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Beef Bourguignon

A hearty French stew with lots of vegetables and tender beef in a rich red wine sauce.
Prep Time15 minutes
Cook Time30 minutes
Braising Time2 hours
Total Time2 hours 45 minutes
Course: Main Course
Cuisine: French

Ingredients

  • 2 pounds beef chuck, cubed
  • 8 ounces pancetta, diced
  • 4 large carrots, peeled, sliced
  • 3 ribs of celery, sliced
  • 16 ounces mushrooms, thickly sliced
  • 8 ounces whole cipollini onions or 1 medium yellow onion, chopped
  • 4 cloves of garlic, minced
  • 1/4 cup all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1 1/2 tablespoons tomato paste
  • 2 cups beef broth
  • 2 cups red wine
  • 2 tablespoons brown sugar
  • 1 tablespoon cornstarch
  • fresh parsley, finely chopped (garnish)

Instructions

  • Preheat the oven to 350 degrees
  • Brown 8 ounces of pancetta in a large braiser or Dutch oven and then transfer it onto a plate and set it aside
  • Cube 2 pounds of beef chuck and place into a medium bowl
  • Add 1/4 cup of all purpose flour, 1/2 teaspoon of salt, 1/2 teaspoon of onion powder, 1/2 teaspoon of garlic powder, 1/2 teaspoon of paprika and 1/2 teaspoon of freshly ground black pepper and mix until all of the beef is coated and well seasoned
  • Brown the beef in the fat rendered from the pancetta and then transfer it onto a plate and set it aside
  • Cook the carrots, celery, mushrooms and onions until they begin to soften and then transfer them onto a plate and set aside
  • Add the garlic and cook for 60 second, stirring constantly
  • Add the tomato paste and stir to combine
  • Add 1 1/2 cups of beef stock and scrape all of the brown bits from the bottom and sides of the pot to ensure that they are incorporated into the sauce
  • Add 1 tablespoon of cornstarch into the remaining 1/2 cup of beef stock and set aside
  • Add 2 cups of red wine and 2 tablespoons of brown sugar and bring the sauce to a boil
  • Once boiling, add the beef stock and cornstarch mixture and then turn off the heat
  • Transfer the browned pancetta, beef and softened vegetables into the sauce
  • Cover the pot and carefully transfer it into the oven on a rack in the medium to lower medium setting (depending on how tall your pot is)
  • Braise for 2 hours
  • Serve with mashed potatoes and garnish with finely chopped parsley