Are you looking to impress your guests with a hearty and flavorful French dish? Look no further than Beef Bourguignon. This classic French beef stew is packed with small pearl onions and mushrooms, all simmered in a rich and savory red wine sauce. Although this recipe has a lot of steps, it's not difficult to execute, and the end result is worth every ounce of effort.
Beef Bourguignon
This showstopper dish is one that has layers of flavor in every bite. Whether you are making a meal for your family or preparing it to serve guests, you won't regret this being on your menu. A perfect way to tenderize a tough cut of beef, this is sure to be a regular in your menu rotation.
Serve this with a slice of paleo cake for dessert to create a well-rounded decadent meal.
Ingredients
Serves: 6 Prep Time: 10 minutes Cook Time: 4 hours
- 3 lbs stewing beef
- 7 tablespoon cooking fat
- 1 carrot
- 1 onion
- ½ lb bacon
- 3 cups red wine
- 3 ½ cups beef broth
- 1 tablespoon tomato paste
- 2 cloves garlic
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 lb mushrooms
- 20 pearl onions
- Salt and pepper
- Bouquet garni
How to Make Beef Bourguignon
Preheat oven to 325°F. Then, in an oven-proof skillet or Dutch oven, cook the bacon for 3 minutes. Remove the bacon and set aside, then put the beef into the same pan. Brown these for 2 to 3 minutes, then set them aside.
Into the same pan, add the carrot and onion. Saute until softened, 4 to 5 minutes.
Add the beef and bacon back to the pan along with red wine, broth, tomato paste, garlic, bay leaf, and thyme. Add salt and black pepper and a bouquet garni, then cover and place into the oven for 3 to 4 hours until the beef is tender.
In a saucepan combine the the pearl onions with ½ cup broth. Bring to a boil, reduce to low, and simmer for 40 minutes.
Then, in a clean skillet, use the remaining fat and cook the mushrooms for 5 to 6 minutes, until browned and reduced.
Remove the beef from the oven and discard the bay leaf. Add in the mushrooms and onions. Simmer for 2 to 3 minutes, taste, and season before serving.
More Beef Recipes
If you need something else for your menu, check out the beef recipes below for inspiration. Paleo-friendly and packed with flavor, these are ideal for serving your family. Bookmark your favorites to make soon.
- Crockpot Bolognese Sauce Recipe
- Slow Cooker Sloppy Joes Recipe
- 21 Paleo Slow-Cooker Recipes
- Cabbage Soup Recipe
- Slow Cooker Pulled-Beef Recipe
- Easy Slow Cooker Beef And Onion Stew
📖 Recipe
Paleo Beef Bourguignon
Ingredients
- 3 lbs stewing beef cubed
- 7 tablespoon cooking fat
- 1 carrot sliced
- 1 onion sliced
- ½ lb bacon chopped
- 3 cups red wine
- 3 ½ cups beef broth
- 1 tablespoon tomato paste
- 2 cloves garlic minced
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 lb mushrooms sliced
- 20 pearl onions
- Salt and pepper
- Bouquet garni parsely stems, bay leaves, rosemary, thyme
Instructions
- Preheat oven to 325°F.
- Sauté bacon in an oven-proof pan over medium heat for 3 minutes. Remove bacon, keep fat. Brown beef cubes in the same pan. Set aside.3 lbs stewing beef, ½ lb bacon, 7 tablespoon cooking fat
- Cook carrot and onion in the pan until softened.1 carrot, 1 onion
- Add back bacon and beef cubes. Pour in red wine, beef stock, tomato paste, garlic, bay leaf, and thyme. Season with salt and pepper. Add bouquet garni if using. Cover and simmer in the oven for 3 to 4 hours until tender.3 cups red wine, 3 ½ cups beef broth, 1 tablespoon tomato paste, 2 cloves garlic, 1 bay leaf, 1 teaspoon dried thyme, Salt and pepper, Bouquet garni
- Brown pearl onions in a separate pot. Add beef stock, salt, and pepper. Simmer for 40 minutes until soft. Set aside.20 pearl onions
- Brown mushrooms in a separate pan for 5 to 7 minutes until reduced.1 lb mushrooms
- Return pan to stovetop. Discard bay leaf and remove the bouquet garnis. Add the cooked onions and mushrooms, taste, and season if needed. Simmer for 2 to 3 minutes to blend flavors.
Notes
- A bouquet garni is a bundle of fresh herbs such as parsley stems, rosemary, thyme, basil, and bay leaf.
- For richness, use a well-marbled cut of roast.
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