Easy Beef Bourguignon

Chilly nights call for cozy dinners, like this Homemade Beef Bourguignon. Beef simmers with mushrooms and onions in a wine and beef broth. Serve over mashed potatoes with garlicky roasted carrots for the ultimate comfort meal.

I’m bringing out the big guns this Wednesday with this incredible Beef Bourguignon aka beef burgundy recipe.

Fun Fact:

Did you know burgundy wine is essentially pinot noir? Truth. Burgundy is a dry wine made in the Burgundy region in France using pinot noir grapes. White wines are made using chardonnay grapes. You need burgundy wine to make beef bourguignon, however if you can’t find it, substitute with a good pinot noir. I used Walnut City pinot. #notsponored

This whole dish is my love language. Beef and wine and served over mashed potatoes. If I, for some reason or another, was granted a last meal… this would be it.

To Make This Homemade Beef Bourguignon You Will Need:

• 4 strips center cut bacon, diced
• 3 pounds bottom round roast, cut into 1-1/2 inch pieces
• kosher salt
• freshly ground black pepper
• unbleached all-purpose flour
• sliced cremini mushrooms
• celery stalks, sliced
• pearl onions*
• garlic
• rosemary (fresh)
• thyme, (fresh)
• bay leaf
• beef stock
• burgundy wine/pinot noir
• cornstarch slurry
• roasted garlic butter carrots

Add 4 strips of diced bacon into a dutch oven. Heat on medium to medium-low and cook until crispy. Use a slotted spoon and transfer the crispy bacon to a paper towel lined plate. Leaving the bacon fat in the pot.

Meanwhile, toss the cubed beef with 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper.

Once seasoned, sprinkle in 3 tablespoons of flour. Toss to combine.

Work in batches, searing the meat until deeply golden on all sides.

Transfrer to a clean platter and repeat with remaining beef. Set off to the side for a moment.

Once the meat is browned, add the mushrooms, celery, onions with a pinch of kosher salt. Stir and cook for 5 to 6 minutes. Add in the garlic and cook for 1 minute.

Return the beef back into the pot with any juices that have accumulated on the plate. Pour in the wine and broth, scraping the brown bits up from the bottom of the pot.

Lastly toss in the herbs, cover and bring to a boil. Reduce to medium-low to low and simmer for 2 to 3 hours or until the meat is tender.

Smells divine!

Before serving, and while the stew is still simmering, make a cornstarch slurry of 2 tablespoons cornstarch and 2 tablespoons cold water. Stir while pouring it in, cook until thickened.

Lastly add in the bacon and taste and season with kosher salt and black pepper to taste.

Instead of cooking carrots in the stew, I make these roasted garlic butter carrots instead. They add so much flavor and it’s a delicious contrast to the slow cooked stew.  

Serve over mashed potatoes with a sprinkle of fresh parley and a glass of pinot. And a chunk of bread to wipe your bowl clean.

Amazing.

Tender beef and veggie in a thick, glossy sauce. That description really doesn’t do this recipe justice. But OH my gosh it’s so delicious, comforting and satisfying. 

Enjoy! And if you give this Beef Bourguignon recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Yield: 6 servings

Easy Beef Bourguignon

Chilly nights call for cozy dinners, like this Easy Beef Bourguignon. Beef simmers with mushrooms and onions in a wine and beef broth. Serve over mashed potatoes with garlicky roasted carrots for the ultimate comfort meal.

Prep Time: 35 minutes mins

Cook Time: 2 hours hrs 30 minutes mins

Total Time: 3 hours hrs 5 minutes mins

Ingredients

• 4 strips center cut bacon, diced
• 3 pounds bottom round roast, cut into 1½ inch pieces
• kosher salt
• black pepper, freshly ground
• 3 tablespoons unbleached all-purpose flour
• 8 ounces cremini mushrooms, sliced
• 2 (short) stalks celery, sliced
• 8 ounces pearl onions, see notes
• 3 cloves garlic, minced
• 2 sprigs rosemary
• 2 sprigs thyme
• 1 bay leaf
• 2 cups beef stock
• 2 cups pinot noir, or burgundy wine

Equipment

• Lodge EC7OD13 Enameled Cast Iron Oval Dutch Oven, 7-Quart, Oyster White

Instructions 

• Add the diced bacon into a dutch oven, heat on medium heat and cook until crispy. Use a slotted spoon and transfer the bacon to a paper towel lined plate, leaving the bacon fat in the dutch oven.
• Meanwhile, toss the meat with 3/4 teasepoon kosher salt and 1/2 teaspoon black pepper. Once combined, sprinkle in the flour and toss to combine.
• Work in batches, searing the meat until deeply golden on all sides. Transfrer to a clean platter and repeat with remaining beef. Set off to the side for a moment.
• Once the meat is browned, add the mushrooms, celery, onions with a pinch of kosher salt. Stir and cook for 5 to 6 minutes. Add in the garlic and cook for 1 minute.
• Add the beef back into the pot with any juices that have accumulated on the plate. Pour in the wine and broth, scraping the brown bits up from the bottom of the pot.
• Lastly toss in the herbs, cover and bring to a boil. Reduce to medium-low to low and simmer for 2 to 3 hours or until the meat is tender.
• Before serving, while the stew is still simmering, make a cornstarch slurry of 2 tablespoons cornstarch and 2 tablespoons cold water. Stir while pouring it in, cook until thickened.
• Lastly add in the bacon and taste and season with kosher salt and black pepper to taste.

Notes

*I used a bag of frozen pearl onions and didn't bother to thaw. EASY.

Serving: 1g, Calories: 438kcal, Carbohydrates: 11g, Protein: 54g, Fat: 12g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 141mg, Sodium: 291mg, Potassium: 1159mg, Fiber: 1g, Sugar: 3g, Vitamin A: 20IU, Vitamin C: 4mg, Calcium: 70mg, Iron: 5mg

Author: Laurie McNamara

Course: Mains & Entrees

Cuisine: French