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Slow-Cooked Beef Bourguignon

Slow-Cooked Beef Bourguignon: Comforting French Delight

Slow-Cooked Beef Bourguignon is a comforting French delight filled with rich flavors and aromas, perfect for cozy evenings.
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Prep Time 30 minutes
Cook Time 3 hours
Resting Time 15 minutes
Total Time 3 hours 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: French
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Extra-Virgin Olive Oil Can substitute with canola oil if desired.
  • 6 ounces Bacon Pancetta is a suitable alternative.
  • 3 pounds Beef Brisket Or Chuck/Stewing Beef.
  • 2 medium Carrots Consider swapping for parsnip.
  • 1 large White Onion Yellow onion can work as well.
  • 4 cloves Garlic No perfect substitutes exist.
For the Seasoning
  • 1 teaspoon Coarse Salt Adjust according to preference.
  • 1 teaspoon Black Pepper Adjust according to preference.
  • 2 tablespoons All-Purpose Flour Cornstarch can be used for a gluten-free option.
  • 1 cup Beef Stock Homemade or store-bought works fine.
  • 1 cup Pearl Onions Optional, can replace with chopped shallots or omit.
For the Flavor
  • 1 cup Red Wine Use a drinkable wine for best results.
  • 2 tablespoons Tomato Paste Crushed tomatoes can work in a pinch.
  • 1 cube Beef Bouillon Adjust seasoning if using broth instead.
  • 2 sprigs Fresh Thyme Dried thyme can be a clever substitute.
  • 2 leaves Bay Leaves Can opt for fresh leaves if preferred.
For the Finish
  • 8 ounces Mushrooms Cremini or shiitake varieties are great.
  • 2 tablespoons Unsalted Butter Olive oil is an excellent alternative.

Equipment

  • Dutch oven
  • Skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a large Dutch oven, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add diced bacon and sauté until crispy and golden, about 5-7 minutes. Remove and set aside, leaving fat in the pot.
  3. Add the beef brisket pieces to the pot with the bacon fat, searing in batches for 4-5 minutes on each side until browned. Remove and set alongside bacon.
  4. Sauté sliced carrots and diced white onions in remaining fat for about 5 minutes until softened. Then stir in minced garlic and cook for an additional minute.
  5. Return the beef and bacon to the pot. Season with salt and pepper, then sprinkle 2 tablespoons of flour and stir for about 2 minutes to ensure even coating.
  6. Pour in 1 cup of red wine and 2 cups of beef stock, scraping up browned bits. Mix in 2 tablespoons of tomato paste, 1 beef bouillon cube, fresh thyme, and bay leaves. Bring to a gentle simmer.
  7. Cover the pot and transfer to the preheated oven. Braise for 2-3 hours until beef is fork-tender. Check occasionally, adding more beef stock if necessary.
  8. About 30 minutes before the beef is ready, melt 2 tablespoons of unsalted butter in a skillet and sauté sliced mushrooms for 6-8 minutes until golden. Add minced garlic for the last minute.
  9. Once the beef is ready, strain the sauce into a bowl, discarding solids. Return beef and vegetables to the pot, stir in sautéed mushrooms, and pour the strained sauce back.
  10. Put the pot back on low heat and simmer for an additional 10-15 minutes. Garnish with freshly chopped parsley before serving.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 20gProtein: 35gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 4mg

Notes

For best results, allow the dish to rest before serving to enhance flavor.

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