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5 from 1 vote

Beef Bourguignon

The classic slow simmered beef, carrots, onions, and mushrooms in a Burgundy wine sauce. This Beef Bourguignon is made a bit easier than the recipe Julia Child is famous for, with less steps needed to achieve the perfect beef stew!
Prep Time30 minutes
Cook Time3 hours 30 minutes
Total Time4 hours
Course: Entree
Cuisine: French
Servings: 8
Calories: 741kcal
Author: Bernadette

Ingredients

  • 4 pounds beef rump roast (chuck or bottom round roast) (may substitute sirloin tip roast or top round roast), trimmed of excess fat and cut into 2-inch pieces. This should weigh about 3 pounds after trimming.
  • ½ pound smoked bacon cut into ½ inch pieces
  • 1 tablespoon olive oil or canola oil
  • 2 large yellow onions, chopped into large bite-size pieces
  • ¼ cup all-purpose flour (scant cup)
  • 1 pound baby carrots, cut in half if very large
  • 2 large cloves garlic
  • 1 bouquet garni of 1-2 bay leaves, 3 sprigs thyme leaves, and a small handful of fresh parsley sprigs, tied together inside of cheesecloth
  • 3 cups Burgundy wine
  • 3 cups unsalted (preferred) beef stock
  • 1 tablespoon tomato paste
  • ¼ teaspoon black pepper
  • For the mushrooms, prepared separately
  • 10 ounces baby portabella mushrooms, carefully washed and dried, quartered
  • 2 tablespoons butter
  • 1 tablespoon canola oil
  • 1 tablespoon chopped chives

Instructions

  • Trim and cut the beef into 2-inch pieces to equal 3 pounds, pat dry with paper towels. Refrigerate any excess to use in another dish. Preheat oven to 450 degrees F with the oven self set in the lower third of the oven.
  • Heat the oil in a Dutch oven or other fireproof casserole over medium-high heat. Add the bacon and onions and cook until the bacon is slightly crisp and the onions are golden. Remove from the Dutch oven with a slotted spoon, leaving the fat in the pot. Set aside.
  • Add just enough of the beef to easily fit in the bottom of the Dutch oven, working in two batches if needed, and cook on all sides until browned. Add all of the beef back into the pot, sprinkle with the flour; cook and stir until browned.
  • Add the wine and stock, stir and scrap the bottom of the pan to get up any browned bits, then add the bacon and onions, carrots, garlic, bouquet garni, and tomato paste. Stir well. Cover and place in the oven. Immediately turn the temperature of the oven down to 325 degrees F. Cook for 2 ½ to 3 hours, adjusting heat if needed so that it continuously simmers gently.
  • Meanwhile, saute the mushrooms in the butter and oil over high heat until lightly browned. Remove from the heat, toss in the chives, and set aside. Reheat right before serving.
  • After 2 ½ to 3 hours, the beef should pierce easily with a fork. When tender, carefully pour the contents of the Dutch oven into a sieve set over a saucepan. Rinse out the Dutch oven and return the contents of the sieve to it. Spoon the cooked mushrooms on top of the beef.
  • Skim the fat off the top of the sauce, then simmer for a minute or two while skimming off additional fat. Pour the sauce over the meat and simmer for a few minutes. Serve with mashed potatoes, boiled potatoes, noodles, or rice.

Nutrition

Calories: 741kcal | Carbohydrates: 16g | Protein: 69g | Fat: 35g | Saturated Fat: 12g | Cholesterol: 203mg | Sodium: 541mg | Potassium: 1190mg | Fiber: 3g | Sugar: 6g | Vitamin A: 8105IU | Vitamin C: 5mg | Calcium: 89mg | Iron: 8.4mg