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+ servings

Beef Bourguignon

Niky @ The House on Silverado
This classic French Beef Stew that is delicious served over pasta or mashed potatoes.
Prep Time 15 mins
Cook Time 2 hrs 30 mins
Course Main Course
Cuisine French
Servings 6 people


  • Dutch oven


  • 1 TBSP olive oil
  • 8 slices bacon
  • 3 lbs beef stew meat cut into 1 inch cubes
  • 1 small onion diced
  • 1-2 carrots roughly chopped
  • 1 lbs pearl onions peeled
  • ½ tsp salt
  • 1 tsp ground black pepper
  • 1 lb mushrooms sliced
  • 4 cloves garlic minced
  • 2 TBSP flour
  • 3 cups red wine red Burgundy such as a Pinot Noir, Merlot or Cabernet Sauvignon
  • 2 cups beef broth
  • 1 TBSP tomato paste
  • 1 bay leaf
  • 1 TBSP thyme


  • Preheat your oven to 325°.
  • Heat the olive oil in a large Dutch oven or a heavy based pot that is oven safe. Add the bacon and cook until crispy. Transfer the bacon to a paper towel lined plate and set aside.
  • Add the beef in batches and brown well on all sides. Remove to plate.
  • Add the chopped onion, carrot, pearl onions to the pot over medium heat. Season with salt and pepper. Stir in the garlic. Cook for about 3 to 5 minutes until the onions are tender and translucent.
  • Stir in the mushrooms, then sprinkle with the flour. Stir and let cook for another 2 minutes. Add the bacon and beef back to the pot.
  • Add the tomato paste, bay leaf, and thyme, stirring to combine. Pour in the red wine and beef broth. Bring to a simmer.
  • Cover the pot with a lid, place in the oven and cook for 2 1/2 hours stirring every hour.
  • If stew starts to look too dry, add in small amounts of additional beef broth to make sure braising liquid remains in the pot.
  • Serve over cooked, wide noodles or creamy mashed potatoes.
Keyword beef, comfort food
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