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Beef Bourguignon
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5 from 5 votes

Beef Bourguignon

Beef Bourguignon is both hearty and delectable. This famous French dish is a rich, slow-cooked beef stew, where the beef is braised in red wine with onions and carrots until it is fork tender. It’s easy to make and produces wonderful leftovers. This should be at the top of your list for an unforgettable meal.
Prep Time20 minutes
Cook Time3 hours
Total Time3 hours 20 minutes
Course: Main Course
Cuisine: French
Servings: 8 servings
Calories: 337kcal

Ingredients

  • 3 pounds beef chuck roast, untrimmed (See Tip 1)
  • Kosher salt
  • Freshly ground black pepper
  • ¼ cup olive oil, divided
  • 4 medium onions, halved and thinly sliced (about 4 cups)
  • 2 Tablespoons all-purpose flour
  • 1 clove garlic, minced
  • ½ teaspoon dried thyme
  • 1 cup dry red wine (See Tip 2)
  • 6 medium carrots, peeled and cut into 1-inch pieces
  • 1 ½ cups water
  • 2 Tablespoons Better than Bouillon Roast Beef Base
  • 1 Tablespoon Bisto or cornstarch dissolved in 2 tablespoons water or chicken broth, if needed
  • Minced parsley for garnish (optional)

Instructions

  • Trim beef of as much fat as possible. Cut remaining beef into 1-inch pieces. Place on paper towels and blot as much moisture as possible. Sprinkle liberally with salt and pepper.
  • Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat. Working in batches, brown the meat on all sides. Remove to a plate. (See Tip 3)
  • Heat remaining oil in Dutch oven and add the onions. Cook, stirring occasionally until the onions have softened, 7 to 8 minutes. As the onions cook scrape up browned bits from bottom of pan. Add the flour; stir to combine. Cook for 3 to 4 minutes. Add garlic and thyme; cook for 30 seconds or until garlic is fragrant.
  • Add the wine; stir and continue to scrape up browned bits from bottom of pan. Bring to a boil. Return the meat and juices to the pan. Add the carrots, water and Better than Bouillon. Stir to combine. Bring to a boil. Cover and reduce the heat to medium low. Cook for 2 to 2 ½ hours or until meat is fork tender.
  • If sauce is too thin, thicken it with a slurry made of Bisto or cornstarch and water or chicken broth.
  • Yield: 8 servings.

Notes

  1. Beef chuck roast typically has a lot of fat. In general, when I trim the fat away, almost half of the weight is made up of the discarded fat.
  2. You can use any good dry red wine in this dish. I've used Merlot, Pinot Noir and Malbec. Just make sure that whatever you use is drinkable!
  3. It's important not to crowd the meat as you are cooking it. You want the meat to brown nicely, not steam as would occur if you added too much to the pan.
  4. The Beef Bourguignon is even better the next day as the flavors continue to develop.

Nutrition

Calories: 337kcal | Carbohydrates: 12g | Protein: 23g | Fat: 20g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 142mg | Potassium: 609mg | Fiber: 2g | Sugar: 5g | Vitamin A: 7661IU | Vitamin C: 7mg | Calcium: 51mg | Iron: 3mg