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5 from 2 votes

Traditional French Beef Bourguignon

Traditional French stew for a warm winter night.
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Main Course
Cuisine: French
Servings: 8
Calories: 656kcal

Ingredients

  • 1 tablespoon good olive oil
  • 8 ounces dry cured center cut applewood smoked bacon diced
  • 2 ½ pounds chuck beef cut into 1-inch cubes
  • Kosher salt
  • Freshly ground black pepper
  • 1 pound carrots sliced diagonally into 1-inch chunks
  • 2 yellow onions sliced
  • 2 teaspoons chopped garlic 2 cloves
  • ½ cup Cognac
  • 1 750 ml. bottle good dry red wine such as Cote du Rhone or Pinot Noir
  • 1 can 2 cups beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon fresh thyme leaves ½ teaspoon dried
  • 4 tablespoons unsalted butter at room temperature divided
  • 3 tablespoons all-purpose flour

For serving:

  • Country bread or Sour Dough toasted or grilled.
  • 1 pound of roasted potatoes
  • ½ cup chopped fresh parsley optional

Instructions

  • Preheat the oven to 250 degrees F.
  • Heat the olive oil in a large Dutch oven.
  • Add the ham and cook over medium heat for 10 minutes, stirring occasionally, until the ham is lightly browned.
  • Remove the ham with a slotted spoon to a large plate.
  • Dry the beef cubes with paper towels and then sprinkle them with salt and pepper.
  • In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides.
  • Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
  • Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned.
  • Add the garlic and cook for 1 more minute.
  • Add the Cognac.
  • Put the meat and ham back into the pot with the juices.
  • Add the bottle of wine plus enough beef broth to almost cover the meat.
  • Add the tomato paste and thyme.
  • Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 ¼ hours or until the meat and vegetables are very tender when pierced with a fork.
  • Combine 2 tablespoons of butter and the flour with a fork and stir into the stew.
  • Bring the stew to a boil on top of the stove,
  • Lower the heat and simmer for 15 minutes.
  • Season to taste.
  • To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with butter.
  • Roast some potatoes in the oven for about 35 minutes until cooked
  • For each serving, spoon the stew over potatoes and sprinkle with parsley.
  • Serve with sliced bread.
  • ENJOY!

Nutrition

Calories: 656kcal | Carbohydrates: 24g | Protein: 35g | Fat: 35g | Saturated Fat: 14g | Cholesterol: 131mg | Sodium: 725mg | Potassium: 1063mg | Fiber: 4g | Sugar: 4g | Vitamin A: 10035IU | Vitamin C: 17.9mg | Calcium: 82mg | Iron: 6mg