Main Page
Festive table
Beef in Burgundy for the New Year

Beef Bourguignon for New Year's

Distinctive, aromatic, and full of flavor — perfect for a celebration! Beef bourguignon is a famous French dish that makes a wonderful main course for New Year's. It pairs meltingly tender meat with a rich, fragrant gravy. It takes a while to make, but the result will exceed your expectations!

Maria

Recipe author

Watch the video

Composition / ingredients

Servings:

Beef (chuck or neck)

500

Red wine (dry)

400

Meat broth (beef is best)

300

Button mushrooms (small)

150

Bacon

100

Shallots

Carrots

Garlic

Parsley

Thyme (fresh)

Bay leaf

Tomato paste

Olive oil

Butter

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 44 % 8 g

Fats 28 % 5 g

Carbohydrates 28 % 5 g

124 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make beef bourguignon for New Year's? Gather the ingredients. Use beef from the tender cuts — chuck or neck. Pick the smallest mushrooms you can find; regular onions can stand in for the shallots. You can use vegetable broth or even just boiling water.
Step 2:

Cut the bacon into small pieces. Rinse the beef and be sure to pat it dry with a paper towel — any extra moisture will keep it from searing and it will steam instead. Cut the meat into medium pieces.
Step 3:

Peel the carrot and onions. Rinse and dry the mushrooms. Cut the carrot into small sticks.
Step 4:

Take a suitable heavy-bottomed pot to cook the dish in. Fry the bacon in it for about 4 minutes over medium heat, along with the olive oil and butter. Remove the bacon from the pot.
Step 5:

Next, add the beef to the pot and brown it, stirring, in the fat left from the bacon. Transfer the meat to join the bacon.
Step 6:

Next, sauté the vegetables and mushrooms in the same fat. Transfer them to a separate bowl.
Step 7:

Return the meat and bacon to the pot, season with salt and pepper, add the flour, and stir.
Step 8:

Pour the wine and a little broth over the meat, enough to half-cover it. Choose your wine with care — it lends the dish its flavor. So don't skimp: buy a good, tasty bottle.
Step 9:

Add the tomato paste, the garlic (crushed with the flat of a knife), and the bay leaf.
Step 10:

Add the sautéed carrot, onions, and mushrooms. Stir. Pour in the remaining broth.
Step 11:

Add the sprigs of thyme and parsley.
Step 12:

Bring everything to a boil, cover, and simmer over low heat for 2.5–3 hours. Serve the finished meat with potatoes or rice. Enjoy!

Dishes braised slowly in wine with aromatic herbs come out so delicious! I'd dreamed of making beef bourguignon for ages. What put me off was the long list of ingredients, the lengthy cooking process, and the lack of one definitive recipe. In the end, after digging through a heap of different sources, I settled on a moderately simple version that skips a separately made mushroom sauce.
Every oil is only good up to a certain temperature — its smoke point, beyond which it starts to burn and forms harmful compounds, including carcinogens. To learn how to gauge frying temperature and pick the best oil for the job (and which ones to skip), read more here.
You can swap the tomato paste in this recipe for canned tomatoes in their juice, fresh tomatoes, or ketchup.
Since everyone's tolerance for saltiness, sweetness, bitterness, spice, sourness, and heat is different, always add spices and seasonings to your own taste! And if you're using a seasoning for the first time, remember that some are especially easy to overdo (chili pepper, for example).