The Best Beef Bourguignon Recipes

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BEEF BOURGUIGNON

Try Ina Garten's Beef Bourguignonne recipe, a French classic with bacon, mushrooms and red wine, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 19



Beef Bourguignon image

Steps:

  • Preheat the oven to 250 degrees F.
  • Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
  • Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
  • Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
  • Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.
  • To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.

1 tablespoon good olive oil
8 ounces dry cured center cut applewood smoked bacon, diced
2 1/2 pounds chuck beef cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
1 pound carrots, sliced diagonally into 1-inch chunks
2 yellow onions, sliced
2 teaspoons chopped garlic (2 cloves)
1/2 cup Cognac
1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
1 can (2 cups) beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
4 tablespoons unsalted butter at room temperature, divided
3 tablespoons all-purpose flour
1 pound frozen whole onions
1 pound fresh mushrooms stems discarded, caps thickly sliced
Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove
1/2 cup chopped fresh parsley, optional

BEEF BOURGUIGNON I

My sister sent me this recipe and the delectable smell of this hearty yet fancy dish brings my teenaged boys running! Serve with potatoes, noodles or rice.

Provided by COOKPOT

Categories     World Cuisine Recipes     European     French

Time P2DT3h30m

Yield 8

Number Of Ingredients 20



Beef Bourguignon I image

Steps:

  • For marinade: In a large bowl, combine the wine, cognac, onions, carrots, parsley, bay leaf, garlic, peppercorns and salt. Mix well and add the cubed beef. Cover and marinate in the refrigerator for 2 days.
  • Preheat oven to 300 degrees F (150 degrees C).
  • For Bourguignon: Strain the meat from the vegetables and marinade; reserve marinade. Dry meat with paper towels. Heat 2 tablespoons of the oil in a large skillet over medium high heat. Add the meat and saute for 10 minutes, or until browned on all sides. Transfer meat to a separate medium bowl with a slotted spoon and set aside.
  • In the same skillet, add the bacon and saute until lightly browned. Transfer the bacon to the bowl with the meat. Drain the skillet and return it to the heat. Pour a cup of marinade into the skillet to deglaze the skillet, scraping the bottom to loosen up all the little bits. Return this liquid to the reserved marinade.
  • Heat the remaining oil in the skillet. Add the onion and carrot from the marinade, along with the additional onion that you've chopped, and saute for 5 minutes, or until tender. Transfer this mixture to the bowl with the meat and bacon, again using a slotted spoon, and return skillet to the heat. Add the flour to the skillet, combining with the oil and stir until well mixed and brown, about 2 minutes.
  • Now add the tomato paste, garlic, beef broth, reserved marinade and salt and pepper to taste. Bring to a boil and whisk to remove any flour lumps. Add this to the meat and vegetable mixture. Place entire mixture into a 9x13 baking dish.
  • Bake at 300 degrees F (150 degrees C) for 3 hours, stirring occasionally and adding water as needed. Season with salt and pepper to taste.
  • About 15 minutes before meat is done baking, melt butter in the skillet over medium high heat. Add the mushrooms and saute for 5 to 10 minutes, or until lightly browned. When meat is done, add the mushrooms to the meat mixture, stir well and let sit for about 15 minutes.

Nutrition Facts : Calories 458.3 calories, Carbohydrate 14.1 g, Cholesterol 72 mg, Fat 28.9 g, Fiber 2.6 g, Protein 19.9 g, SaturatedFat 10.6 g, Sodium 638 mg, Sugar 5.7 g

3 cups Burgundy wine
2 tablespoons brandy
2 onions, thinly sliced
2 carrots, chopped
1 sprig fresh parsley
1 bay leaf
1 clove garlic, crushed
10 whole black peppercorns
1 teaspoon salt
2 pounds cubed beef chuck roast
4 tablespoons olive oil, divided
¼ pound bacon, cubed
2 onions, chopped
3 tablespoons all-purpose flour
1 tablespoon tomato paste
2 cloves garlic, crushed
1 (10.5 ounce) can beef broth
salt and pepper to taste
4 tablespoons butter
1 pound fresh mushrooms, sliced

BEEF BOURGUIGNON

Like coq au vin, its sister dish from the Burgundy region of France, beef Bourguignon is a stew of meat slowly simmered in hearty red wine along with pearl onions, mushrooms and crisp, cubed bacon. Use a good wine here, something simple but drinkable. It makes all the difference in the finished dish. As with all beef stews, this one is best made a day or two ahead; don't sauté the mushrooms and onions until just before serving. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.

