Beef Bourguignonne

Photo by Maura McEvoy
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  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 554.28 calories
    • Calories 41 calories from fat
    • Fat 25.15 g
    • Sat Fat 8.82 g
    • Cholesterol 143.46 mg
    • Sodium 835.8 mg
    • Protein 46.42 mg
    • Carbohydrate 20.87 g
    • Fiber 2.26 g
    • Iron 6.02 mg
    • Calcium 90.38 mg


  1. Check 3 1/2 to 4 pounds stew or chuck meat, cut into 1 1/2-inch pieces
  2. Check 1tablespoon plus 1/4 teaspoon kosher salt
  3. Check 1 1/2teaspoons black pepper
  4. Check 3tablespoons canola oil
  5. Check 1 bottle dry red wine (such as Côtes du Rhône)
  6. Check 1 14.5-ounce can diced tomatoes, drained
  7. Check 1 14.5-ounce can (3 1/2 cups) low-sodium chicken broth
  8. Check 1/2 small yellow onion
  9. Check 1 whole carrot, peeled
  10. Check 8 cloves garlic, peeled
  11. Check 1pound whole carrots, peeled and cut into strips, or baby-cut carrots
  12. Check 3tablespoons unsalted butter
  13. Check 1pound fresh or frozen pearl onions
  14. Check 1pound button mushrooms, sliced


  1. Heat oven to 300° F. Season the meat on all sides with 1 tablespoon of the salt and the pepper. Heat the oil in a Dutch oven or large ovenproof pot over medium heat. Cook the meat in batches, turning to brown all sides. Transfer to a plate.
  2. Add the wine to the drippings in the pot and bring to a boil. Cook for 3 minutes, using a wooden spoon to scrape the bottom of the pot. Add the meat, tomatoes, and 2 cups of the broth and bring to a simmer. Add the yellow onion, whole carrot, and garlic. Cover tightly and transfer to oven for 1 hour. Add the baby-cut carrots or carrot strips, cover, and return to oven until the meat is fork-tender but not falling apart, about 30 minutes more. Skim any fat from the surface.
  3. Meanwhile, melt 1 tablespoon of the butter in a large skillet over medium heat. Add the pearl onions and the remaining broth. Simmer until the liquid almost completely evaporates and the onions are tender, about 15 minutes, shaking the pan occasionally to coat the onions with the liquid. Transfer to a plate.
  4. Clean the skillet then melt the remaining butter over medium heat. Add the mushrooms and toss to coat. Cook, stirring occasionally, until the liquid released by the mushrooms almost completely evaporates, about 12 minutes. Remove from heat and add the remaining salt.
  5. Meanwhile, place the pot of beef stew on the stovetop over medium-high heat. Using a slotted spoon, remove and discard the onion half and the whole carrot. Simmer the stew, uncovered, until it thickens to the desired consistency, 10 to 20 minutes. Add the pearl onions and mushrooms and simmer for 5 more minutes. Spoon onto plates.