Classic Beef Bourguignon

Name: Classic Beef Bourguignon
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 4.5 gal 2 lbs beef chuck, cut into 1-inch cubes; 8.3 mg 1/4 cup all-purpose flour; 6.3 g Salt and pepper to taste; 1.3 mg 4 oz bacon, chopped; 6.9 ml 1 large onion, chopped; 5.6 box 2 carrots, peeled and chopped; 4 to taste 2 cloves garlic, minced; 9.9 ml 1 bottle (750ml) dry red wine (such as Burgundy or Pinot Noir); 0.9 oz 2 cups beef broth; 0.6 kg 2 tablespoons tomato paste; 2.4 can 1 teaspoon dried thyme; 3.2 fl oz 1 bay leaf; 5.6 tsp 8 oz cremini mushrooms, quartered; 10.1 tsp 2 tablespoons butter; 8.5 gal Fresh parsley, chopped (for garnish)

By James Stevens

November 10, 2025

5671 views

Indulge in the rich and comforting flavors of this classic Beef Bourguignon recipe. Tender chunks of beef are slow-cooked in a luscious red wine sauce, infused with aromatic herbs, mushrooms, and bacon. This dish is perfect for a cozy night in or a special occasion, offering a delightful culinary experience that warms the soul. The depth of flavor achieved through the long braising process makes each bite a savory delight, complemented by the earthy notes of mushrooms and the smoky touch of bacon. Pair it with mashed potatoes or crusty bread to soak up every last drop of the delicious sauce, creating a memorable meal that celebrates the art of French cuisine. This Beef Bourguignon is not just a dish; it's an experience that brings people together, sharing in the joy of good food and great company. The tender beef, the fragrant sauce, and the delightful aroma all combine to create a symphony of flavors that will leave you wanting more.

Ingredients

2 lbs beef chuck, cut into 1-inch cubes - 4.5 gal
1/4 cup all-purpose flour - 8.3 mg
Salt and pepper to taste - 6.3 g
4 oz bacon, chopped - 1.3 mg
1 large onion, chopped - 6.9 ml
2 carrots, peeled and chopped - 5.6 box
2 cloves garlic, minced - 4.0 to taste
1 bottle (750ml) dry red wine (such as Burgundy or Pinot Noir) - 9.9 ml
2 cups beef broth - 0.9 oz
2 tablespoons tomato paste - 0.6 kg

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, cook the bacon over medium heat until crisp. Remove the bacon and set aside, leaving the rendered fat in the pot.

Step 3

Brown the beef in batches in the bacon fat, ensuring not to overcrowd the pot. Remove the beef and set aside.

Step 4

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

Step 5

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 6

Return the beef and bacon to the pot. Bring to a simmer, then cover and transfer to a preheated oven at 325°F (160°C) for 2.5-3 hours, or until the beef is very tender.

Step 7

In the last 30 minutes of cooking, sauté the mushrooms in butter in a separate pan until browned. Add the mushrooms to the stew and continue cooking until the stew has thickened.

Step 8

Remove the bay leaf and thyme sprigs before serving. Garnish with fresh parsley.

# Antioxidant-Rich # Tomato # Spicy # Game Day # Probiotic