Holiday Beef Bourguignon Recipe

Holiday Beef Bourguignon Recipe
Holiday Beef Bourguignon Recipe photo by Taste of Home
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Holiday Beef Bourguignon Recipe

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When we married four decades ago, I found this bourguignon recipe in a French cookbook. My husband and I still serve it for very special occasions. —Lyn Robitaille, East Hartland, Connecticut
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. Bake: 2-1/2 hours
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. Bake: 2-1/2 hours

Ingredients

  • 2/3 cup all-purpose flour
  • 1-1/2 teaspoons salt, divided
  • 1 boneless beef chuck roast (about 4 pounds), cut into 1-inch cubes
  • 4 tablespoons olive oil, divided
  • 2 garlic cloves, minced
  • 2-1/2 cups Burgundy wine or beef broth
  • 3 cups beef broth
  • 1/4 cup minced fresh parsley or 4 teaspoons dried parsley flakes
  • 2 bay leaves
  • 1 package (14.4 ounces) frozen pearl onions
  • 3 bacon strips, chopped
  • 8 fresh thyme sprigs
  • 2 tablespoons tomato paste
  • 1/2 teaspoon pepper
  • 3 tablespoons butter
  • 1 pound medium fresh mushrooms, stems removed
  • Hot cooked egg noodles

Directions

Preheat oven to 325°. In a shallow bowl, mix flour and 1 teaspoon salt. Add beef, a few pieces at a time, and toss to coat; shake off excess.
In an ovenproof Dutch oven, heat 2 tablespoons oil over medium heat. Brown beef in batches, adding additional oil as necessary. Remove with a slotted spoon.
Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Stir in broth, parsley, bay leaves and remaining salt. Return beef to pan. Bring to a boil. Bake, covered, 2 hours.
Meanwhile, in a large skillet, cook onions and bacon over medium-high heat 10-12 minutes or until bacon is crisp, stirring occasionally.
Remove stew from oven. Using a slotted spoon, transfer onion mixture to stew; stir in thyme, tomato paste and pepper. Return to oven; bake, covered, 30-45 minutes longer or until beef and onions are tender.
In a large skillet, heat butter over medium-high heat. Add mushrooms; cook and stir 6-8 minutes or until tender.
Remove bay leaves and thyme sprigs from stew. Stir in mushrooms. Serve stew with egg noodles. Yield: 12 servings (3 quarts).
Originally published as Holiday Beef Bourguignon in Taste of Home Christmas Annual Annual 2017, p61

Nutritional Facts

1 cup (calculated without egg noodles): 407 calories, 25g fat (9g saturated fat), 111mg cholesterol, 657mg sodium, 11g carbohydrate (2g sugars, 1g fiber), 33g protein.

  • 2/3 cup all-purpose flour
  • 1-1/2 teaspoons salt, divided
  • 1 boneless beef chuck roast (about 4 pounds), cut into 1-inch cubes
  • 4 tablespoons olive oil, divided
  • 2 garlic cloves, minced
  • 2-1/2 cups Burgundy wine or beef broth
  • 3 cups beef broth
  • 1/4 cup minced fresh parsley or 4 teaspoons dried parsley flakes
  • 2 bay leaves
  • 1 package (14.4 ounces) frozen pearl onions
  • 3 bacon strips, chopped
  • 8 fresh thyme sprigs
  • 2 tablespoons tomato paste
  • 1/2 teaspoon pepper
  • 3 tablespoons butter
  • 1 pound medium fresh mushrooms, stems removed
  • Hot cooked egg noodles
  1. Preheat oven to 325°. In a shallow bowl, mix flour and 1 teaspoon salt. Add beef, a few pieces at a time, and toss to coat; shake off excess.
  2. In an ovenproof Dutch oven, heat 2 tablespoons oil over medium heat. Brown beef in batches, adding additional oil as necessary. Remove with a slotted spoon.
  3. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Stir in broth, parsley, bay leaves and remaining salt. Return beef to pan. Bring to a boil. Bake, covered, 2 hours.
  4. Meanwhile, in a large skillet, cook onions and bacon over medium-high heat 10-12 minutes or until bacon is crisp, stirring occasionally.
  5. Remove stew from oven. Using a slotted spoon, transfer onion mixture to stew; stir in thyme, tomato paste and pepper. Return to oven; bake, covered, 30-45 minutes longer or until beef and onions are tender.
  6. In a large skillet, heat butter over medium-high heat. Add mushrooms; cook and stir 6-8 minutes or until tender.
  7. Remove bay leaves and thyme sprigs from stew. Stir in mushrooms. Serve stew with egg noodles. Yield: 12 servings (3 quarts).
Originally published as Holiday Beef Bourguignon in Taste of Home Christmas Annual Annual 2017, p61

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