Beef Bourguignonne Recipe

Name: Beef Bourguignonne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 to 4 pounds stew or chuck meat, cut into 1 1/2-inch pieces; 1 tablespoon plus 1/4 teaspoon kosher salt; 1 1/2 teaspoons black pepper; 3 tablespoons canola oil; 1 bottle dry red wine (such as Cotes du Rhone); 1 14.5-ounce can diced tomatoes, drained; 1 14.5-ounce cans (3 1/2 cups) low-sodium chicken broth; 1/2 small yellow onion; 1 whole carrot, peeled; 8 cloves garlic, peeled; 1 pound whole carrots, peeled and cut into strips, or baby-cut carrots; 3 tablespoons unsalted butter; 1 pound fresh or frozen pearl onions; 1 pound button mushrooms, sliced

Servings: persons

3 1/2 to 4 pounds stew or chuck meat, cut into 1 1/2-inch pieces
1 tablespoon plus 1/4 teaspoon kosher salt
1 1/2 teaspoons black pepper
3 tablespoons canola oil
1 bottle dry red wine (such as Cotes du Rhone)
1 14.5-ounce can diced tomatoes, drained
1 14.5-ounce cans (3 1/2 cups) low-sodium chicken broth
1/2 small yellow onion
1 whole carrot, peeled
8 cloves garlic, peeled
1 pound whole carrots, peeled and cut into strips, or baby-cut carrots
3 tablespoons unsalted butter
1 pound fresh or frozen pearl onions
1 pound button mushrooms, sliced

1
Heat oven to 300u00b0 F.
2
Season the meat on all sides with 1 tablespoon of the salt and the pepper.
3
Heat the oil in a Dutch oven or large ovenproof pot over medium heat. Cook the meat in batches, turning to brown all sides. Transfer to a plate.
4
Add the wine to the drippings in the pot and bring to a boil. Cook for 3 minutes, using a wooden spoon to scrape the bottom of the pot. Add the meat, tomatoes, and 2 cups of the broth and bring to a simmer. Add the yellow onion, whole carrot, and garlic. Cover tightly and transfer to oven for 1 hour.
5
Add the baby-cut carrots or carrot strips, cover, and return to oven until the meat is fork-tender but not falling apart, about 30 minutes more. Skim any fat from the surface.
6
Meanwhile, melt 1 tablespoon of the butter in a large skillet over medium heat. Add the pearl onions and the remaining broth. Simmer until the liquid almost completely evaporates and the onions are tender, about 15 minutes, shaking the pan occasionally to coat the onions with the liquid. Transfer to a plate.
7
Clean the skillet, then melt the remaining butter over medium heat. Add the mushrooms and toss to coat. Cook, stirring occasionally, until the liquid released by the mushrooms almost completely evaporates, about 12 minutes. Remove from heat and add the remaining salt.
8
Meanwhile, place the pot of beef stew on the stovetop over medium-high heat. Using a slotted spoon, remove and discard the onion half and the whole carrot. Simmer the stew, uncovered, until it thickens to the desired consistency, 10 to 20 minutes. Add the pearl onions and mushrooms and simmer for 5 more minutes. Spoon onto plates.
9
Beef Bourguignonne's flavor improves with time. Make it 1 or 2 days ahead of time, then cover and refrigerate it, keeping the onions and mushrooms separate from the stew. The next day, skim any fat from the surface. Reheat the stew over a medium-low flame for 45 minutes.

360

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 3 1/2 to 4 pounds stew or chuck meat, cut into 1 1/2-inch pieces, 1 tablespoon plus 1/4 teaspoon kosher salt, 1 1/2 teaspoons black pepper, 3 tablespoons canola oil, and more.

Yes, Beef Bourguignonne 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.

That's it — enjoy your meal!

Beef Bourguignonne

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions