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Classic Beef Bourguignon



  • Serves 6
  • Cooks in 210 mins (30m prep + 180m cook)
  • Difficulty: moderate
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

Beef Bourguignon

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Cook the bacon in a large Dutch oven over medium heat until crisp. Remove with a slotted spoon and set aside.
  2. 2.Season the beef with salt and pepper, then toss with the flour to coat. Brown the beef in the bacon fat over medium-high heat, working in batches if necessary. Remove with a slotted spoon and set aside.
  3. 3.Add the carrots, onion, and garlic to the pot and cook until softened, about 5 minutes. Add the tomato paste and cook for 1 minute.
  4. 4.Add the beef broth, red wine, thyme, and bay leaves to the pot and bring to a simmer. Return the beef and bacon to the pot and add the pearl onions and mushrooms.
  5. 5.Cover and simmer over low heat for 2-3 hours, until the beef is tender and the sauce has thickened. Season with salt and pepper to taste.

lightbulb_outline Tips

  • chevron_rightFor best results, use a good quality red wine that you would actually drink. Pinot Noir or Burgundy are traditional choices.
  • chevron_rightIf you can't find pearl onions, you can substitute with regular onions cut into small wedges.