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)

Olivia Garcia5

This is a five-star recipe! The flavors are so rich and complex. The beef just melts in your mouth. It's a perfect dish for a special occasion. I will make this again.

Zoe Adams3

It was okay. I followed the recipe exactly, and the flavors were good, but I felt like something was missing. Maybe I'll add a bit more salt next time.

Tina Hall3

It was alright. I felt like the sauce was a little too sweet. I might try reducing the amount of sugar or adding some balsamic vinegar next time.

Bob Williams4

This was a really good Beef Bourguignon. The depth of flavor was impressive, especially the red wine sauce. Next time, I might add a bit more thyme. Definitely making this again!

Oscar Thompson2

Disappointing. The beef was tough, and the sauce didn't have much flavor. I followed the recipe, but it didn't turn out well. I won't be making this again.