This delicious Beef Bourguignon is a comforting, hearty meal that’s perfect for cozy nights. With tender beef, rich red wine sauce, and buttery lemon parsley noodles, this classic dish offers incredible flavor with minimal effort. It’s easy to make with everyday ingredients and can be adapted with vegetables you already have on hand. A true crowd-pleaser!
Recipe Ingredients:
- 4 pounds beef chuck roast, cubed into 1-inch pieces
- One 750-milliliter bottle pinot noir
- 2 tablespoons olive oil
- 8 ounces bacon end pieces, diced
- Kosher salt and freshly ground black pepper
- One 12-ounce bag frozen pearl onions
- One 12-ounce bag frozen sliced carrots
- 4 cloves garlic, whole
- 1/3 cup tomato paste
- 2 cups beef stock
- 2 sprigs fresh rosemary
- 2 bay leaves
- Buttery Lemon Parsley Noodles, recipe follows
- Chopped fresh parsley, for garnish
Buttery Lemon Parsley Noodles:
- 1 pound egg noodles
- 4 tablespoon salted butter
- 1/4 cup finely minced fresh parsley
- Zest and juice of 1 lemon
- Kosher salt and freshly ground black pepper
How To Make Beef Bourguignon Recipe?
- Marinate the Beef: Place the beef in a large bowl, pour over the wine ensuring all beef is submerged, cover, and refrigerate overnight or up to 24 hours.
- Simmer the Wine: Strain the wine into a small saucepan, bring to a simmer, and skim as needed.
- Cook the Bacon: In a large heavy-bottomed pot, heat olive oil over medium-high heat, add bacon, and cook until crisp (8-10 minutes). Remove bacon and set aside.
- Sear the Beef: Pat the beef dry, season with salt and pepper, and sear in batches until deeply browned on two sides (about 5 minutes per batch). Remove beef and set aside.
- Sauté the Vegetables: Add onions, carrots, and garlic to the pot, stir and let brown slightly (3-4 minutes).
- Add Tomato Paste: Stir in tomato paste until all vegetables are well coated.
- Deglaze the Pot: Pour in the simmered wine and beef stock, scraping the bottom of the pot to lift any browned bits.
- Combine and Simmer: Return beef to the pot along with any accumulated juices, add rosemary and bay leaves, reduce heat to low, cover, and simmer gently until beef is tender (2 1/2 to 3 hours).
- Cook the Noodles: While the beef is cooking, prepare the Buttery Lemon Parsley Noodles. Cook egg noodles according to the package instructions, drain, and set aside.
- Prepare the Noodles: In a large skillet, melt butter over medium-high heat, add cooked noodles, and stir to coat. Cook for 2-3 minutes until some noodles get a slight pan-fried texture. Add parsley, lemon zest, and juice, season with salt and pepper, and toss to combine.
- Serve: Spoon some Buttery Lemon Parsley Noodles into a bowl, ladle over the beef stew, and garnish with reserved crispy bacon and fresh parsley.
Recipe Tips:
- Marinate the Beef Well: For the best flavor, marinate the beef in wine for at least 12 hours, or overnight. This step tenderizes the meat and infuses it with rich flavors.
- Dry the Beef Before Searing: Pat the beef pieces dry with paper towels before searing. This helps achieve a deep, caramelized crust on the beef, which adds a lot of flavor to the stew.
- Don’t Rush the Searing: Cook the beef in batches and avoid overcrowding the pan. This ensures each piece browns properly instead of steaming, which makes a big difference in the final taste.
- Low and Slow Cooking: Cook the stew on a low heat for at least 2 1/2 to 3 hours. This slow simmering allows the beef to become super tender and the flavors to develop fully.
- Finish with Fresh Herbs: Just before serving, add fresh parsley to brighten up the dish. It adds a pop of color and a fresh flavor that balances the rich, hearty stew.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover Beef Bourguignon cool to room temperature. Then, transfer it to an airtight container and store it in the refrigerator for up to 3 days.
- Freeze: To freeze, allow the Beef Bourguignon to cool completely. Pour it into a freezer-safe container, leaving some space at the top for expansion, and freeze for up to 3 months.
- Reheat: Pour the Beef Bourguignon into a pot and warm over medium heat, stirring occasionally, until it is hot all the way through. Add a splash of beef stock or water if the sauce seems too thick.
Nutrition Facts
- Calories: 858
- Total Fat:35 g
- Saturated Fat:13 g
- Carbohydrates:58 g
- Dietary Fiber:6 g
- Sugar:7 g
- Protein:64 g
- Cholesterol:227 mg
- Sodium:1387 mg
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Beef Bourguignon Recipe
Description
This delicious Beef Bourguignon is a comforting, hearty meal that’s perfect for cozy nights. With tender beef, rich red wine sauce, and buttery lemon parsley noodles, this classic dish offers incredible flavor with minimal effort. It’s easy to make with everyday ingredients and can be adapted with vegetables you already have on hand. A true crowd-pleaser!
Ingredients
Buttery Lemon Parsley Noodles:
Instructions
- Marinate the Beef: Place the beef in a large bowl, pour over the wine ensuring all beef is submerged, cover, and refrigerate overnight or up to 24 hours.
- Simmer the Wine: Strain the wine into a small saucepan, bring to a simmer, and skim as needed.
- Cook the Bacon: In a large heavy-bottomed pot, heat olive oil over medium-high heat, add bacon, and cook until crisp (8-10 minutes). Remove bacon and set aside.
- Sear the Beef: Pat the beef dry, season with salt and pepper, and sear in batches until deeply browned on two sides (about 5 minutes per batch). Remove beef and set aside.
- Sauté the Vegetables: Add onions, carrots, and garlic to the pot, stir and let brown slightly (3-4 minutes).
- Add Tomato Paste: Stir in tomato paste until all vegetables are well coated.
Deglaze the Pot: Pour in the simmered wine and beef stock, scraping the bottom of the pot to lift any browned bits. - Combine and Simmer: Return beef to the pot along with any accumulated juices, add rosemary and bay leaves, reduce heat to low, cover, and simmer gently until beef is tender (2 1/2 to 3 hours).
- Cook the Noodles: While the beef is cooking, prepare the Buttery Lemon Parsley Noodles. Cook egg noodles according to the package instructions, drain, and set aside.
- Prepare the Noodles: In a large skillet, melt butter over medium-high heat, add cooked noodles, and stir to coat. Cook for 2-3 minutes until some noodles get a slight pan-fried texture. Add parsley, lemon zest, and juice, season with salt and pepper, and toss to combine.
- Serve: Spoon some Buttery Lemon Parsley Noodles into a bowl, ladle over the beef stew, and garnish with reserved crispy bacon and fresh parsley.
Notes
- Marinate the Beef Well: For the best flavor, marinate the beef in wine for at least 12 hours, or overnight. This step tenderizes the meat and infuses it with rich flavors.
- Dry the Beef Before Searing: Pat the beef pieces dry with paper towels before searing. This helps achieve a deep, caramelized crust on the beef, which adds a lot of flavor to the stew.
- Don’t Rush the Searing: Cook the beef in batches and avoid overcrowding the pan. This ensures each piece browns properly instead of steaming, which makes a big difference in the final taste.
- Low and Slow Cooking: Cook the stew on a low heat for at least 2 1/2 to 3 hours. This slow simmering allows the beef to become super tender and the flavors to develop fully.
- Finish with Fresh Herbs: Just before serving, add fresh parsley to brighten up the dish. It adds a pop of color and a fresh flavor that balances the rich, hearty stew.