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Beef burgundy stew in a pot
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5 from 3 votes

Beef Bourguignon (Beef Burgundy Stew)

My Beef Bourguignon recipe is the best beef burgundy stew you will ever try! It's deeply flavorful and memorable.
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Course: Main Course
Cuisine: French
Keyword: beef bourguignon, beef bourguignon recipe, beef burgundy stew
Servings: 6
Calories: 750kcal

Equipment

Ingredients

  • 1 large onion
  • 1 large carrot
  • 6 slices smoked bacon
  • 3 pounds chuck beef cut into roughly 2-inch pieces
  • 2 Tablespoons olive oil or a little more, as needed
  • ¼ t salt
  • ¼ Tablespoons pepper
  • 2 Tablespoons all-purpose flour
  • 2 cloves garlic crushed
  • 3 cups red wine
  • 2 cups beef stock or a little more, as needed
  • 2 tablespoon tomato paste
  • 4 stems thyme
  • 2 bay leaves

Mushrooms and Onions

  • 20 small pearl onions approximately
  • 1 lb white mushrooms small mushrooms
  • 3 Tablespoons unsalted butter divided
  • ½ cup beef stock
  • 1 bay leaf
  • 1 stem thyme
  • 2 stems parsley
  • 1 t olive oil

Instructions

  • Preheat your oven to 450°F. Slice onion, carrot, and bacon. Dice chuck beef and pat it dry. Then, warm your Dutch Oven over medium heat. Cook bacon until it is just starting to brown, a couple of minutes. Add oil if needed. When ready, remove from the pot and set aside.
    1 large onion, 1 large carrot, 6 slices smoked bacon, 3 pounds chuck beef, 2 Tablespoons olive oil
    bacon slices browning in pan
  • Add oil to the pot and brown beef chuck roast on all sides in batches, then remove and set aside.
    2 Tablespoons olive oil, 3 pounds chuck beef
    Chuck beef browning in a pot
  • Add onion and carrot. Cook until the onions are just soft. Remove excess fat and add oil as necessary if they brown too quickly.
    1 large onion, 1 large carrot
    onions and carrots cooking in pot
  • Return beef and bacon back to the pot and season with salt and pepper. Then, sprinkle over all-purpose flour, and stir to coat the beef. Place the Dutch Oven in the oven for 4 minutes.
    6 slices smoked bacon, 3 pounds chuck beef, ¼ Tablespoons pepper, 2 Tablespoons all-purpose flour, ¼ t salt
    Beef sprinkled with flour in pot
  • After 4 minutes is up, remove the pot from the oven and stir. Put back in for another 4 minutes after stirring. Finally, remove the pot from the oven and reduce the heat to 325°F.
    Beef sprinkled with flour in pot
  • Crush garlic and add to the pot. Stir to cook, then add red wine, beef stock, and tomato paste. Stir gently. The liquid should fill over the meat and vegetables. Add bay leaves and thyme, then cover and roast in the oven for 3 to 4 hours.
    2 cloves garlic, 3 cups red wine, 2 cups beef stock, 2 tablespoon tomato paste, 4 stems thyme, 1 bay leaf, 2 bay leaves
    Beef bourguignon with burgundy liquid ready to bake

Sauteed Mushrooms and Onions

  • In the last hour of the cooktime, prepare pearl onions and mushrooms by peeling the onions and cutting the mushrooms into quarters. Trim the stems as needed. When prepared, melt 1½ Tablespoons unsalted butter in a skillet and brown the pearl onions.
    20 small pearl onions, 1 lb white mushrooms, 3 Tablespoons unsalted butter
    Pearl onions in a pan
  • Brown for a few minutes, then remove from the heat to add beef stock. Put back on the heat with parsley, thyme, and a bay leaf, and cook for 30-40 minutes until the stock is absorbed by the onions and they are tender. Finally, remove and discard the herbs, then remove the onions from the skillet and set aside.
    ½ cup beef stock, 2 stems parsley, 1 stem thyme
    Pearl onions in a pan
  • Clean the skillet or use another skillet. Add remaining 1½ Tablespoons butter and olive oil. Once the butter melts and is bubbling, add the mushrooms and toss to coat in the butter. Cook until they begin to brown, then set aside.
    3 Tablespoons unsalted butter, 1 t olive oil, 1 lb white mushrooms
    Mushrooms cooking in a pan

Assembling the beef bourguignon

  • Finally, once the beef is fork-tender, remove the pot from the oven. If there is too much liquid, strain it from the pot and simmer it for a few minutes to reduce it, then add it back to the pot. Add pearl onions and mushrooms, and mix through. Enjoy!
    Beef burgundy stew in a pot

Notes

  • This dish cooks best in a large cast iron Dutch Oven for easy transition between the stove and oven.
  • If you need a smaller amount, you can halve the recipe ingredients and keep everything else the same. Please note, this will make less burgundy sauce, so you may want to add slightly more liquid as it cooks. You won’t need to reduce  the sauce at the end when making a smaller amount.

Nutrition

Calories: 750kcal | Carbohydrates: 23g | Protein: 56g | Fat: 40g | Saturated Fat: 17g | Cholesterol: 186mg | Sodium: 800mg | Potassium: 1688mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2044IU | Vitamin C: 14mg | Calcium: 98mg | Iron: 7mg