Authentic Beef Bourguignon Recipe

Ingredients

• 3 cups Burgundy wine
• 2 onions, thinly sliced
• 2 carrots, chopped
• 2 tablespoons brandy
• 1 clove garlic, crushed
• 10 whole black peppercorns
• 1 teaspoon salt
• 1 sprig fresh parsley
• 1 bay leaf
• 2 pounds cubed beef chuck roast
• 4 tablespoons olive oil, divided
• 0.25 pound bacon, cubed
• 2 onions, chopped
• 3 tablespoons all-purpose flour
• 2 cloves garlic, crushed
• 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

1. To marinate the beef: In a large glass or ceramic bowl, combine the red wine, sliced onions, carrots, brandy, garlic, peppercorns, salt, parsley, and bay leaf. Add the beef and toss to coat evenly. Cover the bowl with plastic wrap and refrigerate for 2 days to allow the flavors to meld.
2. Prepare the beef bourguignon: Preheat your oven to 300 degrees F (150 degrees C).
3. Remove the beef from the marinade, shaking off any excess. Pat the beef dry with paper towels. Strain the vegetables from the marinade and set aside, reserving the marinade liquid. In a large skillet, heat 2 tablespoons of oil over medium-high heat. Working in batches, add the beef and cook until browned on all sides. Transfer the browned beef to a separate medium bowl and set aside.
4. Add the bacon to the same skillet and cook, stirring occasionally, until lightly browned. Transfer the bacon to the bowl with the browned beef. Drain the skillet, then return it to the heat. Pour 1 cup of the reserved marinade into the skillet and bring to a boil, scraping up any browned bits from the bottom of the pan with a wooden spoon. Add this liquid to the remaining reserved marinade.
5. Heat the remaining 2 tablespoons of oil in the same skillet. Add the chopped onions and cook, stirring, until just tender, about 2 to 3 minutes. Stir in the reserved onions and carrots from the marinade. Mix well, then use a slotted spoon to transfer the vegetables to the bowl with the beef.
6. Return the skillet to the heat. Stir in the flour into the pan drippings until browned, about 1 to 2 minutes. Stir in the garlic and tomato paste until well combined. Add the beef broth, the remaining reserved marinade, salt, and pepper. Bring to a boil, whisking to remove any flour lumps. Pour this mixture over the beef in the bowl. Transfer the beef mixture into a casserole dish or baking dish.
7. Cook in the preheated oven until the beef is tender, approximately 3 hours. Stir occasionally and add water if needed to maintain the desired sauce consistency.
8. About 10 minutes before serving, melt the butter in a skillet over medium-high heat. Add the mushrooms and sauté until lightly browned, about 5 to 7 minutes. Stir the sautéed mushrooms into the beef mixture until well combined and heated through.

Nutrition

• Calories: 458 kcal
• Fat Content: 29 g
• Fiber Content: 3 g
• Sugar Content: 6 g
• Sodium Content: 638 mg
• Protein Content: 20 g
• Cholesterol Content: 72 mg
• Carbohydrate Content: 14 g
• Saturated Fat Content: 11 g
• Unsaturated Fat Content: 0 g