Beef Bourguignon III

Beef Bourguignon III
  • PREP TIME
    30 mins
  • COOK TIME
    3 hrs 30 mins
  • TOTAL TIME
    7 hrs
  • SERVING
    6 People
  • VIEWS
    129

Indulge in the rich and comforting flavors of classic Beef Bourguignon, a deeply satisfying stew featuring tender beef, earthy mushrooms, and pearl onions, all simmered in a robust red wine sauce.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    19 g
  • Cholesterol
    145 mg
  • Fiber
    4 g
  • Protein
    33 g
  • Saturated Fat
    22 g
  • Sodium
    376 mg
  • Sugar
    7 g
  • Fat
    50 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

In a medium bowl, combine the beef, red wine, parsley sprigs, thyme sprig, and bay leaf. Cover and marinate in the refrigerator for at least 3 hours, or preferably overnight. (3 hours+)

02

Step

Remove the beef from the marinade; strain the marinade and reserve the liquid. Pat the beef dry with paper towels and season generously with salt and pepper. (5 minutes)

03

Step

Heat 4 tablespoons of butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the sliced onion and sauté until softened and lightly golden. (8 minutes)

04

Step

Add the beef to the pot in batches, being careful not to overcrowd. Brown the beef on all sides. Remove the beef and onion from the pot and set aside. (15 minutes)

05

Step

Sprinkle the flour into the pot and cook, stirring constantly, until the flour turns a rich golden brown. This will help to thicken the sauce. (3 minutes)

06

Step

Slowly whisk in the beef broth, then gradually pour in the reserved marinade, stirring to scrape up any browned bits from the bottom of the pot. Bring the mixture to a simmer. (5 minutes)

07

Step

Return the beef and onion to the pot. Cover and reduce the heat to low. Simmer gently for 3 hours, or until the beef is very tender. (180 minutes)

08

Step

While the beef is simmering, cook the bacon in a medium skillet over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, reserving the bacon fat in the skillet. (10 minutes)

09

Step

Add the pearl onions to the skillet with the bacon fat and sauté until golden brown and tender. Add the sliced mushrooms and continue to cook until the mushrooms are golden brown and have released their moisture. (12 minutes)

10

Step

Stir the bacon, pearl onions, and mushrooms into the beef stew during the last 30 minutes of cooking time. (2 minutes)

11

Step

Before serving, remove the parsley sprigs, thyme sprig, and bay leaf from the stew. Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh parsley, if desired. (5 minutes)

For a richer flavor, use a dry red wine like Burgundy or Pinot Noir.
Browning the beef in batches prevents overcrowding the pot and ensures proper browning.
Simmering the stew over low heat allows the flavors to meld together beautifully.
Serve over mashed potatoes, egg noodles, or crusty bread to soak up the delicious sauce.

Alfredo Hessel

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.1/ 5 ( 43 Ratings)
Total Reviews: (7)
  • Werner Daugherty

    Don't skip the marinating step! It makes a big difference in the tenderness of the beef.

  • Chris Schoen

    I made this for a dinner party, and it was a huge hit! Everyone raved about it.

  • Lane Kuphal

    I substituted chicken broth for beef broth, and it still turned out delicious.

  • Shaniya Rogahn

    This recipe is fantastic! The beef was so tender, and the sauce was incredibly flavorful.

  • Reyna Olson

    Next time, I'll add a clove of minced garlic to the onions for extra flavor.

  • Seth Labadie

    Freezes well! I made a big batch and froze half for later.

  • Kiana Mueller

    The instructions were clear and easy to follow, even for a beginner cook like me.

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