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+ servings
Beef Bourguignon

Classic Beef Bourguignon

Rich beef is marinated and braised in red wine along with generous root vegetables and aromatic for a classic French beef stew.
Prep Time 15 minutes
Cook Time 3 hours
Course Main Course
Servings 6

Equipment

  • 1 dutch oven

Ingredients
  

  • 3 lbs stew beef, preferably chuck, cubed
  • 8 oz bacon, chopped
  • 2 tbsp flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 onion, chopped
  • 2 large carrots chopped
  • 2 leeks, chopped, white and light green only
  • 750 ml bottle red wine, such as Pinot Noir, Cabernet, or Merlot
  • 2 cups beef broth
  • 8 oz cremini mushrooms, sliced
  • 14 oz frozen pearl onions
  • 1 bouquet garni, bay leaf, thyme, rosemary, tied together with kitchen twine

Instructions
 

  • Add the beef to a bowl. Cover with red wine. Save any red wine that doesn't fit into the bowl. Cover the bowl and allow to marinate for at least two hours up to overnight.
  • Preheat oven to 350 degrees.
  • Heat a Dutch oven over medium heat.
  • Add the bacon. Cook until the fat has rendered but the bacon isn't overcooked. Remove from the pan, leaving the drippings.
  • Remove the beef from the bowl and pat dry.
  • Add the beef to the Dutch oven, allowing all sides to brown.
  • Add the onion. Continue to stir, allowing the onion to cook until lightly translucent.
  • Add the flour, salt, and pepper. Stir to combine.
  • Add the carrots and leeks and continue stirring.
  • Pour the marinade into the pan, along with any wine remaining in the bottle. Stir in the beef broth.
  • Add the bouquet garni and cover the Dutch oven with a lid.
  • Place in the oven and allow to cook for 3 hours or until the meat easily pierces with a fork. The longer you can let it cook, the better.
  • Add the pearl onions and mushrooms in the last 30 minutes of cooking.
  • Remove the bouquet garni before serving. Serve with boiled potatoes, mashed potatoes, creamy polenta, or crusty bread
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