Boeuf Bourguignon

Sharing is caring!

This post was sponsored by Better Than Bouillon as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

Boeuf Bourguignon, also called beef Burgundy is a beef stew braised in red wine or traditionally Burgundy wine. This beef stew has red wine, beef stock, carrots, onions, garlic, and topped with pearl onions, mushrooms, and bacon pieces.

Better Than Bouillon is a concentrated paste that can be used to boost the flavor of holiday recipes as a marinade, a rub, a sauce or a gravy. It’s a product that has been a big part of my kitchen pantry for years! Try it in my Brisket Beef Stew recipe. Canned broths expire so quickly once opened and bullion cubes that have potential to taste gritty and do not dissolve completely.  Besides being such a pain to unwrap those little cubes! So, Better Than Bouillon is a wonderful alternative. And so much easier than buying heavy containers of pre-made stock!

Be sure and try this delicious product in my French Meat Pie, Best Steak Marinade, and with Chicken Pot Pie.

How to make Boeuf Bourguignon (Beef Burgundy):

Step 1: In a 6-quart enameled cast iron Dutch oven, saute the bacon in the olive oil over medium heat. Once lightly browned, remove with a slotted spoon and set aside.

Step 2: Pat the beef dry with paper towels, as it will not brown properly if wet.

Step 3: Let the bacon fat and oil heat up until very hot, almost smoking. Saute a few pieces of beef at a time in the hot oil and bacon fat until they are evenly browned.

Step 4: Remove the beef from the pot and set aside on a plate or sheet pan lined with parchment paper. Season with salt and pepper to taste.

Step 5: Brown the onion and carrots in the fat. Drain the cooking fat. Preheat the oven to 325 degrees F.

Step 6: Return the beef and bacon to the Dutch oven.

Step 7: Sprinkle with the beef with flour and stir with a wooden spoon to evenly coat. Cook for about 5 minutes over medium-high heat, stirring occasionally. Lightly brown the flour.

Step 8: Stir in the wine and beef stock so the meat is just barely covered. Add the tomato paste, garlic, parsley, basil, thyme, and mustard. Bring to a simmer then cover.

Step 9: Place the pot in the middle of the oven for 2 1/2 to 3 hours, until the meat is tender. During the last 30 minutes of cooking, remove the lid, place the pearl onions and sliced mushrooms over the top of the stew, and put the lid back on.

Step 10: Remove the pot from the oven and skim off any excess fat. Serve over mashed potatoes, boiled potatoes, or cooked rice.Better Than Bouillon has a wide variety of bases in array of flavors that can be used to take your holiday meals to the next level. I love the turkey base to help make turkey gravy! Better Than Bouillon saves time and add flavor to your recipes for holiday celebrations and special gatherings with friends and family. Try using it for making gravy to go with your turkey or holiday beef roast, mushroom risotto, and so many other great dishes!

Better Than Bouillon has a wide variety of bases that can be used when grilling, including Chicken, Beef, Turkey, Vegetable, Garlic, Fish, Mushroom. They even offer no chicken and no beef bases, as a no meat alternative. No matter what you’re making, you’re sure to find the perfect flavor. For more recipe ideas visit HERE. I know you’re gonna love these bases in so many of the dishes you create! Try it with my Cast Iron Chicken Fajitas or Cast Iron Pork Chops.

Beef Bourguignon is super simple to make. Once you brown the stew beef and get everything in the Dutch oven it simmers in your oven for a few hours. It’s a simple dish to create and goes well with roasted garlic mashed potatoes.

What kind of meat do you use for stew?

Sometimes I cannot locate stew beef, or it’s cut up too small for my liking. You can buy any of these cuts of beef and cut them yourself: Chuck, Chuck Shoulder, Chuck Roast, Chuck-Eye Roast, Top Chuck. Bottom Round Roast, Bottom Eye Roast, Rump Roast, Eye Round Roast, Top Round, Round Tip Roast.

