Today we’re making Beef Bourguignon (beef burgundy). This is a great dish to enjoy all fall and winter long.
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
INGREDIENTS WITH GRAM AMOUNTS
For the stew
1/2 pound (226g) thick cut bacon – cut into 1″ pieces
3 pounds (1360g) beef chuck – trimmed of fat and cut into 2″ cubes
1 large white onion – chopped
2 large carrots – cut into 2″ chunks
6 cloves garlic – minced
1/2 cup (60g) flour
8 sprigs thyme – tied together
3 cups (720g) burgundy or other dry red wine
2 large bay leaves
3 cups (720g) low sodium beef stock
1/4 cup (50g) tomato paste
salt and pepper – to taste
For finishing
4 tablespoons (56g) butter
2 tablespoons (28g) olive oil
16 pearl onions
1 pound (454g) cremini mushrooms – quartered
3 tablespoons flat leaf parsley minced
2 teaspoons fresh thyme leaves
salt and pepper – to taste
Video Credits: https://www.youtube.com/watch?v=OlcMgfSW0mc
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I wish I'd married a Chef. It looks wonderful.
Thank you for sharing. Urs even better because it’s from your beloved Grandmother. That’s amazing! Thank you
POT CASSEROLE SKILLET MICROWAVE NICE CROCK-POT
nice, but needs a bit of Hungarian ground red paprika 🙂
Bacon dans le boeuf bourguignon?????? À quelle heure ??????? On est où là??? Pas en France en tout cas !!!!!
I just made it with my brand new and first ever dutch oven.
I'm blown away. This is the best dish I've ever cooked. Followed this recipe tk the T. Really appreciate that you always mention how many minutes each step is supposed to take.
As a French person, I would like to point out that we cut everything into small pieces, the bacon (in France, it's called dice or lardons), the carrot must be cut into small pieces, as well as the meat, 1 inch by 1 inch by 1 inch, and the secret of a good beef bourguignon, as for sauerkraut garnie, very gentle cooking over low heat, the slower it cooks, the better the meal will be!
Second year I come back to this one I make you recipe with a couple slight modification for 23 ppl at christmas ! Its a fan favorite for sure.
Seams great! But does it also work with alcoholfree redwine? My husband was an alcoholic and maybe not all alcohol disapears while cooking. And for softening the meat redwine viniger or balsamic accid?