This classic cast iron Beef Bourguignon recipe takes comfort food to a whole new level with sliced mushrooms, savory bacon pieces, carrots, and pearl onions in a rich gravy.

A Cast Iron Skillet over a gas oven cooking with chunked beef and carrots in a brown dark red wine gravy.

Beef Bourguignon is rich in red wine and savory with thyme and tomato gravy sauce. The braised beef is fork tender and breaks gently apart. Use chuck roast for this cast iron beef bourguignon recipe.

This beef bourguignon recipe is adapted from Ina Garten and is so good! And it is also delicious for breakfast leftovers with a fried egg on top.

I made this once for a 70's theme dinner party and my customers lovingly said it was the best "shit on a shingle" that they ever had 🙂 . It truly is one of my most loved and favorite dishes.

Alternative - Cook Beef Bourguignon in a Crockpot

Don't want to braise Beef Bourguignon on the stovetop and oven? Throw all the ingredients in a large crock-pot, set on high for 8 hours and spend the afternoon outside. It will not taste AS complex, but it will still be delicious and tender.

Grease splattering everywhere when you sear the beef? Grab a splatter guard to contain it.

Substitutions for Cast Iron Beef Bourguignon

Use pre - diced pancetta pieces instead of bacon if trying to save time.
Can't find pearl onions? Look for them fresh, frozen, or in a jar. Still can't find them? Skip them and add extra onions.
Can't have wine? Bourguignon is the translation for the Burgandy region in France, which is known for it's wine. Having said that, you can substitute broth with a touch of balsamic vinegar or tomato juice.

Chunked Carrots and Sliced Onions cooking in a large cast iron pan on a gas stovetop. — *Adding carrots to the onions and garlic. Beef and bacon going in next.*

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.

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Classic Cast Iron Beef Bourguignon

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EatSimpleFood.com

This classic cast iron Beef Bourguignon recipe takes comfort food to a whole new level with sliced mushrooms, savory bacon pieces, carrots, and pearl onions in a rich gravy.

Author: beckie
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

Ingredients

vegetable oil
6 ounces bacon, sliced
2 lb beef chuck roast, cubed in 1 ½" pieces
1 large onion, sliced
¾ lb carrots, peeled & cut into 1" pieces
1 tablespoon garlic, minced
12 ounces fresh or frozen pearl onions
3 cups red wine
1 ½ cups beef broth
1 Tbsp tomato paste
½ teaspoon dried thyme
¾ lb mushrooms, sliced
3 Tbsp unsalted butter
3 tablespoon flour
salt
black pepper

Instructions

Preheat oven to 300F.
Place 3 tablespoon butter in a small bowl and let sit at room temperature. When soft add 3 tablespoon flour and mix together.
Generously salt and pepper the cubed beef.
Bring a LARGE oven proof stockpot (a 6 quart cast iron 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.
Sear beef on two sides for 3-5 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, ½ teaspoon salt, and ½ teaspoon 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.
Stir in tomato paste.
Add carrots, bacon, beef and any juices back to the pan. Add pearl onions, red wine, thyme and enough beef broth to nearly cover the meat (you may not need all two cups).
Cover and bake in oven for 2 hours or until beef and vegetables are tender.
Take pot out of the oven, bring to a simmer on the stovetop, 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 salt to taste. Serve with toasted thick cut country bread, egg noodles, or mashed potatoes.

Notes

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.