Beef Bourguignon is extremely flavorful and hearty and the perfect dish for those chilly fall days ahead!
Today, we’re putting on our fancy pants friends. C’est Boeuf à la Bourguignonne pour tout le monde!
Wow, it’s been a long time since I’ve spoken French. And shockingly, I didn’t even have to use Google Translate for help with that one. You’d think after seven years of studying French through high school and college, I’d be able to crank out at least a sentence or two right? So let’s get fancy….it’s Beef Bourguignon for everyone!
If you stopped by this Saturday for my Simple Saturday post, you heard it got a little chilly at the beach this weekend. We went from 80 degrees on Friday down to the 50’s Saturday. My Mulled Cider certainly took the edge off.
When the temps dip down, I know what my husband Tom is looking for. A hearty meat and potatoes dish that’ll warm him to the bone. Beef stew was always one of his favorites growing up, so I figured since Tom also loves his red wine, I’d kill two birds with one stone so to speak, and make him some classic Beef Bourguignon.
If you’ve never tried Boeuf à la Bourguignonne, (aka Beef Bourguignon or Beef Burgundy) it’s a traditional French recipe. It’s beef braised in red wine and beef broth, with garlic, onions, carrots, mushrooms, pearl onions and bacon, another one of Tom’s favorites. How fabulous does that sound? I like to serve it with either a side of egg noodles, mashed potatoes or just some crusty bread to soak up all that delicious gravy. And perhaps an extra glass of wine for good measure! Enjoy friends and hope your week is wonderful!
Beef BourguignonPrint Recipe Pin Recipe
- 8 slices bacon chopped
- 3 lbs. boneless beef chuck, cut into 1 inch cubes
- 1/2 cup all-purpose flour
- Kosher salt and freshly ground black pepper
- 1 large onion, chopped
- 3 cups carrots, peeled and cut into one inch pieces
- 5 cloves garlic, finely chopped
- 3 cups low sodium beef broth, divided
- 1/2 cup Cognac
- 1 750 ml bottle red Burgundy wine, I used a Pinot Noir
- 1/4 cup tomato paste
- 1/3 cup chopped fresh thyme
- 1 lb. white button mushrooms, halved
- 1 1/4 cups frozen pearl onions, thawed
- 2 Tbsp. butter
- chives, finely chopped for garish (if desired)
- Preheat oven to 325 degrees. In a large Dutch oven, saute bacon over medium high heat until crisp. Using slotted spoon, transfer to paper towel lined plate.
- Sprinkle beef with salt and pepper. Toss well in flour. Working in batches, brown in same pot over medium high heat until brown on all sides, about 8-10 minutes. Do not crowd pot. Transfer to large plate.
- Add onions, carrots, 2 teaspoons kosher salt, and 2 teaspoons ground black pepper to same pot and cook until lightly browned, about 10 minutes. Add garlic and continue to cook for 1 minute more. Transfer to large plate with beef.
- Add 1/2 cup broth and cognac to pot. Bring to a boil, scraping up any brown bits. Continue to boil until mixture is reduced to a glaze, about 5-6 minutes.
- Return bacon, entire plate of meat, juices and vegetables to the pot. Add wine, remaining 2 1/2 cups broth, tomato paste, and thyme. Bring to a boil, stirring often. Cover pot and place in oven and cook until beef is tender and sauce has thickened, about 2 hours.
- Add the mushrooms to the pot along with the pearl onions and butter. Continue to cook for an additional hour. Remove from oven. Let rest for 10 minutes before serving.
- Serve with egg noodles, mashed potatoes or with crusty bread.
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