Dutch Oven Beef Bourguignon

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5 from 6 votes

Dutch Oven Beef Bourguignon

This french oven beef bourguignon recipe is the BEST thing I have ever made. Slow cooked in a rich wine & spice sauce, the fork-tender beef falls apart to perfection! Serve with some creamy potatoes au gratin, a glass of red wine, and enjoy this feast with someone you love.

Prep Time30

Cook Time4

Total Time4 30

Course: Dinner, Holiday

Cuisine: American, French

Servings: servings

Calories: 263kcal

Author: Kelly Jensen

Cost: $5

Equipment

Dutch Oven

Ingredients

For the Marinade

3 lbs beef stew meat
1 750 ml bottle good red wine
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon fresh parsley
2 tablespoons sugar
1 tablespoon Worcestershire sauce
1/2 teaspoon Sea Salt
1/2 teaspoon Crushed Red Pepper Flakes
Water to cover meat

Spice Sachet

6 cloves garlic
2 bay leaves
2 tablespoons fresh thyme
1 tablespoon Black Pepper

For the Beef Bourguignon

2 tablespoons Vegetable oil
1/4 teaspoon Sea Salt
1/4 Black Pepper
3 lbs Marinated beef stew chunks
Add 2 cups water
Sachet
Demi-Glace *See note below, 1 packet or 1 cup homemade
1 pint mushrooms
4 tablespoons butter
1/4 cup all-purpose flour

Instructions

To marinade the meat add all marinade ingredients to a large bowl. Mix well and cover, refrigerate overnight, or up to 2 days.
To a Dutch oven, heat the vegetable oil over medium heat. With a slotted spoon carefully add the meat to the oil, saving the marinade for later. Brown the beef, searing each side, and add the salt and pepper while cooking. Place the cooked browned meat in a separate bowl and set aside. Leave any juice in the bottom of the Dutch oven.
To the Dutch oven, add the wine marinade, water, the spice sachet, the demi glace, and the mushrooms. Boil down for about 20 minutes until has reduced. Add the browned meat back to the pot, and cover with a lid. Place the pot in a 375 degrees Fahrenheit oven for 2.5 hours until the meat is fork tender and falls apart.
Transfer the pot back to the stove top. Remove the meat again from the pot, and discard the sachet, leaving the broth in the bottom of the pot. Over medium heat, reduce the sauce down again to about 4 cups.
In a separate sauce pan, melt the butter and stir in the flour to make a roux. Slowly whisk the roux into the Dutch oven sauce, and continue stirring until the sauce thickens. Add the meat back into the sauce to heat the meat all the way through. Serve with au gratin potatoes and enjoy!

Notes

A Note On Demi-Glace

I have a recipe on my site here for vegetable demi-glace, which I like to make in advance and freeze for stews like this. I'm all for making recipes from scratch, but I fully endorse the 'easy button' on pre-made demi glace to save yourself the effort.

Dietary Modifications

You can absolutely make this vegetarian by using 3lbs of mushrooms instead of beef. And it can be made vegan by using a plant-based butter in the roux as well as the mushrooms.
To make gluten free, use corn starch in the roux instead of flour.

Nutrition