Go Back

Beef Bourguignon

A classic French dish that combines beef with red wine and vegetables to create a rich, comforting meal.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 6 people
Course: Main Course
Cuisine: French
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 lbs beef chuck cut into 1-inch cubes
  • 4 slices bacon diced
  • 1 large onion chopped
  • 2 carrots sliced
  • 2 cloves garlic minced
  • 2 cups red wine preferably Burgundy
  • 2 cups beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 8 oz pearl onions peeled
  • 8 oz mushrooms quartered
  • 2 tablespoons all-purpose flour
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Equipment

  • Large Dutch oven or heavy pot
  • Wooden spoon
  • Chef's knife
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. Start by cutting the beef into uniform cubes.
  2. In a large Dutch oven, cook the diced bacon over medium heat until crispy.
  3. Remove the bacon and set it aside. In the same pot, sear the beef cubes in the bacon fat until browned on all sides.
  4. Add the chopped onion and carrots to the pot, cooking until softened.
  5. Stir in the minced garlic and cook for about 1 minute.
  6. Pour in the red wine, scraping the bottom to release any browned bits.
  7. Add the beef broth, tomato paste, thyme, bay leaves, and bacon back into the pot. Bring to a simmer, then cover and cook on low heat for about 2 hours.
  8. In the last 30 minutes of cooking, add the pearl onions and mushrooms.

Notes

Letting the dish rest for a few hours or overnight will enhance the flavors even more.