Classic Boeuf Bourguignon

Burgundy-braised beef with pearl onions, mushrooms and thyme — Sunday at its finest.

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The Recipe

Prep Time

30 mins

Cook Time

180 mins

Total Time

3 hr 30 min

Servings

Ingredients

3 lb beef chuck, cut into 2-inch cubes
6 oz thick-cut bacon, diced
1 bottle (750 ml) dry red wine
2 cups beef stock
2 tbsp tomato paste
3 tbsp all-purpose flour
12 oz cremini mushrooms
1 cup pearl onions
3 carrots, sliced
4 sprigs fresh thyme, 2 bay leaves

Instructions

0 of 5 steps complete

1Preheat oven to 325°F. Crisp bacon in a Dutch oven; set aside.
2Brown beef in batches in the bacon fat, then return all to the pot.
3Stir in flour and tomato paste, then add wine, stock, thyme and bay.
4Cover and braise in the oven for 2 1/2 hours until tender.
5Sauté mushrooms and pearl onions in butter, stir into the stew with carrots, and cook 30 minutes more.

Nutrition Facts

Estimated totals for the entire recipe · 6 servings

Calories: 3,786 kcal
Protein: 328.5 g
Carbs: 72.1 g
Fat: 234.2 g
Fiber: 13.2 g

Approximate ingredient-based values, not verified nutritional analysis. Brands, substitutions and cooking methods affect results. Per-serving nutrition stays the same when portions scale proportionally.

Partial estimate · excludes 3 unmeasured or unmatched ingredients

1 bottle (750 ml) dry red wine
4 sprigs fresh thyme
2 bay leaves

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