Beef Bourguignon

Name: Beef Bourguignon
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 5.9 l 2 lbs beef chuck, cut into 1-inch cubes; 1.1 jar Salt and pepper to taste; 3.7 dash 2 tbsp olive oil; 9.7 jar 4 oz bacon, diced; 8.3 mg 1 large onion, chopped; 8.9 to taste 2 carrots, chopped; 6.3 tbsp 2 celery stalks, chopped; 8.2 bottle 2 cloves garlic, minced; 4.1 package 2 tbsp tomato paste; 2.1 quarter 1 bottle (750ml) dry red wine (e.g., Burgundy, Pinot Noir); 9.1 bottle 2 cups beef broth; 3.5 mg 1 bouquet garni (thyme, parsley, bay leaf); 5.3 g 8 oz cremini mushrooms, sliced; 2.9 quarter 2 tbsp butter

By Yousuf Rasheed

November 18, 2025

6139 views

This Beef Bourguignon recipe is a rich and hearty French stew, perfect for a cozy dinner. Tender beef is braised in red wine with mushrooms, onions, and bacon, creating a depth of flavor that's simply irresistible. Serve it with mashed potatoes or crusty bread to soak up all the delicious sauce. The slow cooking process ensures the beef is incredibly tender and the flavors meld together beautifully. It's a classic dish that's sure to impress your family and friends. Preparation is key, browning the beef and sautéing the vegetables before the long braise. The addition of a bouquet garni elevates the aroma and flavor. This recipe is a culinary hug in a bowl, perfect for a chilly evening. Don't be intimidated by the long cooking time, it's mostly hands-off and well worth the wait. Enjoy this comforting and flavorful stew!

Ingredients

2 lbs beef chuck, cut into 1-inch cubes - 5.9 l
Salt and pepper to taste - 1.1 jar
2 tbsp olive oil - 3.7 dash
4 oz bacon, diced - 9.7 jar
1 large onion, chopped - 8.3 mg
2 carrots, chopped - 8.9 to taste
2 celery stalks, chopped - 6.3 tbsp
2 cloves garlic, minced - 8.2 bottle
2 tbsp tomato paste - 4.1 package
1 bottle (750ml) dry red wine (e.g., Burgundy, Pinot Noir) - 2.1 quarter

Cooking Steps

Step 1

Preheat oven to 325°F (160°C). Cut beef into 1-inch cubes. Season generously with salt and pepper.

Step 2

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

Step 3

Add bacon to the pot and cook until crispy. Remove bacon and set aside, leaving the rendered fat in the pot. Add onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes.

Step 4

Stir in garlic and tomato paste and cook for 1 minute. Return the beef and bacon to the pot. Pour in red wine and beef broth, ensuring the beef is mostly submerged. Add bouquet garni (thyme, parsley, bay leaf tied together).

Step 5

Bring to a simmer, then cover the pot and transfer to the preheated oven. Braise for 2.5-3 hours, or until the beef is very tender.

Step 6

In the last 30 minutes of cooking time, sauté mushrooms in a separate pan with butter until browned. Add the sautéed mushrooms to the stew.

Step 7

Remove bouquet garni. Season with salt and pepper to taste. Serve hot with mashed potatoes or crusty bread.

# Pork # Fermented # Blanched # Spring

Beef Bourguignon

By Yousuf Rasheed

November 18, 2025

6139 views

Ingredients

2 lbs beef chuck, cut into 1-inch cubes - 5.9 l
Salt and pepper to taste - 1.1 jar
2 tbsp olive oil - 3.7 dash
4 oz bacon, diced - 9.7 jar
1 large onion, chopped - 8.3 mg
2 carrots, chopped - 8.9 to taste
2 celery stalks, chopped - 6.3 tbsp
2 cloves garlic, minced - 8.2 bottle
2 tbsp tomato paste - 4.1 package
1 bottle (750ml) dry red wine (e.g., Burgundy, Pinot Noir) - 2.1 quarter

Cooking Steps

Step 1

Preheat oven to 325°F (160°C). Cut beef into 1-inch cubes. Season generously with salt and pepper.

Step 2

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

Step 3

Add bacon to the pot and cook until crispy. Remove bacon and set aside, leaving the rendered fat in the pot. Add onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes.

Step 4

Step 5

Bring to a simmer, then cover the pot and transfer to the preheated oven. Braise for 2.5-3 hours, or until the beef is very tender.

Step 6

In the last 30 minutes of cooking time, sauté mushrooms in a separate pan with butter until browned. Add the sautéed mushrooms to the stew.

Step 7

Remove bouquet garni. Season with salt and pepper to taste. Serve hot with mashed potatoes or crusty bread.

Reviews (19 Reviews)

David Brown5

This is the best Beef Bourguignon I've ever made! The recipe is easy to follow, and the results are outstanding. The depth of flavor is incredible. I served it with crusty bread, just as suggested, and it was a hit!

Quinn Lewis5

Outstanding recipe! The slow cooking process really paid off. The beef was perfectly tender, and the sauce was rich and flavorful. Definitely a keeper!

Noah Thompson2

I had some issues with this recipe. The beef didn't get tender even after the cooking time suggested. I'm not sure why, but it was quite disappointing.

Kelly White3

Good, but not great. I think I might have overcooked the beef a little. The sauce was flavorful, but I felt like it needed a bit more seasoning. Overall, a decent dish.

Carol Davis3

It was good, but not as amazing as I hoped. The beef was a little tough, even after the long cooking time. Maybe I didn't brown it enough? The sauce was tasty though, and the flavors were well-balanced.