Beef Bourguignon Simplified
The classic, yet simplified French beef stew with carrots, onions, mushrooms and herbs simmered in broth and Burgundy wine.
Servings 6 people
Calories 580kcal
Ingredients
- 1 tbsp vegetable oil
- 4 slices bacon chopped
- 2 pounds stewing beef cut into 2-inch cubes
- 1 large carrot cut into half-inch rounds
- 1 large white onion chopped
- 3 cloves garlic (divided) minced
- 2 tbsp all-purpose flour
- 1½ cups beef broth
- 1½ cups Burgundy or other full bodied red wine
- 2 tbsp tomato paste
- 2 bay leaves
- 3 tbsp chopped fresh parsley divided
- 1 tsp dried thyme
- ½ tsp ground black pepper
- ½ tsp salt
- 1 tbsp butter
- 10 oz white or brown mushrooms sliced (about 5 medium-sized)
Instructions
- Preheat the oven to 325° F
- Heat the oil in a large heavy bottomed pot or Dutch oven. Add the bacon and cook until browned. Transfer the bacon using a slotted spoon to a baking dish.
- Pat dry the beef cubes with paper towels then brown on all sides in the oil and bacon fat. Transfer to the baking dish with the bacon.
- Add the carrot and onion to the Dutch oven and sauté to soften (about 5 minutes).
- Add half the garlic and cook until fragrant (about 30 seconds). Return the the beef and bacon back to the pot. Toss in the flour and cook until browned (about 3-4 minutes).
- Add the wine and enough broth to just cover the meat. Stir in the tomato paste, herbs (half of the parsley), salt and pepper. Bring to a simmer on the stovetop.
- Cover and transfer to the oven. Cook for about 2½ to 3 hours or until the meat is tender.
- During the last 5 minutes of cooking time, sauté the mushrooms and garlic in butter until browned (about 3 to 4 minutes). Season with a little salt and pepper then remove from the heat.
- Place a colander over a pot then pour the contents of the Dutch oven into the colander. This is to strain the liquid into the pot. Discard the bay leaves and return the solid ingredients back to the Dutch oven along with the mushrooms.
- Bring the sauce to a simmer on the stove and adjust the consistency. Ideally it should be thick enough to stick to a spoon. To thicken: in a container with a tight-fitting lid, add about 2 tbsp flour and 1 cup of cold water, shake vigorously until well blended. Stir the flour mixture gradually into the simmering sauce until well blended and the sauce has thickened.
- Add the sauce to the meat and vegetables in the Dutch oven, stir until well coated, and heat for about 2 to 3 minutes.
- Serve, garnished with the remaining parsley.
Notes
Serve with mashed potatoes or over egg noodles.