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Le Creuset Beef Bourguignon Recipe
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Le Creuset Beef Bourguignon Recipe

Indulge in the ultimate comfort food with Le Creuset's Beef Bourguignon recipe. Tender beef braised to perfection in a rich red wine sauce, accompanied by aromatic herbs and vegetables, creating a dish that is both elegant and satisfying.
Course Dinner
Cuisine French
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings 6
Calories 420kcal

Equipment

  • Le Creuset Dutch oven (5-quart or larger)
  • Sharp chef's knife
  • Cutting Board
  • Wooden spoon or spatula
  • Large skillet
  • Tongs
  • Measuring cups, and spoons
  • Oven mitts or heat-resistant gloves
  • Serving plates or bowls

Ingredients

For the Beef Bourguignon

  • 2 pounds beef chuck roast, cut into 1 ½-inch cubes
  • 4 bacon slices, chopped
  • 2 tablespoons all-purpose flour
  • 2 tablespoons vegetable oil
  • Red wine 2 cups
  • 2 cups beef broth
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 2 carrots, peeled and sliced
  • 1 bouquet garni (thyme, bay leaf, and parsley tied together)
  • 1 pound mushrooms, quartered
  • Salt and pepper to taste

For Garnish

  • Fresh parsley, chopped

Instructions

  • Preheat your oven to 325°F (163°C).
  • In the Le Creuset Dutch oven, cook the bacon over medium heat until crispy. Carefully remove the bacon from the oven, ensuring to leave the flavorful drippings in the pot, and set the bacon aside.
  • Season the beef cubes with salt and pepper, then coat them with flour. In the same pot with the bacon drippings, brown the beef in batches until all sides are nicely seared. Take out the beef and place it aside.
  • Add vegetable oil to the pot if needed, and sauté the diced onion and minced garlic until they turn translucent and fragrant. Add the sliced carrots and cook for an additional 3 minutes.
  • Pour red wine into the pot to deglaze it, effectively releasing any browned bits as you scrape the bottom surface. Add the beef broth and return the beef and bacon to the pot. Place the bouquet garni on top.
  • Cover the pot with the lid and transfer it to the preheated oven. Let it cook for about 2 hours, or until the beef is tender and easily pulls apart with a fork.
  • Take a large skillet to heat some olive oil by setting medium-high heat. Sauté the quartered mushrooms until they turn golden brown and release their moisture. Season with salt and pepper.
  • Take the pot out of the oven and incorporate the sautéed mushrooms into the beef mixture. Stir gently to combine.
  • Place the pot back in the oven, without covering it, and continue cooking for an extra 30 minutes. This will allow the sauce to thicken to the desired consistency.
  • Retrieve the pot from the oven and dispose of the bouquet garni. Adjust the seasoning with salt and pepper if needed.