Julie and Julia's Beef Bourguignon

Name: Julie and Julia's Beef Bourguignon
Prep time: 40 min
Cook time: 3 h 15 min
Total time: 3 h 55 min
Cuisine: European, French, Mediterranean
Ingredients: 3 tablespoons olive oil; 8 ounces button mushrooms; 3 pounds BEEF RUMP ROAST; Coarse salt; 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; 4 carrots (peeled and cut into 1-inch pieces); 10 ounces pearl onions; 1 tablespoon butter, cut into pieces; 2 tablespoons fresh parsley; ground pepper

2 steps

Prep:40minCook:3h 15min

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

Updated at: Thu, 17 Aug 2023 03:57:20 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories566.4 kcal (28%)

Total Fat35.8 g (51%)

Carbs19.7 g (8%)

Sugars4 g (4%)

Protein38.8 g (78%)

Sodium435.9 mg (22%)

Fiber2.3 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

3 tablespoonsolive oil

8 ouncesbutton mushrooms

3 poundsbeef rump roast

coarse salt

5 stripsbacon

cut into 1/2-inch pieces

1 tablespoontomato paste

2 tablespoonsall-purpose flour

3 cupsdry red wine

2 cupslow-sodium chicken broth

peeled and cut into 1-inch pieces

10 ouncespearl onions

1 tablespoonbutter

cut into pieces

2 tablespoonsfresh parsley

ground pepper

Instructions

Step 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.

Step 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.

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