Beef Bourguignon Recipe

Name: Beef Bourguignon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces bacon, coarsely chopped; 3 pounds well trimmed boneless beef chuck cut into 1 1/2 inch cubes; 1/3 cup all purpose flour; 1 1/4 pounds boiling onions, peeled; 3/4 pound large carots, cut into 1 inch pieces; 12 large garlic cloves, peeled; 3 cups canned beef broth or stock; 1/2 cup Cognac or brandy; 2 750ml bottles red Burgundy wine; 1 1/4 pounds mushrooms; 1/3 cup chopped fresh thyme or 2 T dried; 1 T dark brown sugar; 1 T tomato paste

Servings: persons

8 ounces bacon, coarsely chopped
3 pounds well trimmed boneless beef chuck cut into 1 1/2 inch cubes
1/3 cup all purpose flour
1 1/4 pounds boiling onions, peeled
3/4 pound large carots, cut into 1 inch pieces
12 large garlic cloves, peeled
3 cups canned beef broth or stock
1/2 cup Cognac or brandy
2 750ml bottles red Burgundy wine
1 1/4 pounds mushrooms
1/3 cup chopped fresh thyme or 2 T dried
1 T dark brown sugar
1 T tomato paste

1
Preheat oven to 325 degrees. Saute bacon in heavy large Ducthc overn over high heat until brown and crips, about 8 minutes. Using slotted spoon, tranfer bacon to paper towle.s Season beef generously with salt and pepper; coat with 1/3 cup flour, using all the flour. Working in 3 batches, brown beef in same pot over high heat, about 5 minutes per batch. Transfer meat to large bowl. Add onions and carrots to same pot and saute until light brown, about 6 minutes. Add garlic and saute 1 minute. Transfer vegetables to bowl with beef.
2
Add 1 cup broth and Cognac to pot; boil until reduced to glaze, scraping up browned bits, about 8 minutes. Return meant and vetetables and their juices to pot. Add wine, mushrooms, thyme, sugar, tomate paste and 2 cups broth. Bring to boil, stirring occasionally. Cover pot and place in oven. Cook until beef is tender, about 1 hour 20 minutes.
3
Ladle liquid from stew into large saucepan. spoon off fat. Boil liquid unti lreduced to 2 3/4 cups, about 40 minutes. Season with salt and pepper. Pour liquid back over beef and vegetables. (can be prepared 1 day ahead. cover and chill) Rewarm over low heat before serving.

1859

kcal

Calories

Fat

156

Carbs

137

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 ounces bacon, coarsely chopped, 3 pounds well trimmed boneless beef chuck cut into 1 1/2 inch cubes, 1/3 cup all purpose flour, 1 1/4 pounds boiling onions, peeled, and more.

Yes, Beef Bourguignon falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Bourguignon

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