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Beef Bourguignon
4.3 from 267 votes

Beef Bourguignon

Beef Bourguignon is a hearty stew featuring tender, flour-coated beef chuck browned with bacon then slow-cooked with onions, carrots, celery, mushrooms, garlic, and a rich blend of red wine and beef stock. The inclusion of cognac and tomato paste deepens the savory flavor, while brown sugar balances the acidity. Fresh thyme and parsley add aromatic notes to this classic French dish.

Prep Time
20 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 50 mins
Servings: 8
Calories: 527 kcal
Course: Main Course
Cuisine: French

Ingredients

  • 2 ½ pounds beef chuck trimmed and cut into 1-inch cubes, boneless
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper freshly ground
  • ¼ cup all-purpose flour
  • 8 ounces Bacon , diced
  • 1 yellow onion , diced
  • 6 carrot diced
  • 4 celery diced, stalks
  • 1 pound cremini mushroom sliced, or button mushroom
  • 4 cloves garlic , pressed or minced
  • ½ cup cognac
  • 1 tablespoon tomato paste
  • 2 cups red wine such as Pinot Noir, dry
  • 2 cups beef stock
  • 1 tablespoon brown sugar
  • 1 teaspoon thyme fresh leaves
  • Italian parsley for serving, chopped, fresh

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F. 
  2. Add the beef to a large mixing bowl and season it with the salt and pepper then toss with the flour. Set aside. 
  3. In a large cast-iron cocotte dutch oven, cook the bacon over medium-low heat until the edges of the bacon are crispy. Remove the bacon to a large bowl, leaving the rendered fat in the pan.
  4. Increase the heat to medium high. Add the beef to the fat in the pan and brown it on all sides. Remove the beef rom the pan to the bowl with the bacon. 
  5. Add the onions, carrots, celery, and mushrooms to the pan. Reduce the heat to medium and cook for 5 to 7 minutes, until softened. Add the garlic and cook for another minute, or until aromatic. Remove the vegetables from the pan to the bowl with the beef.
  6. Deglaze the pan with the cognac and cook until reduced by half, scraping the bottom of the pan to release any browned bits.
  7. Stir in the tomato paste then add the wine, stock, thyme, brown sugar, and a pig pinch of salt and pepper. Bring to a boil, then remove from the heat.
  8. Return the bacon, beef, and vegetables stop the pot, cover, and place in the oven. 
  9. Cook for 1 ½ to 2 hours in the preheated oven, until the beef is fork-tender. Remove from the oven, and adjust the seasoning if needed.
  10. Serve garnished with parsley over my favorite mashed potatoes or mashed cauliflower. 

Notes

  • Choose a red wine you enjoy drinking, such as Pinot Noir or Malbec, for best flavor results.
  • If cognac is unavailable, it can be omitted without compromising the overall dish.
  • Prepare one or two days ahead and refrigerate to deepen flavors before reheating.
  • Optionally, complete the stovetop steps ahead and finish baking just before serving.

Nutrition Information

Calories 527kcal (26%) Carbohydrates 16g (5%) Protein 35g (70%) Fat 28g (43%) Saturated Fat 11g (55%) Cholesterol 117mg (39%) Sodium 620mg (26%) Potassium 1016mg (22%) Fiber 2g (8%) Sugar 6g (12%) Vitamin A 7723IU (154%) Vitamin C 6mg (7%) Calcium 53mg (5%) Iron 4mg (22%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 527

% Daily Value*

Calories 527kcal 26%
Carbohydrates 16g 5%
Protein 35g 70%
Fat 28g 43%
Saturated Fat 11g 55%
Cholesterol 117mg 39%
Sodium 620mg 26%
Potassium 1016mg 22%
Fiber 2g 8%
Sugar 6g 12%
Vitamin A 7723IU 154%
Vitamin C 6mg 7%
Calcium 53mg 5%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.