Beef Bourguignon I

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

Cook Time 3

Total Time 3 30

Course lunch/dinner

Cuisine French

Servings 8 people

Calories 1780.8 kcal

Equipment

1 Large Glass or Ceramic Bowl For marinating the beef
1 Large Skillet For browning beef and bacon, and making the roux
1 Casserole or baking dish For oven braising
1 Wooden Spoon For stirring and scraping fond
1 Slotted Spoon For transferring solids while retaining liquids

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

The 2-day marination is critical for deeply infusing the beef with flavor; a quality Burgundy makes a noticeable difference. When browning the beef, do so in batches to ensure a proper sear, which builds foundational flavor and prevents steaming. Don't skip deglazing the pan after browning both beef and bacon; those fond bits are pure umami. Ensure your roux cooks for at least 1-2 minutes to eliminate any raw flour taste, whisking thoroughly to prevent lumps. For enhanced depth, consider adding a sprig of fresh thyme to the braising liquid. Sautéing the mushrooms separately ensures they retain their texture and vibrant flavor, adding them just before serving. Monitor liquid levels during the slow braise, adding a little beef broth or water if needed to keep the beef submerged and tender.