Beef Bourguignonne

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  • 3 sprigs flat-leaf parsley
  • 20 whole black peppercorns
  • 1/2 cup all-purpose flour
  • 2 pounds beef chuck, trimmed, cubed
  • 3 tablespoon olive oil, divided
  • 8 ounces crimini (baby bella) mushrooms
  • 2 tablespoons tomato paste
  • 2 cups low-salt beef broth
  • 1 cup red wine, preferably Pinot Noir
  • 3 medium carrots, peeled, sliced into 1/4-inch-thick rounds
  • 2 teaspoon kosher salt plus more for seasoning

Recipe Preparation

  • Place thyme, parsley, bay leaves, and peppercorns in center of a single layer of cheesecloth. Gather up edges; tie with kitchen twine to form a bundle for bouquet garni. Place flour in a medium bowl; add beef and toss to coat.

  • Press Warm; set timer for 25 minutes (add or subtract time as needed) and press Start to heat the pressure cooker. Heat 2 Tbsp. oil in the pot. Working in batches, shake off excess flour from meat and cook, turning occasionally, until browned, about 10 minutes. Transfer to a plate and set aside.

  • Add chopped onion and remaining 1 Tbsp. oil to pot. Cook, stirring occasionally, for 2 minutes. Add garlic and cook for 1 minute. Add mushrooms and cook, strring occasionally, until lightly golden, about 6 minutes. Add tomato paste and cook, stirring often, for 2 minutes. Add brandy and cook until liquid is absorbed, about 2 minutes. Add broth, wine, pearl onions, tomatoes, carrots, 2 tsp. salt, the reserved bouquet garni, and beef with any juices from the plate. Lock lid in place, making sure vent is sealed. Press Warm; set timer for 15 minutes and press Start again to cook.

  • Let pressure release naturally. Remove lid. Press Warm; set timer for 15 minutes and press Start again. Heat stew until thickened, about 15 minutes longer. Press Cancel to stop cooking. Remove bouquet garni and season to taste with salt.

Recipe by The Bon Appétit Test Kitchen,Photos by Kimberley HasselbrinkReviews Section

Reviews ( 5 )

I made this dish last night with a few changes and it was great. Instead of pearl onions, I just sliced half of a large yellow onion. I also added garlic and green pepper. I did use a decent burgundy for the sauce. It took longer to evaporate than the directions said. I served the bourguignon over egg noodles, and both my boyfriend and I loved it. It's a great quick substitute for making the real thing, which takes hours. I think French green beans and carrots sliced thinly lengthwise would be a great addition to get some veggies in and make it a one dish meal.

Recipe Summary

  • 1 large onion, roughly chopped
  • 2 carrots, roughly chopped
  • 1 head garlic, cloves separated and lightly crushed (unpeeled)
  • 10 sprigs flat-leaf parsley, cut in half, plus 3 tablespoons chopped, for garnish
  • 6 sprigs thyme
  • 4 sprigs rosemary
  • 2 dried bay leaves
  • 1/2 teaspoon whole black peppercorns
  • 3 tablespoons olive oil, divided
  • 6 ounces salt pork, trimmed of rind and cut into 1/4-by-1-inch pieces
  • 3 pounds beef chuck, cut into 2-inch cubes
  • Coarse salt and freshly ground pepper
  • 3 tablespoons all-purpose flour
  • 3 cups homemade or low-sodium canned beef stock
  • 1 750-ml bottle red wine, preferably Pinot Noir or another Burgundy
  • 1 teaspoon tomato paste
  • 1 tablespoon unsalted butter
  • 1 pound pearl onions, peeled
  • 1/2 cup water
  • 1 tablespoon sugar
  • 10 ounces large cremini mushrooms, trimmed

Cut 2 pieces of cheesecloth into 12-by-22-inch rectangles lay them on a clean work surface, overlapping each other perpendicularly in the center to form a cross. Pile onion, carrots, garlic, parsley, thyme, rosemary, bay leaves, and peppercorns in center. Gather ends together to enclose contents completely, and tie the top with kitchen twine. Set aside.

Preheat oven 300 degrees. Heat 2 tablespoons oil in a large Dutch oven over medium heat. Add salt pork, and saute until brown and crisp, about 7 minutes. Using a slotted spoon, transfer pork to baking sheet, leaving rendered fat in Dutch oven.

Season beef cubes with salt and pepper. Working in 2 batches, place beef in Dutch oven in a single layer cook until dark brown on all sides, about 8 minutes total. Transfer to baking sheet with salt pork before adding next batch.

Using tongs, transfer beef and pork to Dutch oven. Sprinkle flour over and toss to coat. Slowly whisk in beef stock and bring to a simmer over medium heat, stirring frequently until thickened, about 8 minutes.

