Beef Bourguignon

This is a classic French beef stew recipe. The meat and vegetables are braised for a long time in wine, tomatoes, and broth creating a rich savory sauce that pairs well with egg noodles or potatoes.
This recipe was modified significantly from one found in Cook's Illustrated magazine.

Total Time3 hrs
Course: Main Course - Beef, Prepare Ahead - Serve Later
Servings: 8 servings
Author: Catherine Christiano


  • 1 tablespoon olive oil
  • 8 ounces dry cured center cut applewood smoked bacon trimmed of excess fat and diced (regular center cut applewood bacon is fine too)
  • 2 1/2 pounds chuck beef (eye round and bottom round are leaner cuts that will work well) trimmed of excess fat and cut into 1" cubes
  • 3 cups yellow onions approximately 3 medium onions,sliced 1/8" thick
  • kosher salt
  • freshly ground black pepper
  • 4 cups carrots sliced diagonally into 1" chunks
  • 2 teaspoons minced garlic
  • 750 ml bottle dry red wine good quality Burgundy or Cabernet
  • 2 cups low sodium beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon fresh thyme or 1/2 tsp dried
  • 4 tablespoons unsalted butter room temperature, divided
  • 3 tablespoons all-purpose flour
  • 1/2 pound frozen pearl onions
  • 1 pound fresh mushrooms stems trimmed, thickly sliced


  • Arrange oven rack in lower third of oven and preheat to 250°F.
  • In large Dutch oven heat olive oil. Add bacon and cook over medium heat for 7 minutes, stirring occasionally, until lightly browned. Remove using slotted spoon to a large plate.
  • Dry cubed beef with paper towels; sprinkle with salt and pepper. Sear beef in hot oil in batches that form a single layer in pot. (Adding too much beef at once will cause it to boil in its own juices and not brown.) Turning to brown on all sides, this should take 3 to 5 minutes. Remove seared meat to plate with bacon. Repeat until all beef is browned. Set aside.
  • Toss carrots, onions, 1/2 teaspoon salt, and 1 teaspoon pepper in fat in pan and cook 10-15 minutes, stirring occasionally, until onions are lightly browned. Add garlic; cook for 1 minute. Put meat and bacon back into pot with juices. Add bottle of wine and just enough beef broth to barely cover. Add tomato paste and thyme. Bring to a simmer, cover with tight-fitting lid; place in oven for about 1 1/4 hours or until meat and vegetables are very tender when pierced with fork.
  • Use fork to combine flour with 2 tablespoons of butter; stir into stew. Add frozen pearl onions. In saute pan, melt 2 tablespoons butter; saute mushrooms 10 minutes until lightly browned; add to stew. On stove, bring stew to boil; reduce heat and simmer uncovered for 15 minutes. Season to taste.


Pairs well with broad egg noodles, mashed potatoes, roasted potatoes, and steamed green vegetables like broccoli or green beans.