Beef Bourguignon

Name: Beef Bourguignon
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 3 can 2 lbs beef chuck, cut into 1-inch cubes; 2.7 oz 1/4 cup all-purpose flour; 4.5 whole 1 tsp salt; 0.9 whole 1/2 tsp black pepper; 10 drop 2 tbsp olive oil; 8.1 quarter 4 oz bacon, cut into small pieces; 5.8 lb 1 large onion, chopped; 5.3 cup 2 carrots, chopped; 9.8 qt 2 cloves garlic, minced; 4 can 1 bottle (750ml) dry red wine (such as Burgundy or Pinot Noir); 8.9 dash 2 cups beef broth; 7.3 jar 2 tbsp tomato paste; 1.8 mg 1 tsp dried thyme; 3 mg 1 bay leaf; 3.8 ml 8 oz mushrooms, sliced; 4.7 oz 2 tbsp butter; 7.2 tsp 2 tbsp fresh parsley, chopped (for garnish)

By John Elliott

November 14, 2025

5047 views

Indulge in the rich and comforting flavors of our Beef Bourguignon recipe. This classic French stew features tender beef, simmered in a robust red wine sauce with mushrooms, onions, and herbs. A hearty and satisfying dish perfect for a cozy night in. The slow cooking process allows the flavors to meld together, creating a depth that is truly unforgettable. Serve it with mashed potatoes or crusty bread to soak up every last bit of the delicious sauce. Enjoy a taste of France in your own kitchen!

Ingredients

2 lbs beef chuck, cut into 1-inch cubes - 3.0 can
1/4 cup all-purpose flour - 2.7 oz
1 tsp salt - 4.5 whole
1/2 tsp black pepper - 0.9 whole
2 tbsp olive oil - 10.0 drop
4 oz bacon, cut into small pieces - 8.1 quarter
1 large onion, chopped - 5.8 lb
2 carrots, chopped - 5.3 cup
2 cloves garlic, minced - 9.8 qt
1 bottle (750ml) dry red wine (such as Burgundy or Pinot Noir) - 4.0 can

Cooking Steps

Step 1

In a large bowl, toss the beef cubes with flour, salt, and pepper until evenly coated.

Step 2

In a large Dutch oven or pot, heat olive oil over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove the beef and set aside.

Step 3

Add bacon to the pot and cook until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.

Step 4

Add onions and carrots to the pot and cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.

Step 5

Return the beef and bacon to the pot. Pour in the red wine and beef broth. Add tomato paste, thyme, and bay leaf. Bring to a simmer.

Step 6

Cover the pot and transfer to a preheated oven at 325°F (160°C). Cook for 2.5 to 3 hours, or until the beef is very tender.

Step 7

In the last 30 minutes of cooking, sauté the mushrooms in butter until browned and softened. Add them to the stew.

Step 8

Before serving, remove the bay leaf and thyme sprigs. Season with salt and pepper to taste. Garnish with fresh parsley.

# Meal Prep # Sweet # Weekend # Fermented # 15-Minutes

Beef Bourguignon

By John Elliott

November 14, 2025

5047 views

Ingredients

2 lbs beef chuck, cut into 1-inch cubes - 3.0 can
1/4 cup all-purpose flour - 2.7 oz
1 tsp salt - 4.5 whole
1/2 tsp black pepper - 0.9 whole
2 tbsp olive oil - 10.0 drop
4 oz bacon, cut into small pieces - 8.1 quarter
1 large onion, chopped - 5.8 lb
2 carrots, chopped - 5.3 cup
2 cloves garlic, minced - 9.8 qt
1 bottle (750ml) dry red wine (such as Burgundy or Pinot Noir) - 4.0 can

Cooking Steps

Step 1

In a large bowl, toss the beef cubes with flour, salt, and pepper until evenly coated.

Step 2

In a large Dutch oven or pot, heat olive oil over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove the beef and set aside.

Step 3

Add bacon to the pot and cook until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.

Step 4

Add onions and carrots to the pot and cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.

Step 5

Return the beef and bacon to the pot. Pour in the red wine and beef broth. Add tomato paste, thyme, and bay leaf. Bring to a simmer.

Step 6

Cover the pot and transfer to a preheated oven at 325°F (160°C). Cook for 2.5 to 3 hours, or until the beef is very tender.

Step 7

In the last 30 minutes of cooking, sauté the mushrooms in butter until browned and softened. Add them to the stew.

Step 8

Before serving, remove the bay leaf and thyme sprigs. Season with salt and pepper to taste. Garnish with fresh parsley.

Reviews (30 Reviews)

Charlie Brown3

It was okay. The beef was a little tough, maybe I didn't cook it long enough. The sauce was nice though, and the mushrooms were cooked perfectly. I'll try again and see if I can get it right.

Sam Lewis4

A really comforting and flavorful stew. The red wine sauce was fantastic. The beef was nice and tender. I might experiment with different herbs next time.

Aaron Carter5

Perfect! This recipe is so easy to follow, and the results are fantastic. The beef was melt-in-your-mouth tender. Definitely a new family favorite!

Charles Cox1

Terrible. The beef was incredibly tough, and the sauce tasted bland. I followed the recipe exactly, but it was a complete waste of ingredients and time.

Xenia Wright5

This is the best Beef Bourguignon recipe I've ever tried! The flavors are amazing. The beef was so tender, and the sauce was incredibly rich and delicious.