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Beef Bourguignon recipe (1)

Beef Bourguignon recipe

This is what real French beef stew tastes like. Restaurant-style food!
5 from 2 votes
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Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Servings: 6
Calories: 301kcal
Author: Katherine - Yummfully

Equipment

  • Dutch oven or heavy-based pot
  • Knife and cutting board
  • Slotted spoon
  • Stove
  • Oven

Ingredients

  • 6 strips of bacon, chopped
  • 3 lbs beef brisket or chuck steak, cut into 2-inch squares
  • 1 medium onion, chopped
  • 1 cup baby carrots cut in half
  • 1 cup baby potatoes (larger ones cut in half)
  • 4 garlic cloves, minced and divided
  • 2 tablespoons all-purpose flour
  • 2 cups red wine (Merlot or Pinot Noir)
  • 2 cups beef stock
  • 2 tablespoons tomato paste
  • 1 beef bouillon crushed
  • 5-6 sprigs of fresh thyme
  • 1 tablespoons fresh parsley, chopped
  • 2-3 bay leaves
  • 1 lb white mushrooms
  • 2 tablespoons butter
  • Salt and pepper to taste

Instructions

  • Prep the meat and veggies, and preheat the oven to 350 F.
  • In a large Dutch oven over medium-high heat, saute the chopped bacon until crispy. Remove with a slotted spoon, transfer to a bowl or plate, and leave the bacon grease in the pot.
  • Season the meat with salt and pepper and brown the pieces in the bacon fat. You might need to do this in batches. Don’t overcrowd the pot or the meat won’t brown. Remove the meat with a slotted spoon and transfer it to the bowl with the bacon.
  • Saute the onion, 2 cloves of garlic, carrots and potatoes in the bacon and meat fat left in the pot for 3 minutes. Return the beef and bacon to the pot, and sprinkle the flour on top. Stir until everything is well covered in flour and cook for about 4 minutes.
  • Add the wine, beef stock, tomato paste, beef bouillon, and herbs. Bring to a simmer, place the lid on and transfer to the oven. Cook for 2.5 hours or until the meat is fork tender.
  • 10 minutes before the cooking time is over, melt the butter in a large skillet and saute two minced cloves of garlic for 30 seconds. Add the mushrooms and cook them for 5 minutes. Season with salt and pepper and mix them into the stew. Return the Dutch oven to the oven (covered) and continue cooking for 10 minutes. Remove the herbs and serve with freshly chopped parsley on top.

Nutrition

Calories: 301kcal | Carbohydrates: 19g | Protein: 20g | Fat: 22g