Beef Bourguignon Recipe
This Beef Bourguignon is a take on a classic French stew with a deep rich flavor from red wine. Tender beef, mushrooms, carrots, potatoes, and bacon are simmered in a savory broth.
Beef Bourguignon (pronounced “bef bur-gee-nyon,”) is a beef stew recipe. The difference between this recipe and a regular stew is the amount of wine added to the broth giving it a deep flavor.
Carrots, onions, mushrooms, and garlic round out this one-pot meal. The whole thing bakes in the oven until tender. Beef Bourguignon sounds super fancy, but with just a few tricks and tips it can be super easy! Choose beef that is well marbled and trim off visible fat. Low and slow is the key to great flavor (and texture) in this recipe. Fresh herbs are best but you can substitute dry if needed. Add in the bacon at the end but leave a little bit to garnish too!
Beef Bourguignon pairs well with more elegant side dishes like roasted asparagus with tarragon vinaigrette or sauteed brussel sprouts.
Definitely perfect with a side of homemade French bread.
Ingredients:
- ½ pound bacon chopped
- 3 pounds chuck cubes or stewing beef
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 onion chopped
- 2 carrots chopped
- 3 tablespoons flour
- 4 cups beef broth heated
- 2 cups red wine
- 12 ounces mushrooms
- 1 pound baby potatoes optional
- 3 tablespoons tomato paste
- 3 cloves garlic minced
- 2 sprigs fresh thyme or ½ teaspoon thyme leaves
- 1 sprig fresh rosemary or ½ teaspoon dry rosemary
- 1 bay leaf
- parsley for serving