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A white bowl filled with beef bourguignon and buttered egg noodles.

Beef Bourguignon

Course: French
Cuisine: French
Keyword: classic French recipe, easy beef bourguignon, how to make beef Burgundy
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 8 people
Calories: 749kcal
This beef bourguignon is the real deal. Brings beef stew to heights you can only imagine. Make this and you will be so happy. So incredibly delicious. Tres bon!
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Equipment

  • Dutch oven, or large sturdy pot or skillet.

Ingredients

  • 1 tbsp olive oil
  • 8 oz applewood smoked bacon or salt pork, diced
  • lbs beef chuck or sirloin, cut into 1-inch pieces
  • Kosher salt and ground black pepper
  • 3 large carrots about 3 large carrots, cut into 1-inch pieces
  • 2 yellow onions sliced, and roughly chopped
  • 2 cloves garlic minced
  • ½ cup Cognac
  • 1 bottle red wine dry, such as Cote du Rhone or Pinot Noir
  • 2 cups beef stock
  • 1 tbsp tomato paste
  • 1 tsp thyme fresh
  • 4 tbsp unsalted butter room temp, divided
  • 3 tbsp all-purpose flour
  • 1 cup pearl onions
  • 1 lb mushrooms fresh, sliced

Instructions

  • Preheat oven to 300F.
  • Heat the olive oil in a Dutch oven over medium-high heat.
  • Add the bacon and cook for about 12 minutes, stirring often, until bacon becomes browned. Remove the bacon with a slotted spoon to a large plate.
  • Dry the beef with paper towels (this helps the beef brown in the skillet). Sprinkle the beef with salt and pepper.
  • In batches, in single layers, sear the beef in the hot oil for about 4 to 5 minutes, turning and browning on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
  • Add the carrots and onions to the pot and cook for about 12 minutes, stirring often, until the onions have caramelized a bit. Add the garlic and cook for another minute.
  • Add the Cognac, stand back, and ignite with a match to burn off the alcohol (be careful!).
  • Place the meat and the bacon back into the pot with the juices.
  • Add the bottle of wine plus enough beef stock to cover the meat. Add the tomato paste, thyme, 2 tsps salt, and 1 tsp pepper. Bring to a simmer, cover the pot with a tight-fitting lid, and place in the oven for about 3 hours.
  • Meanwhile, sauté the mushrooms in 2 tablespoons of butter for 10 minutes until nice and browned.
  • Make a beurre manie by combining 2 tablespoons of the butter and the flour with a fork and then stir into the stew.
  • Add the onions and cooked mushrooms to the stew. Simmer the stew for 15 minutes
  • Serve with egg noodles, rice, or mashed potatoes...garnished with a little parsley.

Notes

No need to buy an expensive piece of beef.  We go with a 2 to 3 lb chuck roast and it becomes extremely tender.  Cut away in excess fat before searing. 
We recommed a nice French wine such as a Burgendy, Bourdeaux, or Cotes du Rhone. 
The stew will keep in the fridge in an air-tight container with lid for up to 1 week and freezes beautifully for up to 2 months. 

Nutrition

Calories: 749kcal | Carbohydrates: 21g | Protein: 33g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 135mg | Sodium: 467mg | Potassium: 1174mg | Fiber: 4g | Sugar: 9g | Vitamin A: 9691IU | Vitamin C: 12mg | Calcium: 82mg | Iron: 4mg