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Classic Beef Bourguignon

Classic Beef Bourguignon: A Cozy French Stew for Comfort Lovers

Classic Beef Bourguignon is a cozy French stew featuring tender beef braised in red wine, perfect for comfort lovers.
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Prep Time 1 day
Cook Time 2 hours 30 minutes
Total Time 1 day 2 hours 30 minutes
Servings: 6 servings
Course: Beef
Cuisine: French
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef and Marinade
  • 2 pounds beef brisket or chuck roast for a budget-friendly option
  • 4 ounces bacon high-quality smoked bacon recommended
  • 2 pieces shallots can substitute with yellow onions
  • 4 cloves garlic fresh garlic for best taste
For the Vegetables
  • 3 pieces carrots regular carrots
  • 2 stalks celery adds aromatic flavor
  • 8 ounces mushrooms any fresh variety
For the Seasoning and Sauce
  • 1 tablespoon herbes de Provence thyme and rosemary can substitute
  • 1 piece star anise omit if unavailable
  • 2 pieces bay leaves remove before serving
  • 1 teaspoon sugar balances acidity
For the Cooking Liquids
  • 750 ml red wine preferably Pinot Noir
  • 4 cups beef stock homemade or store-bought
  • 2 tablespoons veal demi-glace or beef broth if needed
For the Finish
  • 1/4 cup flour for dusting the beef
  • 2 pounds Yukon Gold potatoes any waxy potato variety

Equipment

  • Dutch oven
  • Large bowl
  • pot for boiling potatoes

Method
 

Step-by-Step Instructions for Classic Beef Bourguignon
  1. Prepare the Marinade: Chop the beef brisket into 2-inch cubes, season with salt and pepper, and combine with bacon, shallots, carrots, celery, garlic, and herbs de Provence. Add red wine to cover, mix, and marinate in the fridge for 24 hours.
  2. Drain and Dust the Beef: Remove beef from marinade, pat dry, and lightly dust with flour.
  3. Sear the Beef: Heat oil in a Dutch oven, add beef in batches and sear until browned, about 3-4 minutes each side.
  4. Sauté the Bacon and Mushrooms: In the same pot, cook bacon and mushrooms until crispy, then add sugar and cook until caramelized.
  5. Create the Sauce: Pour in reserved marinade, boil, add stock and demi-glace, then return seared beef and bay leaves.
  6. Braise the Beef: Cover and transfer to a preheated oven at 350°F, braise for 2.5 hours.
  7. Prepare the Potatoes: Boil Yukon Gold potatoes in salted water until tender, about 15-20 minutes.
  8. Serve and Enjoy: Season to taste, remove bay leaves, ladle stew into bowls with potatoes, and garnish with parsley.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 40gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 90mgSodium: 800mgPotassium: 900mgFiber: 5gSugar: 2gVitamin A: 200IUVitamin C: 15mgCalcium: 50mgIron: 4mg

Notes

Marinating the beef overnight enhances flavor. Serve with crusty bread or boiled potatoes.

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