This delicious and hearty Beef Bourguignon, inspired by Martha Stewart, is a rich, comforting stew perfect for cozy nights. Made with tender beef, crispy bacon, and a deep red wine sauce, it’s surprisingly easy to make! Use common ingredients like carrots, onions, and mushrooms for a flavor-packed meal that pairs beautifully with mashed potatoes or crusty bread.
Recipe Ingredients:
- 4 slices bacon (¼ pound), cut crosswise into 1-inch pieces
- 3 ½ pounds boneless beef chuck roast, large pieces of fat trimmed, cut into 2-inch chunks, patted dry
- Coarse salt and ground pepper
- ⅓ cup all-purpose flour
- 1 large onion, chopped
- 3 large cloves garlic, finely chopped
- 2 tablespoons tomato paste
- 6 medium carrots, cut diagonally into ¾-inch slices
- 1 bottle dry red wine (3 cups)
- ½ teaspoon dried thyme
- Roasted Mushrooms and Pearl Onions
How To Make Beef Bourguignon Recipe?
- Cook the Bacon: In a large heavy-based saucepan (6-8 quarts/litres), cook the bacon over medium-low heat until browned, about 10-15 minutes. Remove with a slotted spoon and place on a paper towel-lined plate. Leave the bacon fat in the pan.
- Prepare the Beef: Season the beef generously with salt and black pepper. In a large bowl, dredge the beef in flour, shaking off the excess.
- Brown the Beef: Increase the heat to medium. Working in batches to avoid overcrowding, brown the beef in the reserved bacon fat on all sides, about 10 minutes per batch. Transfer browned beef to a bowl.
- Deglaze the Pan: Pour ½ cup (120ml) water into the pan and bring to a boil, scraping up any browned bits from the bottom. Cook for 2-3 minutes until the liquid reduces to a few tablespoons.
- Sauté the Aromatics: Add the chopped onion and garlic to the pan. Cook for about 3 minutes until softened. Stir in the tomato paste and cook for another minute.
- Combine the Ingredients: Add the carrots, browned beef (along with any juices), red wine, thyme, and reserved bacon back into the pot. Bring everything to a gentle boil.
- Slow Cook the Stew: Reduce the heat to low, cover, and let it simmer for 3 to 3½ hours, stirring occasionally, until the beef is tender but not falling apart.
- Finish & Serve: Skim off any excess fat from the surface. Stir in the Roasted Mushrooms and Pearl Onions, then season with additional salt and pepper if needed. Serve hot with buttered noodles, mashed potatoes, or crusty bread.
Recipe Tips:
- Use the Right Cut of Beef: Choose beef chuck roast for the best results. It has the perfect balance of fat and meat, making it tender and flavorful after slow cooking. Avoid lean cuts as they can turn dry and tough.
- Brown the Beef in Batches: Don’t overcrowd the pan when browning the beef. Cook in small batches to get a deep, golden crust on each piece. This adds a rich, meaty flavor to the stew.
- Use a Good Quality Red Wine: The wine is a key ingredient, so pick a dry red wine like Pinot Noir or Burgundy. Avoid sweet wines, as they can make the stew taste strange.
- Simmer Low and Slow: Cooking on low heat for at least 3 hours allows the beef to absorb all the flavors. Stir occasionally and make sure it never boils, as boiling can make the meat tough.
- Make It a Day Ahead for the Best Flavor: Beef Bourguignon tastes even better the next day! The flavors deepen overnight, making it more delicious. Store in the fridge and reheat gently for the best results.
How To Store Leftovers?
- Refrigerate: Let the leftover Beef Bourguignon cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 4 days.
- Freeze: Once cooled, place the stew in a freezer-safe container or ziplock bag. Freeze for up to 3 months.
- Reheat: Pour the stew into a saucepan and warm over low to medium heat, stirring occasionally. Add a splash of water or broth if it looks too thick. Heat for about 10-15 minutes until steaming hot.
Nutrition Facts
- Calories: 356
- Total Fat: 15g
- Saturated Fat: 4.3g
- Cholesterol: 127mg
- Sodium: 900mg
- Potassium: 900mg
- Total Carbohydrate: 10g
- Dietary Fiber: 1.7g
- Sugars: 3.5g
- Protein: 45g
Check out More Recipes:
Martha Stewart Beef Bourguignon
Description
This delicious and hearty Beef Bourguignon, inspired by Martha Stewart, is a rich, comforting stew perfect for cozy nights. Made with tender beef, crispy bacon, and a deep red wine sauce, it’s surprisingly easy to make! Use common ingredients like carrots, onions, and mushrooms for a flavor-packed meal that pairs beautifully with mashed potatoes or crusty bread.
Ingredients
Instructions
- Cook the Bacon: In a large heavy-based saucepan (6-8 quarts/litres), cook the bacon over medium-low heat until browned, about 10-15 minutes. Remove with a slotted spoon and place on a paper towel-lined plate. Leave the bacon fat in the pan.
- Prepare the Beef: Season the beef generously with salt and black pepper. In a large bowl, dredge the beef in flour, shaking off the excess.
- Brown the Beef: Increase the heat to medium. Working in batches to avoid overcrowding, brown the beef in the reserved bacon fat on all sides, about 10 minutes per batch. Transfer browned beef to a bowl.
- Deglaze the Pan: Pour ½ cup (120ml) water into the pan and bring to a boil, scraping up any browned bits from the bottom. Cook for 2-3 minutes until the liquid reduces to a few tablespoons.
- Sauté the Aromatics: Add the chopped onion and garlic to the pan. Cook for about 3 minutes until softened. Stir in the tomato paste and cook for another minute.
- Combine the Ingredients: Add the carrots, browned beef (along with any juices), red wine, thyme, and reserved bacon back into the pot. Bring everything to a gentle boil.
- Slow Cook the Stew: Reduce the heat to low, cover, and let it simmer for 3 to 3½ hours, stirring occasionally, until the beef is tender but not falling apart.
- Finish & Serve: Skim off any excess fat from the surface. Stir in the Roasted Mushrooms and Pearl Onions, then season with additional salt and pepper if needed. Serve hot with buttered noodles, mashed potatoes, or crusty bread.
Notes
- Use the Right Cut of Beef: Choose beef chuck roast for the best results. It has the perfect balance of fat and meat, making it tender and flavorful after slow cooking. Avoid lean cuts as they can turn dry and tough.
- Brown the Beef in Batches: Don’t overcrowd the pan when browning the beef. Cook in small batches to get a deep, golden crust on each piece. This adds a rich, meaty flavor to the stew.
- Use a Good Quality Red Wine: The wine is a key ingredient, so pick a dry red wine like Pinot Noir or Burgundy. Avoid sweet wines, as they can make the stew taste strange.
- Simmer Low and Slow: Cooking on low heat for at least 3 hours allows the beef to absorb all the flavors. Stir occasionally and make sure it never boils, as boiling can make the meat tough.
- Make It a Day Ahead for the Best Flavor: Beef Bourguignon tastes even better the next day! The flavors deepen overnight, making it more delicious. Store in the fridge and reheat gently for the best results.
Martha Stewart Beef Bourguignon