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Beef Bourguignonne Recipe

Indulge in the rich, earthy flavors of this classic Beef Bourguignonne, a timeless recipe perfected by Ina Garten. Tender beef stew braised in a robust red wine sauce with bacon, mushrooms, and pearl onions – a culinary masterpiece perfect for a special occasion or a cozy weeknight dinner. This recipe features precise instructions and ingredient measurements for guaranteed success.

Prep Time 20 mins
Cook Time 80 mins
Calories 737.6 kcal
Protein 69g
Rating 4.5 (2 Reviews)
Beef Bourguignonne 85

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Beef Bourguignonne

  • 3 lbs beef chuck roast, cut into 1 1/2 inch cubes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 6 slices bacon, diced
  • 4 cloves garlic, minced
  • 1 cup dry red wine
  • 2 cups beef stock
  • 1 tbsp tomato paste
  • 1 tbsp fresh thyme
  • 12-16 small white pearl onions, peeled
  • 3 carrots, peeled and sliced into 1-inch pieces
  • 3 tbsp unsalted butter, divided
  • 2 tbsp all-purpose flour
  • 16 oz cremini mushrooms, sliced
  • Fresh parsley, chopped (for garnish, optional)

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How to Make Beef Bourguignonne

  1. Pat beef slices dry with paper towels. Season generously with salt and pepper.
  2. In a large Dutch oven or heavy-bottomed pot over medium-high heat, heat 2 tablespoons of oil. Sear beef in batches until browned on both sides, about 2-3 minutes per side. Remove and set aside.
  3. Add diced bacon to the pot and cook over medium-low heat until crispy, about 5-7 minutes. Remove bacon and set aside, reserving bacon fat.
  4. Leave 2 tablespoons of bacon fat in the pot. Add minced garlic and cook for 30 seconds until fragrant.
  5. Pour in red wine, scraping up any browned bits from the bottom of the pot. Bring to a boil and cook for 1 minute.
  6. Stir in beef stock, tomato paste, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 10 minutes.
  7. Add pearl onions and carrots to the pot. Simmer uncovered for 20-30 minutes, or until vegetables are tender and sauce has reduced slightly.
  8. In a small bowl, whisk together 2 tablespoons of butter and flour until smooth. Gradually whisk into the sauce. Simmer for 2 minutes to thicken.
  9. In a separate skillet, heat 1 tablespoon of butter and 1 tablespoon of oil. Sauté sliced mushrooms until browned and tender, about 10 minutes.
  10. Add the seared beef, cooked bacon, and sautéed mushrooms to the pot with the sauce and vegetables.
  11. Gently heat through for 5-10 minutes, ensuring the beef is heated but not overcooked. Do not boil.
  12. Taste and adjust seasoning as needed. Serve immediately, garnished with fresh parsley (optional).

Nutrition Information (Approximate per serving)

Sodium

32 g

Sugar

19g

Fat

108g

Carbs

4g

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Main Dish / Dinner Beef & Red Meat European French Fall Recipes Holiday Recipes

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Time To Make Course Preparation Soups Stews Stocks 4 Hours Or Less