Recipes Ingredients Meat & Poultry Beef Recipes Beef Bourguignon 3.7 (150) 5 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 22, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 40 mins Total Time: 3 hrs 15 mins Servings: 8 This hearty French-style stew is a classic combination of wine, garlic, and onion. Serve Beef Bourguignon with boiled or roasted new potatoes. 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 ½-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 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. 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. Rate it Print