Beef Bourguignon Recipe Video

This classic French dish is a simple to make, one-pot meal. Flavorful ingredients take this simple dish to new heights. Burgundy wine, thyme, onions and hours of marinade time infuse the meat with a lot of wine flavor.

Summary

Preparation Time25 MinCooking Time3 Hr 0 Min
Ready In3 Hr 25 MinDifficulty LevelEasy
Health IndexAverageServings6
CuisineCourse
TasteMethod
DishMain Ingredient

Ingredients

 Beef rump roast3 Pound
 Bacon fat1 Tablespoon
 Fresh thyme1 Bunch (100 gm)
 Garlic cloves5 Large
 Pinot noir wine4 Cup (64 tbs)
 Pearl onions1 Cup (16 tbs), peeled
 Button mushrooms2 Cup (32 tbs)
 Beef stock2 Cup (32 tbs)
 Italian parsley2 Tablespoon, chopped
 Kosher salt1 Tablespoon
 Pepper1⁄2 Teaspoon, freshly crushed (or to taste)
 Corn starch2 Tablespoon (as needed)
 Cold water2 Tablespoon (as needed)

Nutrition Facts

Serving size

Calories 1089 Calories from Fat 507

% Daily Value*

Total Fat 59 g90.6%

Saturated Fat 12.4 g62%

Trans Fat 0 g

Cholesterol 143.5 mg

Sodium 3603.9 mg150.2%

Total Carbohydrates 19 g6.2%

Dietary Fiber 2.9 g11.8%

Sugars 1.3 g

Protein 113 g226.9%

Vitamin A 24.3% Vitamin C 58.5%

Calcium 8.9% Iron 20.4%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) Cut beef on the bias into large chunks.

MAKING
2) In a large pot, add the beef chunks and set aside.
3) In a saucepan placed over a low heat, add the bacon fat. Then add in the garlic and thyme. Move around in the pan to create an infusion of the flavors.
4) Turn off the heat. Pour about 1/2 Cup of the Pinot Noir into the pan to cool the ingredients down.
5) Pour the infusion mixture over the top of the beef into the pot. If needed, add more wine until the beef is 75% submerged. Cover and refrigerate overnight.
6) In a Dutch oven or a large heavy-bottomed pot with a tight fitting lid, add the beef and marinade and turn on the heat to medium low.
7) Add the pearl onions and button mushrooms. Add enough beef stock to make the mixture 75% submerged. Season liberally with salt and pepper. Cover with a tight lid and cook on low heat for about 3 to 3 1/2 hours.
8) In a small bowl, stir the corn starch in cold water, use the slurry to thicken up the stew. Gradually add and stir through until it reaches the desired thickness.

SERVING
9) Spoon the Beef Bourguignon on a plate with mashed potatoes. Cover with a scoop of the stew mixture, garnish with fresh parsley and serve.
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