Beef Bourguignon
- 50m Prep Time
- 3h Cook Time
- 3h Ready In
A classic French beef stew braised in red wine with bacon, carrots, and mushrooms. Rich and hearty, perfect for a comforting meal.
Ingredients
- 29.6 ml olive oil
- 4 bacon chopped
- 1.81 kg lean beef brisket trimmed and cut into 2-inch chunks
- Kosher salt and pepper
- 3 small onions cut into ½-inch-thick wedges
- 4 large carrots cut into 2-inch pieces
- 6 clove garlic finely chopped
- 29.6 ml tomato paste
- 29.6 ml all-purpose flour
- 710 ml dry red wine
- 710 ml low-sodium beef broth
- Thyme
- 2 bay leaves
- 14.8 ml unsalted butter
- 283 g small mushrooms quartered
- Chopped fresh flat-leaf parsley for topping
Nutrition (per serving, estimated)
Estimated based off 14 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 237 mg
- Iron: 3.33 mg
- Magnesium: 54.9 mg
- Phosphorus: 360 mg
- Potassium: 1301 mg
- Zinc: 2.37 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml olive oil
- Kosher salt and pepper
- 29.6 ml tomato paste
- 29.6 ml all-purpose flour
- 710 ml dry red wine
- 710 ml low-sodium beef broth
- Thyme
- 2 bay leaves
- 14.8 ml unsalted butter
Prepare
- Chop 4 bacon
- 1.81 kg lean beef brisket, trimmed and cut into 2-inch chunks
- 3 small onions, cut into ½-inch-thick wedges
- 4 large carrots, cut into 2-inch pieces
- 6 clove garlic, finely chopped
- Quarter 283 g small mushrooms
- Chopped fresh flat-leaf parsley, for topping
Let's Cook
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Step 1.
Heat the oven to 375°F. Heat 1 tablespoon of the oil in a large Dutch oven over medium heat. Add the chopped bacon and cook, stirring occasionally, until golden brown and crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate. Discard all but 2 tablespoons of the bacon fat from the pan.
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Step 2.
Pat the beef dry with paper towels and season with ¾ teaspoon each salt and pepper. Working in 3 batches, add the beef to the hot Dutch oven (adding additional oil if needed) and cook, turning occasionally, until browned on all sides, 8 to 10 minutes total per batch. Transfer each batch to a plate and set aside.
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Step 3.
Add the onion wedges to the pot, season with ¼ teaspoon each salt and pepper, cover, and cook, stirring occasionally, for 6 minutes. Add the carrot pieces and cook, stirring occasionally, until the onions are just tender, 6 to 8 minutes more. Stir in two-thirds of the chopped garlic and cook for 1 minute. Add the tomato paste and cook, stirring, for 1 minute. Sprinkle the flour over the vegetables and cook, stirring, for 2 minutes.
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Step 4.
Stir in the wine, scraping up any browned bits from the bottom. Return the beef and bacon to the pot. Add the broth, thyme sprigs, and bay leaves (if using). Bring to a simmer. Cover the pot, transfer to the oven, and cook until the beef is very tender and easily breaks apart, 3 to 3½ hours.
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Step 5.
While the stew is cooking, about 5 minutes before it is done, melt the butter with the remaining 1 tablespoon oil in a large skillet over medium heat. Add the quartered mushrooms, season with ¼ teaspoon each salt and pepper, increase the heat to medium-high, and cook, tossing occasionally, for 6 minutes. Add the remaining garlic and cook, tossing, for 1 minute. Remove from the heat.
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Step 6.
Discard the thyme sprigs and bay leaves from the stew. Fold in the cooked mushrooms and sprinkle with chopped parsley before serving.