For the best flavor, use a good quality dry red wine, such as Burgundy or Pinot Noir. If you have the time, marinate the beef in the red wine overnight before cooking. This will result in even more tender and flavorful beef. Boeuf Bourguignon is even better the next day, as the flavors have had time to meld and deepen. Store leftovers in the refrigerator for up to 3 days. For a richer sauce, add a tablespoon of tomato paste along with the wine and broth. Consider adding other vegetables like carrots or celery for added depth of flavor.
Boeuf Bourguignon
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PREP TIME20 mins
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COOK TIME2 hrs 15 mins
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TOTAL TIME2 hrs 35 mins
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SERVING8 People
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VIEWS78
Experience the rich, comforting flavors of France with this classic Boeuf Bourguignon. Tender beef, simmered in a luscious red wine sauce with earthy mushrooms and sweet onions, creates a truly unforgettable dish.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate16 g
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Cholesterol58 mg
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Fiber3 g
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Protein20 g
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Saturated Fat7 g
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Sodium97 mg
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Sugar7 g
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Fat21 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
10 mins
Heat the oil in a large, heavy-bottomed skillet or Dutch oven over medium heat. Add the sliced onions and cook, stirring occasionally, until softened and translucent, about 10 minutes. Transfer the onions to a bowl and set aside.
02
Step
2 mins
In the same skillet, increase the heat to medium-high. Add the beef cubes, working in batches if necessary to avoid overcrowding the pan. Brown the beef on all sides, about 1-2 minutes per side. This step is crucial for developing deep, rich flavor.
03
Step
1 mins
Sprinkle the flour, marjoram, thyme, and a generous amount of freshly ground black pepper over the browned beef. Stir well to coat the beef evenly.
04
Step
2 hrs
Pour in the red wine and beef broth, scraping the bottom of the skillet to loosen any browned bits (this is called fond and adds incredible flavor to the sauce). Stir well to combine all ingredients.
05
Step
30 mins
Reduce the heat to low, cover the skillet, and simmer gently until the beef is very tender, about 1 1/2 to 2 hours. Check the liquid level periodically and add more wine and broth, in a 2:1 ratio, as needed to keep the beef mostly submerged.
06
StepAfter the beef has simmered for about 1 1/2 to 2 hours, stir in the sautéed onions and sliced mushrooms. Continue to simmer, uncovered, until the mushrooms are tender and the sauce has thickened and deepened in color, about 30 minutes. Stir occasionally to prevent sticking.
07
StepTaste and adjust seasoning as needed. Serve hot over creamy mashed potatoes, egg noodles, or polenta. Garnish with fresh parsley, if desired.
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Please Rate
Rory Goyette
Apr 1, 2025My family loved this! It's definitely going into our regular rotation.
Quinten Kovacek
Mar 13, 2025This was amazing! The beef was so tender and the sauce was incredibly flavorful.
Judah Altenwerth
Mar 8, 2025I added a bay leaf and a sprig of rosemary while it was simmering, and it really enhanced the aroma.
Merritt Boyer
Dec 27, 2024I used a cheap bottle of wine, and it still turned out great!
Margarette Kessler
Oct 12, 2024Easy to follow recipe and the end result was restaurant quality.
Florence Goodwin
Oct 10, 2024I substituted the mushrooms with carrots and it turned out great