Beef Bourguignon

This beef bourguignon features Burgundy red wine, brandy, bacon, and mushrooms for a rich, hearty beef stew that's elegant enough for a dinner party!

• Preparation Time: 30 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 30 mins
• Calories: 458 Calories

Ingredients

• 1 teaspoon salt
• 2 tablespoons brandy
• 4 tablespoons butter
• 3 tablespoons all-purpose flour
• salt and pepper to taste
• 2 onions, thinly sliced
• 2 onions, chopped
• 1 bay leaf
• 1 pound fresh mushrooms, sliced
• 1 tablespoon tomato paste
• 2 cloves garlic, crushed
• 2 carrots, chopped
• 2 pounds cubed beef chuck roast
• 4 tablespoons olive oil, divided
• 1 clove garlic, crushed
• 1 sprig fresh parsley
• 1 (10.5 ounce) can beef broth
• 10 whole black peppercorns
• 3 cups Burgundy wine
• 0.25 pound bacon, cubed

Recipe Instructions

Step 1

For the marinade: Mix wine, sliced onions, carrots, brandy, garlic, peppercorns, salt, parsley, and bay leaf in a large glass or ceramic bowl. Add beef and toss to evenly coat; cover the bowl with plastic wrap and marinate in the refrigerator for 2 days.

Step 2

For the bourguignon: Preheat the oven to 300 degrees F (150 degrees C).

Step 3

Strain beef from the marinade and shake off excess; pat dry with paper towels. Strain vegetables and set aside; reserve marinade. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add beef in batches; cook until browned on all sides. Transfer browned beef into a separate medium bowl; set aside.

Step 4

Add bacon to the same skillet; cook and stir until lightly browned. Transfer bacon to the bowl with browned beef. Drain the skillet and return it to the heat. Pour 1 cup of reserved marinade into the skillet; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Return this liquid to the reserved marinade.

Step 5

Heat remaining 2 tablespoons oil in the same skillet. Add chopped onions; cook and stir until just tender, about 2 to 3 minutes. Stir in reserved onions and carrots from the marinade; mix well, then use a slotted spoon to transfer vegetables into the bowl with beef.

Step 6

Return the skillet to the heat; stir flour in pan drippings until browned, about 1 or 2 minutes. Stir in garlic and tomato paste until combined. Add beef broth, remaining reserved marinade, salt, and pepper. Bring to a boil, whisking to remove any flour lumps; pour over beef mixture in the bowl. Transfer beef mixture into a casserole or baking dish.

Step 7

Cook in the preheated oven until beef is tender, about 3 hours; stir occasionally and add water if needed.

Step 8

About 10 minutes before serving, melt 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 until well combined.