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Beef Bourguignon

4

0 min

Beef Bourguignon


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Category

Beef Recipes

Time

0 min

Serving

8 persons

Calories

458

Rating

4.00★ (265)

Cuisine

Author: Victoria Buriak
This rich beef bourguignon smells incredible as it cooks and brings my teenaged boys running! Serve this hearty yet fancy dish with potatoes, noodles, or rice.

Ingredients

  • Burgundy wine: 3 cups
  • onions: 2 piece (sliced)
  • carrots: 2 piece (chopped)
  • brandy: 2 Tbsp
  • clove garlic: 1 piece (crushed)
  • whole black peppercorns: 10 piece
  • salt: 1 tsp
  • sprig fresh parsley: 1 piece
  • bay leaf: 1 piece
  • beef chuck roast: 2 pound (cubed)
  • olive oil: 4 Tbsp (divided)
  • bacon: 0.25 pound (cubed)
  • onions: 2 piece (chopped)
  • all-purpose flour: 3 Tbsp
  • garlic: 2 clove (crushed)
  • tomato paste: 1 Tbsp
  • beef broth: 1 can (10.5 ounce can)
  • salt and pepper: (to taste)
  • butter: 4 Tbsp
  • mushrooms: 1 pound (sliced, fresh)

Metric Conversion

Stages of cooking

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  1. 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.
    Beef Bourguignon Photo 2
  2. For the bourguignon: Preheat the oven to 300 degrees F (150 degrees C).
    Beef Bourguignon Photo 3
  3. 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.
    Beef Bourguignon Photo 4
  4. 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.
    Beef Bourguignon Photo 5
  5. 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.
    Beef Bourguignon Photo 6
  6. 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.
    Beef Bourguignon Photo 7
  7. Cook in the preheated oven until beef is tender, about 3 hours; stir occasionally and add water if needed.
    Beef Bourguignon Photo 8
  8. 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.
    Beef Bourguignon Photo 9

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