2 Tablespoons of the bacon grease.
Sprinkle beef cubes with salt, pepper and flour.
In batches, in single layers, sear the beef in the bacon grease browning all sides. Adding more oil in between batch, if necessary. Remove the beef to the plate with the bacon. Set aside.
Place carrots and onions in the pot and cook for about 5 minutes or until the onions are soft. Add garlic and tomato paste and cook an additional 3 minutes.
Turn off the heat. Add the Brandy, stand back and ignite a matcher the pot to burn off the alcohol. It will burn for about 2 minutes. Once the flame subsides scrape up the bits on bottom of the pot with a wooden spoon.
Place the beef and bacon back in the pot along with the juices on the plate.
Add the wine along with enough beef broth to cover the beef. Add the thyme, rosemary and mushrooms.
Bring to a simmer then cover the pot with the lid and place in the oven for about 2 hours or until the meat is very tender. This can go for hours so there really is not set time.
Remove the stew from the oven. Add the frozen onions. Bring the stew to a simmer on the stove and then lower the heat to low for about 15 minutes or until the onions are heated through. Season with salt and pepper.
Add the parsley and serve over mashed potatoes or egg noodles.
If you want your stew thicker you can add 1 tablespoon cornstarch dissolved in 1/3 cup water or broth to the stew at the last 15 minutes.