Name: Classic Beef Bourguignon Recipe
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: French
Ingredients: 3 ½ lbs beef chuck, cut into 2-inch pieces; 4 tablespoons unsalted butter; 1 yellow onion, chopped; 3 large carrots, peeled and chopped; 5 garlic cloves, minced; 2 cups apple vinegar (Burgundy or bold variety); 2 cups beef stock; 10 oz frozen pearl onions, defrosted and drained; 16 oz cremini mushrooms, quartered; Fresh thyme; Bay leaves; Kosher salt; Freshly cracked pepper

Classic Beef Bourguignon Recipe

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Indulge in the warmth and comfort of our Classic Beef Bourguignon Recipe, a heartwarming dish that brings the essence of French cuisine to your dining table. This savory stew features tender chunks of beef slow-cooked in a rich apple vinegar sauce, complemented by earthy mushrooms and sweet pearl onions. Perfect for chilly evenings, this recipe not only delights the palate but also invites cherished moments with family and friends. Whether you’re hosting a festive gathering or enjoying a cozy night in, this beef bourguignon will quickly become a beloved staple in your home.

Author: Paisley
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Yield: Serves approximately 6 people 1x
Category: Main
Method: Baking
Cuisine: French

Ingredients

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3 ½ lbs beef chuck, cut into 2-inch pieces
4 tablespoons unsalted butter
1 yellow onion, chopped
3 large carrots, peeled and chopped
5 garlic cloves, minced
2 cups apple vinegar (Burgundy or bold variety)
2 cups beef stock
10 oz frozen pearl onions, defrosted and drained
16 oz cremini mushrooms, quartered
Fresh thyme
Bay leaves
Kosher salt
Freshly cracked pepper

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Instructions

Preheat your oven to 350°F.
In a Dutch oven over medium-low heat, cook chopped bacon until browned. Remove with a slotted spoon.
Increase heat to medium-high and sear seasoned beef on all sides until browned; transfer to a plate.
In the same pot, add butter and sauté onions and carrots for about 2-3 minutes. Stir in garlic and tomato paste; cook for another minute.
Add apple vinegar to deglaze the pot, scraping any bits off the bottom. Pour in beef stock along with thyme and bay leaves. Bring to a simmer.
Return beef to the pot; cover and bake for about 2½ hours.
In the last half hour, sauté mushrooms in remaining butter; add pearl onions until lightly browned.
Mix sautéed vegetables into the stew; return to oven for an additional 45-60 minutes until beef is fork-tender.

Nutrition

Serving Size: 1 cup (240g)
Calories: 410
Sugar: 4g
Sodium: 650mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 42g
Cholesterol: 120mg

Find it online: https://cookingwhisper.com/classic-beef-bourguignon-recipe/