Beef Burgundy

5 from 1 vote

Beef Burgundy is a classic French dish made with tender, chunks of beef, slow cooked in red wine, carrots, mushrooms and tiny onions! Serve this hearty dish with creamy mashed potatoes!

Prep Time20

Cook Time3

Total Time3 20

Course: Soups and Stews

Cuisine: French

Keyword: Beef Bourguignon, Beef Burgundy, Beef Stew, beef stew with wine, stew with wine

Servings: Servings

Author: Pat Nyswonger

Ingredients

2 tablespoons olive oil
6 ounces of slab bacon cut into 1x1/2 inch batons (sticks)
3 pounds boneless beef chuck roast cut into 2-inch chunks
Salt and freshly ground pepper
1 large onion chopped
4 cloves garlic grated or minced
2 tablespoons tomato paste
⅓ cup all purpose flour
1 bottle 750 ml Pinot Noir or dry red wine
2 cups beef broth
3 large carrots sliced in 1/2-inches
3 sprigs fresh thyme tied with kitchen twine
2 bay leaves
½ teaspoon salt
¼ teaspoon black pepper
3 tablespoons butter
12 ounces thawed frozen pearl onions
2 pounds small mushrooms halved
Chopped fresh parsley for garnish

Instructions

Preheat the oven to 350°F
In a Dutch oven or heavy bottomed skillet set over medium-high, sauté the bacon until golden brown. Transfer to a plate and reserve.
Sprinkle the beef chunks with 1/2 teaspoon salt and 1/4 teaspoon pepper. and working in batches, sear the beef cubes in the bacon drippings, turning until browned on all sides, about 5-8 minutes. Transfer to a large bowl and continue the process until all the beef has been seared.
Add the chopped onion to the bacon fat and sauté until translucent, about 2 minutes. Stir in the garlic cook until fragrant, 30 seconds, then stir in the tomato paste.
Sprinkle the flour over the vegetables and cook for 2 minutes, stirring to coat.
Slowly, pour in the wine and the beef broth whisking until the sauce is slightly thickened and smooth.
Return the bacon and the seared beef to the pot, add the carrots, thyme sprigs and bay leaves. Season with salt and pepper.
Cover the pot and transfer to the oven and cook until the beef is tender, about 1 to 1-½ hours.
In a skillet set over medium heat, melt the butter and sauté the mushrooms to the skillet and sauté until lightly browned, 3-4 minutes. Transfer to the bowl. Add the pearl onions to the skillet and sauté, adding additional butter as needed until lightly browned then transfer to the bowl with the mushrooms.
After the beef has cooked for 1 to 2 hours and is partially tender, add the mushrooms and pearl onions to the pot, stirring to combine.
Re-cover the pot, transfer back to the oven and continue cooking until the beef is fork-tender, about 1 additional hour.
Transfer the pot from the oven and serve directly from the pot over individual servings of mashed potatoes and garnished with chopped parsley.

Notes

If possible, make this a day or two in advance and gently re-heat in a 300° oven until hot. Like any stew or soup this dish will taste better when the flavors have married together.

Nutrition