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

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

Step 2

Mix wine, 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 3

Strain beef from the marinade and shake off excess; pat dry with paper towels. Reserve marinade and vegetables. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add beef in batches; cook until browned on all sides. Transfer 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 meat. 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 onions are tender, about 3 to 5 minutes. Using a slotted spoon, add onion and carrot from the marinade; mix well until heated through. Transfer mixture to the bowl with the beef and bacon, again using a slotted spoon, and return the skillet to the heat. Stir in flour until combined with the oil and brown, about 2 minutes.

Step 6

Stir in garlic and tomato paste. Add beef broth, remaining reserved marinade, salt, and pepper; bring to a boil and whisk to remove any flour lumps. Add this to the meat and vegetable mixture; transfer mixture into a 9x13-inch baking dish.

Step 7

Cook in the preheated oven for 3 hours, stirring occasionally and adding water as needed. Season with salt and pepper to taste.

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 the beef mixture until well combined.