Classic Beef Bourguignon

Beef Bourguignon

This classic French dish is both filling and delicious. Enjoy the rich flavors in this classic dish, paired with mashed potatoes.
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Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Course Dinner, Entree, Lunch, Main Course
Cuisine French
Servings 4 people
Calories 445 kcal


  • 1 Large Saucepan
  • Cutting Board
  • Chef Knife
  • heat resistant spoon
  • Sheet Tray
  • Parchment


  • 1 pound Beef Stew Meat
  • 4 slices Bacon Cooked and chopped
  • 2 Tbsp Olive Oil
  • 1 each Onion chopped
  • 2 each Carrots chopped
  • 2 stalks Celery chopped
  • 2 cloves Garlic minced
  • 8 ounces Mushrooms sliced
  • 2 Tbsp Tomato Paste
  • 2 cups Red Wine
  • 1 cup Beef Broth or Stock
  • 2 sprigs Thyme
  • 2 each Bay Leaves
  • Parsley as needed, chopped
  • Kosher Salt as needed
  • Black Pepper as needed


  • Cook the Bacon: Preheat your oven to 375°F. Place the bacon slices on a baking sheet and cook in the oven until crispy, about 15 minutes. Remove the bacon from the oven, drain on paper towels, and chop it into pieces.
  • Sear the Beef: In a large saucepan, heat the olive oil over medium-high heat. Season the beef stew meat generously with salt and pepper. Add the seasoned beef and sear them until they are browned on all sides, about 5-7 minutes. Remove the beef from the pan and set it aside.
  • Sauté the Vegetables: In the same pot, add the chopped onion, carrots, celery and minced garlic. Sauté the vegetables until they begin to soften, about 5 minutes. Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown, about 5-7 minutes.
  • Make the Red Wine Sauce: Stir in the tomato paste to combine. Pour in the red wine, mix and let it cook down a bit (about 3 mins). Add in the beef broth, stirring to combine. Add the beef back in with the bacon, thyme and bay leaves. Stir together and bring to a simmer. Lower the heat, cover and let simmer for 30-40 minutes. (this could also be done in a 375 F oven)
  • Finish and Serve: Remove the lid and let sauce reduce a bit more, about 15-20 minutes on medium heat. Pull out the thyme sprigs and bay leaves from the pot. Garnish with parsley and serve atop mashed potatoes or rice.


For Allergies:
This recipe is already top 9 allergen friendly. Make sure to double check all of your ingredient labels for any possibilities of hidden allergens or cross contamination possibilities. 


Calories: 445kcalCarbohydrates: 8gProtein: 31gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.03gCholesterol: 85mgSodium: 520mgPotassium: 942mgFiber: 1gSugar: 3gVitamin A: 361IUVitamin C: 5mgCalcium: 58mgIron: 4mg
Keyword beef, red wine, stew, vegetables
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