Le Creuset Beef Bourguignon Recipe

Enjoy the rich and hearty flavors of Le Creuset Beef Bourguignon. This classic French dish features succulent chunks of beef braised to perfection in red wine, alongside aromatic herbs, mushrooms, and pearl onions, resulting in a melt-in-your-mouth experience that's perfect for a cozy, elegant dinner. Served over a bed of creamy mashed potatoes or buttered noodles, it's a true culinary masterpiece that will impress any palate.

Course Main Course

Cuisine French

Keyword Le Creuset Beef Bourguinon Recipe

Prep Time 30

Cook Time 2 30

Servings

Calories 533kcal

Author Bon Appeteach

Equipment

Everyday Le Creuset Pan or other Dutch Oven

Ingredients

3 lbs. Beef Roast I used beef tenderloin tips but other cute like chuck roast work well for this cook.
4 oz. Pancetta diced small
2 tbsp. Olive Oil
1 small Onion diced small
3 cloves Garlic minced
2 large Carrots sliced
2 cups Red Wine Cabernet, Pinot Noir, Burgandy
2 cups Beef Broth
2 tbsp. Tomato Paste
1 Bouquet Garni (a bundle of fresh thyme, bay leaves, and parsley tied with twine)
1 tsp. Salt
1 tsp. Black Pepper
1 cup Pearl Onions
8 oz. Baby Bella Mushrooms sliced thin
Fresh Parsley garnish

For The Beurre Manie (thickener)

2 tbsp. Melted Butter
2 tbsp. Flour

Instructions

Preheat the oven to 325 F.
Remove the beef from the packaging and pat it dry with paper towels to remove excess moisture. Cut into 1.5-2 inch sized pieces and season with salt.
Prepare all the other ingredients in advance (chop the onions, carrots, mince the garlic, and prepare any other liquids you will need on hand).
Heat your Le Creuset pan to medium high heat. Add in the pancetta and cook until crispy. Remove from the pan and set it aside, but leave the rendered fat in the pan to brown the beef.
In 1-2 batches, sear the pieces of meat on both sides until brown, about 5-6 minutes. Once seared and browned, remove and set aside on a plate.
Reduce the Le Creuset to medium heat. Add the onions, carrots and olive oil. Use the spatula to lightly scrape the fond (brown bits) in the pan while sauteing the carrots and onions, for about 5 minutes. Then add in the garlic and cook another 1-2 minutes.
Pour the wine over the cooking vegetables slowly to continue to deglaze the pan, using the spatula to scrap all the fond off entirely. Then pour in the beef broth and the tomato paste and stir well to combine.
Season with salt and pepper, and taste to adjust this if needed.
Add the seared beef pieces and pancetta back into the Le Creuset and then add in the bouquet garni of herbs.
Cover the Le Creuset and remove it from the stove, placing it onto the center rack of the oven to braise for about 2 hours.
After two hours, make the beurre manie by combing the melted butter and flour together to form a paste. Stir this into the beef bourguignon until combined.
Then add in the sliced mushrooms and pearled onions, carefully incorporating this in with the beef.
Place the Le Creuset uncovered and back into the oven to finish cooking for another 25-30 minutes. The stew is done when the mixture has thickened and the beef pieces are tender and shred easily with a fork.
Remove from the oven and let cool for 5-10 minutes. Serve over noodles or mashed potatoes and garnish with fresh parsley if desired.

Notes

If you'd like a richer flavor on the mushrooms and onions, simply saute them in a separate pan at the end and incorporate it into the bourguignon before serving.

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