How to Make Beef Bourguignon Recipe

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: white wine

Non-alcoholic options are lower in calories, while white wine can be more affordable.

beef

🥗Healthier: lean beef

💰Cheaper: pork

Lean beef has a better dietary profile, while pork can be a more budget-friendly option.

Start by sautéing the bacon in a Dutch oven over medium-high heat (for about 3 minutes). Once the bacon is crispy and golden brown, remove it and set aside.

Next, cut the beef into 2-inch chunks and season with salt and pepper. Add to the Dutch oven in one layer in the bacon grease. Brown on each side for about 4 minutes or until it reaches a darker brown color. Please work in batches if you need to. Once browned, remove and set aside with the bacon.

Add 1/4 cup of red wine and deglaze the Dutch oven.

Add the onion and carrots, stir, and cook for 3-4 minutes. Add the garlic, stir, and cook until fragrant, about 1 minute.

Add the beef and bacon to the Dutch oven. Stir to combine. Add dried thyme, dried parsley, and tomato paste. Stir to combine.

Add the rest of the wine. Add beef broth, one cup at a time, just enough to cover the beef.

Place a large skillet over medium heat and add butter; once melted, sauté the mushrooms for about 5 minutes. Add flour and stir well to combine. The mixture will be dry; make sure the flour absorbs all the butter.

Add the mushrooms and flour mix to the Dutch oven. Add the pearl onions. Mix well to combine all of the ingredients and bring to a simmer.

Add bay leaves and thyme sprigs on top.

Cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 - 1 1/2 hours or until the meat and vegetables are very tender when pierced with a fork.

Serve warm over some rice or pasta with crusty bread on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens