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cooking Beef Bourguignon in a white dutch oven

Beef Bourguignon

Katerina | Diethood
A wonderfully classic dish of tender beef stew simmered in a hearty sauce prepared with red wine, beef broth, bacon, and mushrooms.
Servings : 8
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins


  • 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.


  • Dutch Oven


Calories: 478 kcal | Carbohydrates: 13 g | Protein: 33 g | Fat: 29 g | Saturated Fat: 11 g | Cholesterol: 116 mg | Sodium: 738 mg | Potassium: 947 mg | Fiber: 2 g | Sugar: 4 g | Vitamin A: 9585 IU | Vitamin C: 7 mg | Calcium: 50 mg | Iron: 4 mg | Net Carbs: 11 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: French
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