Beef Bourguignon
Prep time
Cook time
Total time
"Carefully done and perfectly flavored, it is one of the most delicious beef dishes concocted by man." Julia Child, Mastering the Art of French Cooking I agree!
Recipe type: Main Dish
Cuisine: French
Serves: 6 servings
  • ¼ lb sliced bacon cut into strips
  • 2 Tablespoons olive oil
  • 2½ - 3 pounds chuck roast, but into 2" cubes
  • 1 pound carrots, cut diagonally into 1-inch chunks
  • 2 onions, sliced
  • 2 cloves garlic, minced
  • 1 750ml bottle full-bodied red wine, pinot noir or burgundy
  • 2 cups beef broth
  • 1 Tablespoon tomato paste
  • ½ teaspoon dried thyme leaves
  • 1 bay leaf (optional)
  • 4 Tablespoons butter, room temperature
  • 3 Tablespoons flour
  • 12 oz package frozen onions
  • 1 pound mushrooms thickly sliced or quartered
  1. Preheat oven to 250F degrees
  2. Cut chuck roast into 2" chunks. Place on baking sheet, pat dry with paper towels, and sprinkle with salt and pepper. Set aside.
  3. In a heavy 5-6 quart Dutch oven over medium heat, add 2 Tablespoons olive oil and bacon. Cook until fat is rendered and bacon is browned. Use a slotted spoon to remove crisp bacon to a plate.
  4. Add 2 Tablespoons olive oil to the pot. In a single layer, add the beef cubes. Brown the meat on all sides. Cook in 2-3 batches until all the beef is cooked. Remove meat to the plate with bacon.
  5. Add carrots and onions, one Tablespoon salt, and two teaspoons of black pepper to the pot. Stir and cook for 10-15 minutes until the onions are lightly browned.
  6. Add garlic. Cook for one minute or until the garlic becomes fragrant
  7. Put the beef, bacon and juices into the pot.
  8. Add the bottle of red wine and beef stock.
  9. Add the tomato paste and thyme and/or bay leaf.
  10. Stir. Bring to a simmer. Place in oven for 1½ hours or until the meat and carrots are tender.
  11. While the stew is cooking, mash 2 Tablespoons of butter together with 3 Tablespoons of flour - one Tablespoon at a time - to form a paste. Saute mushrooms in two Tablespoons butter until browned.
  12. Remove stew from oven. Add butter/flour paste and mushrooms. Stir. Bring to a boil. Reduce to a simmer and continue to cook, uncovered, on the stovetop for 15 minutes.
  13. Ladle into bowls. Sprinkle with chopped parsley, if desired.
Serve with mashed potatoes, buttered noodles, boiled potatoes, buttered peas or a green salad. Warm crusty Frech bread is also great to soak up all the stew juices. Ina Garten toasts country or sourdough bread, rubs a garlic clove over the warm toasts, and serves the stew ladled over the bread.
Recipe by At Mimi's Table at