Braised Beef Bourgignon

What could be classier – or easier – than serving classic Beef Bourguignon when you host your next soirée? Serve this recipe with mashed potatoes, egg noodles or rice.

Yields6 ServingsDifficultyIntermediatePrep Time15 minsCook Time3 hrsTotal Time3 hrs 15 mins
Ingredients
 4 slices bacon, diced
 2 medium onions, sliced lengthwise
 8 oz (250 g) mushrooms, halved
 2 lb (1 kg) Beef Stew Cubes
 Vegetable oil (if necessary)
 3 tbsp (45 mL) all-purpose flour
 3 cloves garlic, minced
 1½ cups (375 mL) red wine
 1½ cups (375 mL) beef broth
 1 bay leaf
 1 tsp (5 mL) dried thyme
 ½ tsp (2 mL) EACH salt and pepper
Method
1

1. Pan-fry bacon in Dutch oven or enamelled cast iron roaster over medium-high heat, stirring, until lightly browned. Transfer bacon to a medium bowl with a slotted spoon and set aside. Add onions and mushrooms to pot and cook, stirring, for about 8 minutes or until just browned. Add to the bacon; set aside.

2. Brown beef, in batches and adding vegetable oil if necessary, turning to brown all sides. Transfer beef to a second large bowl as it’s browned, and then return to pot with any accumulated juices. Sprinkle flour over meat. Stir in garlic, wine, broth, bay leaf, thyme, salt and pepper into the pot; bring to a simmer, scraping up brown bits from pot.

3. Cover and cook in 325°F oven for 2 hours. Stir in reserved bacon, onions and mushrooms; cover and cook for another 30 minutes or until beef is fork-tender. Discard bay leaf.

Tip
2

To use slow cooker: After Step 2, transfer meat to 6-quart (6 L) slow cooker. Cover and cook on Low for 8 hours, adding reserved bacon, onions and mushrooms in final hour.

Nutrition
3

Per 1 cooked portion: about 380 Calories, 47g Protein, 14g Fat, 9g Carbohydrate, 580mg Sodium
Excellent Source of: Iron, Riboflavin, Niacin, Vitamin B12, Choline, Pantothenate, Zinc, Selenium
Good Source of: Thiamine, Vitamin B6, Phosphorus
Source of: Potassium, Folate, Magnesium
6g Saturated Fat, 1g Trans Fat, 1g Polyunsaturated Fat, 6g Monounsaturated Fat
Shopping List
4

2 medium onions
8 oz (250 g) mushrooms
Garlic
2 lb (1 kg) Beef Stew Cubes
Bacon
Vegetable oil
Beef broth
All-purpose flour
1 bay leaf
Dried thyme
Salt
Pepper
Red wine

Ingredients

Ingredients
 4 slices bacon, diced
 2 medium onions, sliced lengthwise
 8 oz (250 g) mushrooms, halved
 2 lb (1 kg) Beef Stew Cubes
 Vegetable oil (if necessary)
 3 tbsp (45 mL) all-purpose flour
 3 cloves garlic, minced
 1½ cups (375 mL) red wine
 1½ cups (375 mL) beef broth
 1 bay leaf
 1 tsp (5 mL) dried thyme
 ½ tsp (2 mL) EACH salt and pepper

Directions

Method
1

1. Pan-fry bacon in Dutch oven or enamelled cast iron roaster over medium-high heat, stirring, until lightly browned. Transfer bacon to a medium bowl with a slotted spoon and set aside. Add onions and mushrooms to pot and cook, stirring, for about 8 minutes or until just browned. Add to the bacon; set aside.

2. Brown beef, in batches and adding vegetable oil if necessary, turning to brown all sides. Transfer beef to a second large bowl as it’s browned, and then return to pot with any accumulated juices. Sprinkle flour over meat. Stir in garlic, wine, broth, bay leaf, thyme, salt and pepper into the pot; bring to a simmer, scraping up brown bits from pot.

3. Cover and cook in 325°F oven for 2 hours. Stir in reserved bacon, onions and mushrooms; cover and cook for another 30 minutes or until beef is fork-tender. Discard bay leaf.

Tip
2

To use slow cooker: After Step 2, transfer meat to 6-quart (6 L) slow cooker. Cover and cook on Low for 8 hours, adding reserved bacon, onions and mushrooms in final hour.

Nutrition
3

Per 1 cooked portion: about 380 Calories, 47g Protein, 14g Fat, 9g Carbohydrate, 580mg Sodium
Excellent Source of: Iron, Riboflavin, Niacin, Vitamin B12, Choline, Pantothenate, Zinc, Selenium
Good Source of: Thiamine, Vitamin B6, Phosphorus
Source of: Potassium, Folate, Magnesium
6g Saturated Fat, 1g Trans Fat, 1g Polyunsaturated Fat, 6g Monounsaturated Fat
Shopping List
4

2 medium onions
8 oz (250 g) mushrooms
Garlic
2 lb (1 kg) Beef Stew Cubes
Bacon
Vegetable oil
Beef broth
All-purpose flour
1 bay leaf
Dried thyme
Salt
Pepper
Red wine

Braised Beef Bourgignon