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Gallery Beef Bourguignon Recipe Summary prep: 40 mins total: 3 hrs 15 mins Servings: 8

Ingredients Ingredient Checklist 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)

Gallery Beef Bourguignon

Recipe Summary prep: 40 mins total: 3 hrs 15 mins Servings: 8

Beef Bourguignon

Beef Bourguignon

Beef Bourguignon

Recipe Summary prep: 40 mins total: 3 hrs 15 mins Servings: 8

Recipe Summary

prep: 40 mins total: 3 hrs 15 mins

Servings: 8

prep: 40 mins

total: 3 hrs 15 mins

prep:

40 mins

total:

3 hrs 15 mins

Servings: 8

8

Ingredients

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

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.

Reviews (5)

 Add Rating & Review     150 Ratings   5 star values:        36    4 star values:        57    3 star values:        31    2 star values:        22    1 star values:        4

Reviews (5)

Add Rating & Review     150 Ratings   5 star values:        36    4 star values:        57    3 star values:        31    2 star values:        22    1 star values:        4

Add Rating & Review

150 Ratings 5 star values: 36 4 star values: 57 3 star values: 31 2 star values: 22 1 star values: 4

150 Ratings 5 star values: 36 4 star values: 57 3 star values: 31 2 star values: 22 1 star values: 4

150 Ratings 5 star values: 36 4 star values: 57 3 star values: 31 2 star values: 22 1 star values: 4

  • 5 star values: 36 4 star values: 57 3 star values: 31 2 star values: 22 1 star values: 4

    Martha Stewart Member     Rating: 1 stars       09/01/2019   I love this recipe but I rated it by mistake and can't seem to fix it. I would give it 5 stars.  

Martha Stewart Member     Rating: 5 stars       11/30/2014   this is one of our favorites!  

Martha Stewart Member     Rating: Unrated       09/30/2011   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.  

Martha Stewart Member     Rating: Unrated       02/18/2011   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".  

Martha Stewart Member     Rating: Unrated       09/27/2010   looks yummey

    Martha Stewart Member

    Rating: 1 stars 09/01/2019

I love this recipe but I rated it by mistake and can’t seem to fix it. I would give it 5 stars.

Rating: 1 stars

Rating: 5 stars 11/30/2014

this is one of our favorites!

Rating: 5 stars

Rating: Unrated 09/30/2011

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.

Rating: Unrated

Rating: Unrated 02/18/2011

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”.

Rating: Unrated 09/27/2010

looks yummey

All Reviews for Beef Bourguignon

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Beef Bourguignon

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest