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)

Diana Davis5

Five stars! This recipe is a keeper. My family loved it, and it was so easy to follow. The instructions were clear, and the end result was delicious. Highly recommend!

Ulysses Young5

Absolutely delicious! The flavors were incredible, and the beef was so tender. This recipe is a keeper! I highly recommend it for a special dinner.

Valerie Allen4

Very good recipe! I loved the rich flavors of the sauce, and the beef was so tender. It's a bit time-consuming, but well worth the effort. Excellent!

George Wilson5

Best Beef Bourguignon I've ever made! The recipe is spot on. The slow cooking process really makes the difference. Will be making this again and again!

Ivan Anderson2

The beef was overcooked and dry, even after a long cooking time. The sauce was okay, but overall, not a great experience. Might try a different recipe next time.