Description
A classic French dish made easy, this Beef Bourguignon recipe is rich, hearty, and perfect for a cozy dinner. Tender chunks of beef simmered in a flavorful red wine sauce with vegetables, bacon, and herbs, creating a savory stew that’s sure to impress.
Ingredients
Scale
Beef:
- 2 pounds beef chuck, cut into 1 1/2-inch cubes
Bacon:
- 4 strips thick-cut bacon, chopped
Onion:
- 1 large onion, diced
Garlic:
- 3 cloves garlic, minced
Others:
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 cups red wine (like Pinot Noir or Burgundy)
- 2 cups beef broth
- 1 teaspoon dried thyme
- 2 bay leaves
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 large carrots, sliced
- 8 ounces baby bella or cremini mushrooms, halved
- 1 tablespoon butter
- Chopped fresh parsley for garnish (optional)
Instructions
- Cook Bacon: In a large Dutch oven, cook chopped bacon until crispy. Remove and set aside, leaving the drippings.
- Brown Beef: Pat beef dry, season, and brown in batches in bacon fat. Set aside.
- Sauté Onion: Sauté onion until softened. Add garlic, tomato paste, and flour. Pour in wine, broth, thyme, bay leaves, beef, and bacon. Simmer covered for 1 1/2 to 2 hours.
- Sauté Vegetables: In a skillet, sauté mushrooms and carrots until browned. Add to the pot and simmer for 20–25 minutes.
- Serve: Remove bay leaves and serve hot with garnish.
Notes
- For enhanced flavor, make the stew a day ahead.
- Try using pearl onions for a traditional twist.
- Prep Time: 20 minutes
- Cook Time: 2 hours 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 5 g
- Sodium: 540 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 105 mg
