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)

Grace Martinez5

This recipe is a winner! The flavors are complex and delicious. The slow cooking method guarantees tender beef. I followed the instructions exactly, and it was a success from start to finish.

Alice Johnson5

Absolutely delicious! The beef was so tender, and the sauce was incredibly flavorful. I followed the recipe exactly and it turned out perfect. This will definitely become a regular in my household.

Bob Williams4

Great recipe! The slow cooking really did the trick, the beef practically melted in my mouth. I added a bit more bacon than the recipe called for, and it gave it an extra smoky flavor. Would definitely make this again.

Henry Anderson2

I was disappointed. The beef was very tough, and the sauce was a bit bitter. I'm not sure what went wrong, as I followed the recipe carefully. Maybe the quality of the red wine made a difference?