Our oven-baked beef bourguignon recipe is a classic French beef stew.
It is an elegant meal to serve to company and makes a great family dinner too, especially for special occasions.
Although we often think of French recipes as difficult to make, this oven baked beef bourguignon shows us that they can be made simple and delicious too.
This recipe puts all of the stew recipe ingredients together and then bakes them in the oven. I love recipes like this because they are easier on the cook. Put it in the oven and you are free to get the rest of dinner together or go and do other things.
The recipe calls for beef chuck or beef rump roast. Neither of them is an expensive meat (although all meat seems pretty expensive these days, but it gets dressed up in this easy dinner recipe.
Slow cooking allows the meat to become tender and wonderful.
If you have wanted to try French recipes but thought they might be too intimidating, this recipe shows you just how easy it is to put this delicious meal on the table.
Enjoy.
Oven Baked Beef Bourguignon Recipe
Ingredients
- 4 pounds beef rump roast, or beef chuck, cut into 1" cubes
- 1/3 cup cognac, warm
- 2 onions, whole, each stuck with 2 cloves garlic
- 2 carrots, sliced
- 1 teaspoon thyme
- 1/2 bay leaf
- 4 cups dry red wine
- 1 tablespoon salt
- 1 teaspoon black pepper, freshly ground
- 8 ounces mushrooms, small, whole or cut
- 1 slice orange
- 2 tablespoons butter
- 18 pearl onions, peeled, or two onions chopped
Instructions
- Heat a Dutch oven (or other large oven safe covered baking dish) over medium-high heat. Add beef and brown thoroughly on all sides. Pour warm cognac over beef and ignite with a match. Allow flames to burn out.
- Preheat the oven to 300ºF.
- Add 2 cloved onions, garlic, thyme, bay leaf, dry red wine, carrots, salt, pepper and orange slice. Bring to a boil on top of the range. Cover Dutch oven, place in the preheated oven and bake about 2 hours.
- Turn once or twice during the cooking period. Melt the butter in a skillet. Add white onions and mushrooms and brown on all sides. Add to the beef in the Dutch oven. Cook for 30 minutes more or until the beef is tender.
- Remove beef and onions to a hot serving platter. Cook down the liquid in the Dutch oven. Add the beef and onions back, stir and serve.
Nutrition
Variation:
- Although beef bourgignon is usually cooked from cubed beef, you can certainly use a whole rump roast. Have the beef rump tied. If there is very little fat on the outside, have the butcher tie on several pieces of beef suet for added moisture. Brown the roast on all sides. Follow the directions as given. To serve, slice beef and serve with the gravy poured over.
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Beef bourguignon is a French beef stew. For a classic North American beef stew recipe, click here.
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