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Two bowls of Beef Bourguignon filled with tender beef and carrots, placed on a plaid tablecloth with herbs in the background.
Beef Bourguignon
Prep Time
30 mins
Cook Time
3 hrs
Total Time
3 hrs 30 mins

There is no better way to feed your soul and warm your bones then classic Beef Bourguignon. Chunks of tender beef simmered in a rich red wine sauce is slow cooked comfort.

Course: Stew
Cuisine: French
Keyword: Beef Bourguignon
Servings: 6 Servings
Calories: 732 kcal
  • 4 oz pancetta, diced
  • 2 Tbsp unsalted butter
  • 1 Tbsp extra virgin olive oil
  • 2 1/2 lbs beef stew meat, cut into 2 inch chunks
  • 1/3 cup all purpose flour
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 Tbsp tomato paste
  • 2 tsp anchovy paste
  • 1 Tbsp light brown sugar
  • 1 - 750 ml bottle of good, drinkable red wine (cabernet sauvignon or pinot noir)
  • 1 1/2 cups beef stock
  • 1 Tbsp soy sauce
  • 1 Tbsp worcestershire sauce
  • 1 Tbsp unsweetened chocolate
  • 6 sprigs fresh thyme
  • 1/4 cup fresh parsley, chopped (divided)
  • 1 lb baby carrots
  • 1 Tbsp extra virgin olive oil
  • 14 oz mixed wild mushrooms (cremini/oyster/shitake)
  • Kosher salt and pepper
  • *rustic mashed potatoes for serving
  1. Set a large dutch oven or heavy bottomed pot over medium heat. Add the pancetta and cook until crisp and then remove from the pan.
  2. Add the butter and olive oil to the pan. Toss the stew meat with the flour and add in a single layer to the pot. Season with salt and pepper. Don't overcrowd the pan or the meat will steam instead of brown. Do this in two batches if necessary.
  3. Once the meat is well browned, remove from the pan and add the onion, garlic, salt and pepper. Add additional oil if needed and adjust the temperature so the browned bits on the bottom of the pan do not burn.
  4. Saute the onion and garlic until translucent and then stir in the tomato paste, anchovy paste and brown sugar.
  5. Slowly add the wine, scraping all the brown bits from the bottom of the pan. Add the stock, soy sauce, worcestershire sauce, chocolate, thyme sprigs, half the parsley, and return the meat and pancetta to the pan. Season with salt and pepper.
  6. Bring to a boil, then reduce to a simmer. Cover and reduce the heat to very low. Simmer for an hour, stirring occasionally.
  7. Add the carrots and simmer, covered, for another hour.
  8. In a separate nonstick saute pan, heat 1 Tbsp olive oil over medium high heat. Add the mushrooms and saute until browned. Reserve.
  9. Remove the lid from the dutch oven and add the sautéed mushrooms and remaining parsley. Remove the thyme sprigs or stems and discard. Increase the heat to med/low and simmer uncovered until the beef is super tender, about another 20-30 mins.
  10. Serve over rustic mashed potatoes if desired.
Recipe Notes
  • Brown the beef in two batches if necessary. You want to be sure not to crowd the pan (and steam the meat) and get a nice, crusty sear.
  • Watch your heat as you saute the onions so nothing burns and be sure to scrape the brown bits from the bottom. 
  • The mushrooms are cooked separately, so they can brown up and develop a nice meaty texture.
  • This is not a dish to be rushed. Cook it low and slow and don't even think about serving it until the beef is fall-apart, melt-in-your-mouth tender!
Nutrition Facts
Beef Bourguignon
Amount Per Serving
Calories 732 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 11g69%
Cholesterol 171mg57%
Sodium 675mg29%
Potassium 1248mg36%
Carbohydrates 26g9%
Fiber 5g21%
Sugar 9g10%
Protein 59g118%
Vitamin A 10840IU217%
Vitamin C 9.5mg12%
Calcium 74mg7%
Iron 7.8mg43%
* Percent Daily Values are based on a 2000 calorie diet.