Add wine and tomato paste and season with salt and pepper stir to combine. Add cheesecloth bundle and bring to a boil over high heat. Cover transfer to oven. Cook until beef is very tender, about 2 1/2 hours.

Remove pot from oven and transfer cheesecloth bundle to a large sieve set over a bowl. With wooden spoon, press on bundle to release as much liquid as possible. Discard bundle and pour accumulated juices into Dutch oven.

Remove beef and pork from Dutch oven. Boil over high heat until it is reduced to about 4 cups. Skim surface as needed with large metal spoon. Reduce heat to low return beef and pork to Dutch oven.

While sauce is reducing further, set a large skillet over high heat add butter and remaining tablespoon oil. Add pearl onions, water, sugar, and a large pinch of salt. Bring to a boil and reduce heat to medium simmer until almost all the liquid evaporates, 6 minutes. Raise heat to medium-high and add mushrooms. Cook, stirring occasionally, until vegetables are browned and glazed, 4 to 5 minutes. Remove from heat. Transfer mushrooms and pearl onions to Dutch oven and simmer over medium heat until heated through. Adjust seasoning with salt and pepper as desired, and serve at once. Garnish each serving with chopped parsley.

Recipe Summary

  • 1 ½ pounds boned chuck roast, cut into 1-inch cubes
  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 bacon slices, diced
  • ½ cup dry red wine
  • 1 (10 1/2-ounce) can beef broth
  • 3 cups baby carrots (about 3/4 pound)
  • 3 cups sliced shiitake mushroom caps (about 1/2 pound)
  • 2 tablespoons chopped fresh or 2 teaspoons dried thyme
  • 6 shallots, halved (about 1/2 pound)
  • 4 garlic cloves, thinly sliced
  • 7 cups cooked medium egg noodles (about 5 uncooked pasta)

Combine first 4 ingredients in a large zip-top plastic bag. Seal and shake to coat.

Cook half of bacon in a 6-quart pressure cooker over medium heat 30 seconds. Add half of beef mixture cook 5 minutes or until browned. Remove beef from cooker. Repeat procedure with remaining bacon and beef mixture. Return beef to cooker. Stir in wine and broth, scraping pan to loosen browned bits. Add carrots, mushrooms, thyme, shallots, and garlic. Close lid securely bring to high pressure over high heat (about 6 minutes). Adjust heat to medium or level needed to maintain high pressure cook 20 minutes. Remove from heat place pressure cooker under cold running water. Remove lid. Serve stew over noodles.

Beef Bourguignon

Made New Year's Eve 2017. This was truly delicious and everybody loved it. My guests were impressed. Do note, however, the preparation beforehand takes MUCH longer than indicated (measure this time in hours, not minutes!), so definitely be sure to do this in advance! However, the excellent results are worth every bit of the time spent. Merci Ricardo!

Tam C.

One of my favourite recipes! We serve it with thick egg noodles. Amazing!

Catherine G.

Can it be done in the slow cooker?

Nicole R.

Scrumptious! And much easier to make than I would have guessed )

Min S.

Yum!! It's not even out of the oven yet, but I can just tell that it's going to be amazing. I just tasted the sauce. I cannot wait for dinner!

Sylvie V.

Finally, a recipe for Beef Bourguignon that tastes the way I think it should! My family of five loved it and it will become a regular meal in our family. Thank you and I look forward to trying more of Ricardo's recipes!

What Is Beef Bourguignon

Beef Bourguignon also known as beef Burgundy because it originates from the Burgundy region in France. It is a very popular and classic French recipe.

Traditionally the dish is made with lardons which are cubes of pork fat, but I made it here with thick cut bacon instead. The bacon is fried first, then the beef is browned in the bacon fat. This will give your stew a deep and savory flavor which we crave, the kind that makes you want to lick your plate clean.

Usually the mushrooms and onions are cooked separately but you all know I love my one pot dishes, so I cooked everything together. I could not tell the difference the flavors are still all there in this incredible beef stew.

Recipe Summary

  • 1/2 cup plus 3 tablespoons grapeseed oil or another neutral oil, divided
  • 2 pounds 3 ounces beef for stew, cut into 1 1/2-inch cubes
  • 1 bouquet garni (thyme sprigs, bay leaf, and parsley sprigs wrapped in a leek leaf and tied with kitchen twine)
  • 4 garlic cloves, crushed (skins removed, if desired)
  • 7 tablespoons all-purpose flour
  • 2 quarts dry Burgundy red wine
  • 2 1/4 cups fond de veau (alternatively, reduce 1 quart 2 ounces low-sodium beef stock by half)
  • Kosher salt, to taste
  • Ground white pepper, to taste
  • 3 tablespoons unsalted butter
  • 1/2 cup water
  • 2 tablespoons plus 1 teaspoon granulated sugar
  • 10 1/2 ounces pearl onions
  • 10 1/2 ounces bacon, sliced crosswise
  • 8 3/4 ounces button mushrooms, peeled and sliced
  • Steamed potatoes or cooked pasta, for serving

Heat 1/2 cup grapeseed oil in a large enameled cast-iron Dutch oven over medium-high. Add beef in batches, cooking until browned on all sides. Return beef to pan. Reduce heat to medium, and add bouquet garni and garlic cloves. Let simmer a few minutes. Stir in flour.

