French Beef Burgundy

Immerse yourself in the comforting flavors of classic French cuisine with this rich and hearty Beef Burgundy, or "Boeuf Bourguignon." Tender chunks of beef chuck are slow-braised to perfection in a luxurious sauce made from dry red wine, beef stock, and a medley of aromatics like garlic, thyme, and bay leaves. Crispy bacon, sautéed mushrooms, and pearl onions add layers of texture and depth, while the sweet notes of carrots and the savoriness of tomato paste balance the dish beautifully. Perfect for special occasions or an indulgent weekend dinner, this iconic French recipe pairs exquisitely with crusty bread or creamy mashed potatoes. With its vibrant garnish of fresh parsley and melt-in-your-mouth goodness, this Beef Burgundy promises to captivate your taste buds and transport you to the heart of Burgundy itself!

Nutriscore Rating: 69/100

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
• 4 ounces bacon, diced
• 1 large yellow onion, chopped
• 3 carrots, peeled and sliced into 1-inch pieces
• 3 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 3 cups dry red wine (e.g., Burgundy or Pinot Noir)
• 2 cups beef stock
• 1 tablespoon tomato paste
• 2 bay leaves
• 2 fresh thyme sprigs
• 1 pound mushrooms, quartered
• 1 cup pearl onions, peeled
• 2 tablespoons butter
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Preheat your oven to 325°F (160°C).

Step 2

Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.

Step 3

Add diced bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside.

Step 4

Season the beef cubes with salt and pepper. In batches, brown the beef in the bacon fat until evenly seared. Remove and set aside.

Step 5

Add 1 tablespoon of olive oil to the pot if needed. Sauté the chopped onion and sliced carrots until softened, about 5 minutes.

Step 6

Stir in the minced garlic and cook for 1 minute. Sprinkle the flour over the vegetables and stir to coat evenly.

Step 7

Return the beef and bacon to the pot. Pour in the red wine, beef stock, and stir in the tomato paste.

Step 8

Add the bay leaves and thyme sprigs. Bring the mixture to a simmer while stirring, then cover and transfer the pot to the preheated oven.

Step 9

Bake in the oven for 2.5 hours, or until the beef is fork-tender, stirring occasionally.

Step 10

While the beef is cooking, heat the butter in a skillet over medium heat. Sauté the mushrooms and pearl onions until golden and tender, about 10 minutes. Set aside.

Step 11

Once the beef is tender, remove the Dutch oven from the oven. Skim off any excess fat from the surface if necessary.

Step 12

Stir in the sautéed mushrooms and pearl onions. Simmer on the stovetop for 10 minutes to combine flavors.

Step 13

Remove the bay leaves and thyme stems. Adjust salt and pepper to taste.

Step 14

Serve the Beef Burgundy hot, garnished with chopped fresh parsley. Enjoy with crusty bread or over mashed potatoes.

Nutrition Facts

Serving size	2673.9 grams (2673.9g)

Amount per serving	% Daily Value*
Calories	3434

Total Fat 211.60g	271%
Saturated Fat 77.70g	389%
Polyunsaturated Fat 2.70g
Cholesterol 726mg	242%
Sodium 5060mg	220%
Total Carbohydrate 85.10g	31%
Dietary Fiber 13.40g	48%
Total Sugars 29.40g
Protein 186.20g	372%

Vitamin D 0IU	0%
Calcium 355mg	27%
Iron 30mg	166%
Potassium 5083mg	108%

*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: 63.7%

Protein: 24.9%

Carbs: 11.4%