This classic French Beef Bourguignon recipe takes comfort food to a whole new level. It’s rich in wine and savory with thyme & tomatoes. The braised beef is fork tender and breaks gently apart. This beef bourguignon recipe is adapted from Ina Garten and is lovely! And it is delicious for breakfast leftovers with a fried egg on top.
- Prep Time: 40 Minutes
- Cook Time: 3 Hours
- Total Time: 3 hours 40 minutes
- Yield: 6
- Category: Main Dish
- Method: Crockpot / Instapot / Braised
- Cuisine: French
- vegetable oil
- 6 ounces bacon, sliced
- 2 lb chuck roast, cubed in 1 1/2″ pieces
- 1 large onion, sliced
- 3/4 lb carrots, peeled & cut into 1″ pieces
- 1 Tbsp garlic, minced
- 12 ounces frozen pearl onions
- 3 cups red wine
- 1 1/2 cups beef broth
- 1 Tbsp tomato paste
- 1/2 tsp dried thyme
- 1 lb mushrooms, sliced
- 3 Tbsp unsalted butter
- 3 Tbsp flour
- sea salt
- black pepper
- Preheat oven to 300F.
- Place 3 Tbsp butter in a small bowl and let sit at room temperature. When soft add 3 Tbsp flour and mix together.
- Bring a LARGE oven proof stockpot (a 6 quart dutch oven works perfect) to medium high heat and add a touch of vegetable oil to coat the pan lightly. When the oil is hot add the bacon. Cook ~ 4-6 minutes or until brown, strain, and place in large bowl. Keep the fat in the pan and add the beef.
- Generously salt and pepper the cubed beef. Sear beef on two sides for 3-4 minutes each or until brown. Place into the bowl with bacon. You may need to brown the beef in batches if the pan is not large enough. You want it to brown and not steam (which will happen if the pan is crowded).
- Keep any fat in the pan (add more if needed) and add onions, mushrooms, 1/2 tsp sea salt, and 1/2 tsp black pepper. Reduce heat, cook uncovered low ~ 10 minutes or until onions start to brown/caramelize. Add garlic and cook 1-2 minutes or until fragrant.
- Add carrots, bacon, beef and any juices back to the pan. Stir in tomato paste. Add frozen pearl onions, red wine, beef broth, & thyme. Make sure there is enough liquid to cover or nearly cover the meat/veggies. Add more broth if needed.
- Cover and bake in oven for 2 hours or until beef & vegetables are tender.
- Take the stew out of the oven, bring to a simmer, and stir in the flour/butter mixture.
- Bring the stew back to a boil covered on the stovetop. Reduce heat and simmer uncovered ~15 minutes or until thickened.
- Add sea salt to taste. Serve with toasted thick cut country bread, egg noodles, or mashed potatoes. Happy Eating! Beckie
- Don’t want to braise this on the stovetop? Throw it all in a large crock-pot, set on high for 8 hours and spend the afternoon outside. It will not taste AS good, but it will still be delicious and tender.
- Grease splattering everywhere? Grab a splatter guard to contain it.
Things In My Kitchen:
- 6 Quart Stockpot – For Braising on Stovetop or Oven
- Crockpot – For Braising / Slow Cooking when I don’t want to interact with the dish and “layer it”. This dish would take ~ 8 hours in the crockpot.
- Splatter Guard – To protect my face, hands, and stove from splashing oil.
For more kitchen items I love/use: please visit my shop page.
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Keywords: Beef Bourguignon, Beef, Comfort Food, Holidays, Thanksgiving, Christmas