Beef bourguignon is a classic french stew. Tender pieces of melt in your mouth beef that has been slow cooked with a red wine sauce, carrots and buttery pearl onions. This is a recipe you want to make time for.
Looking for more winter recipes? Try my beef stroganoff, minestrone soup, tomato soup or spaghetti bolognese.
This recipe was first published Dec 6, 2022.
Beef bourguignon is considered a stew, it's a class french dish where the beef is slow cooked in a red wine sauce.
Whenever I think beef bourguignon in my head I automatically repeat that line from the movie Julie and Julia, where she says "beef bourguignon, Julia Child's beef bourguignon". Except she pronounces it "boeuf". I love that movie.
Hands down one of my most favorite stews. It looks so fancy and complicated but I promise you it's not.
On a cold night it's the dinner that warms you up, fills your belly and sticks to your ribs. A perfect cozy, sweater wearing, type of dinner.
Beef bourguignon differs from pot roast because beef bourguignon is always made with red wine. Think of beef bourguignon as a much fancier pot roast, with deeper, richer flavors.
Ingredients
Here is a quick rundown of what ingredients are in this recipe. For the full list of ingredients, amounts and the directions please reference the recipe card near the end of this post.
- olive oil
- bacon
- chuck roast
- salt and pepper
- onions
- carrots
- fresh garlic
- beef broth
- pinot noir wine
- tomato paste
- fresh thyme
- bay leaf
- pearl onions
How To Make Beef Bourguignon
Here are some instructions accompanied with pictures to help guide you. Please reference the recipe card for the ingredients and the directions, where you can also print out the recipe.
Preheat oven to 250.
In a dutch oven cook the bacon, remove from the pot to a paper towel to drain the grease. Chop up the bacon.
Leave the bacon grease in the pot.
Salt and pepper the chuck roast after cutting up.
Turn the heat up to medium/high and add the chuck roast in batches (do not crowd) and sear the sides. Remove the meat to a plate.
Add in the sliced onions and carrots, cook for 10 minutes.
Sprinkle with a few pinches of salt and pepper.
Add in the minced garlic.
Add in the beef broth, red wine and tomato paste.
Add the bacon and place the meat in the pot.
Top with the thyme and a bay leaf.
Cover and braise in the oven for 2 hours and 15 minutes.
Once the beef bourguignon is ready, remove from the oven. Leave the lid on. Remove the skins of pearl onions and sauté in a pan on low heat with 2 tbsp butter for 15 minutes.
Uncover the stew and discard the thyme and bay leaf. Add a little water to 4 tbsp of flour and stir until smooth. Ladle in a bit of the warm broth into the flour then drizzle back into the pot, whisking. Bring this to a boil for 2 minutes to cook out the flour. Turn the heat off. Add in the pearl onions.
Serve with mashed potatoes.
More Recipes
- Slow Cooker Pot Roast
- Mashed Potato Recipe
- Spaghetti Bolognese
- World's Best Beef Stroganoff
- Red Wine Braised Short Ribs
Beef Bourguignon
Beef bourguignon is a classic french stew. Tender pieces of melt in your mouth beef that has been slow cooked with a red wine sauce, carrots and buttery pearl onions. This is a recipe you want to make time for.
Ingredients
- 1 tbsp olive oil
- 5 pieces of bacon
- 3 lbs chuck roast, cubed (pat dry with paper towels)
- Salt and pepper
- 1 ½ onions, sliced
- 4 large carrots, chopped thick on angle
- 2 garlic cloves, minced
- 2 cups beef broth
- 2 cups pinot noir wine
- 1 ½ tbsp tomato paste
- 5 sprigs fresh thyme
- 1 dried bay leaf
- 8 oz pearl onions
- 4 tbsp flour
- Mashed potatoes (recipe for basic mashed potatoes in notes)
Instructions
- Preheat oven to 250.
- In a dutch oven cook the bacon, remove from the pot to a paper towel to drain the grease. Chop up the bacon.
- Leave the bacon grease in the pot. Salt and pepper the chuck roast after cutting up. Turn the heat up to medium/high and add the chuck roast in batches (do not crowd) and sear the sides. Remove the meat to a plate.
- Add in the sliced onions and carrots, cook for 10 minutes. Sprinkle with a few pinches of salt and pepper. Add in the minced garlic. Add in the beef broth, red wine and tomato paste. Add the bacon and place the meat in the pot. Top with the thyme and a bay leaf.
- Cover and braise in the oven for 2 hours and 15 minutes.
- Once the beef bourguignon is ready, remove from the oven. Leave the lid on. Remove the skins of pearl onions and sauté in a pan on low heat with 2 tbsp butter for 15 minutes.
- Uncover the stew and discard the thyme and bay leaf. Add a little water to 4 tbsp of flour and stir until smooth. Ladle in a bit of the warm broth into the flour then drizzle back into the pot, whisking. Bring this to a boil for 2 minutes to cook out the flour. Turn the heat off. Add in the pearl onions.
- Serve with mashed potatoes.
Notes
If you’d like to add mushrooms, sauté them at the end and add the same time you would the pearl onions.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 579Total Fat: 32gSaturated Fat: 12gTrans Fat: 2gUnsaturated Fat: 17gCholesterol: 149mgSodium: 615mgCarbohydrates: 16gFiber: 2gSugar: 4gProtein: 47g
This information comes from online calculators. Although moderncrumb.com attempts to provide accurate nutritional information, these figures are only estimates.
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