Go Back
–+ servings

Beef Bourguignon (Beef Burgundy)

Please rate us
A classic French stew made with beef, red wine, and vegetables, resulting in a rich and comforting dish perfect for gatherings.
Print it Pin Recipe
Prep Time 45 minutes
Cook Time 3 hours
Total Time 12 hours
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: French
Calories: 540
Ingredients Method Nutrition Notes

Ingredients
  

Marinade
  • 800 g chuck beef, cut into 4–5 cm (2") cubes Ideal for braising.
  • 3/4 tsp salt For marinating
  • 1/2 tsp pepper For marinating
  • 3 sprigs thyme Fresh preferred; 1 tsp dried as substitute.
Braising Ingredients
  • 150 g bacon, cut into 1 cm / 1/2" batons Adds smoky fat.
  • 3 tbsp oil Olive, canola, or vegetable for browning.
  • 2 large carrots, cut on an angle into 4–5 cm (2") pieces
  • 16 pieces pearl onions or small pickling onions Frozen or jarred will work.
  • 200 g mushrooms, halved Cremini or button are fine.
  • 50 g unsalted butter
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 6 tbsp plain / all-purpose flour For a light thickening.
  • 750 ml pinot noir or other dry red wine Choose drinkable but not necessarily expensive.
  • 3 cups beef stock Low sodium preferred.
  • 1 bay leaf fresh preferred; use 1/2 tsp dried if needed.
  • 1/4 tsp salt For the braise liquid; adjust to taste.
  • 2 tbsp chopped parsley For garnish.

Method
 

Marinate the beef
  1. Toss the cubed chuck with salt, pepper, and thyme in a bowl.
  2. Cover and refrigerate for at least 12 hours (overnight).
Brown bacon and beef
  1. Heat oil in a large pot or Dutch oven over medium-high heat.
  2. Add bacon and cook until crisp. Remove bacon and set aside.
  3. Brown beef in the same pot until well caramelised, working in batches if necessary.
Brown vegetables
  1. Add mushrooms, carrots, and pearl onions to the pot and sauté briefly until slightly colored (2–4 minutes).
Build the sauce
  1. Stir in butter, then add minced garlic and tomato paste. Cook for 1 minute.
  2. Sprinkle flour over the mix and stir for 1–2 minutes.
Deglaze and simmer
  1. Pour in red wine, scraping the pot bottom.
  2. Return beef and bacon to the pot with stock, bay leaf, and thyme. Add salt.
  3. Bring to a gentle simmer, cover, and cook on low for 2 to 3 hours.
Finish and serve
  1. Remove bay leaf and thyme stems. Adjust seasoning.
  2. Stir in chopped parsley and serve hot.

Nutrition

Serving: 1gCalories: 540kcalCarbohydrates: 36gProtein: 38gFat: 24gSaturated Fat: 9gSodium: 800mgFiber: 4gSugar: 3g

Notes

Store leftovers in shallow airtight containers for up to 3–4 days. Best reheated gently on the stovetop.
Tried this recipe?Let us know how it was!