| Level: | Easy |
| Total: | 16 hr |
| Prep: | 15 min |
| Inactive: | 12 hr |
| Cook: | 3 hr 45 min |
| Yield: | 8 servings |
Ingredients
- 5 cloves garlic, smashed
- 3 fresh bay leaves
- 2 carrots, peeled and halved
- 2 ribs celery, halved
- 1 large onion, peeled and quartered
- One 750-ml bottle red wine, such as Burgundy
- 4 pounds beef chuck, cut into 1-inch chunks
- Extra-virgin olive oil
- Kosher salt
- 1/2 cup all-purpose flour
- 8 ounces slab bacon, cut into lardons
- 1 pound cremini or white button mushrooms, quartered
- 2 carrots, peeled and cut into 1/4-inch dice
- 2 ribs celery, cut into 1/4-inch dice
- 2 cloves garlic, finely chopped
- 1 large onion, peeled and cut into 1/4-inch dice
- 1/4 cup tomato paste
- 3 to 4 cups beef stock
- 1 bundle fresh thyme
- 1 pound red bliss potatoes, quartered
- 1/2 bunch fresh chives, finely chopped, for garnish
- Crusty bread, for serving
Instructions
- For the marinade: Combine the garlic, bay leaves, carrots, celery, onions and wine in a large bowl or container. Add the beef; cover and let sit in the refrigerator at least 4 hours or overnight. (This is a really important step: it makes a huge flavor difference.)
- For the stew: Remove the beef from the marinade. Strain the veggies and bay leaves from the marinade and discard. Reserve 2 cups of the marinade.
- Preheat the oven to 350 degrees F.
- Coat a large, wide pan or Dutch oven with olive oil and bring to medium-high heat. Sprinkle the beef with salt and toss with the flour; do not flour the beef until you’re ready to brown it. Add the flour-coated beef to the hot pan, but be sure to not crowd the pan; you will need to work in four batches. Brown the meat well on all sides, 12 to 15 minutes. Remove from the pan to a baking sheet.
- After the first two batches, deglaze the pot with 1/2 cup of the reserved marinade, scraping up any browned bits. Drain the liquid into a small bowl. Add more olive oil to the pan to coat and cook the remaining two batches of meat. Add the meat to the baking sheet. Deglaze the pan with 1/2 cup marinade, scraping up any browned bits.
- Add the bacon and cook until it gets brown and crispy, about 5 minutes. Toss in the mushrooms, carrots, celery, garlic and onions, and season with salt. Cook until the mixture starts to soften and becomes very aromatic, about 10 minutes. Add the tomato paste and cook, 1 to 2 minutes. Add the remaining 1 cup marinade and deglaze the pan, stirring up any browned bits, 1 minute. Add the beef. Stir to combine and cook until the wine has reduced by half, 1 to 2 minutes. Add enough of the beef stock to just cover the surface of the beef. Toss in the bay leaves and thyme bundle. Cover the pan, bring the liquid to a boil and put in the oven.
- Cook the beef for 2 hours. During the last hour of cooking time, add the potatoes. Cover the pan with the lid and put the stew back in the oven to cook for an additional hour.
- Remove the pot from the oven and skim off any excess grease from the surface of the stew. Garnish with the chives and serve with crusty bread to sop up all the sauce.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 736 |
| Total Fat | 32 g |
| Saturated Fat | 10 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 5 g |
| Sugar | 7 g |
| Protein | 61 g |
| Cholesterol | 162 mg |
| Sodium | 1609 mg |
Reviews
I know this recipe by heart… been making it for years… we have four grown daughters… all I have to do is mention I’m making it to one of them and they all show up for dinner… with spouses… and/or boyfriends… and children… it IS that WONDERFUL!!! Thank you Anne…
Loved. Added a little flour to thicken sauce and increased tomato paste, and liquids to give me extra sauce. I sliced the mushrooms-should have halved. Put potatoes and carrots in last 45 minutes. Yummy!
Wow what flavor! The only modification I made was cutting the tomato paste in half. I’m not a fan of the tang of it. I turned out great and I will definitely go to the considerable trouble again.
The flavor was so underwhelming. We were disappointed. The amount of time put in does not equal the flavor that comes out. Just tasted like regular beef stew. Not worth the hours spent.
This recipe is very labor intensive and while my meat came out soft and lovely the flavor wasn’t my favorite…it seemed to have a smoky flavor that I didn’t enjoy. I think if I combined this with another food network recipe stew
Recipe I might have the perfect combo. I like to cook and I don’t mind a lot of work for a yummy taste this just didn’t do it for me.
Recipe I might have the perfect combo. I like to cook and I don’t mind a lot of work for a yummy taste this just didn’t do it for me.
Easy but fabulous taste. Served with garlic mashed it was a huge hit.
I’ve tried several different recipes for beef bourguinon and this one has been a favorite. I really like the addition of potatoes. Definitely marinate the meat per the recipe – it adds a real depth of flavor to the stew.
Very good, though I added a little seasoning also. Took longer to make than anticipated based on what the recipe showed. Will definitely make again!
Second time making it and it’s absolutely delicious…. ❤️❤️❤️
Delish!