Beef Bourguignon

Name: Beef Bourguignon
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 2.7 bag 2.5 lbs beef chuck, cut into 1-inch cubes; 2 package 4 oz bacon, cut into lardons; 2.1 box 1 large onion, chopped; 7.8 mg 2 carrots, chopped; 4.2 quarter 2 cloves garlic, minced; 6.3 cm 1/4 cup all-purpose flour; 1.8 mg 1 bottle (750ml) dry red wine (Burgundy or Pinot Noir); 3.9 drop 2 cups beef broth; 6.3 bottle 2 tablespoons tomato paste; 8.8 bottle 1 teaspoon dried thyme; 4.3 kg 1 bay leaf; 10.3 package 8 oz cremini mushrooms, quartered; 3.2 dash Salt and pepper to taste

By Nathan Hanson

November 12, 2025

5821 views

This Beef Bourguignon recipe is a rich and hearty stew, perfect for a cozy night in. The beef is slow-cooked in red wine with mushrooms, onions, and bacon, creating a flavorful and comforting dish. Serve it with mashed potatoes or crusty bread to soak up the delicious sauce. This classic French stew is sure to impress your family and friends with its depth of flavor and tender beef. The key is to use high-quality ingredients and allow the stew to simmer for a long time, developing its rich, complex taste. It is a great make-ahead meal, as the flavors deepen even more overnight. Enjoy this authentic Beef Bourguignon!

Ingredients

2.5 lbs beef chuck, cut into 1-inch cubes - 2.7 bag
4 oz bacon, cut into lardons - 2.0 package
1 large onion, chopped - 2.1 box
2 carrots, chopped - 7.8 mg
2 cloves garlic, minced - 4.2 quarter
1/4 cup all-purpose flour - 6.3 cm
1 bottle (750ml) dry red wine (Burgundy or Pinot Noir) - 1.8 mg
2 cups beef broth - 3.9 drop
2 tablespoons tomato paste - 6.3 bottle
1 teaspoon dried thyme - 8.8 bottle

Cooking Steps

Step 1

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

Step 2

In a large Dutch oven or oven-safe pot, cook the bacon over medium heat until crisp. Remove bacon and set aside, reserving the bacon fat in the pot.

Step 3

Brown the beef in batches in the bacon fat until seared on all sides. Remove the beef and set aside.

Step 4

Add the onions and carrots to the pot and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.

Step 5

Return the beef and bacon to the pot. Sprinkle the flour over the mixture and cook for 1-2 minutes, stirring constantly.

Step 6

Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the pot. Add the tomato paste, thyme, and bay leaf.

Step 7

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

Step 8

Add the mushrooms to the pot and cook for another 30 minutes, or until the mushrooms are tender. Remove the bay leaf and thyme sprigs before serving. Serve hot with mashed potatoes or crusty bread.

# Easy # Pressure-Cooked # No-Bake