Provided by Melissa Clark

Categories     dinner, roasts, soups and stews, main course

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 17



Beef Bourguignon image

Steps:

  • Season beef with 2 teaspoons salt and 1/2 teaspoon pepper. Set aside for at least 30 minutes at room temperature, or chill in the refrigerator for up to 24 hours.
  • In a large Dutch oven or heavy-bottomed pot with a tightfitting lid, cook lardons over medium-low heat until fat is rendered and lardons are browned and crisp, about 10 to 15 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Reserve fat in pot.
  • Heat oven to 350 degrees. Raise heat under pot to medium-high and cook until fat is starting to smoke. Lay half the beef cubes in a single layer in the pot, leaving space between pieces. Cook until well browned on all sides, 10 to 15 minutes; transfer pieces to a plate as they brown. Repeat with remaining beef.
  • Reduce heat, if necessary, to prevent burning. Stir in onion, carrot and remaining 1/4 teaspoon salt and cook until soft, about 10 minutes, stirring occasionally.
  • Stir in garlic and tomato paste, and cook for 1 minute. Stir in flour, cook for 1 minute, then add wine, bay leaf and thyme, scraping up brown bits at bottom of pot. Add browned beef and half the cooked lardons back to pot, cover, and transfer to oven. Let cook until beef is very tender, about 1 1/2 hours, turning meat halfway through.
  • Meanwhile, in a large skillet set over high heat, combine pearl onions, mushrooms, 1/4 cup water, the olive oil and a pinch each of salt, pepper and sugar. Bring to a simmer, then cover and reduce heat to medium, cooking for 15 minutes. Uncover, raise heat to high, and cook, tossing frequently, until vegetables are well browned, 5 to 7 minutes.
  • To serve, scatter onions and mushrooms and remaining cooked lardons over stew, then top with parsley.

Nutrition Facts : @context http, Calories 666, UnsaturatedFat 14 grams, Carbohydrate 38 grams, Fat 23 grams, Fiber 6 grams, Protein 57 grams, SaturatedFat 8 grams, Sodium 1075 milligrams, Sugar 15 grams, TransFat 1 gram

3 pounds beef chuck or other boneless stewing beef, cut into 2-inch cubes and patted dry
2 1/4 teaspoons kosher salt, more to taste
1/2 teaspoon freshly ground black pepper
5 ounces lardons, pancetta or bacon, diced (about 1 1/4 cups)
1 onion, finely chopped
1 large carrot, sliced
2 garlic cloves, minced
1 teaspoon tomato paste
2 tablespoons all-purpose flour
1 750-milliliter bottle of red wine
1 large bay leaf
1 large sprig of thyme
8 ounces pearl onions, peeled (about 12 to 15 onions)
8 ounces cremini mushrooms, halved if large (about 4 cups)
1 tablespoon extra-virgin olive oil
Pinch sugar
Chopped flat-leaf parsley, for garnish

THE BEST BEEF BOURGUIGNON

Recipe courtesy of Barefoot Contessa This looked so good! For serving: Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove 1/2 cup chopped fresh parsley, optional

Provided by seahorse73

Categories     Meat

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 17



The Best Beef Bourguignon image

Steps:

  • Preheat the oven to 250°F.
  • Heat the olive oil in a large Dutch oven.
  • Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned.
  • Remove the bacon with a slotted spoon to a large plate.
  • Dry the beef cubes with paper towels and then sprinkle them with salt and pepper.
  • In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides.
  • Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned.
  • Set aside.
  • Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned.
  • Add the garlic and cook for 1 more minute.
  • Add the Cognac, stand back, and ignite with a match to burn off the alcohol.
  • Put the meat and bacon back into the pot with the juices.
  • Add the bottle of wine plus enough beef broth to almost cover the meat.
  • Add the tomato paste and thyme.
  • Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
  • Combine 2 tablespoons of butter and the flour with a fork and stir into the stew.
  • Add the frozen onions.
  • Sauté the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew.
  • Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes.
  • Season to taste.
  • To serve, toast the bread in the toaster or oven.
  • Rub each slice on 1 side with a cut clove of garlic.
  • For each serving, spoon the stew over a slice of bread and sprinkle with parsley.

Nutrition Facts : Calories 991.2, Fat 63.5, SaturatedFat 25.4, Cholesterol 192.6, Sodium 1267.9, Carbohydrate 27.3, Fiber 4.9, Sugar 10.2, Protein 54.2

1 tablespoon olive oil
8 ounces dry cured center cut applewood smoked bacon, diced
2 1/2 lbs beef chuck, cut into 1 inch cubes
kosher salt
fresh ground black pepper
1 lb carrot, sliced diagonally into 1 inch chunks
2 yellow onions, sliced
2 teaspoons chopped garlic (2 cloves)
1/2 cup cognac
1 (750 ml) bottle good dry red wine, such as cote du rhone or 1 (750 ml) bottle pinot noir wine
1 (2 cup) can beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leave (1/2 teaspoon dried)
4 tablespoons unsalted butter, at room temperature divided
3 tablespoons all-purpose flour
1 lb frozen small whole onions
1 lb fresh mushrooms, stems discarded caps thickly sliced

BEEF BOURGUIGNON

The secret to this super-rich beef casserole is to use all wine and no stock. Our ultimate beef bourguignon recipe is an instant comforting classic, full of satisfying flavours.

