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Savory Beef Bourguignon

Savory Beef Bourguignon

Slow-cooked Beef Bourguignon recipe. Tender beef braised in red wine with mushrooms & bacon for a classic, cozy French meal. Get step-by-step instructions.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 people
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 kg braising beef cut into cubes
  • 200 g bacon lardons or thick-cut bacon pieces
  • 500 ml Burgundy red wine or a good Pinot Noir
  • 2 carrots sliced
  • 2 onions chopped
  • 3 cloves garlic minced
  • 250 g mushrooms sliced
  • 2 tbsp flour
  • 1 bouquet garni thyme, bay leaf
  • to taste salt and pepper
  • q.s. olive oil for cooking

Equipment

  • Dutch oven
  • Knife for chopping
  • Wooden spoon for stirring
  • Slotted spoon for removing bacon
  • Measuring spoons

Method
 

  1. Heat olive oil in a heavy pot over medium heat and cook the bacon lardons until golden brown and crisp.
  2. Remove the bacon with a slotted spoon, leaving the fat in the pot.
  3. Add the beef cubes to the pot in batches, browning them on all sides.
  4. Stir in onions, garlic, and carrots; cook until the onions are soft and translucent.
  5. Sprinkle flour over the mixture and stir well to coat everything.
  6. Pour in the red wine, stirring as you add it to mix the flour.
  7. Return the bacon lardons to the pot and add the bouquet garni; season with salt and pepper.
  8. Bring to a gentle boil, then cover and reduce heat to low, simmering for about 2 hours.
  9. Add the sliced mushrooms about 30 minutes before the end of cooking.
  10. After simmering, taste and adjust seasoning if needed, then serve hot in deep bowls.

Nutrition

Calories: 550kcalCarbohydrates: 30gProtein: 35gFat: 30gSaturated Fat: 10gCholesterol: 110mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 40IUVitamin C: 15mgCalcium: 4mgIron: 25mg

Notes

This dish is best prepared a day ahead, as the flavors deepen overnight. Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 3 months. When reheating, do so gently over low heat, adding a splash of water or broth if necessary.
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