Description
This easy beef bourguignon recipe takes just 20 minutes to prep and then simmers away on the stove or in the oven. The end result is meltingly tender beef and mushrooms in a rich red wine sauce — simple enough to make on a lazy Sunday, special enough to serve at a fancy dinner party.
Ingredients
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- 1 tablespoon cooking oil (canola, light olive oil...)
- 1 3/4 pounds beef chuck, cut into 1 1/2 inch cubes and patted dry (Moist meat doesn't brown well)
- 8 ounces bacon, sliced crosswise
- 8 ounces shallots, peeled and halved through the root
- 1 1/4 cups red wine (see notes below)
- 1 1/4 cups stock (chicken or beef), heated, plus more, if needed, to thin the sauce.
- 1/4 cup all-purpose flour
- Bouquet garni: 1 dried bay leaf, 3 large sprigs of fresh thyme, 1 large sprig of fresh rosemary (See notes below)
- 8 ounces white or baby bella mushrooms, thinly sliced
- 1 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper, to taste
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Instructions
- In a large heavy stew pot or Dutch oven, with a lid, heat the oil over medium-high heat. Sauté the shallots and bacon until browned (5 min) and transfer them to a plate.
- Brown the beef, turning occasionally, about 4 minutes.
- Sprinkle flour over the beef and cook, stirring, until brown (1 min).
- Pour in the hot stock and stir with a wooden spoon, scraping up the browned bits from the bottom of the pot. Return the bacon and shallots to the pot, along with the wine and bouquet garni. Season with 1 teaspoon of salt and several grinds of black pepper. Bring to a simmer, cover and cook gently on the stovetop for 2 hours, or transfer the covered pot to a preheated 325°F oven for 2 hours.
- Stir the mushrooms into the stew and cook, uncovered, for 30 minutes more, on the stove or in the oven. If necessary, thin the sauce by adding additional stock or water.
- Serve hot with crusty bread or mashed potatoes, and enjoy!
Notes
- Which wine is best for boeuf bourguignon? Choose a wine that you would enjoy drinking. A red Burgundy or another Pinot Noir is a great choice, but any good quality dry red wine will work.
- How To Make A Bouquet Garni: A bouquet garni is a few sprigs of fresh herbs tied together with kitchen twine or wrapped in a cheesecloth bag. It infuses the stew with flavor as it cooks and can be easily removed at the end. For this stew, I suggest you use one dried bay leaf, three large sprigs of fresh thyme and one large sprig of fresh rosemary.
- Make ahead: This beef bourguignon tastes even better when made ahead, giving the flavors time to meld. You can make it a few hours ahead or, even better, the day before. If making it the day before, let it cool, refrigerate in a covered container, and gently reheat before serving.
- Nutrition Disclaimer: We do our best to provide accurate nutrition values using an online nutrition calculator however our nutrition information should only be used as an approximation.
- Prep Time: 20 min
- Cook Time: 2 hours 30 min
- Category: Stew
- Method: Braise
- Cuisine: French