Boeuf Bourguignon is a delicious beef stew braised in red wine or traditionally Burgundy wine.
This beef bourguignon recipe has red wine, beef stock, carrots, onions, garlic, and topped with pearl onions, mushrooms, and bacon pieces.
Easy Beef Bourguignon Recipe
I love making beef Burgundy and so many other comfort foods in my Dutch oven in the fall and winter. This old-fashioned beef stew is simple to make with everyday ingredients.
How to make Beef Bourguignon:
Step 1: In a 6-quart enameled cast iron Dutch oven, sauté the bacon in the olive oil over medium heat. Once lightly browned, remove with a slotted spoon and set aside.
Step 2: Pat the beef dry with paper towels, as it will not brown properly if wet.
Step 3: Let the bacon fat and oil heat up until very hot, almost smoking. Saute a few pieces of beef at a time in the hot oil and bacon fat until they are evenly browned.
Step 4: Remove the beef from the pot and set aside on a plate or sheet pan lined with parchment paper. Season with salt and pepper to taste.
Step 5: Brown the onion and carrots in the fat. Drain the cooking fat. Preheat the oven to 325 degrees F.
Step 6: Return the beef and bacon to the Dutch oven.
Step 7: Sprinkle with the beef with flour and stir with a wooden spoon to evenly coat. Cook for about 5 minutes over medium-high heat, stirring occasionally. Lightly brown the flour.
Step 8: Stir in the red wine and beef stock so the meat is just barely covered. Add the tomato paste, garlic, parsley, basil, thyme, and mustard. Bring to a simmer then cover.
Step 9: Place the pot in the middle of the oven for 2 ½ to 3 hours, until the meat is tender. During the last 30 minutes of cooking, remove the lid, place the pearl onions and sliced mushrooms over the top of the stew, and put the lid back on.
Step 10: Remove the pot from the oven and skim off any excess fat. Serve over mashed potatoes, boiled potatoes, or cooked rice.
Beef Bourguignon is super simple to make. Once you brown the stew beef and get everything in the Dutch oven it simmers in your oven for a few hours. It’s a simple dish to create and goes well with roasted garlic mashed potatoes.
Sometimes I cannot locate stew beef, or it’s cut up too small for my liking.
You can buy any of these cuts of beef and cut them yourself: Chuck, Chuck Shoulder, Chuck Roast, Chuck-Eye Roast, Top Chuck. Bottom Round Roast, Bottom Eye Roast, Rump Roast, Eye Round Roast, Top Round, Round Tip Roast.
For more great dinner recipe ideas be sure and try Chicken Pot Pie, Beef Tips with Gravy, Cast Iron Chicken Fajitas, and Sun-Dried Tomato Chicken.
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Boeuf Bourguignon
Equipment
Ingredients
Boeuf Bourguignon
- 8 slices bacon, chopped
- 1 tablespoon olive oil
- 3 to 3 ½ pounds stew beef
- 1 large onion, peeled and sliced
- 6 to 7 large carrots, peeled and sliced
- salt and black pepper to taste
- ¼ cup all-purpose flour
- 3 cups dry red wine (such as Merlot, Pinot Noir, or Cabernet Sauvignon)
- 2 ½ to 3 cups hot water
- 2 ½ teaspoons Better Than Bouillon Beef Base
- 1 tablespoon tomato paste
- 3 cloves garlic, smashed
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 2 teaspoons dried thyme
- 1 teaspoon ground mustard
- 18 to 20 pearl onions, peeled
- 1 pint baby portobella mushrooms, sliced
Instructions
Boeuf Bourguignon
- In a 6-quart enameled cast iron Dutch oven, saute the bacon in the olive oil over medium heat. Once lightly browned, remove with a slotted spoon and set aside.
- Pat the beef dry with paper towels, as it will not brown properly if wet.
- Let the bacon fat and oil heat up until very hot, almost smoking. Saute a few pieces of beef at a time in the hot oil and bacon fat until they are evenly browned.
- Remove the beef from the pot and set aside on a plate or sheet pan lined with parchment paper. Season with salt and pepper to taste.
- Brown the onion and carrots in the fat. Drain the cooking fat. Preheat the oven to 325 degrees F.
- Dissolve Better Than Bouillon beef base in very hot water. Stir with a spoon to dissolve. Set aside.
- Return the beef and bacon to the Dutch oven.
- Sprinkle with the beef with flour and stir with a wooden spoon to evenly coat. Cook for about 5 minutes over medium-high heat, stirring occasionally. Lightly brown the flour.
- Stir in the wine and beef stock so the meat is just barely covered. Add the tomato paste, garlic, parsley, basil, thyme, and mustard. Bring to a simmer then cover.
- Place the pot in the middle of the oven for 2 ½ to 3 hours, until the meat is tender. During the last 30 minutes of cooking, remove the lid, place the pearl onions and sliced mushrooms over the top of the stew, and put the lid back on.
- Remove the pot from the oven and skim off any excess fat. Serve over mashed potatoes, boiled potatoes, or cooked rice.
Recipe Notes
Nutrition
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Lisa Hatfield says
My mouth is watering looking at this recipe Jessica!!! I LOVE this recipe, a delicious classic dinner using low cost stew beef….can’t wait to make this and keep some in the freezer!