Beef bourguignon

Name: Beef bourguignon
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 4
Cuisine: French
Ingredients: 2 tbsp olive oil (27g); 2 lb beef (910g); 3 bacon strips (72g); 1 onion (160g); 2 carrots (120g); 1 stalk celery (130g); 2 garlic cloves (6g); 2 tbsp all-purpose white wheat flour (30g); 1 cup red wine (230g); 2 cups beef broth (500g); 1 bay leaf (0.60g); 1 tsp dried oregano (5g); 1 cup mushrooms (230g); 1 tbsp rosemary (16g)

Explore the classic, savory flavors of Beef Bourguignon with this hearty recipe. Made with tender beef, crispy bacon, aromatic vegetables, red wine, and rich beef broth, this dish is perfect for a comforting meal. The combination of bay leaf, oregano, and rosemary adds a wonderful depth of flavor. Serve with crusty bread or mashed potatoes for an unforgettable dining experience.

04 Mar 2025
Cook time 150 min
Prep time 30 min
4 Servings
14 Ingredients

Beef Bourguignon is a classic French dish that brings together tender beef, savory wine, and hearty vegetables in a rich and flavorful stew. This recipe will guide you through creating a mouth-watering Beef Bourguignon that is perfect for a cozy dinner or a special occasion.

Ingredients:

2 tbsp olive oil

27g

2 lb beef

910g

3 bacon strips

72g

1 onion

160g

2 carrots

120g

1 stalk celery

130g

2 garlic cloves

2 tbsp all-purpose white wheat flour

30g

1 cup red wine

230g

2 cups beef broth

500g

1 bay leaf

0.60g

1 tsp dried oregano

1 cup mushrooms

230g

1 tbsp rosemary

16g

Instructions:

1. Preparation: Gather all ingredients and prepare by chopping the beef, bacon, vegetables, and herbs as specified in the ingredients list.

2. Brown the Beef: Heat 1 tablespoon of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the cubed beef in batches, making sure not to overcrowd, and brown on all sides. Remove the beef and set aside.

3. Cook the Bacon: In the same pot, add the chopped bacon and cook until crispy. Remove the bacon pieces with a slotted spoon and set aside, leaving the bacon fat in the pot.

4. Sauté Vegetables: Add the remaining 1 tablespoon of olive oil to the pot. Add the diced onion, carrots, and celery. Sauté for about 5 minutes or until the vegetables are softened. Add the minced garlic and cook for another minute, stirring constantly.

5. Add Flour: Sprinkle the flour over the vegetables and stir well to coat them evenly. This helps to thicken the stew. Cook for 2 minutes to remove the raw flour taste.

6. Deglaze with Wine: Slowly pour in the red wine, scraping up any brown bits from the bottom of the pot with a wooden spoon. Cook for about 4-5 minutes until the wine has reduced by half.

7. Combine Ingredients: Return the browned beef and cooked bacon to the pot. Add the beef broth, bay leaf, dried oregano, and chopped rosemary. Stir well to combine.

8. Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 2 to 2.5 hours, or until the beef is tender and the flavors have melded together.

9. Add Mushrooms: About 30 minutes before the stew is done, add the sliced mushrooms. Stir them in and allow the stew to continue simmering until the mushrooms are cooked and the beef is tender.

10. Final Seasoning: Taste the stew and adjust the seasoning with salt and pepper as needed.

11. Serve: Serve the Beef Bourguignon hot, garnished with fresh parsley if desired. It pairs wonderfully with mashed potatoes, crusty bread, or over a bed of egg noodles.

Tips:

- For the best flavor, use a good quality dry red wine, such as Burgundy or Pinot Noir.

- Pat the beef dry with paper towels before browning to ensure a good sear and to build flavor.

- Cooking the stew low and slow allows the flavors to meld together and makes the beef extremely tender.

- If possible, make the stew a day ahead; the flavors will improve after resting overnight in the fridge.

- Consider thickening the stew with a beurre manié (a mixture of butter and flour) towards the end of cooking if you'd like a thicker sauce.

- Make sure to taste and season the stew with salt and pepper before serving to enhance the flavors.

Beef Bourguignon is a comforting, soul-warming dish that pleases the senses with its deep flavors and tender texture. By following this recipe, you can create a culinary masterpiece that will impress your family and friends. Serve it with a side of crusty bread, creamy mashed potatoes, or your favorite wine, and enjoy the taste of France in your own home.

Nutrition Facts
Serving Size	610 grams
Energy
Calories 900kcal	45%
Protein
Protein 80g	53%
Carbohydrates
Carbohydrates 18g	5%
Fiber 3.48g	9%
Sugar 6g	6%
Fat
Fat 54g	66%
Saturated 20g	67%
Cholesterol 290mg	-
Vitamins
Vitamin A 260ug	29%
Choline 300mg	55%
Vitamin B1 0.37mg	31%
Vitamin B2 0.77mg	59%
Vitamin B3 16mg	98%
Vitamin B6 1.01mg	59%
Vitamin B9 70ug	18%
Vitamin B12 4.82ug	201%
Vitamin C 7mg	8%
Vitamin E 1.79mg	12%
Vitamin K 27ug	21%
Minerals
Calcium, Ca 110mg	9%
Copper, Cu 0.53mg	59%
Iron, Fe 7mg	65%
Magnesium, Mg 80mg	20%
Phosphorus, P 620mg	49%
Potassium, K 1280mg	38%
Selenium, Se 90ug	162%
Sodium, Na 950mg	63%
Zinc, Zn 18mg	158%
Water
Water 440g	-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beef bourguignon

Ingredients:

Instructions:

Tips:

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