Print

Easy Beef Bourguignon – Cozy Fall Dinner Idea

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A French classic made with beef slowly braised in red wine with bacon, mushrooms, carrots, and herbs for a rich and comforting stew.

Ingredients

Scale

  • 3 lbs beef chuck, cut into 2-inch cubes

  • 6 oz bacon, diced

  • 2 carrots, sliced

  • 1 large yellow onion, chopped

  • 3 cloves garlic, minced

  • 2 tbsp tomato paste

  • 2 tbsp all-purpose flour

  • 2½ cups red wine (Burgundy or Pinot Noir)

  • 2 cups beef stock

  • 1 bay leaf

  • 3 sprigs fresh thyme

  • 1 tbsp chopped fresh parsley

  • 1 lb mushrooms, quartered

  • 1 cup pearl onions (optional)

  • Salt and pepper, to taste

  • 2 tbsp olive oil or butter (for sautéing)

Instructions

  • In a Dutch oven, cook bacon until crisp. Remove and set aside.

  • Sear beef cubes in batches until browned. Set aside.

  • Sauté carrots and onions until softened. Add garlic and tomato paste.

  • Pour in wine, scraping the pot. Simmer 10 minutes.

  • Return beef and bacon. Add stock, herbs, and flour. Stir.

  • Cover and braise in a 325°F oven for 2½–3 hours.

  • Sauté mushrooms and pearl onions until browned. Add to stew.

  • Simmer 10–15 minutes. Remove herb bundle. Season to taste.

Notes

Tastes better the next day. Freeze leftovers up to 3 months. Serve with mashed potatoes, bread, or noodles.

Find it online: https://dryrecipes.com/easy-beef-bourguignon-cozy-fall-dinner-idea/