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Beef Bourguignon Recipe (with Video)

Egg-free, Sugar-free, Wheat
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Discover our Beef Bourguignon Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 1h | Cook 2h30min


Main Dish
- 6 oz Bacon
- 1 TB Olive oil
- 3 lbs stewing meat
- 1 Carrot, sliced
- 1 Onion, sliced
- 1 tsp Salt
- 0.25 tsp Pepper
- 2 TBS Flour
- 3 cups Red wine, full bodied, young such as Chianti, burgundy, Beaujolais, Cotes du Rhone, Bordeaux-St.Emilion
- 3 cups brown beef stock
- 1 TB Tomato paste
- 2 cloves Garlic, mashed
- 0.5 tsp Thyme
- a Bay leaf, crumbled
- 24 small white onions
- 1 lb fresh mushrooms
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1. Preheat oven to 450º.
2. Dry the cubed beef in paper towels, it will not brown if it is damp.
3. Cut bacon into strips sauté in the oil over moderate heat to brown. Remove to a side dish with a slotted spoon.
4. Reheat your dutch oven until the fat is almost smoking. Sauté the dried beef a few pieces at a time in the hot oil and bacon fat until nicely browned on all sides. Set aside with the bacon.
5. In the same fat, brown the sliced vegetables. Pour out the remaining fat.
6. Return the beef, bacon and vegetable to the dutch oven, and toss with salt and pepper. Then sprinkle with the flour and toss to coat the beef lightly.
7. Set dutch oven uncovered in the middle position of the preheated oven for 4 minutes. Toss the meat again and return to the oven for another 4 minutes (This browns the flour and covers the meat with a light crust.) Remove the dutch oven and turn down the oven to 325º.
8. Stir in the wine, and enough beef stock so that the beef is barely covered. Add in the tomato paste, garlic, herbs, and bacon rind. Bring to a simmer on top of the stove and then cover and return to the oven. Cook for 2.5-3 hours, regulating the heat as necessary so the liquid simmers slowly. The meat is done when a fork pierces it easily.
9. While the beef is cooking, prepare the onions and mushrooms. Set aside.
10. When the beef is tender, pour the contents of the dutch oven into a sieve set over a sauce pan. Wash out the dutch oven and return the bacon, beef, veggies, onions and mushrooms to it.
11. Bring the saucepan to a simmer and skim the fat off the sauce. Simmer for a minute or two, skimming off fat as it rises. You should have about 2.5 cups of sauce thick enough to coat the back of a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons of stick or canned bouillon. Taste for seasoning. Pour the sauce over the meat and vegetables.
For Immediate Serving
1. Cover the casserole and simmer for 2-3 minutes basting the meat and veggies with the thickened sauce several times. Serve in the casserole or arrange on a platter surrounded with potatoes, noodles or rice. Garnish with

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