Beef Bourguignon

Taking it back to Julia Childs… admittedly, I had never made this before… but it was on my cooking bucket list.  Does anyone else have that?  You know, that list of foods you want to cook before you kick the ol’ bucket lol.  Mine is a longggg list.  But I’m slowly getting there… eating more spicy foods, eating more pork, trying recipes that normally would scare me because they sound too fancy and complicated (pssst… like this one!).  Boy am I glad I stepped out of my comfort zone!

Beef Bourguignon | The Chunky Chef | Such a classic recipe... revamped a little bit and made easy to make for your whole family. Try this beef bourguignon soon!

There are many reasons why I love having this blog… sharing my stories, experiences, recipes and tips with all of you, learning from you in return, gaining the opportunity to practice my photography skills, and it allows me to push myself and come up with a great variety of meals 🙂  Instead of falling back into our old rotation of meals, I’m scouring blogs and pinterest to find new inspiration, and coming up with some of my own 🙂

So, beef bourguignon… sounds intimidating doesn’t it?  I mean 1 out of the 2 words is difficult to even pronounce!  Don’t be intimidated by this dish… it’s a classic, tried and true… and even though it cooks for a while, it’s still relatively simple 🙂

Let’s start with the beef.  Ahhhh beef.  There are so many cuts of meat to choose from.  You can choose any you’d like, but keep in mind that you’re going to be cooking this meat for a couple of hours, it has to hold up.  I went with a chuck roast, cut into large chunks.  My husband actually asked the butcher at our grocery store to cut it for us… was a nice time saver!

The meat will marinate with the wine and some veggies overnight, and that step will impart a LOT of flavor, try not to skip it!

beef bourguignon

Beautiful isn’t it?  I’m a sucker for red wine.  Now the original recipe calls for the French Burgundy wine… which we couldn’t find in our store, so we went with a hearty pinot noir instead.  Holy yum!  Once the meat has fully marinated, place a large bowl in your sink, then place a colander into the bowl.  This way you can drain the marinade, but still reserve it.  You need that marinade, so don’t dump it down the drain!

beef bourguignon

beef bourguignon

Season your beef with salt (be generous here), and toss with flour.  Heat up some oil in the bottom of your dutch oven, and sear your beef in the oil.  You’re not really cooking it at this point, you just want to get it browned.  Brown = flavor.  Don’t overcrowd your pan… with the size of my pieces I browned 4-5 at a time, placing them on a plate while I got the next batch started.

beef bourguignon

Cook your bacon, then add the veggies and saute until soft.  Add tomato paste and garlic and cook another minute or so.  Add 2 cups of that reserved wine/marinade, and then nestle your beef pieces down into the mixture.  Add the beef stock until it just covers the tops of the beef.  Toss in bay leaves and your thyme.  Cover and cook in the preheated oven for 2 hours.  The last 30 minutes of cooking time, add your potatoes and mushrooms.  Serve with some crusty bread and prepare to think your taste buds have died and gone to heaven!

beef bourguignon

beef bourguignon

beef bourguignon

Recipe adapted from Julia Childs and Relish

Beef Bourguignon | The Chunky Chef | Such a classic recipe... revamped a little bit and made easy to make for your whole family. Try this beef bourguignon soon!

Beef Bourguignon | The Chunky Chef | Such a classic recipe... revamped a little bit and made easy to make for your whole family. Try this beef bourguignon soon!

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beef bourguignon

Beef Bourguignon

The classic dish that you need to try 🙂
4.8 from 4 votes
Prep Time 10 hrs
Cook Time 2 hrs 20 mins
Total Time 12 hrs 20 mins
Servings 8 servings



  • 1 large onion - quartered
  • 2 carrots - peeled and halved
  • 2 ribs celery - halved
  • 5 cloves garlic - smashed
  • 1 bottle Pinot Noir wine (750ml)
  • 3 leaves fresh bay
  • 4 lbs beef chuck roast - cut into 1/2 inch cubes


  • 2 Tbsp extra-virgin olive oil - to coat pan
  • 1/2 cup all-purpose flour
  • 8 slices of bacon - diced
  • 2 cups frozen pearl onions
  • 2 carrots, peeled and chopped into 1 inch pieces
  • 2 ribs celery - diced
  • 2 cloves garlic - finely minced
  • 1/4 cup tomato paste
  • 2 cups Pinot Noir wine - (the reserved marinade)
  • 4 cups beef stock - , plus more as needed
  • 3 bay leaves
  • 5 sprigs of fresh thyme
  • 1 lb pound cremini mushrooms - halved
  • 1 lb red potatoes - , halved
  • 1 tsp salt, or more, to taste



  • Combine the onion, carrots, celery, garlic, bay leaves, and wine in a large bowl or container. Add the beef, cover, and let sit in the refrigerator overnight.


