Beef Bourguignon Recipe – Easy Beef Stew for Quick Dinner
A rich and comforting French-style beef stew slowly braised in red wine with bacon, carrots, mushrooms, and herbs.
- Prep Time: 25 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 55 minutes
- Yield: 6 servings 1x
Ingredients
3 pounds beef chuck roast cut into 2 inch cubes
6 ounces thick cut bacon diced
2 tablespoons olive oil if needed
1 large yellow onion chopped
3 carrots sliced into thick rounds
3 cloves garlic minced
2 tablespoons tomato paste
2 tablespoons all purpose flour
2 cups dry red wine such as Burgundy or Pinot Noir
2 cups low sodium beef stock
2 sprigs fresh thyme
2 bay leaves
8 ounces cremini mushrooms halved
1 cup pearl onions peeled
Salt to taste
Freshly ground black pepper to taste
2 tablespoons butter for sautéing mushrooms
Chopped fresh parsley for garnish
Instructions
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Preheat oven to 325 degrees Fahrenheit.
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Pat beef dry and season with salt and pepper.
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Cook bacon in a Dutch oven over medium heat until crisp. Remove and set aside.
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Brown beef in batches in the bacon drippings. Remove and set aside.
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Sauté onion and carrots until softened. Add garlic and cook briefly.
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Stir in tomato paste and cook for one minute.
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Return beef and bacon to the pot and sprinkle with flour. Stir to coat.
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Pour in red wine and simmer for several minutes, scraping the bottom.
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Add beef stock, thyme, and bay leaves. Bring to a gentle simmer.
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Cover and transfer to oven. Cook for 2 to 2 and a half hours until beef is tender.
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Sauté mushrooms in butter until golden and add to the stew with pearl onions during the last 30 minutes.
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Remove herbs, adjust seasoning, and garnish with parsley before serving.
Notes
For deeper flavor prepare one day ahead and refrigerate overnight. Sauce will thicken as it rests.