Beef Bourguignon Recipe for Two | Dessert for Two (2024)

Beef Bourguignon Recipe for Two | Dessert for Two (1)Beef bourguignon recipe for two.

It's so romantic around here today, that I can hardly stand it!

As someone whose love language is doing things for someone, like, ahem: cooking, this romantic dinner for two is the only thing I want for our next date night at home.

It bakes for 2 hours in the oven, but you can absolutely do it the day before. I actually recommend cooking it the day before and letting it rest in the fridge overnight. The flavors bloom overnight, plus you can skim off any fat before re-heating and serving.

Beef Bourguignon Recipe for Two | Dessert for Two (2)

If it were me, I would make the beef bourguignon the day before Valentine's Day and the mashed potatoes right before serving. Alternatives to mashed potatoes include buttered egg noodles and a fresh toasty baguette.

Beef Bourguignon Recipe for Two | Dessert for Two (3)

Beef bourguignon for two is a labor of love, yes, because those tiny onions don't peel themselves. However, when you're peeling all 6 ounces (about a dozen baby onions) and you're thinking you'll never do this again, just stay with me.

Beef Bourguignon Recipe for Two | Dessert for Two (4)

Once you sear the onions and cook them in beef broth until its thick and syrupy, you'll vow to make this at least once a month. I can't explain the deliciousness that is seared baby onions with thyme sprigs and reduced beef broth. It's last-meal-on-Earth worthy; it's first-date-worthy; it's Valentine's Day worthy!

Beef Bourguignon Recipe for Two | Dessert for Two (5)

Since we're cooking for two here, we only need a few slices of bacon and a half-pound of beef tips. But hey, at least you only have to peel a dozen baby onions!

The beef stew part (also called Beef Burgundy) is cooked separately in the oven, while the mushrooms and onions cook in a skillet. Before serving, everything gets stirred together and poured over creamy mashed potatoes.

You've got to get in on this!

Beef Bourguignon Recipe for Two | Dessert for Two (6)

Isn't that the cutest heart-shaped pot? It's a tiny 2-quart braised from Le Creuset in the shape of a heart! My husband got it for me last year for Valentine's Day, and I've kept it on my stove ever since. I'm crossing my fingers the pink one is my gift this year!

Yield: serves 2

Beef Bourguignon for Two

Beef Bourguignon Recipe for Two | Dessert for Two (7)

Beef Bourguignon for Two. A French stew made with red wine, beef, and seared onions and mushrooms.

Prep Time1 hour

Cook Time2 hours

Total Time3 hours

Ingredients

  • 3 oz bacon (3 slices), chopped
  • ½ pound beef stew meat
  • 1 carrot, sliced into 1" chunks
  • ½ red onion, sliced
  • 1 tablespoon all-purpose flour
  • 1 cup red wine
  • ¾ cup beef broth
  • 3 fresh thyme sprigs
  • 1 bay leaf
  • 1 garlic clove, crushed
  • salt, as you go
  • freshly cracked black pepper, as you go

For the onions:

  • 6 ounces baby onions (~1 dozen)
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • ¼ cup beef broth
  • 1 bay leaf
  • 1 tablespoon tomato paste
  • 1 thyme sprig

For the mushrooms:

  • 12 button mushrooms, quartered
  • ½ tablespoon olive oil
  • 1 tablespoon unsalted butter

For the mashed potatoes:

  • 3 Russet potatoes
  • 1 cup buttermilk
  • 4 tablespoons unsalted butter
  • salt, to taste
  • freshly ground black pepper, to taste
  • fresh parsley, chopped (for garnish)

Instructions

  1. Preheat the oven to 325 degrees.
  2. In a 2-quart cast iron braising pot, add the chopped bacon. Turn the heat to medium, and cook the bacon while occasionally stirring until it's no longer pink and is starting to crisp up. Remove it form the pan with a slotted spoon, leaving the bacon grease in the pan. Set it aside.
  3. Generously sprinkle salt and pepper over the beef chunks, and then add them to the pan you just removed the bacon from. Sear the beef on all sided until golden brown (but don't worry about cooking it through).
  4. Add the sliced carrot and red onion to the pan. Cook for 3-5 minutes, stirring occasionally.
  5. Sprinkle the flour over the vegetables and meat, cook for 1 minute while stirring.
  6. Add the wine, beef broth, thyme sprigs, bay leaf, tomato paste, and garlic clove to the pan. Add back the bacon pieces and a final big pinch of salt and pepper.
  7. Place the lid on the pot, and move it to the oven. Cook for 2 hours, stirring after one hour.
  8. About an hour before the time goes off, peel the onions and slice off the root ends.
  9. Place the whole onions in a skillet with the butter and olive oil. Turn the heat to medium-high, and sear the onions until they start to caramelize in a few places, about 5-6 minutes.
  10. Add the beef broth, bay leaf, thyme sprig, and a big pinch of salt and pepper to the skillet. Lower the heat to medium-low, and cook until the beef broth reduces to a syrupy liquid, and the onions are meltingly soft.
  11. Pour the onion mixture into a bowl.
  12. Without wiping out the pan, add the mushrooms, olive oil and butter. Turn the heat to medium, and cook until the mushrooms are starting to caramelize around the edges, about 7-8 minutes. Remove the mushrooms from the pan, and add them to the onions.
  13. When the beef is done cooking in the oven, remove the lid to stir in the onions and mushrooms.
  14. Meanwhile, make the mashed potatoes: peel and chop the potatoes. Place them in a saucepan, cover with cold water, and bring to a gentle boil. Cook until tender, about 10-15 minutes. The potatoes are done when they slide off of a knife when poked.
  15. Drain the potatoes, and place them back in the saucepan. Add the buttermilk and butter. Place the lid on the pan and let it rest for 5 minutes. Remove the lid, and then mash the potatoes with a potato masher. Add salt and pepper to taste.
  16. Divide the mashed potatoes between two bowls. Top with a generous serving of the stew. Sprinkle with parley before serving.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving:Calories: 1327Total Fat: 70gSaturated Fat: 32gTrans Fat: 0gUnsaturated Fat: 34gCholesterol: 251mgSodium: 2123mgCarbohydrates: 89gFiber: 11gSugar: 18gProtein: 68g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Beef Bourguignon Recipe for Two | Dessert for Two (2024)

FAQs

What is the best cut of beef for bourguignon? ›

Which cut of beef is best? Braising steak is the classic cut of meat for bourguignon. Often sold as braising or stewing steak, it can come from many parts of the animal, but all the hard working muscles like shin, chuck, and blade that need a low and slow approach to break down the tough muscle fibres.

Should beef bourguignon be thick or thin? ›

Stews like boeuf bourguignon should ideally be thick and glossy enough that the liquid coats the back of a spoon, a process aided by collagen-rich cuts of meat and a long, slow simmer.

How thick should the sauce be in beef bourguignon? ›

To Finish the Stew:

Distribute the mushrooms and onions over the meat. Skim the fat off the sauce and simmer it for a minute or two, skimming off any additional fat which rises to the surface. You should be left with about 2 1/2 cups of sauce thick enough to coat a spoon lightly.

What's the difference between beef bourguignon and beef stew? ›

Both beef bourguignon and beef stew are delicious! It's all in preparation. Stew is a cooking method, and beef bourguignon is a classic French dish that uses beef stewed in wine to create its characteristic flavor. The difference between stew and beef bourguignon is not just one of taste but also one of the methods.

What type of wine is used in a beef bourguignon? ›

Pinot Noir is the traditional wine used in Beef Bourguignon. It's the red wine that the Burgundy region of France is most famous for, reflecting the origins of this dish which is also known as “Beef Burgundy”. There's no need to splurge on expensive wine here.

Does beef get more tender the longer you cook it? ›

This is certainly true when it comes to notoriously tough cuts of meat like beef brisket and pork shoulder. Cooking these cuts of meat slowly, either by braising, stewing or grill roasting, is the best way to get these tasty cuts of meat meltingly tender.

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Van Hayes

Last Updated:

Views: 5407

Rating: 4.6 / 5 (66 voted)

Reviews: 89% of readers found this page helpful

Author information

Name: Van Hayes

Birthday: 1994-06-07

Address: 2004 Kling Rapid, New Destiny, MT 64658-2367

Phone: +512425013758

Job: National Farming Director

Hobby: Reading, Polo, Genealogy, amateur radio, Scouting, Stand-up comedy, Cryptography

Introduction: My name is Van Hayes, I am a thankful, friendly, smiling, calm, powerful, fine, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.