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Home / Comfort Food

Beef Bourguignon

4.75
/5
12 hours 20 minutes
42 Comments
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By: The Chunky Chefpublished: 01/01/2015

This post may contain affiliate links. Please read my disclosure policy.

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!

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.  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.

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

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

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!

Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!

beef bourguignon

Beef Bourguignon

4.75 from 4 votes
Author: The Chunky Chef
Prep Time: 10 hours
Cook Time: 2 hours 20 minutes
Total Time: 12 hours 20 minutes
Servings: 8 servings
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The classic dish that you need to try 🙂

Ingredients

MARINADE:

  • 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

BEEF BOURGUIGNON:

  • 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

Instructions

MARINADE:

  • 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.

BEEF BOURGUIGNON:

  • 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!

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Nutrition Disclaimer

The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

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Meet The Chunky Chef

Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

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Recipe Rating




  1. Joy Froelich says

    Posted on 10/7 at 3:32 pm

    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?

    Reply
    • The Chunky Chef says

      Posted on 10/7 at 8:01 pm

      You can do either or… if you do the large chunks, they’ll sort of shred apart.

      Reply
  2. Tim Hack says

    Posted on 11/8 at 9:43 pm

    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?

    Reply
    • The Chunky Chef says

      Posted on 11/8 at 10:35 pm

      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 🙂

      Reply
  3. Kylee Weaver says

    Posted on 9/7 at 6:46 pm

    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?

    Reply
    • The Chunky Chef says

      Posted on 9/7 at 8:16 pm

      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!

      Reply
  4. Stacy Moore says

    Posted on 8/1 at 2:07 pm

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

    Reply
    • The Chunky Chef says

      Posted on 8/1 at 2:36 pm

      Hi Stacy 🙂 Oh yes, it’s fabulous over some egg noodles… so comforting! Hope you love it!

      Reply
  5. J @ Bless Her Heart Y'all says

    Posted on 11/9 at 9:53 am

    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!

    Reply
    • The Chunky Chef says

      Posted on 11/10 at 3:33 pm

      Ahhh, it would be so awesome to cook our way through our bucket lists and share them with each other 🙂

      Reply
  6. Thalia @ butter and brioche says

    Posted on 1/4 at 2:12 pm

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

    Reply
    • The Chunky Chef says

      Posted on 1/4 at 2:33 pm

      Thank you! It was definitely perfect for our cold weather here 🙂

      Reply
  7. Lois Christensen says

    Posted on 1/4 at 8:41 am

    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!

    Reply
    • The Chunky Chef says

      Posted on 1/4 at 10:09 am

      Thank you so much!! I’m humbled to be chosen as the host favorite 😀 Definitely will see you next week 🙂

      Reply
  8. Justine says

    Posted on 1/3 at 1:24 pm

    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

    Reply
    • The Chunky Chef says

      Posted on 1/3 at 2:52 pm

      Thank you so much!! 🙂

      Reply
  9. Johanne Lamarche says

    Posted on 1/3 at 9:38 am

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

    Reply
    • The Chunky Chef says

      Posted on 1/3 at 9:42 am

      Lol thank you! If I can do it, you can too 🙂

      Reply
  10. Steve says

    Posted on 1/3 at 8:53 am

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

    Reply
    • The Chunky Chef says

      Posted on 1/3 at 9:23 am

      Thank you!!! 😀

      Reply
  11. Kaila (GF Life 24/7) says

    Posted on 1/3 at 12:40 am

    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!

    Reply
    • The Chunky Chef says

      Posted on 1/3 at 8:50 am

      Thank you!! I enjoy pushing the edges of my comfort zone 🙂 Hmmm, cooking more with seafood is another on my list, as well as cooking more from other cuisines

      Reply
      • Kaila (GF Life 24/7) says

        Posted on 1/6 at 5:33 pm

        Both of those sound like great goals! I’m working on expanding my seafood repertoire too!

        Reply
        • The Chunky Chef says

          Posted on 1/6 at 9:32 pm

          Thank you! Seafood has always been the one thing I’m hesitant to cook… though I’m not sure why lol.

          Reply
  12. Michelle @ Giraffes Can Bake says

    Posted on 1/2 at 3:26 pm

    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!

    Reply
    • The Chunky Chef says

      Posted on 1/2 at 3:42 pm

      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

      Reply
  13. Julie is HostessAtHeart says

    Posted on 1/2 at 1:03 pm

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

    Reply
    • The Chunky Chef says

      Posted on 1/2 at 3:16 pm

      Thank you!! 😀 I always get nervous using leftovers to take the staged photos lol

      Reply
  14. Loretta says

    Posted on 1/2 at 12:53 pm

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

    Reply
    • The Chunky Chef says

      Posted on 1/2 at 3:15 pm

      Thank you!!

      Reply
  15. Ginger says

    Posted on 1/2 at 12:37 pm

    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 🙂

    Reply
    • The Chunky Chef says

      Posted on 1/2 at 3:14 pm

      Thank you so much, that means a lot 😀

      Reply
  16. Mr Fitz says

    Posted on 1/2 at 8:17 am

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

    Reply
    • The Chunky Chef says

      Posted on 1/2 at 8:48 am

      Indeed, most everyone enjoys it 🙂

      Reply
  17. Sarah @ Sarah's Kitchen says

    Posted on 1/2 at 8:11 am

    Wow that looks delicious! Happy FF!

    Reply
    • The Chunky Chef says

      Posted on 1/2 at 8:47 am

      Thank you!! Happy FF to you as well 😀

      Reply
  18. Stephanie @ The Cozy Cook says

    Posted on 1/1 at 10:41 pm

    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.

    Reply
    • The Chunky Chef says

      Posted on 1/2 at 7:24 am

      Thank you Stephanie!! The way this makes your house smell, is INSANELY good! Sooooo worth the slow cooking time 🙂 I know you’ll love it!

      Reply
  19. Nicole Neverman says

    Posted on 1/1 at 9:27 pm

    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: http://picnicnz.blogspot.co.nz/

    Reply
    • The Chunky Chef says

      Posted on 1/2 at 7:22 am

      Thank you! And will do 🙂

      Reply
  20. Marsha Benton says

    Posted on 1/1 at 10:04 am

    Wow that dish looks very hearty and good.

    Reply
    • The Chunky Chef says

      Posted on 1/1 at 3:06 pm

      Thank you!! It was definitely very filling 🙂

      Reply

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