My teenage guys come running when I start cooking this luscious beef bourguignon! Serve this heavy yet elegant dish with noodles, rice, or potatoes.
| Prep Time: | 30 mins |
| Cook Time: | 3 hrs |
| Additional Time: | 2 days |
| Total Time: | 2 days 3 hrs 30 mins |
| Servings: | 8 |
Ingredients
- 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.
Nutrition Facts
| Calories | 458 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 72 mg |
| Dietary Fiber | 3 g |
| Protein | 20 g |
| Saturated Fat | 11 g |
| Sodium | 638 mg |
| Sugars | 6 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
Thank you so much for sharing this delicious recipe! I made it over the weekend for my family and we all loved it!! I followed the steps and the measurements for all the ingredients; the only thing I added was pearl onions (husband favorite) instead of the second round of sliced onions. The meat was juicy, tender, and everything tasted magnificent. Will keep in my rotation.
Somebody swiped the bacon out of the fridge so being a 75 yr old seasoned cook I just used some mild Italian sausage. The stew is amazing and will definitely make it again this winter on a cold snowy day.
Made it following this recipie and it was delicious! First time I have ever seen my wife go back for seconds on a dish in over 30 years. Definately a dinner to repeat for special occasions.
I’ve been making beef bourguignon for many years now. I never use sliced onions. I either use 8 to 12 small French shallots peeled and whole, or very small brown onions whole. I’ve never used parsley as it normally has about 4 fresh thyme sprigs and 2 to 4 fresh bay leaves. And mushrooms are either whole, halved or quartered depending on size. After marinating the beef in the wine I strain it and coat it in flour in a ziploc bag before browning. I saute, bacon, garluc, onion and mushrooms, deglaze with wine, add the remaining ingredients and any left over flour. Then add meat and cook for 3 to 4 hours. Slightly different method. But end results are very similar.
I looked this recipe up online a few weeks ago and made 2 pots of it for the community get together we have at my apartment building. I don’t eat meat but do cook it for others and the people all still say I bought it somewhere. They raved about it’s flavor. When I told them I soaked it in red wine & brandy for 48 hours, I think they started to believe I really made something that tasted that good. I actually showed them the recipe. There wasn’t any left.
I would recommend a Dutch oven instead of a skillet.
I’ve tried Bourguignon and prefer regular slow-cooked pot roast. The wine and the bay leaf and all that…I’m just too old fashioned to bother. My pot roast gets rave review and I love to cook it time and time again! Hats off to everyone who cooks over a 2-day period! : – )
Absolutely delicious. Remember to use a wine you would be willing to drink. Don’t use cheap cooking wine.
Really good quality. The sauce is delicious, and though it takes a LOT of work, it is worth it! Maybe add a little salt to taste at the end.
My husband and I were recently visiting friends in France and were served this delicious meal. I asked my friend for her recipe and she makes it so often she doesn’t even follow a recipe! So, I came to All Recipes and discovered this amazing Boeuf Bourguignon. I followed it to the letter. It was absolutely amazing. The gravy was perfection. The meat was so tender! There was such a complexity of flavor. Yes, there were many steps. I actually marinated my beef and vegetables for 2 1/2 days just because of our schedule. My husband has been talking about this meal ever since! I will use this recipe again, and have shared it with friends already. It is worth every moment of time it takes, and every step involved. Each bite for me is filled with memories of France. BTW, I served this over noodles prepared in beef broth (Amish Noodles) with a side of steamed haricots verts.
I only marinated 3 hours due to poor planning and it was absolutely delicious!
I thought this was an appropriate amount of prep for the results!
Not fast but nothing worth doing is. Very tasty.
I wouldn’t change a thing! Reminds me of my French cuisine that I enjoyed as a child! Bon Appetit!
It was wonderful! I didn’t have beef broth so I used a can of consome. I didn’t have burgundy wine but used a red wine that I had open. I made it a day ahead and then reheated it and added the mushrooms just before serving. I am including it in my recipe book of favorites.
This was DELICIOUS! I marinated the meat for 2 days. No carrots in it because I didn’t have any and only one onion because that’s all I had. Oh well. On the 2nd day, I cooked the bacon separately. Put that and the meat mixture into a slow cooker. Added the tomato paste, beef broth, salt and pepper, 2 cloves of garlic. Cooked on low for 7 hours. Added baby carrots and pearl onions and cooked on low for another hour. Right before I was going to serve it, I thickened it with a bit of water and flour. Served over flat egg noodles. This recipe is a keeper! The meat was so tender we could cut it with a fork. I used a chuck roast cut up. THANK YOU Cookpot!!!
Totally worth the work! My first ever Beef Bourguignon. Marinated 36 hours instead of 48 because we forgot to make it Friday evening, but otherwise didn’t change a thing. Served it with real mashed potatoes with an obscene amount of butter and a store bought Parmesan pull apart roll. Will absolutely make it again.
I made and rated this recipe twice over the past two decades, and I only use this one for this meal. I make it semi-often. It remains as the best recipe I have found on this site, and I have found many great ones. For all the reviews that suggest cutting corners and using a cheap wine, I suggest that you get what you pay for. If you’re going to make it, make it right. Otherwise, save it for your next order in a fine restaurant and leave the fine cooking to them. Or you could actually be one of them. Good luck.
The worst, so much work, followed the recipe and it was the worst.
A little more bland than I expected.
I followed the directions and this turned out superb. I was worried that there was too much wine, but it all blended well. I served over garlic mashed potatoes with a green salad on the side.