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Beef Burgundy - Beef Bourguignon

Hearty French housewife stew in red wine. Even better the next day so can be made ahead and reheated.
Print Recipe
Course Main Course, Soup
Cuisine French

Ingredients
  

  • 3 Lbs Beef Sirloin- cut into 2" cubes can use chuck roast but will have more fat and fall apart more
  • 2 Slices Bacon-diced I have used pancetta
  • 2 Tbsp Olive Oil- more if needed
  • 3 Tbsp Flour
  • 2 cloves Garlic- chopped or grated Mashed with salt
  • 6 Grinds Black Pepper
  • 3 Sprigs Fresh thyme
  • 1 Bay Leaf
  • 2 Cups Dry Red Wine-warmed Burgundy, Pinot Noir
  • 1-2 Cups Beef Bone Broth - warmed
  • 1 lb Small mushrooms cleaned and stem removed
  • 24 Small white onions-peeled Pearl onions
  • 1/8 tsp worchester sauce

Instructions
 

  • Oven to 400
  • Heat Dutch oven/heavy pot over med-high heat with Olive Oil. Add Bacon / pancetta and cook until lightly browned. Remove with slotted spoon to dish.
  • Pat beef dry. Sprinkle with salt and pepper. Add beef to Dutch oven/heavy pot ( do not crowd) and brown on all sides. Remove browned pieces to plate with bacon.
  • Add bacon and browned beef cubes back to Dutch oven/heavy pot. Sprinkle with flour. Tossing gently to coat. Cook until flour is absorbed. Place uncovered pot in hot oven for 5-10 minutes. Toss and bake in oven 5 more minutes.( This sears the meat thoroughly)
  • Move Dutch oven to stove top. Turn oven down to 325.
  • Mash garlic in salt, add to Dutch oven/heavy pot along with remaining seasonings(pepper, thyme sprigs and bay leaf. Gently stir to combine.
  • To Dutch oven/heavy pot add warmed wine. Add warmed bone broth to barely cover. Bring to simmer on top of stove. Cover and place in oven. Turn oven down to 325 to just maintain simmer.
  • Cook for 1 1/2 hours or until meat is NEARLY tender. Check during cooking to make sure liquid has not boiled away. Adding any bone broth that is remaining or hot water if needed.
  • Check and adjust seasonings. Add the worchester sauce, onions and mushrooms. Cook until onions and mushrooms are cooked thru ..1/2 hour to 1 hour.
  • Serve as desired (see notes) Can sit on the stove all day or can be cooled and reheated. Just add addition bone broth, wine or hot water to get to the desired consistency.

Notes

I usually serve with noodles, but a dear friend served hers with mashed potatoes. This same friend marinated the beef cubes over night in the wine for a stronger wine taste. Honestly have done it both ways  and loved them both. 
Serve the same type of wine for dinner  that you cook with to  keep the taste profile the same.
This is not as time consuming nor as hard as it reads. Very forgiving recipe.
Keyword Casserole, French, make ahead, soup, stew