Beef Bourguignon Recipe

Name: Beef Bourguignon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs beef (i use tenderloin but hip or shoulder stewing beef works); 2 cups red wine; 1/4 cup sunflower oil; 4 ounces pancetta, thinly sliced and cubed; 2 cups onions, coursley chopped; 2 cups carrots, chopped 1 inch lengths; 1 1/2 cups celery, chopped fine; 8 garlic cloves, chopped fine; 2 teaspoons fresh thyme; 1/4 teaspoon ground cloves; 1/4 teaspoon ground allspice; 1 cup unbleached all-purpose flour; 4 teaspoons tomato paste; 2 bay leaves; 1/2 cup beef stock; 1/2 cup water; 1 lb whole button mushroom; 1 1/2 lbs potatoes; 2 tablespoons butter; 1/2 lb white pearl onion; 1/2 teaspoon salt; 1/2 teaspoon pepper

Servings: persons

2 lbs beef (i use tenderloin but hip or shoulder stewing beef works)
2 cups red wine
1/4 cup sunflower oil
4 ounces pancetta, thinly sliced and cubed
2 cups onions, coursley chopped
2 cups carrots, chopped 1 inch lengths
1 1/2 cups celery, chopped fine
8 garlic cloves, chopped fine
2 teaspoons fresh thyme
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1 cup unbleached all-purpose flour
4 teaspoons tomato paste
2 bay leaves
1/2 cup beef stock
1/2 cup water
1 lb whole button mushroom
1 1/2 lbs potatoes
2 tablespoons butter
1/2 lb white pearl onion
1/2 teaspoon salt
1/2 teaspoon pepper

1
combine beef wine and 4 cloves garlic and marinate overnight (8 hours).
2
in a dutch oven heat 2 table spoons sunflower oil and stir in pancetta until slightly crip and remove.
3
add 2 table spoon oil and saute mushroom carrot and celery with clove allspice, 4 cloves garlic and thyme 5 minutes remove and set aside with pancetta.
4
remove beef from wine marinade and set wine marinade aside.
5
Combine flour salt and pepper and dredge the beef completely.
6
in dutch oven add 2 tablespoons oil and brown beef (in batches if necessary adding more oil if needed).
7
add vegetables, pancetta to beef and stir for a minute.
8
add wine marinade scraping all the bits from bottom of dutch oven.
9
add tomato paste, water, beef stock, bay leaf and place in pre heated oven 325 for 3 hours.
10
Saute pearl onions in butter for 3-5 minutes and in last 1/2 hour add to dutch oven.
11
In a seperat pot boil potatos whole, 20 minutes let cool and peel skin, quarter the potato and add to dutch oven for last 5 minutes.

1408

kcal

Calories

Fat

156

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 lbs beef (i use tenderloin but hip or shoulder stewing beef works), 2 cups red wine, 1/4 cup sunflower oil, 4 ounces pancetta, thinly sliced and cubed, and more.

Yes, Beef Bourguignon falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Bourguignon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions