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Easy Beef Bourguignon
4.8 from 27 votes

Easy Beef Bourguignon

A classic French stew with oh-so-tender braised fall apart beef with vegetables in a luxurious red wine gravy sauce.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 6 servings
Course: Main Course, Soup

Ingredients

  • 4 lices Bacon diced
  • 2 pounds sirloin steak diced, top
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • 1 onion diced, medium sweet
  • 2 carrot peeled and diced
  • 3 cloves garlic
  • 2 tablespoons all-purpose flour
  • 2 tablespoons tomato paste
  • 1 ½ cups red wine dry
  • 1 ½ cups beef stock
  • 4 prigs thyme fresh
  • 2 bay leaf
  • 2 tablespoons parsley chopped fresh leaves
for the mushroom onion mixture
  • 1 ½ tablespoons butter unsalted
  • 8 ounces cremini mushrooms
  • 1 cup pearl onions thawed, frozen
  • 2 cloves garlic minced
  • 1 teaspoon thyme chopped fresh leaves
  • black pepper to taste, Kosher salt and freshly ground
  • salt to taste, Kosher salt and freshly ground

Instructions

    Cup of Yum
  1. Heat a large stockpot or Dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, reserving excess fat in the Dutch oven.
  2. Season steak with 1 teaspoon salt and 1/2 teaspoon pepper.
  3. Working in batches, add steak to the Dutch oven and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.
  4. Reduce heat to medium. Add onion and carrots, and cook, stirring occasionally, until tender, about 3-4 minutes.
  5. Stir in garlic until fragrant, about 1 minute.
  6. Whisk in flour and tomato paste until lightly browned, about 1 minute.
  7. Stir in wine, scraping any browned bits from the bottom of the Dutch oven.
  8. Stir in beef stock, thyme and bay leaves. Return steak to the Dutch oven. Bring to a boil; reduce heat and simmer until flavors have blended and stew has thickened, about 30 minutes.
  9. Remove thyme sprigs and bay leaves. Stir in mushroom onion mixture, bacon and parsley until warmed through, about 1-2 minutes; season with salt and pepper, to taste.
  10. Serve immediately.
for the mushroom onion mixture
  1. Melt butter in a large cast iron skillet over medium high heat. Add mushrooms and onions, and cook, stirring occasionally, until tender, about 5-6 minutes.
  2. Stir in garlic and thyme until fragrant, about 1 minute; season with salt and pepper, to taste.