Classic Boeuf Bourguignon

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Classic Boeuf Bourguignon

Classic Boeuf Bourguignon takes about 45 minutes from beginning to end. This recipe serves 4 and costs $5.6 per serving. One serving contains 736 calories, 63g of protein, and 38g of fat. This recipe from Foodista requires all purpose flour, red wine, carrot, and garlic. It works well as a main course. It is a good option if you're following a dairy free diet. This recipe is liked by 4 foodies and cooks. Overall, this recipe earns a tremendous spoonacular score of 81%. Try Boeuf En Daube - Classic French Beef Burgundy Stew (Bourguignon), Boeuf Bourguignon, and Boeuf Bourguignon for similar recipes.

Ingredients

name
Image of bacon bacon (226.796 grams)
Image of olive oil olive oil (1 Tbsp)
Image of beef stew meat beef stew meat (907.185 grams)
Image of garlic garlic (2 cloves)
Image of onion onion (1)
Image of thyme thyme (3 sprigs)
Image of bay leaves bay leaves (3)
Image of parsley parsley (30 grams)
Image of pearl onions pearl onions (473.176 grams)
Image of button mushrooms button mushrooms (192 milliliters)
Image of carrot carrot (1)
Image of red wine red wine (236 milliliters)
Image of beef broth beef broth (480 milliliters)
Image of all purpose flour all purpose flour (2 Tbsps)
Image of salt and pepper salt and pepper (4 servings)

Steps

  1. 1 Preheat oven to 400
  2. 2 In a large Dutch oven, heat olive oil over medium heat.
  3. 3 Add bacon and saut for 2-3 minutes until cooked.
  4. 4 Remove bacon with a slotted spoon and set aside.
  5. 5 Dry beef with a paper towel so it will brown better. Increase heat to medium high and add beef to the bacon fat. Cook for 4-5 minutes until the outside has browned.
  6. 6 Remove beef with a slotted spoon and set aside in a separate dish.
  7. 7 Return heat to medium. Saut carrots, garlic, onions, parsley thyme and bay leaves for 2-3 minutes.
  8. 8 Remove with a slotted spoon and set aside in a separate dish.
  9. 9 Add pearl onions and mushroom to Dutch oven and saut until onions begin to brown and mushrooms become tender.
  10. 10 Remove with a slotted spoon and set aside in the reserved bacon dish.
  11. 11 Add beef back to the pot and dust with one tablespoon of flour. Toss to coat and sprinkle with salt and pepper.
  12. 12 Place in the preheated oven for 4-5 minutes. This will add a nice coating to the beef.
  13. 13 Remove pot from the oven and place back on the stove top.
  14. 14 Add red wine and deglaze the pan.
  15. 15 Pour in beef broth and bring to a simmer over medium heat.
  16. 16 Add carrot, onion and spice mixture to the pot, reduce heat and simmer covered for one hour.
  17. 17 After one hour add pearl onions, mushrooms and bacon to the pot. Continue to simmer until beef is tender, about an additional 30 minutes.
  18. 18 With a slotted spoon remove solids and set aside. Increase heat and bring sauce to a rapid boil. In a small bowl mix together remaining tablespoon of flour with two tablespoons of sauce. Stir until smooth and no lumps remain.
  19. 19 Add mixture to the pot and stir constantly until sauce thickens.
  20. 20 Remove bay leaves and thyme sprigs, discard.
  21. 21 Add solids back to the pot and stir to coat evenly.
  22. 22 Serve warm over a bed of egg noodles or rice.
View original recipe on Foodista