  • Remove the beef from the marinade. Strain the veggies and bay leaves from the wine and discard, but reserve the wine.
  • Preheat the oven to 350 F degrees.
  • Coat a large, wide pan or Dutch oven with olive oil and bring to medium-high heat. Season the beef generously with salt and toss with flour. Add the flour-coated beef to the hot pan, but be sure not to crowd the pan, so you will need to work in batches.
  • Brown the meat well on all sides and remove to a plate.
  • Add the bacon and cook until it gets brown and crispy. Toss in the onions, carrots, celery, and season with salt. Cook the mixture for 8 to 10 minutes or until softened. Add in the garlic and cook for 2 to 3 more minutes. Add the tomato paste and cook for 1 to 2 minutes.
  • Add 2 cups reserved wine marinade and the beef. Stir to combine and cook until the wine has reduced by 1/2. Add the beef stock to just cover the surface of the beef. Toss in the bay leaves and thyme. Season with salt, if needed. Bring the liquid to a boil, cover the pot and put in the preheated oven.
  • Cook the beef 2 hours, checking occasionally to add more stock if needed. During the last 30 minutes of cooking time, add the mushrooms, and potatoes.
  • Remove the pan from the oven, and skim off any excess grease from the surface. Serve with crusty bread and enjoy!
Author The Chunky Chef
Tried this recipe?Mention @the_chunky_chef or tag #thechunkychef!

If changing the recipe serving quantity, the recipe plugin will change the ingredient values for you, but it does NOT change the written instructions, those are manually added and not subject to a slider/button. You will have to extrapolate that multiplication to any amounts listed in the instructions.

For example: if an ingredient calls for 4 cups, and you doubled the recipe, it will automatically change to 8 cups. In the instructions, if I say “use 4 cups of cheese”, you will have to realize that since you doubled it, you use 8 cups, not 4


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42 comments on “Beef Bourguignon”

  1. You say right in your text that the chuck roast was cut up into large chunks. They certainly LOOK like large chunks in the pictures. However, the actual recipe says 1/2 inch cubes, which certainly aren’t large chunks, and whew! what a lot of work that would be. Which is correct?

  2. The directions say to discard the carrots with the marinade yet carrots magically appear in the stew. The are only listed once in the ingredient list. Do I need two more?

    • Hi Tim 🙂 Oh man, it looks like when I changed themes and recipe cards last year, this one got garbled… some things are missing. Yes, you’ll need two more. Thanks for the heads up! I’ll go in and update the recipe card so it looks better and has all the ingredients 🙂

  3. Hi I’m super excited for the fall season and have started cooking and baking alllll the best comfort fall foods! This looks mouthwatering and I am eager to try it but I was wondering when you get to the part where you cook it in the oven if you could do it in a crock pot instead?

    • Hi Kylee 🙂 Fall is totally the best season… comfort foods and desserts are everywhere! I’ve never tried this in the crockpot, but I think it should work just fine. Not sure on the time though… maybe find a slow cooker beef bourguignon recipe and use that to gauge the time/temp 🙂 I’d love to hear how it turns out!

  4. I can’t wait to try this!! Doesn’t sound overly complicated. I bet it would be great over egg noodles as well.

  5. I have a cooking bucket list as well and this bourguignon looks delicious! I need to come over to your house when you are making something off of your bucket list! Yum!

  6. You can never go wrong with a classic beef bourguignon. This looks PERFECT and so comforting and delicious!

  7. I love this recipe! Your photos are really great. Thanks for joining Foodie Friends Friday. I chose this recipe as my host favorite! Hope to see you next week!

  8. oh one can never go wrong with this one, I just put it on my pinterest as definitely want to save it, thank you xx

  9. Julia would be proud! On my bucket list too:) and I’m French! No excuses!

  10. This seems quite ambitious – a true commitment to cooking! And it looks amazing!

  11. This looks amazing! I’m so glad that you stepped outside your comfort zone, and made beef bourguignon. It will be delicious at Fiesta Friday this week too, which I’m co-hosting with Mr. Fitz. We’re so glad to have this meal at the fiesta! What else is on your cooking bucket list?!

    Happy 2015!

  12. Wow this looks so yummy! Beef Bourguignon is one of my best friend’s favourite dishes, and she’s always upset we can’t have it when I’m visiting because I hate mushrooms and it apparently isn’t the same without mushrooms. But over christmas she made me try a mushroom and I actually quite liked it, it’s been so long since I’ve even tried a mushroom , at least 10 years probably more, I guess my tastes must have changed! I may have to surprise her with this dish next time I’m visiting!

    • Aww that is so sweet of you, to want to make it for her! 🙂 Mushrooms are one of those things that some people love and some people hate… I’m glad you like them now 🙂 I’m a mushroom addict lol

  13. Heavens this looks amazing! I am pinning it and adding it to my cooking bucket list.

  14. Oooo, another great recipe that I love. Yours looks terrific!

  15. I love this dish – haven’t made it for ages, though. With your beautiful photographs I might have to give it another go, and soon 🙂

  16. one of Mrs Fitz’s alltime favourites! perfect for a fiesta too!

  17. Wow that looks delicious! Happy FF!

  18. Another amazing recipe Amanda! I’ve been wanting to make this for months now- I really think I’m doing it soon! Those steaming hot pictures are amazinggggg!!!!!!!! I have yet to see something that you make that I’m not drooling over.

  19. This sounds like a beautiful beef bourguignon! If you had a spare moment, I would be delighted if you’d drop this (and anything else you’d like to share) by at the #PureBlogLove DIY and recipe link party! You can find me here:

  20. Wow that dish looks very hearty and good.