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+ servings
5 from 9 votes
cooking Beef Bourguignon in a white dutch oven

Beef Bourguignon

11 11 11
WW Freestyle: 11
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
A wonderfully classic dish of tender beef stew simmered in a hearty sauce prepared with red wine, beef broth, bacon, and mushrooms.
Course: Dinner
Cuisine: French
Servings: 8
Calories: 478


  • Dutch Oven


  • 5 slices thick cut bacon, diced
  • 2 ½ pounds boneless beef chuck roast, cut into 1-inch cubes
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt, or to taste
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 pound carrots, sliced into ¼-inch rounds
  • 1 yellow onion, chopped
  • 8 ounces white mushrooms, halved
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 ½ cups Red Burgundy wine, like Pinot Noir, or use your favorite dry red wine
  • 1 ½ cups low sodium beef broth
  • 4 sprigs fresh parsley
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • ¼ cup beef broth
  • 2 tablespoons cornstarch
  • Chopped fresh parsley, for garnish


  • Set a Dutch oven over medium heat.
  • Add diced bacon to the dutch oven and cook for 6 to 8 minutes, or until crispy.
  • Remove bacon with a slotted spoon and set aside; reserve bacon drippings in the Dutch oven.
  • Sprinkle flour over beef chunks; season with salt and pepper and toss to combine.
  • Set Dutch oven over medium-high heat.
  • Working in batches, add half of the beef cubes to the Dutch oven and cook for 2 to 3 minutes, or until browned on all sides.
  • Remove browned beef and set aside.
  • Add remaining beef cubes and brown on all sides; remove beef and set aside with the rest.
  • Set Dutch oven over medium-high heat and add olive oil, if needed.
    To the heated oil add carrots and onions; cook for 5 minutes, or until onions are just softened.
  • Stir in the garlic, then stir in the mushrooms and cook for 1 minute.
  • Add tomato paste and stir to coat.
  • Add wine, broth, parsley sprigs, thyme sprigs, beef, prepared bacon, and bay leaf; bring to a simmer.
  • Reduce heat to medium-low; cover and cook for 50 to 60 minutes, or until beef is tender.
  • Remove thyme sprigs and bay leaf.
  • In a small mixing bowl combine beef broth and cornstarch; whisk to combine.
  • Add the slurry to the Dutch oven; stir to combine.
  • Simmer for 2 to 4 more minutes, or until sauce is thickened.
  • Remove from heat. Taste for salt and adjust accordingly.
  • Garnish with parsley and serve.
Nutrition Facts
Beef Bourguignon
Amount Per Serving
Calories 478 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 11g55%
Cholesterol 116mg39%
Sodium 738mg31%
Potassium 947mg27%
Carbohydrates 13g4%
Fiber 2g8%
Sugar 4g4%
Protein 33g66%
Vitamin A 9585IU192%
Vitamin C 7mg8%
Calcium 50mg5%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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