Beef Bourguignon Recipe

Name: Beef Bourguignon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces bacon, coarsely chopped; 3 pounds well-trimmed boneless beef chuck, cut into 1 1/2-inch cubes (from 7-bone chuck roast); 1/3 cup all purpose flour; 1 1/4 pounds boiling onions, peeled; 3/4 pound large carrots, cut into 1-inch pieces; 12 large garlic cloves, peeled (left whole); 3 cups canned beef broth; 1/2 cup Cognac or brandy; 2 750-ml bottles red Burgundy wine; 1 1/4 pounds mushrooms; 1/3 cup chopped fresh thyme or 2 tablespoons dried; 1 tablespoon dark brown sugar; 1 tablespoon tomato paste

Servings: persons

8 ounces bacon, coarsely chopped
3 pounds well-trimmed boneless beef chuck, cut into 1 1/2-inch cubes (from 7-bone chuck roast)
1/3 cup all purpose flour
1 1/4 pounds boiling onions, peeled
3/4 pound large carrots, cut into 1-inch pieces
12 large garlic cloves, peeled (left whole)
3 cups canned beef broth
1/2 cup Cognac or brandy
2 750-ml bottles red Burgundy wine
1 1/4 pounds mushrooms
1/3 cup chopped fresh thyme or 2 tablespoons dried
1 tablespoon dark brown sugar
1 tablespoon tomato paste

1
Preheat oven to 325F.
2
Saute bacon in heavy large Dutch oven over high heat until brown and crisp, about 8 minutes.
3
Using slotted spoon, transfer bacon to paper towels.
4
Season beef generously with salt and pepper; coat with 1/3 cup flour, using all of flour.
5
Working in 3 batches, brown beef in same pot over high heat, about 5 minutes per batch.
6
Transfer meat to large bowl.
7
Add onions and carrots to same pot and saute until light brown, about 6 minutes.
8
Add garlic and saute 1 minute.
9
Transfer vegetables to bowl with beef.
10
Add 1 cup broth and Cognac to pot; boil until reduced to glaze, scraping up browned bits, about 8 minutes.
11
Return meat and vegetables and their juices to pot.
12
Add wine, mushrooms, thyme, sugar, tomato paste and 2 cups broth.
13
Bring to boil, stirring occasionally.
14
Cover pot and place in oven.
15
Cook until beef is tender, about 1 hour 20 minutes.
16
Ladle liquid from stew into large saucepan.
17
Spoon off fat.
18
Boil liquid until reduced to 2 3/4 cups, about 40 minutes.
19
Season with salt and pepper.
20
Pour liquid back over beef and vegetables.
21
(Can be prepared 1 day ahead.
22
Cover and chill.)
23
Rewarm over low heat before serving.

1809

kcal

Calories

Fat

143

Carbs

138

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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 13 ingredients. The key ingredients include: 8 ounces bacon, coarsely chopped, 3 pounds well-trimmed boneless beef chuck, cut into 1 1/2-inch cubes (from 7-bone chuck roast), 1/3 cup all purpose flour, 1 1/4 pounds boiling onions, peeled, and more.

Yes, Beef Bourguignon falls under the Soups & Stews 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