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Oven Baked Beef Bourguignon Pinterest

Oven baked Beef Bourguignon stew recipe, overnight marinated beef bourguignon slow cooked with glazed carrots and pearl onions, the beef is juicy and fork tender, bourguignon red wine sauce is flavorful and delicious!

For the Beef Bourguignon, select a tender cut as the cooking time in the oven is significantly longer than on the stove. Boneless chuck is a cut of choice, bake it for about 3 to 3h30 or until a chunk breaks easily when crushed with a fork.

For this recipe of Beef Bourguignon, I marinated my chunks of beef overnight into a spiced wine and I have chosen to cook my vegetable separately, glazed carrots and pearl onions, roasted mushrooms but you can perfectly bake beef and vegetables together in a baking pan.

One advantage of baking everything together, you can schedule your baking time ahead and come back from work to a home full of savory perfumes and a delicious and comforting meal.

Plan for leftover sauce and meat with which you’ll make scrumptious pasta al ragù or bolognese!

  • 4 servings
  • Easy
  • 3 h 30

Recipe :

Ingredients:

Beef:

28.21 oz. (800 g) boneless chuck, cut in chunks

1 bottle of Burgundy wine or Pinot Noir

5 cloves

1 tbsp dry herbs

1 carrot, cut in chunks

1 onion, quartered

2 tbsp flour

3.55 oz (100 g) bacon, cut in strips

1 cup (240 ml) tomato sauce

1/2 cup (120 ml) broth, hot

salt and pepper to taste

Some vegetable oil

Vegetables:

4 carrots, peeled and cut in strips

10 pearl onions, peeled

7 oz. (200 g.) Paris mushrooms, peeled and quartered

2 tbsp. sugar, separated

Salt and pepper to taste

Prepare the Beef:

The day before, marinate beef chunks into the wine, spiced with dry herbs, cloves, onion and carrot chunks, a few peppercorns

The following day, drain the beef chunks, coat them with flour, heat some oil into a pan and sear quickly beef chunks on all sides

Pre-heat your oven to 325°F (170°C), into a crockpot, add some vegetable oil, the beef chunks, the marinade, the bacon, tomato sauce, hot broth, salt and pepper to taste, stir well and cover with a lid

Into the oven, in the center, bake for about 3 hours or until meat is tender and can be easily crushed with a fork

If at the end of baking time, you find that the sauce is too thin, remove the meat and put the crockpot on the stove, on medium/high heat, simmer and reduce the sauce until right consistency

Cook vegetables:

In the meantime, into a pan, heat some vegetable oil, add the carrot sticks, sprinkle with salt and pepper to taste, sprinkle with 1 tbsp. sugar, toss, cover the bottom of pan with a little water and cook away on medium/high heat until tender, add a little water when necessary

Cook the pearl onions the same way

For the Paris mushrooms, heat some vegetable oil into a pan, add the quartered mushrooms, sprinkle with salt and pepper to taste, cook away on medium/high heat until golden and cooked through. In the beginning, you might think that you didn’t put enough oil as the mushrooms will completely absorb it, but then they’ll release it whilst cooking

To serve:

Serve Beef Bourguignon into its sauce, surrounded with vegetables

Sprinkle some parsley to decorate

Enjoy!

  1. Comments (16)

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Comments (16)

Rated 5 out of 5 based on 1 voters
This comment was minimized by the moderator on the site

Yummy. This dish looks so tasty! I love Bourguignon and can't WAIT to make it!! Great recipe Patty!

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Thank you so much my dear Elaine!

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This looks perfect, Patty! What a nice photo of this perfect comfort food!

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Than you so much Beth!

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Yum! I would love to come home to this. The flavors sound absolutely incredible.

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Thank you so much Tara!

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Gorgeous recipe Patty! I need to make this!

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Thanks so much Marlee! Have a wonderful day!

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Wow, this looks amazing - loving the overnight marinade! I bet that beef is super tender!

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Thank you so much Betty!

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FYI: your use of the term ‘crock pot’ was initially confusing as we do not put our CROCK pots in the oven, at least not here in the U.S.?; this is a special piece of kitchen equipment used to AVOID oven use, specifically created to slow cook on...

FYI: your use of the term ‘crock pot’ was initially confusing as we do not put our CROCK pots in the oven, at least not here in the U.S.?; this is a special piece of kitchen equipment used to AVOID oven use, specifically created to slow cook on top of the counter. See the brand CROCKPOT for more info.

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This comment was minimized by the moderator on the site

Thanks Pattie, sorry about that, I'll change it!

This comment was minimized by the moderator on the site

This bourguignon looks so good and I love that it's oven baked, thanks for all the tips!

Comment was last edited about 4 months ago by Patty Patty
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This comment was minimized by the moderator on the site

Thanks Joanna, glad you like my bourguignon!

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Made it yesterday and the whole family loved it, it was so flavorful, thanks for sharing!

Comment was last edited about 2 days ago by Patty Patty
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Thanks kindly Joan, glad to know you all liked it!

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