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Beef Bourguignon

This hearty French stew is a classic combination of wine, garlic, and onion. Serve it with boiled or roasted new potatoes.

  • Prep:
  • Total Time:
  • Servings: 8
  • Yield:
Beef Bourguignon

Source: Everyday Food, March 2010

Ingredients

  • 3 tablespoons olive oil
  • 8 ounces button mushrooms (trimmed), quartered if large
  • 3 pounds boneless beef rump roast, cut into 1-inch pieces
  • Coarse salt and ground pepper
  • 5 strips bacon, cut into 1/2-inch pieces
  • 1 tablespoon tomato paste
  • 2 tablespoons all-purpose flour
  • 3 cups dry red wine
  • 2 cups low-sodium chicken broth
  • 1 bay leaf
  • 1 garlic clove, smashed and peeled
  • 4 carrots, peeled and cut into 1-inch pieces
  • 10 ounces pearl onions, peeled
  • 1 tablespoon butter, cut into pieces
  • 2 tablespoons fresh parsley, chopped (optional)

Directions

  1. Preheat oven to 350 degrees. In a large Dutch oven or heavy pot with a lid, heat 2 tablespoons oil over medium-high. Add mushrooms and cook until browned, about 10 minutes. Transfer to a plate. Season beef generously with salt and pepper and add 1 tablespoon oil to pot. In batches, brown beef, 2 to 3 minutes per batch (adding up to 1 tablespoon oil per batch if needed); transfer to plate. Pour off all but 1 tablespoon fat from pot. Add bacon and cook over medium until brown, 5 minutes. Add tomato paste; cook, stirring, 30 seconds. Add flour and cook, stirring, 30 seconds.

  2. Return beef to pot; add wine, broth, bay leaf, and garlic. Bring to a boil, cover, and transfer pot to oven; cook 1 1/2 hours. Add carrots and onions and cook until meat is very tender, 1 to 1 1/2 hours more, adding mushrooms 15 minutes before end of cooking. Stir butter into stew and serve topped with parsley if desired.

Reviews (3)

  • b6girl 30 Sep, 2011

    This is a great recipe and one of my husband's favorites. It's very easy to make, but you do need to check it a few times to make sure the liquid doesn't burn off, especially if you half the recipe.

  • Igby 18 Feb, 2011

    Amazing main course in one pot. Got to love that... Beef is tender, sauce is flavorful, vegetables perfect. This is one of the best beef roast recipes that I've ever prepared or eatten. I roasted the mushrooms and pearl onions the night before so all I had to do was add at the right time. Makes enough to feed many and is hearty comfort food. Great leftovers. Everyone around my table said, "mmmm".

  • yuan88gggmail 27 Sep, 2010

    looks yummey

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