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Beef Burgundy is a classic French braised beef dish cooked in red wine with pearl onions, mushrooms, and bacon. This rich and hearty stew develops deep, complex flavors through slow cooking and is traditionally served with egg noodles or mashed potatoes.
Prep
20 min
Cook
180 min
Total
200 min
Servings
6 srv
Difficulty
Medium
Calories
485 kcal
For 6 serving(s)
Per serving
Cut beef into 5cm cubes and pat dry with paper towels. Season generously with salt and pepper.
Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, about 3-4 minutes per side, then set aside.
In the same pot, cook bacon pieces until crispy, then remove. Sauté diced onions and carrots for 5 minutes until softened.
Add tomato paste and garlic, cook for 2 minutes, then dust with flour and stir well to coat vegetables.
Pour in red wine and beef broth, scraping up browned bits from the bottom. Return beef and bacon to the pot, add bouquet garni.
Bring to a simmer, cover, and braise in a 325°F oven for 2.5 to 3 hours until beef is very tender.
In the last 30 minutes, add pearl onions and mushrooms. Remove bouquet garni before serving.
Taste and adjust seasoning with salt and pepper. Serve hot with crusty bread, noodles, or potatoes.
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