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Made for centuries by the French, and made famous in America by Julia Child, Beef Bourguignon is a beef stew recipe that combines simple but delicious flavors into one masterful dish! Here’s our simplified, easy to make take on the classic French recipe. Please, don’t use expensive Burgundy wine, there’s no need to waste good wine for cooking! An inexpensive Pinot Noir will do just fine!
In a large Dutch oven or similar pot, heat oil over medium high heat. Add bacon and cook until browned. Once browned, use a slotted spoon to remove the bacon and set aside on a separate plate.
Pat the beef cubes dry with paper towel and season lightly with salt and pepper. Add the beef to the pan and cook over medium high heat until the beef is browned on all sides. When the beef is browned, sprinkle it with flour and continue cooking until the flour is browned. Remove from the pot and set aside with bacon.
Add the carrots, onion and garlic to the pan and cook until soft. Once the vegetables are soft, add the meats back to the pan. Then add beef broth, red wine and tomato paste into the pot. Stir to combine the mixture and to scrape up the fat bits from the bottom of the pan into the liquid.
Cover Dutch oven and place into an oven preheated to 225°. Cook for 1.5 hours.
After 1 hour and 15 minutes, heat the butter in a small pan and add the mushrooms to the melted butter. Cook for 10 minutes.
Remove Dutch oven from your oven, open and add the cooked mushrooms to the top of the stew. Bring to a boil and then let simmer for 15 minutes.
Serve stew by itself or on top of noodles or rice. Garnish with parsley, pair with Burgundy wine (now is the time for good stuff!) and enjoy!
One Review
Easy to prepare. Two cups of wine make this stew very delicious and not as heavy as other stews. Meat was tender. Definitely a keeper recipe. Wish LGCM recipes could be printed with a thumbnail photo as other online recipes are, hence the rating of 4.