Beef Burgundy (Beef Bourguignon)

(mydeliciousmeals.com)
A traditional Beef Burgundy (Beef Bourguignon) recipe. Tender beef cubes browned, then simmered in red wine and beef broth. Seasoned with parsley, bay leaf and thyme, and accompanied with fresh sliced mushrooms, bacon, carrots and pearl onions.
Beef Burgundy (Beef Bourguignon)

Ingredients

  • 3 pounds beef chuck (cut into 2-inch cubes)
  • 6 slices bacon (cooked and crumbled)
  • 2 carrots (medium, chopped)
  • 1 onion (large, chopped)
  • 24 pearl onions (peeled)
  • 3 cloves garlic (chopped)
  • 1 1/2 pound mushrooms (washed and sliced, I used portobello)
  • 3 cups Pinot Noir (or other red wine)
  • 2 cups beef stock (or water)
  • 1 1/2 tablespoon tomato paste
  • 2 1/2 tablespoons flour
  • 6 tablespoons butter
  • 1/3 cup parsley (fresh, chopped)
  • 1 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon sugar
  • 1 cup water
  • salt (to taste)
  • pepper (to taste)
Yield:
Servings
Prep time:
40 minutes
Cook time:
2 hours, 30 minutes
Total time:
3 hours, 10 minutes
Yield: 6 Servings | Prep time: 40 minutes | Cook time: 2 hours, 30 minutes | Total time: 3 hours, 10 minutes

Instructions

1. Heat a large deep skillet with a heavy bottom and a lid over medium-high heat. Add 1 tablespoon butter and brown beef on all sides.
2. When the beef has browned, add 2 tablespoons butter to the skillet, stir in chopped onion, carrots and garlic. Cook for 2-3 minutes. Stir in flour, then add tomato paste. Cook another 2-3 minutes, stirring frequently.
3. Add wine and stir to combine. Add beef stock (to almost cover the beef), crumbled bacon, parsley, thyme and bay leaf. Cover and bring to a bare simmer. Cook for 2 hours.
Beef Burgundy (Beef Bourguignon) photo instruction 1
4. Meanwhile, melt 1 tablespoon butter in a medium skillet, add mushrooms, and saute until lightly browned on all sides.
Beef Burgundy (Beef Bourguignon) photo instruction 2
5. Prepare the pearl onions. Mix 1 cup water and sugar. Melt 2 tablespoons butter in a medium skillet. Add water with sugar and pearl onions. Bring to a boil, reduce heat, cover and cook for 10 minutes. Remove the lid, increase heat and cook shaking the skillet until water evaporates and pearl onions become golden on all sides. Remove the onions and place on a separate plate.
Beef Burgundy (Beef Bourguignon) photo instruction 3
6. Add pearl onions and mushrooms to the beef stew. Season with salt and pepper to taste. Cook for another 5 minutes.
Beef Burgundy (Beef Bourguignon) photo instruction 4
7. Remove from heat. Serve with potatoes, pasta or crusty bread.
Beef Burgundy (Beef Bourguignon) photo instruction 5

Comments

Add Comment

Delicious!!!

Jimmd April 14, 2013 11:22 AM
This was great! I followed the recipe exactly but added more wine. The house smells heavenly while cooking. Definitely worth the 2,5 hours cooking time!
Reply

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