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Beef Bourguignon

This rich beef bourguignon smells incredible as it cooks and brings my teenaged boys running! Serve this hearty yet fancy dish with potatoes, noodles, or rice.
Print Recipe
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Course lunch/dinner
Cuisine French
Servings 8 people
Calories 4769.7 kcal

Equipment

  • 1 Large Glass or Ceramic Bowl For marinating the beef.
  • 1 Large Heavy-Bottomed Skillet Essential for browning beef, cooking bacon, and building the sauce base.
  • 1 Slotted Spoon For transferring solids while retaining liquids in the pan.
  • 1 Wooden Spoon or Whisk For scraping fond and whisking roux smoothly.
  • 1 Large Casserole or Baking Dish For oven-braising the bourguignon to tender perfection.

Ingredients
  

Main

  • 3 cups Burgundy wine
  • 2 onions thinly sliced
  • 2 carrots chopped
  • 2 tablespoons brandy
  • 1 clove garlic crushed
  • 10 whole black peppercorns
  • 1 teaspoon salt
  • 1 sprig fresh parsley
  • 1 bay leaf
  • 2 pounds cubed beef chuck roast
  • 4 tablespoons olive oil divided
  • ¼ pound bacon cubed
  • 2 onions chopped
  • 3 tablespoons all-purpose flour
  • 2 cloves garlic crushed
  • 1 tablespoon tomato paste
  • 1 10.5 ounce can beef broth
  • salt and pepper to taste
  • 4 tablespoons butter
  • 1 pound fresh mushrooms sliced

Instructions
 

  • For the marinade: Mix wine, sliced onions, carrots, brandy, garlic, peppercorns, salt, parsley, and bay leaf in a large glass or ceramic bowl. Add beef and toss to evenly coat; cover the bowl with plastic wrap and marinate in the refrigerator for 2 days.
  • For the bourguignon: Preheat the oven to 300 degrees F (150 degrees C).
  • Strain beef from the marinade and shake off excess; pat dry with paper towels. Strain vegetables and set aside; reserve marinade. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add beef in batches; cook until browned on all sides. Transfer browned beef into a separate medium bowl; set aside.
  • Add bacon to the same skillet; cook and stir until lightly browned. Transfer bacon to the bowl with browned beef. Drain the skillet and return it to the heat. Pour 1 cup of reserved marinade into the skillet; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Return this liquid to the reserved marinade.
  • Heat remaining 2 tablespoons oil in the same skillet. Add chopped onions; cook and stir until just tender, about 2 to 3 minutes. Stir in reserved onions and carrots from the marinade; mix well, then use a slotted spoon to transfer vegetables into the bowl with beef.
  • Return the skillet to the heat; stir flour in pan drippings until browned, about 1 or 2 minutes. Stir in garlic and tomato paste until combined. Add beef broth, remaining reserved marinade, salt, and pepper. Bring to a boil, whisking to remove any flour lumps; pour over beef mixture in the bowl. Transfer beef mixture into a casserole or baking dish.
  • Cook in the preheated oven until beef is tender, about 3 hours; stir occasionally and add water if needed.
  • About 10 minutes before serving, melt butter in a skillet over medium-high heat. Add mushrooms and sauté until lightly browned, about 5 to 7 minutes; stir mushrooms into beef mixture until well combined.

Notes

1. **Marination is Key**: Do not rush the 2-day marinade. It's crucial for tenderizing the beef and infusing deep flavor. Ensure the beef is fully submerged. 2. **Browning**: Brown the beef in batches over high heat to achieve a rich, caramelized crust. Overcrowding the pan will steam the meat instead of browning it. Patting the beef very dry before browning is essential for a good sear. 3. **Deglazing**: After browning the bacon and beef, deglazing the pan with the reserved marinade is vital. Those browned bits (fond) contain immense flavor that will elevate your sauce. 4. **Roux Consistency**: Whisk the flour and pan drippings diligently to create a smooth roux, then gradually add liquids to prevent lumps and ensure a silky sauce. 5. **Serving**: This dish truly shines with simple accompaniments like creamy mashed potatoes, wide egg noodles, or crusty bread to soak up the rich sauce. A sprinkle of fresh parsley at the end adds a touch of color and freshness.