Chilly nights call for cozy dinners, like this Homemade Beef Bourguignon. Beef simmers with mushrooms and onions in a wine and beef broth. Serve over mashed potatoes with garlicky roasted carrots for the ultimate comfort meal.

Easy Beef Bourguignon l SimplyScratch.com #beef #burgundy #bourguignon #stew #simplyscratch #easybourguignon

I’m bringing out the big guns this Wednesday with this incredible Beef Bourguignon aka beef burgundy recipe.

Fun Fact:

Did you know burgundy wine is essentially pinot noir? Truth. Burgundy is a dry wine made in the Burgundy region in France using pinot noir grapes. White wines are made using chardonnay grapes. You need burgundy wine to make beef bourguignon, however if you can’t find it, substitute with a good pinot noir. I used Walnut City pinot. #notsponored

This whole dish is my love language. Beef and wine and served over mashed potatoes. If I, for some reason or another, was granted a last meal… this would be it.

To Make This Homemade Beef Bourguignon You Will Need:

  • 4 strips center cut bacon, diced
  • 3 pounds bottom round roast, cut into 1-1/2 inch pieces
  • kosher salt
  • freshly ground black pepper
  • unbleached all-purpose flour
  • sliced cremini mushrooms
  • celery stalks, sliced
  • pearl onions*
  • garlic
  • rosemary (fresh)
  • thyme, (fresh)
  • bay leaf
  • beef stock
  • burgundy wine/pinot noir
  • cornstarch slurry
  • roasted garlic butter carrots

Add 4 strips of diced bacon into a dutch oven. Heat on medium to medium-low and cook until crispy. Use a slotted spoon and transfer the crispy bacon to a paper towel lined plate. Leaving the bacon fat in the pot.

Meanwhile, toss the cubed beef with 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper.

Once seasoned, sprinkle in 3 tablespoons of flour. Toss to combine.

Work in batches, searing the meat until deeply golden on all sides.

Transfrer to a clean platter and repeat with remaining beef. Set off to the side for a moment.

Once the meat is browned, add the mushrooms, celery, onions with a pinch of kosher salt. Stir and cook for 5 to 6 minutes. Add in the garlic and cook for 1 minute.

Return the beef back into the pot with any juices that have accumulated on the plate. Pour in the wine and broth, scraping the brown bits up from the bottom of the pot.

Lastly toss in the herbs, cover and bring to a boil. Reduce to medium-low to low and simmer for 2 to 3 hours or until the meat is tender.

Smells divine!

Before serving, and while the stew is still simmering, make a cornstarch slurry of 2 tablespoons cornstarch and 2 tablespoons cold water. Stir while pouring it in, cook until thickened.

Lastly add in the bacon and taste and season with kosher salt and black pepper to taste.

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Instead of cooking carrots in the stew, I make these roasted garlic butter carrots instead. They add so much flavor and it’s a delicious contrast to the slow cooked stew.  

Easy Beef Bourguignon l SimplyScratch.com #beef #burgundy #bourguignon #stew #simplyscratch #easybourguignon

Serve over mashed potatoes with a sprinkle of fresh parley and a glass of pinot. And a chunk of bread to wipe your bowl clean.

Amazing.

Tender beef and veggie in a thick, glossy sauce. That description really doesn’t do this recipe justice. But OH my gosh it’s so delicious, comforting and satisfying. 

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Enjoy! And if you give this Beef Bourguignon recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Easy Beef Bourguignon l SimplyScratch.com #beef #burgundy #bourguignon #stew #simplyscratch #easybourguignon

Easy Beef Bourguignon
Yield: 6

Easy Beef Bourguignon

Chilly nights call for cozy dinners, like this Easy Beef Bourguignon. Beef simmers with mushrooms and onions in a wine and beef broth. Serve over mashed potatoes with garlicky roasted carrots for the ultimate comfort meal.

Prep Time 35 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours 5 minutes

Ingredients

  • 4 strips center cut bacon, diced
  • 3 pounds bottom round roast, cut into 1-1/2 inch pieces
  • kosher salt
  • freshly ground black pepper
  • 3 tablespoons unbleached all-purpose flour
  • 8 ounces sliced cremini mushrooms
  • 2 short celery stalks, sliced
  • 8 ounces pearl onions*
  • 3 cloves fresh garlic, minced
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 2 cups beef stock
  • 2 cups burgundy wine or pinot noir
  • garlic butter roasted carrots

Instructions

  1. Add the diced bacon into a dutch oven, heat on medium heat and cook until crispy. Use a slotted spoon and transfer the bacon to a paper towel lined plate, leaving the bacon fat in the dutch oven.
  2. Meanwhile, toss the meat with 3/4 teasepoon kosher salt and 1/2 teaspoon black pepper. Once combined, sprinkle in the flour and toss to combine.
  3. Work in batches, searing the meat until deeply golden on all sides. Transfrer to a clean platter and repeat with remaining beef. Set off to the side for a moment.
  4. Once the meat is browned, add the mushrooms, celery, onions with a pinch of kosher salt. Stir and cook for 5 to 6 minutes. Add in the garlic and cook for 1 minute.
  5. Add the beef back into the pot with any juices that have accumulated on the plate. Pour in the wine and broth, scraping the brown bits up from the bottom of the pot.
  6. Lastly toss in the herbs, cover and bring to a boil. Reduce to medium-low to low and simmer for 2 to 3 hours or until the meat is tender.
  7. Before serving, while the stew is still simmering, make a cornstarch slurry of 2 tablespoons cornstarch and 2 tablespoons cold water. Stir while pouring it in, cook until thickened.
  8. Lastly add in the bacon and taste and season with kosher salt and black pepper to taste.

Notes

*I used a bag of frozen pearl onions and didn't bother to thaw. EASY.

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Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 679 Total Fat: 30g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 200mg Sodium: 516mg Carbohydrates: 15g Net Carbohydrates: 0g Fiber: 2g Sugar: 4g Sugar Alcohols: 0g Protein: 67g
Nutrition information isn’t always accurate.
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