Beef Bourguignon

Name: Beef Bourguignon
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 4.2 package 2 lbs beef chuck, cut into 1-inch cubes; 1.2 dash 4 oz bacon, diced; 6 cm 1 large onion, chopped; 5.3 pcs 2 carrots, chopped; 7.5 bottle 2 celery stalks, chopped; 8.2 cup 2 cloves garlic, minced; 1.9 kg 2 tbsp tomato paste; 8.1 gal 3 cups dry red wine (such as Burgundy or Pinot Noir); 3.4 quarter 2 cups beef broth; 3.6 mg 1 tsp dried thyme; 4.6 half 1 bay leaf; 5.1 bottle 1 cup pearl onions, peeled; 7.6 jar 8 oz cremini mushrooms, sliced; 5.9 half Salt and pepper to taste; 5.6 cm Fresh parsley, chopped (for garnish)

By Joseph Bass

November 9, 2025

5769 views

This Beef Bourguignon recipe is a classic French stew, featuring tender beef simmered in a rich red wine sauce with mushrooms, onions, and bacon. Slow cooking is key to developing deep, complex flavors, resulting in a hearty and satisfying meal perfect for a cozy night. Served over mashed potatoes or crusty bread, it's a guaranteed crowd-pleaser.

Ingredients

2 lbs beef chuck, cut into 1-inch cubes - 4.2 package
4 oz bacon, diced - 1.2 dash
1 large onion, chopped - 6.0 cm
2 carrots, chopped - 5.3 pcs
2 celery stalks, chopped - 7.5 bottle
2 cloves garlic, minced - 8.2 cup
2 tbsp tomato paste - 1.9 kg
3 cups dry red wine (such as Burgundy or Pinot Noir) - 8.1 gal
2 cups beef broth - 3.4 quarter
1 tsp dried thyme - 3.6 mg

Cooking Steps

Step 1

Preheat oven to 325°F (160°C). In a large Dutch oven or oven-safe pot, cook bacon over medium heat until crisp. Remove bacon and set aside, reserving bacon fat in the pot.

Step 2

Season beef cubes with salt and pepper. In batches, sear the beef in the bacon fat until browned on all sides. Remove beef and set aside.

Step 3

Add chopped onion, carrots, and celery to the pot and sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.

Step 4

Stir in tomato paste and cook for 2 minutes. Pour in red wine and beef broth, scraping the bottom of the pot to deglaze. Bring to a simmer.

Step 5

Return beef and bacon to the pot. Add thyme, bay leaf, and pearl onions. Cover and transfer to the preheated oven.

Step 6

Bake for 2.5 to 3 hours, or until beef is very tender. In the last 30 minutes of cooking, add sliced mushrooms to the pot.

Step 7

Remove from oven and let rest for 15 minutes before serving. Garnish with fresh parsley. Serve hot over mashed potatoes or crusty bread.

# Probiotic # Spring # Air-Fried

Beef Bourguignon

By Joseph Bass

November 9, 2025

5769 views

Ingredients

2 lbs beef chuck, cut into 1-inch cubes - 4.2 package
4 oz bacon, diced - 1.2 dash
1 large onion, chopped - 6.0 cm
2 carrots, chopped - 5.3 pcs
2 celery stalks, chopped - 7.5 bottle
2 cloves garlic, minced - 8.2 cup
2 tbsp tomato paste - 1.9 kg
3 cups dry red wine (such as Burgundy or Pinot Noir) - 8.1 gal
2 cups beef broth - 3.4 quarter
1 tsp dried thyme - 3.6 mg

Cooking Steps

Step 1

Preheat oven to 325°F (160°C). In a large Dutch oven or oven-safe pot, cook bacon over medium heat until crisp. Remove bacon and set aside, reserving bacon fat in the pot.

Step 2

Season beef cubes with salt and pepper. In batches, sear the beef in the bacon fat until browned on all sides. Remove beef and set aside.

Step 3

Add chopped onion, carrots, and celery to the pot and sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.

Step 4

Stir in tomato paste and cook for 2 minutes. Pour in red wine and beef broth, scraping the bottom of the pot to deglaze. Bring to a simmer.

Step 5

Return beef and bacon to the pot. Add thyme, bay leaf, and pearl onions. Cover and transfer to the preheated oven.

Step 6

Bake for 2.5 to 3 hours, or until beef is very tender. In the last 30 minutes of cooking, add sliced mushrooms to the pot.

Step 7

Remove from oven and let rest for 15 minutes before serving. Garnish with fresh parsley. Serve hot over mashed potatoes or crusty bread.

Reviews (14 Reviews)

Fiona Garcia2

I followed the recipe, but my stew was quite bland. I'm not sure what went wrong. Perhaps I needed to use a different type of red wine? The beef also seemed a bit dry. Disappointed, but I'll try again with some modifications.

Diana Wilson5

Wow! This is restaurant-quality food. The combination of the red wine, beef, and bacon is simply divine. It took a while to cook, but it was completely worth it. I served it with mashed potatoes, as suggested, and it was a perfect pairing.

George Rodriguez5

This is the best Beef Bourguignon I've ever made! The flavors are complex and rich. I especially loved the way the bacon added a smoky element to the dish. It's a perfect meal for a cold evening. I followed the recipe exactly.

Alice Johnson5

Absolutely incredible! The beef was melt-in-your-mouth tender, and the sauce was rich and flavorful. My family devoured it. I followed the recipe exactly, and it turned out perfect. Will definitely be making this again and again.

Linda Thomas3

It was a solid meal, but I found it a little time-consuming. The flavor was good, but not outstanding. I think I would prefer a recipe that simplified the steps a bit. The mushrooms were well-cooked, though.