Beef Bourguignon Recipe

Ive made the real Julia Childs beef bourguignon several times and though its the most delicious one-pot meal ever, there are lots of steps involved (meaning lots of chopping and lots of dishes!). I first had it in Paris and was just smitten with cute staub individual pot it came in, and was pleasantly surprised how rich and flavorful each bite was. It was a dish I knew I wanted to make at home.

I think Ive found a pretty good alternative though, that tastes pretty similar to Julia Childs and includes much fewer steps. I made a perfect pot over the week, and set a few reminders to take photos of the finished product, however I still forgot. Maybe ill add them into the post the next time I cook this. In England this time of year, a hearty stew is just what you need after a cold and wet saturday outdoors. It also incorporates some of the only vegetables in season this time of year here, onions, charlotte potatoes, carrots, leeks + peas. Though I dont mind buying product from overseas occasionally, its really more cost effective to wait till they are in season (and more flavorful anyways!)

Easy + hearty beef bourguignon

Serves 5
beef stew in a hearty red wine sauce of vegetables
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Prep Time
20 min
Cook Time
5 hr
Total Time
5 hr 20 min
Prep Time
20 min
Cook Time
5 hr
Total Time
5 hr 20 min
Nutrition Facts
Serving Size
627g
Servings
5
Amount Per Serving
Calories 203
Calories from Fat 7
% Daily Value *
Total Fat 1g
1%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 2782mg
116%
Total Carbohydrates 33g
11%
Dietary Fiber 8g
31%
Sugars 10g
Protein 16g
Vitamin A
226%
Vitamin C
49%
Calcium
10%
Iron
21%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients

2# beef cubes, cut in 1 inch squares
2 onions cut in chunks
4 large carrots cut in chunks
1 parsnip cut in chunks
1/3 bottle of red wine (burgundy or pinot noir works great)
2 quarts high quality beef broth
2 bay leaves
3 cups frozen peas
crusty bread
salt and pepper as needed

Instructions

Set oven to 300 degrees fahrenheit (150 degrees Celsius).
Sear beef, if desired, in cast iron skillet.
Place all chopped vegetables, bay leaves, and beef in a large dutch oven.
Pour broth and red wine on top.
Gently stir and place in preheated oven.
Set timer for 5 hours, and stir every hour or so to make sure meat and vegetables are rotated through the broth.
Once finished, add peas, cook for 5 more minutes and remove from oven.
Serve in a shallow soup dish with crusty bread and butter.
Enjoy!

Notes

If you really want a french-style bourguignon, feel free to add bacon chunks.

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calories
203
fat
1g
protein
16g
carbs
33g
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