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beef bourguignon
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4.75 from 4 votes

Beef Bourguignon

The classic dish that you need to try :)
Prep Time10 hrs
Cook Time2 hrs 20 mins
Total Time12 hrs 20 mins
Course: Entree
Cuisine: French
Servings: 8 servings
Author: The Chunky Chef

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!