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Beef Bourguignon, One Pot French Dinner

As much as we want it to be spring, we still have some winter to get through yet. So, I thought an easy one pot meal with a little special touch would be a perfect recipe to share this time of year. This one pot dinner is simple, but special – the perfect combination.

Now my ideal go-to gal for that kind of find is, of course, the Barefoot Contessa, Ina Garten. Her recipes are always spot on and are such good bases, I can tweak them here and there without worry. That’s especially nice when you want something special, but hassle free.

I recently found her beautiful Beef Bourguignon recipe and happily decided it would fit the bill and then some. I’m always looking for more one pot dinner recipes, and, as per the usual, Ina delivered!

She has taken the classic french rendition, which can be quite time consuming and tricky, and made it accessible for us mere mortals. And, I have to say, the recipe I made didn’t sacrifice any flavor whatsoever!

So, I’m thrilled to share this wonderful Beef Bourguignon recipe that has been slightly adapted by moi, or you can the original recipe here:

Beef Bourguignon Ingredients

One Pot Beef Dinner Recipe

Ingredients:

1 tablespoon olive oil
8 ounces center cut bacon, diced
2 1/2 pounds chuck beef cut into 1-inch cubes
1 tablespoon Kosher salt 
2 teaspoons ground black pepper 
3/4 pound carrots, sliced diagonally into 1-inch chunks
2 yellow onions, sliced
2 cloves chopped garlic (1 1/2 teaspoons)
1/3 cup Brandy 
1 (750 ml.) bottle good dry red wine like a Pinot Noir
2 cups beef broth
2 tablespoons of catsup
1/2 teaspoon dried oregano
4 tablespoons unsalted butter at room temperature, divided
3 tablespoons all-purpose flour
1 pound fresh mushrooms stems discarded, caps thickly sliced
1/4 cup chopped parsley

For serving:

Serve with sour dough, a baguette or any thick, crusty bread, toasted and rubbed with a garlic clove.

Directions:

Preheat the oven to 250 degrees F.

Heat the olive oil in a large Dutch oven. Add the bacon, cook over medium heat for 10 minutes. Stir occasionally until the bacon is lightly browned. Remove the bacon with a slotted spoon and place on a large plate.

Dry the beef cubes with paper towels and sprinkle them with salt and pepper. Sear the beef pieces in single layers in hot oil for 3 to 5 minutes. Turn to brown the beef on all sides. Remove the seared beef cubes and place on the plate with the bacon. Continue until all the beef is browned. Set aside.

Add the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper to the fat leftover in the pan and cook for 10 to 15 minutes. Stir occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute (you don’t want to burn that garlic so make sure it is only 1 min!).

Pour the Brandy in, stand back, and ignite with a match to burn off the alcohol (This can be fun but just make sure the kids stand back!). Put the meat and bacon back into the pot with the juices. Add the bottle of wine and enough beef broth to nearly cover the meat.

Add the catsup and oregano. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for around 1 1/4 hours or until the meat and vegetables are quite tender when pierced with a fork.

Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned. Add them to the stew. Bring to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season with salt and pepper to taste.

To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley if you so desire.

Bread LoafServing Beef Bourguignon

Beef Bourguignon Tips

To keep this beef bourguignon a true one pot meal, I sauteed the mushrooms in the same dutch oven before beginning the full prep of the stew. Just set them aside and they will be ready to add at the end. I also used brandy instead of cognac, as it is much more affordable, and works just as well. 

Be extra careful when you flame this dish. That brandy creates quite a blaze! But, of course, that’s part of the fun and feel of an extra special dish like beef bourguignon.

And the toast is the perfect vehicle to serve with the wonderful sauce and it makes such a pretty presentation, as well!

Beef Bourguignon Final Table Set for Beef Bourguignon

This beef bourguignon really is an affordable and relatively easy dish for those special winter evenings in when we just want to be cozy and well cared for.

Plus, you can do most of this ahead of time so it makes it perfect for when you’re having friends over for a movie or board game night! Personally, I’m a huge Bachelor fan so this makes Monday Bachelor night so much more fun! Bon Appetit!!

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