Beef Bourguignon
Updated May 23, 2024
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon extra virgin olive oil
- ¼pound good slab bacon, cut into ½-inch cubes
- 2pounds beef chuck, cut into 1½- to 2-inch cubes
- Salt and pepper to taste
- 1large onion, peeled and chopped
- 3 or 4thyme sprigs
- 3bay leaves
- 2cloves garlic, peeled and lightly crushed
- ½cup chopped fresh parsley leaves, plus more for garnish
- 1cup good red wine, preferably pinot noir
- 12small white (button) mushrooms, trimmed and cut in half or quarters
- 12pearl onions, peeled (frozen are O.K.), optional
- Stock or water if necessary
Nutritional analysis per serving (4 servings)
575 calories; 26 grams fat; 9 grams saturated fat; 1 gram trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 17 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 58 grams protein; 1303 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put oil in a Dutch oven or casserole that can later be covered; turn heat to medium. Add bacon, and cook, stirring occasionally, until it is crisp and has given up most of its fat, about 10 minutes. Remove with a slotted spoon, add meat, and turn heat to medium-high. Cook, turning cubes as they brown and sprinkling them with salt and pepper, until meat is brown and crisp all over, at least 10 minutes. Remove with a slotted spoon.
- Step 2
Turn heat to medium, and add onions, thyme, bay leaves, garlic and parsley, with more salt and pepper. Cook, stirring occasionally, until onion softens, about 5 minutes. Add wine, and let it bubble for a minute, then return meat to pan.
- Step 3
Cover and adjust heat so mixture simmers gently for about an hour, then add mushrooms, onions and bacon. Re-cover, and cook until tender, adding a little more liquid if mixture threatens to dry out. Depending on meat, dish could be done in as little as 30 minutes more, or three times as long. Taste and adjust seasoning, then garnish and serve, or cover and refrigerate for up to 2 days before reheating.
Private Notes
Comments
I’ve used this recipe several times. Each time, I have taken the beef from the oven after a couple of hours of cooking and put it in a crockpot and let it cook all day. It is melt in the mouth goodness!
Sally's right! Traditionally this dish calls for carrots and we need our veggies, plus they add a touch of color! No slab bacon, so I started with 1/2lb pancetta which didn't yield (using a 12" casserole) enough fat for browning, so I compensated with rendered duck fat, Yum! Also a touch of tomato added to the braising liquid gave this a tinge of acid for balance.
Maybe use pancetta instead of bacon next time.
Followed recipe and cooked meat for more than an hour, but the meat did not become tender.
This is an odd recipe for beef bourguignon. Where is the liquid?! The flavor was fine but there are too many other good recipes out there.
Very tasteful and not difficult to prepare