Beef Bourguignon

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  • Level: Easy
  • Total: 2 hr 45 min
  • Active: 40 min
  • Yield: 8 servings
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2 1/2 pounds round roast, cut into 1-inch cubes

Kosher salt and freshly ground black pepper 

1/4 cup all-purpose flour

1 tablespoon olive oil 

8 ounces slab bacon, diced 

4 large carrots, cut on the diagonal into 1-inch pieces 

2 medium yellow onions, sliced 

1 stalk celery, cut into 1-inch pieces 

2 cloves garlic, thinly sliced 

2 bay leaves

2 tablespoons tomato paste

1 pound frozen pearl onions

1 teaspoon fresh thyme

One 750-milliliter bottle dry red wine 

2 tablespoons unsalted butter, at room temperature 

10 ounces white mushrooms, quartered

Mashed potatoes, for serving


  1. Season the beef with salt and pepper. Sprinkle with 2 tablespoons of the flour and toss to evenly coat.
  2. Heat the olive oil in a large Dutch oven over medium heat. Add the bacon and cook, stirring occasionally, until browned, 6 to 8 minutes. Remove with a slotted spoon and set aside. Drain all but 1 tablespoon of the bacon fat from the pot. Add the beef and brown in small batches, 2 to 3 minutes per side. Remove the beef from the pot and set aside.
  3. Add the carrots, onions and celery and season with 2 teaspoons each salt and pepper. Cook, stirring occasionally, until the onions are translucent, about 10 minutes. Stir in the garlic and cook an additional 1 minute. Add the bay leaves. Stir in the tomato paste and cook for 2 minutes. Add the pearl onions, thyme and reserved bacon and beef. Add the wine plus 1 to 2 cups of water (enough to cover the beef) and bring to a simmer. Simmer, covered, until the beef is very tender, about 1 1/2 hours.
  4. Add the mushrooms to the stew. In a small bowl, use a fork to combine the softened butter with the remaining 2 tablespoons flour. Push the flour mixture through a strainer into the stew. Bring to a boil, then reduce to a low simmer. Cook until the broth is slightly thickened, about 20 minutes.
  5. Ladle into individual bowls over mashed potatoes and serve.