Beef Bourguignon

Beef Bourguignon is a classic French dish that is hearty and flavorful. This recipe takes a few hours to make, but it’s worth the wait for the tender beef, savory broth, and delicious vegetables. The red wine and beef broth create a rich and flavorful sauce that perfectly complements the beef and vegetables. This dish is perfect for a special occasion or a cozy night in, and it’s sure to impress your guests or family. Serve it with a crusty baguette or over mashed potatoes for a satisfying and delicious meal.


  • 2 pounds beef chuck roast, cut into 2-inch cubes
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 tablespoons unsalted butter
  • 4 strips of bacon, chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 cups beef broth
  • 2 cups red wine (such as Pinot Noir or Burgundy)
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 pound mushrooms, sliced
  • 1 pound baby potatoes, halved
  • Chopped fresh parsley, for garnish

Preparation time: 30 minutes Cooking time: 3-4 hours

Nutrition Facts: Serving size: 1/6th of the recipe Calories: 500 Total fat: 23g Saturated fat: 11g Cholesterol: 134mg Sodium: 853mg Total carbohydrates: 23g Dietary fiber: 3g Sugars: 5g Protein: 38g


  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, combine the flour, salt, and pepper. Add the beef cubes and toss to coat evenly.
  3. In a large Dutch oven or oven-safe pot, melt the butter over medium-high heat.
  4. Add the bacon and cook until crispy, about 5 minutes.
  5. Add the beef and brown on all sides, about 5 minutes per side.
  6. Add the onion and garlic and sauté until softened, about 3-4 minutes.
  7. Pour in the beef broth and red wine, then add the tomato paste, thyme, and bay leaves. Stir to combine.
  8. Bring the mixture to a simmer, then cover the pot and place it in the oven.
  9. Bake for 2 hours, then add the mushrooms and potatoes to the pot. Cover and bake for an additional 1-2 hours, or until the beef is tender and the vegetables are cooked through.
  10. Remove the pot from the oven and discard the bay leaves.
  11. Serve the Beef Bourguignon hot, garnished with chopped parsley. Enjoy!