Whether you’re looking to warm up from the frigid winter, need some dinner party menu inspo, or just hungry for comfort food that feels like a big hug from grandma – my version of Beef Bourguignon is just the recipe for you!
Beef Bourg is a standard dish you will find at just about every French bistro. It’s popular for its hearty stew texture, melt-in-your-mouth beef, and that home cooked flavor achieved from going low and slow in the Dutch Oven.
French cuisine is famous for its impeccable technique, decadent sauces, and simple ingredients. I grew up experiencing French food only at sophisticated restaurants with the white tablecloths, menus filled with items I could barely pronounce, and it always ended with cracking into a ramekin of creme brulee. After years of traveling and experimenting in the kitchen, I learned making French food at home didn’t have to be intimidating or overly rich. In fact, recreating classic French dishes I loved growing up could be a comforting and delightful way to add to my culinary repertoire. And it can be for you too!
While this is not the exact recipe you will find dining in the heart of Paris, this version of Beef Bourg is guaranteed to satisfy and nourish you with only the essential and highest quality ingredients.
I’m all about resourcefulness! So, whatever quality cut of beef (brisket, short rib, or even a chuck roast) you can get your hands on will work with this recipe.
Typical ingredients are elevated with higher quality ingredients. You will taste the difference and feel the vitality, trust me! I swap beef stock for bone broth, regular butter for grass-fed butter or ghee. I upgraded to pasture-raised beef and bacon and replaced all-purpose flour with tapioca flour for a gluten and grain free option that is friendly on the digestive system.
This dish is a crowd pleaser! It’s perfect for a cozy date night at home or as a stand-out entree to entertain a group of friends. Serve it up with some mashed potatoes to soak up that gravy and enjoy!
- Dutch Oven
- 4 slices pasture-raised bacon chopped
- 3 medium carrots chopped
- 1 medium onion chopped
- 3 garlic cloves grated
- 3 lbs pasture-raised Brisket or bone-in short-rib cut in 1-inch chunks if using brisket
- 2 cups red wine room temperature
- 2 cups beef bone broth
- 3 tbsp tomato paste
- 3 tbsp tapioca flour
- 3 tbsp ghee or grass-fed butter
- 2 sprigs fresh rosemary whole
- 1 bunch fresh parsley chopped
- pink salt to taste
- freshly cracked pepper to taste
- Preheat the oven to 250 degrees Fahrenheit.
- Heat the dutch oven over medium heat. Add chopped bacon and cooked until browned. Remove browned bacon with a slotted spoon and set aside on a large plate.
- Working in batches, add beef cubes or whole short ribs into dutch oven and sear until golden brown on all sides. Remove beef and set aside to the plate with bacon.
- Add carrots and onion to dutch oven and cook until soft and translucent. About 6-7 minutes. Season with salt and pepper to taste. Add the grated garlic last and cook for just another minute so that it doesn't burn!
- Add the red wine to the vegetable mixture. Use a wooden utensil to gently scrape the bottom of the dutch oven to deglaze the surface
- Add the beef, bacon and residual juices back into the dutch oven. Add the bone broth, making sure to almost submerge the meat.
- Add tomato paste and fresh rosemary to the dutch oven and give a gentle stir to combine.
- Cover dutch oven with lid and place into preheated oven for about 2 hours.
- A few minutes before removing beef from oven, heat a small saucepan over medium heat. Add ghee or grass-fed butter and tapioca flour. Whisk to combine, then set aside. This is your thickening agent to create the sauce.
- Carefully remove dutch oven from oven and place on stove top. Use oven mitts to remove lid, then add tapioca butter mixture. Gently stir to combine.
- Bring stew to a boil over medium heat then reduce to a simmer for another 10 minutes to allow the gravy to come together.
- Remove rosemary sprigs, if desired, season with salt and pepper to taste, and garnish with fresh parsley. Voila!