I know you’re going to love this beef burgundy recipe! Do you love my recipes? Please take a moment to leave a star rating and share on social media using the hashtag #afarmgirlskitchen

5 from 1 vote

Print

Boeuf Bourguignon

Prep Time30 mins

Cook Time2 hrs 30 mins

Boeuf Bourguignon, also called beef Burgundy is a beef stew braised in red wine or traditionally Burgundy wine.

Course: Main Course

Cuisine: comfort food, French

Keyword: Beef Bourguignon, Beef Burgundy, Boeuf Bourguignon

Servings: 10 people

Calories: 438kcal

Author: Jessica Robinson

Ingredients

• 8 slices bacon, chopped
• 1 tablespoon olive oil
• 3 to 3 1/2 pounds stew beef
• 1 large onion, peeled and sliced
• 6 to 7 large carrots, peeled and sliced
• salt and black pepper to taste
• 1/4 cup all-purpose flour
• 3 cups dry red wine (such as Merlot, Pinot Noir, or Cabernet Sauvignon)
• 2 1/2 to 3 cups hot water
• 2 1/2 teaspoons Better Than Bouillon Beef Base
• 1 tablespoon tomato paste
• 3 cloves garlic, smashed
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 2 teaspoons dried thyme
• 1 teaspoon ground mustard
• 18 to 20 pearl onions, peeled
• 1 pint baby portobella mushrooms, sliced

Instructions

• In a 6-quart enameled cast iron Dutch oven, saute the bacon in the olive oil over medium heat. Once lightly browned, remove with a slotted spoon and set aside.
• Pat the beef dry with paper towels, as it will not brown properly if wet.
• Let the bacon fat and oil heat up until very hot, almost smoking. Saute a few pieces of beef at a time in the hot oil and bacon fat until they are evenly browned.
• Remove the beef from the pot and set aside on a plate or sheet pan lined with parchment paper. Season with salt and pepper to taste.
• Brown the onion and carrots in the fat. Drain the cooking fat. Preheat the oven to 325 degrees F.
• Dissolve Better Than Bouillon beef base in very hot water. Stir with a spoon to dissolve. Set aside.
• Return the beef and bacon to the Dutch oven.
• Sprinkle with the beef with flour and stir with a wooden spoon to evenly coat. Cook for about 5 minutes over medium-high heat, stirring occasionally. Lightly brown the flour.
• Stir in the wine and beef stock so the meat is just barely covered. Add the tomato paste, garlic, parsley, basil, thyme, and mustard. Bring to a simmer then cover.
• Place the pot in the middle of the oven for 2 1/2 to 3 hours, until the meat is tender. During the last 30 minutes of cooking, remove the lid, place the pearl onions and sliced mushrooms over the top of the stew, and put the lid back on.
• Remove the pot from the oven and skim off any excess fat. Serve over mashed potatoes, boiled potatoes, or cooked rice.

Recipe Notes

Pearl onions can be located in the produce section with the other onions. Sometimes on an end cap. To easily peel them, trim the ends. Blanch the onions in boiling water for 30 seconds then transfer to a bowl of ice water. Pinch each onion and the peel should just slip off.

Or, you can buy them already peeled in the freezer section.

Beef Bourguignon:

You can also substitute Beef short ribs in this recipe if you prefer. They will fall off the bone after cooking. The beef bones give this dish a wonderful flavor.

To thicken it a little more... dissolve 1 or 2 heaping tablespoons of corn starch in about 1/2 cup of water and add to the pot after it's done cooking. Right as you pull it out of the oven, because it will be simmering and super hot.

Nutrition

Calories: 438kcal | Carbohydrates: 17g | Protein: 40g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 110mg | Sodium: 374mg | Potassium: 986mg | Fiber: 3g | Sugar: 6g | Vitamin A: 6153IU | Vitamin C: 8mg | Calcium: 69mg | Iron: 4mg