Beef Bourguignon Recipe

Name: Beef Bourguignon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds Boneless Beef Chuck, Cut Into 1 To 2 Inch Pieces; Salt And Pepper, to taste; Flour (for Dredging); 1 Tablespoon Grapeseed Or Olive Oil; 1/4 pounds Bacon, Cut Into 1/2 Inch Slices; 1 pound Pearl Onions, Peeled; 2 whole Carrots, Peeled And Sliced; 1 pound Mushrooms, Quartered; 3 cloves Garlic, Minced; 1 Tablespoon Tomato Paste; 1/2 cups Brandy Or Cognac; 4 sprigs Parsley; 4 sprigs Thyme; 2 whole Bay Leaves; 1 stalk Celery; 2 cups Red Wine; 1 cup Beef Stock; 1/4 cups Parsley, Chopped

Servings: persons

2 pounds Boneless Beef Chuck, Cut Into 1 To 2 Inch Pieces
Salt And Pepper, to taste
Flour (for Dredging)
1 Tablespoon Grapeseed Or Olive Oil
1/4 pounds Bacon, Cut Into 1/2 Inch Slices
1 pound Pearl Onions, Peeled
2 whole Carrots, Peeled And Sliced
1 pound Mushrooms, Quartered
3 cloves Garlic, Minced
1 Tablespoon Tomato Paste
1/2 cups Brandy Or Cognac
4 sprigs Parsley
4 sprigs Thyme
2 whole Bay Leaves
1 stalk Celery
2 cups Red Wine
1 cup Beef Stock
1/4 cups Parsley, Chopped

1
Heat a heavy pot with a lid over medium heat.
2
Season the beef with salt and pepper and dredge in flour.
3
Add grapeseed oil to the bottom of the pan, add meat and sear until caramelized on all sides (not fully cooked).
4
Remove meat from pan and set aside.
5
Add bacon to pan and cook until browned.
6
Add onions and cook until golden.
7
Add carrots and mushrooms to pan and cook until caramelized, about 6-7 minutes.
8
Add the garlic and tomato paste, cook one minute.
9
Deglaze the pan with brandy/cognac, scraping free any browned bits, known as fond.
10
Reduce brandy by half.
11
Tie the parsley, thyme, and bay leaves onto the celery stalk.
12
Add the herb bundle to the pot, along with the beef, wine and stock.
13
(At this point it could all be added to a crock pot, cooked on low for 6 hours.)
14
Bring the liquid to a boil and reduce heat to a simmer.
15
Cover and cook until the beef is tender, about 2 hours.
16
Remove the bouquet garni and stir in parsley.
17
Season with salt and pepper to taste.

868

kcal

Calories

Fat

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

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 18 ingredients. The key ingredients include: 2 pounds Boneless Beef Chuck, Cut Into 1 To 2 Inch Pieces, Salt And Pepper, to taste, Flour (for Dredging), 1 Tablespoon Grapeseed Or Olive Oil, 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