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square image of beef bourguignon in a large pot with a sprig of thyme for garnish
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Beef Bourguignon

Tender, mouthwatering bites of beef and bacon simmered in a rich red wine sauce make this Beef Bourguignon the best stew recipe ever!
Course Main Dish
Cuisine European
Keyword beef bourguignon, boeuf bourguignon
Prep Time 20 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 40 minutes
Servings 4
Calories 1192kcal
Author Aubrey

Equipment

Ingredients

  • 1 tablespoon olive oil
  • 3 pounds chuck roast cut into 2-inch chunks
  • 2 tablespoons all-purpose flour
  • 750 mL dry red wine (1 bottle)
  • 3 cups beef broth
  • 1 teaspoon salt
  • 8 ounces bacon cut into thick strips
  • 10 small shallots peeled and cut in half
  • 3 cloves garlic cut into thin slices
  • 2 cups carrots peeled and roughly chopped
  • 14 ounces mushrooms cut into quarters
  • Salt and pepper

Bouquet Garni

  • 10 sprigs fresh parsley
  • 6 sprigs fresh thyme
  • 2 fresh bay leaves (see note)

Instructions

  • Arrange the bouquet garni herbs so that they're in an even pile. Use some butcher's twine to tie the bundle together around the center. Set aside.
  • Dry the chuck roast pieces with a paper towel. Season all over with salt and pepper.
  • Place a Dutch oven (or a large pot, at least 3 quarts) over high heat. Add the olive oil, and once hot, brown the beef pieces on all sides. Do not overcrowd the pot. You will need to work in batches to get a good sear.
  • Add all the beef back to the pot and sprinkle with flour. Stir to coat the beef and let that cook for 1 minute.
  • Pour a generous amount of red wine into the pot to deglaze. Stir and let reduce for 1-2 minutes. Add more wine, stir, and reduce again. Continue until the flour dissolves and the sauce becomes creamy.
  • Add the beef broth, 1 teaspoon salt, and bouquet garni to the pot. Cover and reduce the heat to medium-low. Simmer for about 2 hours or until the meat is tender.
  • When there is about 30 minutes of cooking time left for the beef, place a large skillet over medium-high heat. Add the bacon and shallot and cook until they are browned and slightly crisp.
  • Add the garlic, mushrooms, and carrots. Cover the skillet and braise for 20 minutes.
  • Once the beef is done, remove the bouquet garni with tongs or a fork. Add the bacon & vegetable mixture to the pot and stir everything together. Season with salt and pepper to taste.
  • Portion into bowls and serve as a stew or serve over mashed potatoes. Garnish with more fresh thyme if desired.

Notes

  • If you prefer, you may substitute pearl onions for shallots.
  • If you can't find fresh bay leaves at the store, you can use 2 dried leaves instead. Just be sure to remove them when you take out the bouquet garni.

Nutrition

Calories: 1192kcal | Carbohydrates: 30g | Protein: 93g | Fat: 64g | Saturated Fat: 25g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 31g | Trans Fat: 2g | Cholesterol: 291mg | Sodium: 2538mg | Potassium: 2275mg | Fiber: 5g | Sugar: 10g | Vitamin A: 11045IU | Vitamin C: 17mg | Calcium: 137mg | Iron: 10mg