Beef Bourguignon

Beef Bourguignon is a rich and delicious French twist on traditional beef stew.  It’s slow simmered to perfection and is sure to be a hit with family or friends.

This week Steve, Alex and I watched one of my favorite movies, “Julie and Julia”.  It’s one of my favorites because I love the story of Julia Child when she was living in Paris and got her cooking adventure off to a start.  

Her story is so inspiring to me.  So, of course, when the movie was over, I was all ready to do some cooking ala Julia Child.

That led me to beef bourguignon.  I have been making my own version of this French classic for quite a few years and it’s one of my favorite recipes.  It’s basically a very flavorful, French version of beef stew.

It sounds all fancy, but it’s really not that difficult to make.  Most of the cooking time is hands off and the result is worth any time spent making the recipe.  Plus, these days, who doesn’t have a some extra time to spend cooking.

With it’s tender beef and rich, red wine sauce it’s fancy enough for entertaining.  It’s actually a great main dish for a dinner party because you can make it all ahead of time. But its flavors are still homey enough for a Sunday dinner with the family.  

I like to serve it over egg noodles, but it would also be delicious over rice or mashed potatoes.  Make a simple salad and warm up some crusty bread and you’ll have a delicious meal that will warm you up from the inside out.

If you love stews, here are some more of my favorites:

• Sweet Potato Mushroom Beef Stew
• Easy Weeknight Winter Stew
• Italian Beef Stew
• Lamb Sweet Potato Mushroom Stew
• Classic Beef Stew

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Yield: 6 servings

Beef Bourguignon

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Beef Bourguignon is a rich and delicious French twist on traditional beef stew.  It's slow simmered to perfection and is sure to be a hit with family or friends.

Prep Time 20 minutes

Cook Time 3 hours

Total Time 3 hours 20 minutes

Ingredients

• 4 slices bacon, chopped
• 1 tbsp olive oil
• 2 1/2 lbs beef stew meat
• 1/4 cup + 2 tbsp flour, divided
• 1 1/2 tsp salt, divided
• 3/4 tsp pepper, divided
• 2 carrots, peeled and sliced
• 1 red onion, thinly sliced
• 4 cloves garlic, minced
• 8 oz cremini mushrooms, quartered
• 1 tbsp herbes de Provence
• 1/4 cup cognac (brandy or bourbon will also work.)
• 2 tbsp tomato paste
• 2 cups dry red wine
• 2 cups beef stock
• 1 tbsp butter, softened
• 4 cups cooked egg noodles

Instructions

1. Heat olive oil in a large dutch oven over medium heat.
2. Add bacon and saute until crispy. Remove from pan and drain on a paper towel.
3. Combine 1/4 cup flour, 1/2 tsp salt and 1/4 tsp pepper in a large ziploc bag.
4. Add stew meat, seal bag and shake until meat is well coated with flour.
5. Increase heat to medium high. Add half of the meat to pan and sear for about 2-3 minutes per side until meat is browned.
6. Once browned, remove from pan, add remaining meat and brown in the same manner. Set meat aside.
7. Add carrots, onion, garlic and mushrooms and more olive oil, if necessary, to pan Season with a little 1/2 tsp salt and 1/4 tsp pepper.
8. Saute until veggies are tender, about 5 minutes.
9. Remove pan from heat and add cognac. Return pan to heat and cook until cognac has evaporated.
10. Sprinkle veggies with herbes de Provence and stir in tomato paste.
11. Add wine to pan and cook for 2 minutes.
12. Add beef stock to pan and bring to a boil.
13. Return bacon and stew meat to pan.
14. Season with remaining 1/2 tsp salt and 1/4 tsp pepper.
15. Reduce heat and simmer for 2-3 hours, stirring occasionally, until beef is tender.
16. Mash together softened butter and remaining 2 tbsp flour.
17. Increase heat, stir butter mixture into stew and bring to a bubble. Cook until sauce has thickened, stirring frequently.
18. Serve over egg noodles.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 714Total Fat: 22gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 231mgSodium: 1035mgCarbohydrates: 38gFiber: 3gSugar: 4gProtein: 72g

This recipe was originally posted on09/29/14. It was updated to improve user experience and reposted on 04/22/20.