Beef bourguignon is a classic French braised beef dish. Tender beef in a delicious red wine sauce served on pasta, rice or with mashed potatoes is just irresistible.
It’s the perfect dish to cook on a cold winter night. Go out and let it infuse the house with its inviting aromas while it braises.
This beef bourguignon is inspired from my mom’s recipe. The addition of the mushrooms and the slowly cooked pearled onions really elevates and refines the dish. It’s well worth the extra effort!
- 1/2 cup of bacon cut in small dice
- 2 large carrots, sliced
- 3 garlic cloves, crushed
- 1 large onion, cut in large cubes
- 2 tbsp. butter
- 2 tbsp. olive oil
- 3 lb. of beef cubes
- 3 tbsp. of cognac
- Fresh thyme
- 2 Bay leaves
- 3 tbsp. of flour
- 2 cups of red wine
- 1 cup of beef broth
- Salt and Pepper
- 25 small pearl white onions
- 1/2 lb. white button mushrooms, cut in 4
- 2 tbsp. Butter
- 1 tbsp. Parsley, chopped
- Dredge beef cubes in the flour, removing the excess flour by tapping on the cubes with your hands.
- Heat olive oil and butter in a deep pot
- Brown the beef cubes on all sides and reserve.
- In the same pot, sauté the bacon, carrots, garlic and onion
- Add the herbs and mix.
- Add the cognac in the pot.
- Add the wine and the beef broth with salt and pepper.
- Bring to a boil, cover and set to a low simmer for 2h30.
- In the meantime, bring a pan to medium heat.
- Sauté the mushrooms in butter and reserve.
- Add the onions and cook at medium heat with a bit of beef broth and a pinch of sugar. Lower the heat, cover and let it simmer for 15 minutes.
- Add the mushrooms and onions 20 minutes before finishing to cook the beef.
- Sprinkle parsley on top.
- Serve with mashed potatoes, rice or pasta
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.