Go Back
–+ servings
A bowl of hearty Beef Bourguignon recipe served with mashed potatoes, with tender beef chunks and carrots in a thick, dark gravy, topped with fresh parsley.

Beef Bourguignon Recipe

This Beef Bourguignon recipe brings the elegance of French cuisine into your home. Using budget-friendly chuck roast, slow braising transforms it into fork-tender perfection with a rich, red wine sauce that coats each piece
Print Recipe Pin Recipe
Prep Time 30 minutes
Braising Time 2 hours
Total Time 2 hours 30 minutes
Servings: 8
Course: Dinner, Main Course
Cuisine: Comfort Food, French
Calories: 18
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 lbs Chuck roast - Cut into 2-inch chunks.
  • 1 cup Thick-cut bacon - Chopped for rendering fat and flavor.
  • 1 cup Pearl onions - Can substitute with halved small onions or shallots.
  • 8 oz Button mushrooms - Cleaned and halved.
  • 2 medium Carrots - Diced into small pieces.
  • 1 cup Dry red wine - Use Burgundy or Merlot for a traditional flavor.
  • 2 cups Beef stock - Preferably low-sodium.
  • 2 tablespoon Tomato paste - Adds rich flavor depth.
  • 2 sprigs Fresh thyme - Or 1 teaspoon dried thyme.
  • 2 Bay leaves - Adds depth and fragrance to the sauce.
  • 4 cloves Garlic - Minced.
  • 2 tablespoon All-purpose flour - For thickening the sauce.
  • 2 tablespoon Unsalted butter - For finishing the sauce and adding richness.
  • ¼ cup Fresh parsley - Chopped for garnish.
  • To taste Coarse salt - Adjust to taste for seasoning.
  • To taste Black peppercorns - Freshly crackedfor seasoning.

Equipment

  • 1 Heavy Dutch oven or braising pot (5-6 quart, ideal for slow braising.)
  • 1 Sharp chef’s knife (For cutting meat and vegetables.)
  • 1 Large wooden spoon (For stirring and scraping up fond.)
  • 1 Fine mesh strainer (For straining out herbs and vegetables from the sauce if desired.)
  • 1 Measuring cups and spoons (To measure out ingredients accurately.)

Method
 

  1. Pat beef dry, season with salt and pepper. Brown bacon until crispy and set aside. Brown beef in batches, then set aside.
    A pot filled with crispy, golden-brown cubes of pork belly being stirred with a wooden spoon.
  2. Sauté pearl onions, mushrooms, carrots, garlic, and tomato paste in bacon fat. Sprinkle flour and cook.
    A large pot containing beef chunks, pearl onions, carrots, and herbs, all simmering in a rich brown sauce, with a glass of red wine beside it.
  3. Add red wine to deglaze the pot. Stir in beef stock, herbs, and tomato paste. Return beef and bacon.
    A close-up of a bowl of mashed potatoes topped with rich, savory beef stew, garnished with fresh chopped parsley.
  4. Bring to a simmer on stovetop, cover, and transfer to the oven at 325°F for 2-2.5 hours until tender.
    A bowl of hearty Beef Bourguignon recipe served with mashed potatoes, with tender beef chunks and carrots in a thick, dark gravy, topped with fresh parsley.

Nutrition

Serving: 450gCalories: 18kcalCarbohydrates: 40gProtein: 28gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 9gTrans Fat: 90gCholesterol: 800mgSodium: 700mgPotassium: 4mgFiber: 6gSugar: 1500gVitamin A: 45IUVitamin C: 20mgCalcium: 45mgIron: 4mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Let us know how it was!