Beef Bourguignon Recipe

4 stars (1 rating)

This authentic beef bourguignon recipe features fall-apart tender beef with vegetables, braised in a rich red wine sauce. Surprisingly simple to make– let it simmer all afternoon and you'll be rewarded with a pot of pure comfort for dinner!

Prep Time30

Cook Time3

Total Time3 30

Course: Main Course

Cuisine: French

Keyword: beef bourguignon, beef bourguignon recipe, bouef bourguignon, Julia Child beef bourguignon

Servings: servings

Calories: 488kcal

Ingredients

4 slices bacon cut into bite-size pieces
1 ½ pounds beef chuck roast cut into 1 ½-inch pieces
2 teaspoons kosher salt
1 ½ teaspoons garlic powder
½ teaspoon ground black pepper
2 Tablespoons unsalted butter
8 ounces mushrooms sliced or quartered
16 ounces carrots chopped or baby carrots
14.4 ounces pearl onions
3 Tablespoons tomato paste
⅓ cup all-purpose flour
2 cups red wine Burgundy or any dry
32 ounces beef stock
2 sprigs fresh thyme
2 sprigs fresh rosemary
1 strip orange peel (approx. 1 to 3 inches long)

US Customary - Metric

Instructions

Preheat the oven to 300ºF.
Place a large oven-safe heavy pot on the stove over medium heat and cook the bacon until crisp. Remove the bacon and place on plate lined with paper towels, about 5 minutes.
Adjust the heat to medium-high. Add the beef chunks to the pot, leaving the bacon grease, with the salt, pepper and garlic powder. Sear the beef until there’s a brown crust on all sides, about 10 minutes. Remove the beef and set aside with the bacon.
Add the butter to the pot, then the carrots and onions, sautéing for 3-5 minutes until they begin to soften. Then, add the mushrooms and sauté for 5 minutes. Stir in the tomato paste and allow it to cook for 1 minute.
Add the beef chunks and half of the bacon pieces back to the pot. Sprinkle the the flour on top and stir together until the flour absorbs the liquid. Allow it to cook for 2-3 minutes. (This is important to remove the flour taste).
Adjust the heat to high. Stir in the wine and beef stock, gently scraping the bottom and sides of the pot with a rubber spatula or wooden spoon. (These bits are flavor!) Add the fresh herbs and orange peel and bring to a simmer.
Cover and carefully transfer the pot to the oven. Bake for 2-3 hours until the meat is fall-apart tender and the sauce has reduced by about half. Remove any stems from the fresh herbs and crumble the remaining bacon on top.
Serve over mashed potatoes, homemade pasta or egg noodles. Leftovers stay fresh for up to 5 days in the refrigerator.

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Notes

Make Ahead Instructions: This beef bourguignon is a wonderful make-ahead recipe as it requires braising time of 2-3 hours. You can also follow the recipe through step 5. Allow it to cool completely, cover, and refrigerate overnight. When ready, preheat the oven to 300ºF, and continue at step 6.
Freezing Instructions: You can freeze cooled beef bourguignon in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat on low heat on the stovetop.
Beef: You want to use a boneless chuck roast marbled with fat for the best results. This is a tougher meat but it will become extremely tender during the cooking process. You can either cut it down yourself or buy pre-cut– just make sure they are about 1 ½-inch pieces.
Red Wine: For best results use Red Burgundy (Pinot Noir) but you can also use any dry red wine, or even additional stock if you prefer to cook without alcohol.
Slow Cooker Method: Follow the recipe through step 4. Then add the wine to deglaze the pan, scrapping up the bits from the bottom of the pot. Transfer to a slow cooker and add the beef stock and herbs. Cook on low for 5-6 hours or high for 2-3 hours until the beef is fall-apart tender.

Nutrition