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Beef Bourguignon Recipe

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Beef Bourguignon Recipe

Beef Bourguignon is one of my ultimate favorite beef stew. I like it a lot because it is simply delicious. You might be intimidated to try to cook this dish, so I am sharing this recipe to guide you step by step on how to cook Beef Bourguignon the easy way.

How To Cook Beef Bourguignon

Please take note that each ingredient plays an important role to the overall success of this dish. I encourage you to use the exact ingredients as written and avoid substitutes, as much as possible. If you have clarifications and questions, feel free to write them down in the comments box below.

Beef Bourguignon

This dish goes well over a slice of French bread. I also like to have it over mashed potato. Of course, it can also be eaten with warm rice. Enjoy!

Try this delicious Beef Bourguignon Recipe. You will never regret it.

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5 from 1 vote

Beef Bourguignon Recipe

This is a recipe for Beef Bourguignon
Cuisine French
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Servings 6
Author Vanjo Merano

Ingredients

  • 2 lbs. beef chuck or sirloin cubed
  • 6 ounces bacon chopped
  • 2 medium carrots sliced diagonally
  • 1 medium yellow onion diced
  • 12 to 18 pieces pearl onions peeled
  • 3 cups red wine merlot
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 1 ½ tablespoons chopped fresh thyme
  • ¾ lb. chopped cremini mushroom
  • 3 tablespoons butter
  • 2 tablespoons flour
  • Salt and ground black pepper to taste

Instructions

  • Cook the bacon in a pot until fat comes out and the bacon turn light to medium brown. Remove the bacon and half of the fat. Put in a bowl. Set aside.
  • Continue to heat the pot with bacon fat. Add the cubed beef and then cook for 5 to 8 minutes (or until the color turns medium brown) while stirring. Transfer to a bowl and include the juice. Set aside.
  • Pour the bacon fat saved in step 1 into the pot. Heat the pot and then add the carrot; sauté for 3 minutes. Add the diced yellow onion. Continue to sauté until the onion gets soft.
  • Put the cooked beef (with juice) and bacon back in the pot. Stir.
  • Pour the red wine and beef broth. Let boil.
  • Stir and add tomato paste and fresh thyme. Cover, set the heat to low, and then cook for 2 hours; add more beef broth if it starts to dry out.
  • Meanwhile, melt the butter in a pan. Sauté the mushrooms in medium heat for 3 to 4 minutes; set aside.
  • Put the pearl onions in. Cook for 8 minutes.
  • Add the sautéed mushrooms with butter. Stir.
  • Add salt and pepper to taste.
  • Sprinkle the flour on top. Quickly stir until the flour completely dilutes in the sauce.
  • Serve.

Nutrition

Serving: 6g

Watch the Video on How to Cook Beef Bourguignon

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Reader Interactions

Comments

  1. Roland M.Estrada says

    December 13, 2016 at 11:18 am

    Its very good recipe.can u pls send it to me for other recipes so that i will include my menu everyday.Thanks a lot and more power to you.God bless.

    Reply
  2. Criselda says

    December 15, 2016 at 12:30 pm

    5 stars
    Hello there, what does the flour do?
    I have a gluten-free diet so I’m just wondering if I can substitute the flour to something else : )

    Reply
    • Vanjo Merano says

      December 15, 2016 at 9:03 pm

      Hi Criselda – flour is used to thicken the sauce. You may use cornstarch as a substitute. You will need to dilute 1 teaspoon of cornstarch in 2 tablespoons of cold water before pouring it into the pot.

      Reply
      • Criselda says

        December 16, 2016 at 8:16 am

        Thank you so much for your help and for sharing the recipe with us!
        Can’t wait to cook this for my family 😀

        Reply

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