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 4h15m

Number Of Ingredients 14



Beef bourguignon image

Steps:

  • Tip 1.6kg braising steak, cut into large chunks, into a large bowl with 3 bay leaves, a small bunch of thyme, 2 bottles cheap red wine and some pepper, then cover and leave in the fridge overnight.
  • Heat oven to 200C/180C fan/gas 6.
  • Place a colander over another large bowl and strain the marinated meat, keeping the wine.
  • Heat 1 tbsp oil in a large frying pan, then brown the meat in batches, transferring to a plate once browned. When all the meat is browned, pour a little wine into the now-empty frying pan and bubble to release any caramelised bits from the pan.
  • Heat 1 tbsp oil in a large casserole and fry 3 large or 6 normal carrots, cut into large chunks, and 2 roughly chopped onions until they start to colour. Stir in 3 tbsp plain flour for 1 min, then add 1 tbsp tomato purée.
  • Add the beef and any juices, the wine from the frying pan and the rest of the wine and herbs. Season and bring to a simmer. Give everything a good stir, then cover.
  • Transfer to the oven and bake for 2 hrs until the meat is really tender. Cool. Will freeze for up to 3 months.
  • To serve, defrost completely overnight in the fridge if frozen, then place on a low heat to warm through.
  • Meanwhile, heat a small knob of butter in a frying pan and add 300g bacon lardons and 500g peeled pearl onions or small shallots. Sizzle for about 10 mins until the bacon starts to crisp and the onions soften and colour.
  • Add 400g halved mushrooms and fry for another 5 mins, then stir everything into the stew and heat for 10 mins more. Serve scattered with chopped parsley.

Nutrition Facts : Calories 767 calories, Fat 39 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 67 grams protein, Sodium 2.09 milligram of sodium

1.6kg braising steak, cut into large chunks
3 bay leaves
small bunch thyme
2 bottles cheap red wine
2 tbsp oil
3 large or 6 normal carrots, cut into large chunks
2 onions, roughly chopped
3 tbsp plain flour
1 tbsp tomato purée
small knob butter
300g bacon lardons
500g pearl onions or small shallots, peeled
400g mushrooms, halved
chopped parsley

NEXT LEVEL BEEF BOURGUIGNON

Take beef bourguignon to new heights with our ultimate recipe for the classic red wine stew. It's a great make-ahead braise to feed family and friends

Provided by Barney Desmazery

Categories     Dinner, Main course, Supper

Time 5h

Number Of Ingredients 16



Next level beef bourguignon image

Steps:

  • A day or two ahead, cut the meat into large 5cm chunks. Put in a glass bowl with the garlic, star anise, thyme, bay and plenty of seasoning. Mix everything together well.
  • Pour the wine into a large saucepan (keep the lid to hand and turn off any extractor fans). Bring to a boil, then, at arms-length, ignite with a long match. Wait for the flames to burn off (there will be quite a few), then boil for 5 mins more. If you don't feel comfortable setting the flames alight, just boil the wine. Pour the wine over the meat, then cover and cool slightly before chilling overnight or for up to 36 hrs.
  • Lift the beef out of the marinade and dry on kitchen paper. Heat half the oil in a large casserole. Working in batches, brown the beef for 10 mins, adding more oil if needed (watch out - this will splutter). Once browned, transfer the beef chunks to a plate.
  • Heat oven to 150C/130C fan/gas 3. Add a touch more oil to the dish, then tip in the veg and gently brown for 10 mins. Use a wooden spatula to scrape any sticky bits off the bottom. Scatter over the flour and cook for 2 mins, then stir in the tomato purée. Add the meat and any juices from the plate back in, then pour over the marinade with all the aromatics. Bring everything to a simmer and give it a good stir, then cover and place in the oven for 3½-4 hrs, stirring every hour or so until the meat is very tender. You now have a delicious rustic stew that can be served as is, but keep going to take it to the next level.
  • Leave the stew to cool, then carefully tip into a sieve or colander set over a bowl. Lift the meat and carrots back into the casserole, then squish everything else in the sieve so that you extract the juices and some of the garlic gets squished through. Simmer this sauce in a pan for 10 mins or until thickened to your liking, then pour over the meat.
  • While the meat is braising, heat the rest of the oil in a frying pan. Fry the bacon and onions for 15 mins until the bacon is crisp and the onions have softened and browned. Turn the heat up, add the mushrooms and fry until cooked. Tip the contents of the frying pan into the casserole, stir and simmer for a few mins. Scatter over the parsley, then bring the dish to the table and serve with the carb of your choice.

Nutrition Facts : Calories 652 calories, Fat 29 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 51 grams protein, Sodium 1.3 milligram of sodium

1.2kg stewing beef
1 garlic bulb, halved
1 star anise
small pack thyme
3 bay leaves
1l full-bodied red wine (preferably French and made from pinot noir)
5 tbsp sunflower oil
6 carrots, cut into large chunks
1 onion, roughly chopped
3 celery sticks, roughly chopped
1 tsp tomato purée
1 heaped tbsp plain flour
150g unsmoked bacon lardons
150g pearl onions or small shallots, peeled
150g button mushrooms
small pack parsley, leaves roughly chopped, to serve

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