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Red Dutch oven with Boeuf Bourguignon

Boeuf Bourguignon

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, Beef Burgundy, Boeuf Bourguignon
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Servings 10 people
Calories 438kcal


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


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.


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.


Calories: 438kcal | Carbohydrates: 17g | Protein: 40g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 110mg | Sodium: 374mg | Potassium: 986mg | Fiber: 3g | Sugar: 6g | Vitamin A: 6153IU | Vitamin C: 8mg | Calcium: 69mg | Iron: 4mg