K-Jon's Beef Bourguignon Recipe

Name: K-Jon's Beef Bourguignon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 12-5 lbs chuck roast (trim and clean, cut into 2 X 2 inch cube); olive oil (1/2 Cup); 1 cup carrot, chopped; 1 cup onion, chopped; 1 cup celery, diced; 1 tablespoon thyme; 1 tablespoon parsley; 1 tablespoon garlic, minced; 1 bay leaf; 1 teaspoon salt; 2 teaspoons pepper; 1 (750 ml) bottle red wine (I use Pinot Noirs or Cotes De Rhone); 8 ounces bacon, cut into 1 pieces; 10 carrots, peeled and cut into 1 diagonal pieces; 1 large onion, diced fine; 3 tablespoons garlic, minced fine; 5 stalks celery, cut into 1 diagonal pieces; ¼ cup cognac; 750 ml red wine; 2 cups beef stock; 2 teaspoons Worcestershire sauce; 1 tablespoon thyme & parsley; 1 bay leaf; 1 tablespoon tomato paste; 24 ounces mixed mushrooms, stems removed and cut 1/4 thick; 3 tablespoons flour; 5 tablespoons butter; 2 cups onions (Pearl onion frozen)

Servings: persons

3 12-5 lbs chuck roast (trim and clean, cut into 2 X 2 inch cube)
olive oil (1/2 Cup)
1 cup carrot, chopped
1 cup onion, chopped
1 cup celery, diced
1 tablespoon thyme
1 tablespoon parsley
1 tablespoon garlic, minced
1 bay leaf
1 teaspoon salt
2 teaspoons pepper
1 (750 ml) bottle red wine (I use Pinot Noirs or Cotes De Rhone)
8 ounces bacon, cut into 1 pieces
10 carrots, peeled and cut into 1 diagonal pieces
1 large onion, diced fine
3 tablespoons garlic, minced fine
5 stalks celery, cut into 1 diagonal pieces
¼ cup cognac
750 ml red wine
2 cups beef stock
2 teaspoons Worcestershire sauce
1 tablespoon thyme & parsley
1 bay leaf
1 tablespoon tomato paste
24 ounces mixed mushrooms, stems removed and cut 1/4 thick
3 tablespoons flour
5 tablespoons butter
2 cups onions (Pearl onion frozen)

1
Marinade beef with first ingredients 24 hours, discard marinade.
2
Cook bacon until crispy and set aside.
3
Brown Meat on all sides, remove with bacon.
4
Add Butter if you need more Oil.
5
Cook carrots, celery, onion 10 min in bacon fat.
6
Add Garlic and cook 3 minute more.
7
Salt & Pepper!
8
Add Cognac & light to burn off liquor.
9
Add tomato paste and thyme, parsley, bay leave & wine.
10
Add meat (chuck & bacon) Cover meat with Beef stock and Worcestershire.
11
Cook 10 minute & skim off brown foam (blood, yuck).
12
Simmer 2 hours or more to liking.
13
Salt & pepper.
14
Add butter flour mixture (3 tbs butter room temp & 3 tbs.
15
flour mixed well).
16
Whisk into stew until blended well.
17
Saute mushrooms in 2 Tbs.
18
butter 10 minute add onions 2 minute more.
19
Then add to stew.
20
Cook 15 minute more and Eat with crusty bread!

789

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

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 28 ingredients. The key ingredients include: 3 12-5 lbs chuck roast (trim and clean, cut into 2 X 2 inch cube), olive oil (1/2 Cup), 1 cup carrot, chopped, 1 cup onion, chopped, and more.

Yes, K-Jon's 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!

K-Jon's Beef Bourguignon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions