Burgundy Beef Bourguignon

    Burgundy Beef Bourguignon

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    170 people made this

    I got this great beef recipe from my sister and it creates a wonderful depth of flavours that other Bourguignon recipes just don't seem to give. Serve with potatoes, noodles or rice.

    Ingredients
    Serves: 8 

    • Marinade
    • 3 cups (375ml) Burgundy wine
    • 2 tablespoons brandy
    • 2 onions, thinly sliced
    • 2 carrots, diced
    • 1 sprig fresh parsley
    • 1 bay leaf
    • 1 clove garlic, crushed
    • 10 whole black peppercorns
    • 1 teaspoon salt
    • 1kg cubed casserole beef
    • Bourguignon
    • 4 tablespoons olive oil, divided
    • 125g bacon, diced
    • 2 onions, diced
    • 3 tablespoons plain flour
    • 1 tablespoon tomato paste
    • 2 cloves garlic, crushed
    • 400ml beef stock
    • 1 pinch salt and pepper, to taste
    • 4 tablespoons butter
    • 500g fresh mushrooms, sliced

    Directions
    Preparation:30min  ›  Cook:3hours  ›  Extra time:2days marinating  ›  Ready in:2days3hours30min 

    1. Marinade: In a large bowl combine the wine, brandy, onions, carrots, parsley, bay leaf, garlic, peppercorns and salt. Mix well then add the cubed beef. Cover and marinate in the refrigerator for up to 2 days.
    2. Preheat oven to 150 degrees C.
    3. Bourguignon: Strain the meat from the vegetables and marinade; reserve marinade. Dry meat with paper towels. Heat 2 tablespoons of the oil in a large frypan over medium high heat. Add the meat and saute for 10 minutes, or until browned on all sides. Transfer meat to a separate medium bowl with a slotted spoon and set aside.
    4. In the same frypan, add the bacon and saute until lightly browned. Transfer the bacon to the bowl with the meat. Drain the frypan and return it to the heat. Pour a cup of marinade into the frypan to deglaze the frypan, scraping the bottom to loosen up all the little bits. Return this liquid to the reserved marinade.
    5. Heat the remaining oil in the frypan. Add the onion and carrot from the marinade, along with the additional onion that you've diced then saute for 5 minutes or until tender. Transfer this mixture to the bowl with the meat and bacon, again using a slotted spoon, and return frypan to the heat. Add the flour to the frypan, combining with the oil and stir until well mixed and brown; about 2 minutes.
    6. Now add the tomato paste, garlic, beef stock, reserved marinade, salt and pepper, to taste. Bring to a boil and whisk to remove any flour lumps. Add this to the meat and vegetable mixture. Place entire mixture into a baking dish.
    7. Bake at 150 degrees C for 3 hours, stirring occasionally and adding water as needed. Season with salt and pepper to taste.
    8. About 15 minutes before meat is done baking, melt butter in the frypan over medium high heat. Add the mushrooms and saute for 5 to 10 minutes, or until lightly browned. When meat is done, add the mushrooms to the meat mixture, stir well and let sit for about 15 minutes.
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    Reviews and Ratings
    Global Ratings:
    (203)

    Reviews in English (201)

    by
    359

    It just kills me when people come to these review sites and complain how there just "has to be a quicker way" to prepare a dish such as THIS one. And then they almost make it sound like a personal mission that people took to rob them of their time if a recipe isn't to their liking. Perhaps a review should consider that GOOD food takes the love of cooking, and anything less WILL be evident "somewhere". And often times in classic french recipes such as this one, it DOES take time and if you "read and think" before you begin you can figure that out. My personal opinion on this recipe is that it is VERY classic and delicious. It was meant to be meaty and rich and not too spiced up...warm and comforting and classic...and it is! I serve mine over "smashed" garlic potatoes with the skins left on and a fruit parfait for dessert.  -  29 Oct 2005  (Review from Allrecipes USA and Canada)

    by
    187

    An outstanding meal. I followed the recipe exactly, and scaled it to 12 because I caught a great sale on top grade meat, which I recommend you use. I also used a Pinot Noir (don't use supermarket wines. They're not glass worthy for a reason!). I froze all this food in meal-sized portions. When it was thawed and reheated, it was even more delicious! I'm ready for any holiday company that might call for an elegant meal. Served with creamy mashed potatoes, asparagus tips and french bread. Wow! Worth the effort. Thanks Judy. -- Update 11/2004 -- this is still the best recipe I've ever found here at allrecipes.com. Follow the tips - no shortcuts, and make a lot at once to freeze. Company coming? Thaw, reheat, make sides, and take the bows.  -  13 Nov 2001  (Review from Allrecipes USA and Canada)

    by
    138

    I made this yesterday morning and at the point in the recipe where you put it in the oven, I put it in a crockpot and forgot about it all day (I did stir it from time to time). It came out so yummy! I didn't use as many onions--one in the marinade and then I used shallots for the main dish. I served it with a hearty homemade French peasant bread and garlic mashed red potatos. I will definately make this again. Ps..don't skimp on the quality of the red wine.  -  01 Nov 2001  (Review from Allrecipes USA and Canada)

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