Boeuf Bourguignon

Transport your taste buds to the French countryside with this classic Boeuf Bourguignon recipe, a rich and hearty beef stew renowned for its comforting flavors and rustic elegance. Tender chunks of beef chuck are seared to perfection, then slow-simmered in a luscious sauce of red wine, beef stock, and fragrant herbs like thyme and bay leaf. Bacon, pearl onions, and mushrooms lend depth and texture, while a slow braise in the oven ensures melt-in-your-mouth results. Finished with a velvety touch of butter and a sprinkle of fresh parsley, this dish is perfect for dinner parties or cozy evenings at home. Serve it with crusty bread or creamy mashed potatoes for an unforgettable French dining experience. Keywords: Boeuf Bourguignon recipe, French beef stew, red wine beef stew, classic French cuisine, comfort food.

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 6

Ingredients

• 2 pounds beef chuck, cut into 2-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper, freshly ground
• 4 ounces bacon, diced
• 1 large onion, chopped
• 2 medium carrots, sliced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 tablespoons flour
• 3 cups red wine, preferably Burgundy or Pinot Noir
• 2 cups beef stock
• 2 teaspoons fresh thyme
• 1 leaf bay leaf
• 1 cup pearl onions, peeled
• 8 ounces mushrooms, quartered
• 2 tablespoons butter
• 2 tablespoons parsley, chopped, for garnish

Directions

Step 1

Preheat the oven to 325°F (160°C).

Step 2

Pat the beef cubes dry with paper towels and season with salt and pepper.

Step 3

In a large Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the beef cubes and brown them on all sides in batches, ensuring not to overcrowd the pot. Remove the beef and set aside.

Step 4

In the same pot, add the bacon and cook until browned and crisp. Remove and set aside with the beef.

Step 5

Add chopped onions and carrots to the pot. Sauté until the onions are soft and translucent, about 5 minutes.

Step 6

Add the minced garlic and cook for another 30 seconds until fragrant.

Step 7

Stir in the tomato paste and flour, cooking for 1 minute to coat the vegetables.

Step 8

Pour in the red wine, scraping up the browned bits from the bottom of the pot.

Step 9

Return the beef and bacon to the pot. Add the beef stock, thyme, and bay leaf. The liquid should just cover the meat.

Step 10

Bring the mixture to a simmer, then cover with a lid and transfer to the preheated oven.

Step 11

Cook in the oven for 2 to 2.5 hours or until the beef is fork-tender.

Step 12

About 20 minutes before the stew is done, prepare the pearl onions and mushrooms. In a skillet, melt the butter over medium heat. Add the pearl onions and mushrooms, sautéing until golden brown, about 10 minutes.

Step 13

Once the stew is done, remove the pot from the oven and skim off any excess fat. Stir in the sautéed onions and mushrooms.

Step 14

Taste and adjust seasoning with salt and pepper as needed.

Step 15

Garnish with chopped parsley and serve hot with crusty bread or over mashed potatoes.

Nutrition Facts

Serving size	2974.1 grams (2974.1g)

Amount per serving	% Daily Value*
Calories	4287

Total Fat 282.70g	362%
Saturated Fat 106.50g	533%
Polyunsaturated Fat 3.40g
Cholesterol 916mg	305%
Sodium 7016mg	305%
Total Carbohydrate 90.10g	33%
Dietary Fiber 12.60g	45%
Total Sugars 31.40g
Protein 236.00g	472%

Vitamin D 20IU	102%
Calcium 362mg	28%
Iron 32mg	177%
Potassium 6096mg	130%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.1%

Protein: 24.5%

Carbs: 9.4%