Beef Bourguignon Recipe (Beef Burgundy)

Name: Boeuf Bourguignon
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Ingredients: 8 slices bacon, chopped; 1 tablespoon olive oil; 3 to 3 1/2 pounds stew beef; 1 large onion, peeled and sliced; 6 to 7 large carrots, peeled and sliced; salt and black pepper to taste; 1/4 cup all-purpose flour; 3 cups dry red wine (such as Merlot, Pinot Noir, or Cabernet Sauvignon); 2 1/2 to 3 cups hot water; 2 1/2 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

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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.

boeuf bourguignon on a white plate with mashed potatoes. Sitting on taupe plaid napkin with fork to right

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 images showing how to make old fashioned beef stew in Dutch oven

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.

Steps of making Beef Bourguignon on stove in red enamelware Dutch oven

Step 9: Place the pot in the middle of the oven for 2 1/2 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.

Red Dutch oven with Beef Bourguignon, carrots, mushrooms, pearl onions, topped with a fresh sprig of thyme

Step 10: Remove the pot from the oven and skim off any excess fat. Serve over mashed potatoes, boiled potatoes, or cooked rice.

Better Than Bouillon beef base in jar, spoon with base on butcher block

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.

What kind of meat do you use for beef stew?

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.

Beef stew with carrots, mushrooms, and pearl onions on top of mashed potatoes on white plate, fork to the right

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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5 from 1 vote

Boeuf Bourguignon

Prep Time30 mins

Cook Time2 hrs 30 mins

Total Time3 hrs

Boeuf Bourguignon, also called beef Burgundy is a beef stew braised in red wine or traditionally Burgundy wine.

Course: Main Course

Cuisine: comfort food, French

Keyword: Beef Bourguignon recipe, Beef Burgundy recipe, Boeuf Bourguignon Recipe

Servings: people

Calories: 438kcal

Author: Jessica Robinson

Equipment

6-Quart Dutch Oven

Ingredients

Boeuf Bourguignon

8 slices bacon, chopped
1 tablespoon olive oil
3 to 3 1/2 pounds stew beef
1 large onion, peeled and sliced
6 to 7 large carrots, peeled and sliced
salt and black pepper to taste
1/4 cup all-purpose flour
3 cups dry red wine (such as Merlot, Pinot Noir, or Cabernet Sauvignon)
2 1/2 to 3 cups hot water
2 1/2 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 1/2 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

Pearl onions can be located in the produce section with the other onions. Sometimes on an end cap. To easily peel them, trim the ends. Blanch the onions in boiling water for 30 seconds then transfer to a bowl of ice water. Pinch each onion and the peel should just slip off.

Or, you can buy them already peeled in the freezer section.

Beef Bourguignon:

You can also substitute Beef short ribs in this recipe if you prefer. They will fall off the bone after cooking. The beef bones give this dish a wonderful flavor.

To thicken it a little more… dissolve 1 or 2 heaping tablespoons of corn starch in about 1/2 cup of water and add to the pot after it’s done cooking. Right as you pull it out of the oven, because it will be simmering and super hot.

Nutrition

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