Oven Baked Easy Beef Bourguignon Recipe

oven baked easy beef bourguignon recipe
  • Yield: 6 serving plates
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 2:30 h
  • Ready In: 2:40 h

Blogger and food creator. My dream..

More From This Chef »
Average Member Rating

forkforkforkforkfork (5 / 5)

5 5 1
Rate this recipe

fork fork fork fork fork

1 People rated this recipe

Related Recipes:
  • Pressure cooker Mongolian chicken recipe. Striped chicken breasts with vegetables, spices, and chicken broth cooked in an electric instant pot. #pressurecooker #instantpot #chicken #mongolian #dinner #homemade

    Pressure Cooker Mongolian Chicken Recipe

  • Pressure cooker Cajun rice and sausage recipe. Andouille sausages with rice, vegetables and Cajun spices cooked in an electric instant pot. #pressurecooker #instantpot #dinner #sausages #rice #cajun #homemade

    Pressure Cooker Cajun Rice and Sausage Recipe

  • Slow cooker Catalina chicken thighs recipe. Bone-in chicken thighs with spices and Catalina dressing cooked in a slow cooker. #slowcooker #crockpot #chicken #thighs #dinner #homemade #easy

    Slow Cooker Catalina Chicken Thighs Recipe

  • Slow cooker melt-in-your-mouth sausages. Sweet Italian sausages with vegetables cooked in a slow cooker, #slowcooker #crockpot #dinner #sausages #homemade #yummy

    Slow Cooker Melt-in-Your-Mouth Sausages

  • Instant pot pasta with sausages and cannellini beans. Italian turkey sausages with vegetables and beans cooked in an electric instant pot. #pressurecooker #instantpot #dinner #italian #homemade #pasta

    Instant Pot Pasta with Sausages and Cannellini Beans

Nutritional Info

This information is per serving.

  • Calories

    577
  • Protein

    48.9 g
  • Carbohydrate

    14.1 g
  • Fat

    36.8 g
  • Cholesterol

    141 mg
  • Calcium

    70 mg
  • Fibre

    2.4 g
  • Sodium

    561 mg

Oven baked easy beef Bourguignon recipe. This yummy recipe belongs to French cuisine. Beef with vegetables and burgundy wine cooked in an oven. Note: The traditional recipe has 1/4 cup (60 ml) brandy added in the final stage. This recipe includes browned flour. To brown flour: Spread a quantity of all-purpose flour on a baking sheet. Preheat an oven to 375ºF (180ºC). Place flour in preheated oven and bake until lightly browned. Remove, break up with a rolling pin, and sieve.

You can also prepare this delicious beef Bourguignon in the slow cooker (recipe adapted from https://therecipecritic.com/)

Slow Cooker Beef Bourguignon Recipe

makes 6 servings

Ingredients: 5 slices bacon, finely chopped, 3 pounds (1.44 kg) boneless beef chuck roast, cubed, 1 cup (250 ml) dry red wine, 2 cups (500 ml) chicken stock, 1/2 cup (125 ml) tomato sauce, 1/4 cup (60 ml) soy sauce, 1/4 cup all-purpose flour, 3 garlic cloves, peeled and finely chopped, 2 tablespoons finely chopped fresh thyme, 5 medium carrots, peeled and sliced, 1 pound (480 g) baby potatoes, peeled, 8 oz (240 g) fresh mushrooms, sliced, chopped fresh parsley, for garnish, salt and freshly ground black pepper

Instructions: In a large nonstick skillet, cook bacon over medium heat until crisp. Transfer cooked bacon to slow cooker. Season cubed beef with salt and black pepper. Add to the same skillet and sear, turning once, for about 2-3 minutes per side. Transfer seared meat to the slow cooker.

Add dry red wine to the skillet, scraping down any browned bits on the side. Reduce heat to low and simmer, slowly adding chicken stock, tomato sauce and soy sauce. Gently whisk in all-purpose flour. Add sauce to the slow cooker.

Add remaining ingredients except fresh parsley to slow cooker. Stir well. Cover the cooker and cook on low-heat setting for 8-10 hours, or on high for 6-8. Turn off slow cooker. Transfer cooked beef with vegetables and any accumulated juices to a serving platter. Sprinkle with chopped parsley. Serve hot accompanied with dry red wine.

Oven Baked Easy Beef Bourguignon Recipe

Ingredients

  • 2 pounds (960 g) stew beef, chuck, blade, or shank
  • 6 tablespoons lard
  • 1/4 cup browned flour
  • 2 tablespoons tomato paste
  • 2 cloves garlic, peeled and crushed
  • 2 cups (500 ml) Burgundy wine
  • 2½ cups (370 ml) beef stock
  • salt and freshly ground black pepper
  • bouquet garni
  • 1/4 cup lean salt pork or bacon, diced
  • 12 small onion, peeled
  • 12 mushrooms, sliced
  • 2 small carrots, peeled and sliced
  • fresh parsley for garnish

Method

Step 1

Cut the meat into large cubes. Fry the cubes in the lard in a flameproof casserole. Sprinkle with browned flour, and cook for further 5 minutes.

Step 2

Add the tomato paste and garlic. Cook, stirring, for additional 5 minutes.

Step 3

Pour in wine and beef stock, season lightly with salt and black pepper. Add bouquet garni. Cover and cook in a 325 F (160 C) oven for 2½-3 hours, or until meat is tender.

Step 4

Fry the bacon lightly, add onions and carrots. Cook over medium heat until evenly browned. Add to the casserole. Approximately 15 minutes before cooking is finished add the mushrooms.

Step 5

Adjust the consistency and seasoning if necessary. Serve hot, sprinkled with chopped parsley.

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.