Dave's Boeuf Bourguignon Recipe

Name: Dave's Boeuf Bourguignon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups medium bodied dry red wine, such as Cotes du Rhone or 3 cups zinfandel; 1 bay leaf; 2 tablespoons olive oil; 3 12 lbs chuck; 3 shallots, peeled and chopped; 3 garlic cloves, smashed and chopped; 4 tablespoons flour; 2 cups beef stock, heated; 1 teaspoon dried basil; 1 teaspoon chopped fresh parsley; 3 tablespoons butter; 24 frozen pearl onions, thawed; 1 lb button mushroom, cleaned and halved if large; salt and pepper

Servings: persons

3 cups medium bodied dry red wine, such as Cotes du Rhone or 3 cups zinfandel
1 bay leaf
2 tablespoons olive oil
3 12 lbs chuck
3 shallots, peeled and chopped
3 garlic cloves, smashed and chopped
4 tablespoons flour
2 cups beef stock, heated
1 teaspoon dried basil
1 teaspoon chopped fresh parsley
3 tablespoons butter
24 frozen pearl onions, thawed
1 lb button mushroom, cleaned and halved if large
salt and pepper

1
Preheat oven to 305 degrees F. Yes, 305, not 350.
2
Pour wine into small saucepan.
3
Add bay leaf, bring to boil.
4
Boil until reduced by 2/3 down to about 1 cup.
5
When wine is reduced, add beef stock and heat to simmer.
6
Proceed with recipe while wine is reducing.
7
Heat half the oil in a large, oven proof dutch oven, over medium heat.
8
Brown meat in batches, searing on all sides.
9
Do not overcrowd the pan.
10
Remove meat and set aside; heat additional oil and brown remaining meat, with shallots and garlic.
11
Return first batch of meat to pan, season with salt and pepper.
12
Sprinkle flour over meat in pan; cook 45 minutes over medium heat.
13
Take care flour does not scorch.
14
Pour wine and beef stock mixture into pan with meat.
15
Add herbs.
16
Bring to boil.
17
Cover pan and place in preheated oven.
18
Cook for 1 1/2 hours.
19
Heat butter in large skillet, add pearl onions and cook 5 minutes.
20
Add mushrooms and cook 4 more minutes.
21
Season to taste.
22
Add mushrooms and onions to stew and continue cooking in oven for 30 more minutes.
23
Meanwhile cook polenta, or garlic mashed potatoes and carrots, to serve alongside, if desired.

581

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-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 cups medium bodied dry red wine, such as Cotes du Rhone or 3 cups zinfandel, 1 bay leaf, 2 tablespoons olive oil, 3 12 lbs chuck, and more.

Yes, Dave's Boeuf Bourguignon falls under the Meat & Poultry 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!

Dave's Boeuf Bourguignon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions