Beef Bourguignon

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There is no better way to feed your soul and warm your bones then classic Beef Bourguignon. Chunks of tender beef simmered in a rich red wine sauce is slow cooked comfort.

Tis the season for hearty comfort meals like classic Beef Bourguignon. And that’s not a want, but a need, when the temperatures dip lower and the days grow shorter.

To me there is nothing more comforting than a big bowl of stew. A rich broth, tender chunks of meat and veg, and deep flavors developed over a long, slow simmer on the stove.

My Guiness braised beef stew is one of my most popular recipes on the blog and this recipe is sure to give it a run for its money.

What is Beef Bourguignon?

This is my riff on classic Beef Bourguignon, beef browned in bacon drippings and simmered until tender with mushrooms and carrots in a rich red wine sauce. I skip the pearl onions and swap the bacon for little chunks of pancetta and jazz up the sauce with a dash of this and a splash of that.

Instead of cooking potatoes in the pot with the beef like a typical beef stew, I serve the Beef Bourguignon over a scoop of rustic mashed potatoes (leave the skins on and use a masher instead of a ricer) with a sprinkle of fresh herbs.

I’m hopeful that a bowl of Beef Bourguignon will make the transition to colder days a little more palatable. After all, eating cozily by a fire is the silver lining to short days and chilly nights.

And if a bowl of pure comfort doesn’t do the trick, it’s only about 170 days til summer vacation. But who’s counting…

Let’s make Beef Bourguignon

1. Saute the pancetta in olive oil until golden brown.
2. Toss the beef in flour and cook until well browned.
3. Brown the beef in batches if necessary, then remove to a plate. 
4. Add the onion and garlic to the pan, stirring up the brown bits. Saute until translucent.
5. Mix in the tomato paste, anchovy paste and brown sugar.
6. Stir in the wine, stock, soy sauce, worcestershire sauce, chocolate, thyme sprigs, half the parsley, and return the meat and pancetta to the pan. Season generously with salt and pepper.

7. Simmer over low heat for about an hour. Add the carrots and continue to simmer for another hour.
8. In a separate nonstick pan, saute the mushrooms until golden brown.
9. Add the mushrooms and remaining parsley to the pot.
10. Continue to simmer until the beef is very tender and the sauce is thickened and glossy.

Tips for success

• Brown the beef in two batches if necessary. You want to be sure not to crowd the pan (and steam the meat) and get a nice, crusty sear.
• Watch your heat as you saute the onions so nothing burns and be sure to scrape the brown bits from the bottom. 
• The mushrooms are cooked separately, so they can brown up and develop a nice meaty texture.
• This is not a dish to be rushed. Cook it low and slow and don’t even think about serving it until the beef is fall-apart, melt-in-your-mouth tender!

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Beef Bourguignon

Prep Time

30 mins

Cook Time

3 hrs

Total Time

3 hrs 30 mins

 

There is no better way to feed your soul and warm your bones then classic Beef Bourguignon. Chunks of tender beef simmered in a rich red wine sauce is slow cooked comfort.

Course: Stew

Cuisine: French

Keyword: Beef Bourguignon

Servings: 6 Servings

Calories: 732 kcal

Author: Cathy Roma | What Should I Make For…

Ingredients

• 4 oz pancetta, diced
• 2 Tbsp unsalted butter
• 1 Tbsp extra virgin olive oil
• 2 1/2 lbs beef stew meat, cut into 2 inch chunks
• 1/3 cup all purpose flour
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 Tbsp tomato paste
• 2 tsp anchovy paste
• 1 Tbsp light brown sugar
• 1 – 750 ml bottle of good, drinkable red wine (cabernet sauvignon or pinot noir)
• 1 1/2 cups beef stock
• 1 Tbsp soy sauce
• 1 Tbsp worcestershire sauce
• 1 Tbsp unsweetened chocolate
• 6 sprigs fresh thyme
• 1/4 cup fresh parsley, chopped (divided)
• 1 lb baby carrots
• 1 Tbsp extra virgin olive oil
• 14 oz mixed wild mushrooms (cremini/oyster/shitake)
• Kosher salt and pepper
• *rustic mashed potatoes for serving

Instructions

1. Set a large dutch oven or heavy bottomed pot over medium heat. Add the pancetta and cook until crisp and then remove from the pan.
2. Add the butter and olive oil to the pan. Toss the stew meat with the flour and add in a single layer to the pot. Season with salt and pepper. Don’t overcrowd the pan or the meat will steam instead of brown. Do this in two batches if necessary.
3. Once the meat is well browned, remove from the pan and add the onion, garlic, salt and pepper. Add additional oil if needed and adjust the temperature so the browned bits on the bottom of the pan do not burn.
4. Saute the onion and garlic until translucent and then stir in the tomato paste, anchovy paste and brown sugar.
5. Slowly add the wine, scraping all the brown bits from the bottom of the pan. Add the stock, soy sauce, worcestershire sauce, chocolate, thyme sprigs, half the parsley, and return the meat and pancetta to the pan. Season with salt and pepper.
6. Bring to a boil, then reduce to a simmer. Cover and reduce the heat to very low. Simmer for an hour, stirring occasionally.
7. Add the carrots and simmer, covered, for another hour.
8. In a separate nonstick saute pan, heat 1 Tbsp olive oil over medium high heat. Add the mushrooms and saute until browned. Reserve.
9. Remove the lid from the dutch oven and add the sautéed mushrooms and remaining parsley. Remove the thyme sprigs or stems and discard. Increase the heat to med/low and simmer uncovered until the beef is super tender, about another 20-30 mins.
10. Serve over rustic mashed potatoes if desired.

Recipe Notes

• Brown the beef in two batches if necessary. You want to be sure not to crowd the pan (and steam the meat) and get a nice, crusty sear.
• Watch your heat as you saute the onions so nothing burns and be sure to scrape the brown bits from the bottom. 
• The mushrooms are cooked separately, so they can brown up and develop a nice meaty texture.
• This is not a dish to be rushed. Cook it low and slow and don’t even think about serving it until the beef is fall-apart, melt-in-your-mouth tender!

Nutrition Facts

Beef Bourguignon

Amount Per Serving

Calories 732 Calories from Fat 288

% Daily Value*

Fat 32g49%

Saturated Fat 11g69%

Cholesterol 171mg57%

Sodium 675mg29%

Potassium 1248mg36%

Carbohydrates 26g9%

Fiber 5g21%

Sugar 9g10%

Protein 59g118%

Vitamin A 10840IU217%

Vitamin C 9.5mg12%

Calcium 74mg7%

Iron 7.8mg43%

* Percent Daily Values are based on a 2000 calorie diet.

Update Notes: This post was originally published in January 2018 but was republished with step by step photos and tips in January 2019.