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Beef Bourguignon
Beef Bourguignon
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Prep Time:
30 minutes
Cook Time:
180 minutes
Total Time:
3090 minutes
Luxurious beef stew with Burgundy wine, brandy, bacon, and mushrooms, perfect for a sophisticated meal!
Ingredients:
  • 2 cloves garlic, crushed
  • 3 cups Burgundy wine
  • 2 onions, thinly sliced
  • 2 carrots, chopped
  • 2 tablespoons brandy
  • 1 clove garlic, crushed
  • 10 whole black peppercorns
  • 1 sprig fresh parsley
  • 2 pounds cubed beef chuck roast
  • 4 tablespoons olive oil, divided
  • 0.25 pound bacon, cubed
  • 2 onions, chopped
  • 3 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • 1 (10.5 ounce) can beef broth
  • salt and pepper to taste
  • 4 tablespoons butter
  • 1 pound fresh mushrooms, sliced
Instructions:
  • For the marinade: Combine wine, onions, carrots, brandy, garlic, peppercorns, salt, parsley, and bay leaf in a large glass or ceramic bowl. Add beef and toss to coat evenly. Cover with plastic wrap and refrigerate for 2 days.
  • Preheat the oven to a gentle 300 degrees F (150 degrees C) for the bourguignon.
  • Remove the beef from the marinade, gently shake off any extra liquid, and dry it with paper towels. Strain the vegetables and keep them aside, saving the marinade. In a large skillet, heat 2 tablespoons of oil over medium-high heat. Brown the beef in batches, making sure all sides are nicely seared. Place the browned beef in a separate bowl and set it aside.
  • Cook bacon until crispy, then add it to the bowl with the browned beef. Drain the skillet and return it to the heat. Pour 1 cup of reserved marinade into the skillet, scraping off the browned bits with a wooden spoon. Return the liquid to the reserved marinade.
  • In the same skillet, warm up 2 tablespoons of oil. Add chopped onions and cook until tender, about 2 to 3 minutes. Mix in the reserved onions and carrots from the marinade, then transfer the vegetable mixture to the bowl with the beef using a slotted spoon.
  • Place the skillet back on the heat and cook the flour in pan drippings until browned, for about 1 to 2 minutes. Mix in garlic and tomato paste until well combined. Pour in beef broth, the rest of the reserved marinade, salt, and pepper. Bring to a boil, whisking until smooth; then pour over the beef mixture in the bowl. Transfer everything to a casserole or baking dish.
  • Roast in the oven until the beef is tender, approximately 3 hours. Remember to stir occasionally and add water as necessary.
  • Heat butter in a skillet over medium-high heat. Add mushrooms and sauté until lightly browned, about 5 to 7 minutes. Stir mushrooms into beef mixture before serving.

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