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Beef Bourguignon

Beef Bourguignon

Course: Main Course
Cuisine: French
Keyword: Beef Bourguignon, beef stew
Cook Time: 2 hours
Total Time: 2 hours
Servings: 6
Calories: 679kcal
Author: Laureen King
Beef Bourguignon serves up fork tender beef , carrots, pearl onions and mushrooms in an amazing tasting red wine rich aromatic sauce.
Print Recipe


  • 2 ½ pounds sirloin or chuck roast cut into 1-inch cubes choose well marbled stewing beef
  • 8 oz smoked bacon chopped into pieces
  • Kosher salt
  • Black pepper
  • 1 lb carrots cut into 1 inch chunks
  • 2 cups pearl onions peeled
  • 2 cloves chopped garlic 2 tsp.
  • ½ cup Cognac
  • 3 cups good dry red wine I like a Burgundy or Pinot Noir
  • 2 cups beef broth
  • 1 tbsp tomato paste
  • 1 teaspoon dried thyme or 1 tbsp. fresh
  • 1 bay leaf
  • 4 tbsp butter divided room temperature
  • 3 Tbsp all purpose flour
  • 1 pound fresh mushrooms


  • Preheat oven to 325 º F
  • Cut bacon into pieces
  • In large Dutch Oven cook bacon over medium heat until slightly crisp.
  • Remove bacon with slotted spoon, set aside.
  • Pat dry beef cubes with paper towel, then sprinkle with salt and pepper.
  • In batches, sear beef in the bacon fat for 3 to 5 minutes, turning to brown all sides. (don’t overcrowd pan when searing beef, work in batches). Set aside with bacon.
  • Add carrots and pearl onions to pan cooking until lightly browned.
  • Add garlic and cook for an additional minute.
  • Add Cognac to deglaze pan, scraping all browned bits from bottom.
  • Put meat and bacon back into pot with the juices.
  • Add red wine and beef broth. Add more if needed to ensure meat is covered.
  • Stir in tomato paste, thyme and bay leaf.
  • Bring to a simmer, cover pot with lid and place in oven for 1½ hours or until the meat and vegetables are very tender.
  • Remove stew from oven and place on stove top.
  • Using a fork combine together 2 tbsp. butter and flour then stir into the stew. Combine well.
  • In large skillet sauté mushrooms in 2 tbsp. butter until lightly browned then add to stew.
  • Return stew to oven to cook for additional 30 minutes
  • Season to taste with salt and pepper.


Calories: 679kcal | Carbohydrates: 18g | Protein: 49g | Fat: 29g | Saturated Fat: 12g | Cholesterol: 149mg | Sodium: 807mg | Potassium: 1431mg | Fiber: 3g | Sugar: 6g | Vitamin A: 12920IU | Vitamin C: 7.7mg | Calcium: 91mg | Iron: 5.3mg