DishkinDishkin
Back
Classic Beef Bourguignon
180 mintime
Harddifficulty
6Servings
—Rating
Nutrition facts
850 kcalCalories
60 gProtein
40 gCarbs
50 gFat

Per serving · Approximate values estimated by AI

FrenchStew

Classic Beef Bourguignon

Traditional dish · French

A quintessential French stew featuring tender beef braised in red wine with mushrooms, pearl onions, and bacon.

Ingredients

Servings6
  • Beef chuck roast3 lbs
  • Dry red wine (Burgundy)1 bottle
  • Bacon6 oz
  • Yellow onions2 large
  • Carrots3 medium
  • Garlic4 cloves
  • Tomato paste2 tbsp
  • Beef broth2 cups
  • All-purpose flour1/4 cup
  • Butter2 tbsp
  • Mushrooms (cremini or button)1 lb
  • Pearl onions1 lb
  • Fresh thyme4 sprigs
  • Bay leaf1
  • Saltto taste
  • Black pepperto taste
  • Olive oil2 tbsp

Steps

  1. 1

    Preheat oven to 325°F (160°C).

  2. 2

    Cut beef into 1.5-inch cubes. Season generously with salt and pepper.

  3. 3

    In a large Dutch oven, cook bacon until crisp. Remove bacon and set aside, leaving drippings.

  4. 4

    Sear beef cubes in batches in the bacon drippings until browned on all sides. Remove beef and set aside.

  5. 5

    Add chopped yellow onions and carrots to the pot and cook until softened, about 8-10 minutes.

  6. 6

    Stir in minced garlic and tomato paste, cook for 1 minute until fragrant.

  7. 7

    Sprinkle flour over vegetables and stir to coat. Cook for 1-2 minutes.

  8. 8

    Gradually whisk in red wine and beef broth, scraping up any browned bits from the bottom of the pot.

  9. 9

    Return beef and bacon to the pot. Add thyme sprigs and bay leaf. Bring to a simmer.

  10. 10

    Cover and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until beef is fork-tender.

  11. 11

    While beef is braising, prepare garnishes. Melt butter in a skillet over medium heat. Add mushrooms and cook until browned. Remove mushrooms.

  12. 12

    In the same skillet, add pearl onions and cook until lightly browned and tender. Add a splash of water if needed to help them cook through.

  13. 13

    Remove stew from oven. Discard thyme sprigs and bay leaf. Skim off excess fat from the surface.

  14. 14

    Stir in the cooked mushrooms and pearl onions. Adjust seasoning with salt and pepper if needed.

  15. 15

    Serve hot, garnished with fresh parsley if desired.

Rate this recipe

Choose 1 to 5 stars. Each recipe can be rated once.

No ratings yet.

Share this recipe

Similar recipes

You may also like these Dishkin recipes.

Classic Ratatouille
Traditional dish
FrenchVegetable Stew

Classic Ratatouille

A traditional Provençal vegetable stew featuring slow-cooked, tender vegetables like eggplant, zucchini, bell peppers, tomatoes, and onions, seasoned with herbs de Provence. Each vegetable is often cooked separately before being combined to maintain its distinct texture and flavor.

90 min 250 kcal

Eggplant · Zucchini · Bell Peppers (red, yellow) · Tomatoes

Ratatouille Tian (Confit Byaldi Style)
85% authentic
Baked VegetablesElegantFrench

Ratatouille Tian (Confit Byaldi Style)

Inspired by the 'Confit Byaldi' from the movie Ratatouille, this version features thinly sliced vegetables (eggplant, zucchini, yellow squash, tomatoes) arranged in a spiral or concentric pattern over a flavorful tomato-pepper sauce (piperade) and baked until tender. It's a visually stunning and elegant presentation.

120 min 300 kcal

Eggplant · Zucchini · Yellow Squash · Tomatoes

Classic Beef Stew
Traditional dish
Comfort FoodStew

Classic Beef Stew

A hearty and comforting classic beef stew, slow-cooked to tender perfection with root vegetables and a rich, savory broth.

180 min 600 kcal

Beef chuck roast, cut into 1.5-inch cubes · All-purpose flour · Vegetable oil · Yellow onions, chopped

Irish Cheddar and Beef Stew
80% authentic
CheesyStew

Irish Cheddar and Beef Stew

A richer, more decadent version of the classic stew, incorporating sharp Irish cheddar cheese and a touch of cream for a luxurious finish.

150 min 750 kcal

Beef chuck roast, cut into 1.5-inch cubes · All-purpose flour · Salt · Black pepper