Add wine and fond de veau. Season with salt and white pepper. Skim fat from surface. Reduce heat to medium-low to maintain a simmer. Cover and cook 3 hours, stirring and skimming occasionally.

Melt butter in a medium skillet over medium. Stir in 1/2 cup water and sugar. Add onions, and cook, stirring occasionally, until caramelized, about 10 minutes. Keep warm.

Heat remaining 3 tablespoons grapeseed oil in a second medium skillet over medium. Add bacon and mushrooms, and cook, stirring often, until bacon fat is rendered and mushrooms are lightly browned, about 10 minutes. Discard fat add bacon and mushrooms to onions.

When beef is cooked through and very tender, remove and discard bouquet garni. Stir onions, bacon, and mushrooms into beef mixture, and simmer a few minutes. Season with additional salt and pepper to taste. Serve very hot with steamed potatoes or pasta.

Easy Beef Bourguignon

Cozy and comforting, this delicious dinner looks and tastes impressive, but it's so simple to make!

lean brisket, trimmed and cut into 2-in. chunks

small onions, cut into ½-in.-thick wedges

large carrots, cut into 2-in. pieces

cloves garlic, finely chopped

small mushrooms, quartered

chopped fresh parsley, for serving

  1. Heat oven to 375°F. Heat 1 Tbsp oil in a large Dutch oven on medium. Add bacon and cook, stirring occasionally, until golden brown and crisp, about 5 minutes. Using a slotted spoon, transfer to a paper towel&ndashlined plate. Discard all but 2 Tbsp fat.
  2. Pat beef dry with paper towels, season with ¾ tsp each salt and pepper, and cook in 3 batches, turning occasionally, until browned on all sides, 8 to 10 minutes total (adding additional oil to the pan as necessary).
  3. Add onions, season with ¼ tsp each salt and pepper, and cook, covered, stirring occasionally, 6 minutes. Add carrots and cook, stirring occasionally, until onions are just tender, 6 to 8 minutes more. Stir in ⅔ of garlic and cook 1 minute. Add tomato paste and cook, stirring, 1 minute. Sprinkle flour over the top and cook, stirring, 2 minutes.
  4. Stir in wine. Return beef and bacon to pot, then add broth, thyme, and bay leaves bring to a simmer. Cover, transfer the pot to the oven, and cook until beef is very tender and easily breaks apart, 3 to 3½ hours.
  5. Five minutes before beef is done, melt butter in large skillet on medium and add remaining Tbsp oil. Add mushrooms, season with ¼ tsp each salt and pepper, increase heat to medium-high and cook, tossing occasionally, 6 minutes. Add remaining garlic and cook, tossing, 1 minute. Remove from heat.
  6. Discard thyme and bay leaves from stew, then fold in garlic and mushrooms and sprinkle with parsley.


PER SERVING 440 calories, 20 g fat (7 g sat), 52 g protein, 655 mg sodium, 14 g carbs, 2 g fiber

Recipe Summary

  • ¼ cup all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 pounds cubed stew meat
  • 4 tablespoons butter
  • 1 onion, chopped
  • 2 carrots, chopped
  • 1 clove garlic, minced
  • 2 cups red wine
  • 1 bay leaf
  • 3 tablespoons chopped fresh parsley
  • ½ teaspoon dried thyme
  • 1 (6 ounce) can sliced mushrooms
  • 1 (16 ounce) can canned onions

In a small bowl, combine the flour, salt and ground black pepper. Coat the beef cubes with this mixture.

Melt the butter or margarine in a large skillet over medium high heat. Add the meat and brown well on all sides. Pour this into a 2 quart casserole dish.

Return the skillet to the heat and add the onion, carrots and garlic to it. Saute for 5 to 10 minutes, or until onion is tender. add the wine, bay leaf, parsley, thyme, and liquid from the mushrooms. Pour over meat.

Bake, covered, at 350 degrees F (175 degrees C) for 2 1/2 hours. Remove cover, add canned onions and mushroom crowns, and bake for 30 more minutes.

Watch the video: Beef Bourguignon - Slow Cooked to Perfection! (August 2022).