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Beef Bourguignon

Beef Bourguignon

Beef Bourguignon is a classic dish originated from the Burgundy region of eastern France, which quickly became our favorite comfort food. The recipe is rich in veggies and flavors, and the meat is super moist, which literally melts in your mouth.
Course Main Course
Cuisine American
Keyword Beef Bourguignon
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 6 servings
Calories 426kcal
Author Catalina Castravet


  • 1 tablespoon good olive oil
  • 8 slices bacon chopped
  • 2 1/2 - 3 pounds chuck beef cut into about 2-inch cubes
  • salt and pepper
  • 2 medium carrots sliced into 1-inch chunks
  • 1 sweet onion diced
  • 5 cloves garlic minced
  • 3 1/2 cups good dry red wine such as Cote du Rhone or Pinot Noir
  • 2-3 cups beef broth
  • 1 tablespoon tomato paste
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried parsley
  • 4 tablespoons unsalted butter softened to room temperature
  • 1 pound Baby Bella mushrooms stems discarded and caps quartered
  • 3 tablespoons all-purpose flour
  • 10 pearl onions
  • 2 bay leaves
  • 6 sprigs fresh thyme optional


  • Start by sautéing the bacon in a Dutch oven over medium-high heat (for about 3 minutes). Once the bacon is crispy and golden-brown, remove it and set aside.
  • Next, cut the beef into 2 inch chunks and season with salt and pepper. Add to the Dutch oven in one layer into the bacon grease. Brown on each side for about 4 minutes or until it reaches a darker brown color. Work in batches if needed. Once browned, remove and set aside with the bacon.
  • Add 1/4 cup of red wine and deglaze the Dutch oven.
  • Add onion and carrots, stir and cook for 3-4 minutes. Add garlic, stir and cook until fragrant, about 1 minute.
  • Add the beef and bacon to the Dutch oven. Stir to combine. Add dried thyme, dried parsley and tomato paste. Stir to combine.
  • Add the rest of the wine. Add beef broth, one cup at a time, just enough to cover the beef.
  • Place a large skillet over medium heat and add butter, once melted, sauté the mushrooms for about 5 minutes. Add flour and stir well to combine. The mixture will be dry, make sure the flour absorbed all the butter.
  • Add the mushrooms and flour mix to the Dutch oven. Add the pearl onions. Mix well to combine all of the ingredients and bring to a simmer.
  • Add bay leaves and thyme sprigs on top.
  • Cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 - 1 1/2 hours or until the meat and vegetables are very tender when pierced with a fork.
  • Serve warm over some rice or pasta with crusty bread on the side.



Calories: 426kcal | Carbohydrates: 22g | Protein: 8g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 39mg | Sodium: 610mg | Potassium: 867mg | Fiber: 2g | Sugar: 8g | Vitamin A: 3740IU | Vitamin C: 9.7mg | Calcium: 72mg | Iron: 2.3mg