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This Beef Bourguignon is a classic French beef stew recipe adapted from Julia Child. This Beef Bourguignon is so much more than just a beef stew, it's comforting and heavenly and a must try!
Prep Time15 mins
Cook Time3 hrs 30 mins
Total Time3 hrs 45 mins
- 1 tbsp olive oil
- 8 slices bacon thick cut, chopped
- 3 lbs stewing beef lean, cut into 1 inch pieces
- 1 large onion chopped
- 1 large carrot peeled and roughly chopped
- 1 lb pearl onions peeled
- 1/2 tsp salt or to taste
- 1/2 tsp pepper ground, or to taste
- 4 cloves garlic minced
- 1 lb mushrooms chopped
- 2 tbsp all-purpose flour
- 3 cups red wine
- 2 cups beef broth low sodium or no sodium added
- 1 tbsp tomato paste
- 1 bay leaf
- 1 tbsp thyme fresh
Heat the olive oil in a large Dutch oven or a heavy based pot that's oven safe. Add the bacon and cook until crispy. Transfer the bacon to a paper towel lined bowl and set aside.
Add the stewing beef in batches and brown well on all sides. Transfer to a plate and repeat with remaining beef. I did 3 batches, but depends on the size of your pot.
Add the chopped onion, carrot, pearl onions and 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 the flour over. Stir and let it cook for another 2 minutes. Add the beef and bacon back to the pot.
Add the red wine, beef broth, tomato paste, bay leaf, thyme and stir. Bring to a boil.
Preheat the oven to 325 F degrees while you're bringing the stew to a boil.
Cover the pot with a lid, place in the oven and cook for 2 1/2 hours stirring every hour.
Serve over cooked noodles or creamy mashed potatoes.
Which wine works best: Beef Bourguignon is typically made with a red Burgundy such as a Pinot Noir, Merlot or Cabernet Sauvignon. You want a red wine that has enough tannins to counter the rich and tender stewed beef.
Slow Cooker Beef Bourguignon: Follow all the steps up to step 5 then transfer everything to a slow cooker and cook on low for 8 hours.
Instant Pot Beef Bourguignon: This can easily be done in the IP, use your Saute mode to cook everything as instructed up to and including step 5 then cover up the IP and press the "meat/stew" button and set the timer to 35 minutes. After 35 min of high pressures, allow the IP to naturally cool and release pressure before opening the lid.
Nutrition: Nutritional information does not include noodles or mashed potatoes. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Calories: 560kcal | Carbohydrates: 14g | Protein: 53g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 147mg | Sodium: 494mg | Potassium: 1006mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1585IU | Vitamin C: 9.7mg | Calcium: 46mg | Iron: 5.4mg