The origin of the the Beef Bourguignon recipe actually stems from Burgundy, France. It developed as a peasant dish in the medieval era, utilizing slow-cooking extremely tough meat using inexpensive wine. This method would maximize flavor and tenderness in the meat.
It was first documented in the 20th century and is still now an incredibly popular and easy recipe to execute. It has since evolved from a rustic stew into a cozy and delicious dish to cook for you and your loved ones! Our recipe serves six to eight guests.
Meal Prep Perfection
Not only is Beef Bourguignon decadent and simple to make, it fits perfectly within a meal prep system. Pair it with a veggie, carb, and baked dessert good, and you’ll be set for the week. Salt & Honey’s meal prep guides surround our dishes with similar ingredients and batch cooking. By creating various dishes, we are able to diversify the meals within our week with efficiency.
Each of our meal prep guides includes a sauce, veggie, a side, protein and baked good. Our January meal prep includes our Beef Bourguignon as the primary protein and is surrounded by delicious accompaniments such as a Roasted Cauliflower and Bean Salad as a salad side and Matcha White Chocolate Cookies as a baked dessert good.
Beef Bourguignon Recipe Tutorial
Below is a visual guide of how to perfectly execute your Beef Bourguignon. It also includes insights from our CEO and professional chef. Not only do we have a comprehensive guide that will guarantee your delicious dinner but you can also discover your next meal prep meal or easy to make dinner!
Ingredients
- 3 lbs beef chuck, cut into 2-inch pieces
- 6 oz thick-cut bacon, cut into ½-inch pieces
- 1 lb pearl onions, peeled (or frozen)
- 1 lb cremini mushrooms, halved if large
- 3 large carrots, cut into thick rounds
- 4 cloves garlic, minced
- 3 tablespoons tomato paste
- 3 tbsps all-purpose flour
- 1 bottle (750ml) red wine (Burgundy or similar)
- 2 cups beef stock
- 4-5 sprigs fresh thyme
- 2 bay leaves
- 3 tbsps butter
- Kosher salt & pepper to taste
Method
1. Preheat oven to 325°F.
2. In a large Dutch oven over medium heat, cook bacon until crispy. Remove and set aside.
3. Pat beef dry with paper towels and season generously with salt and pepper. Brown in batches in the bacon fat, about 4-5 minutes per batch. Don’t crowd the pan. Remove and set aside.
4. Add carrots and pearl onions to the pot. Cook until slightly golden, about 5 minutes.
5. Add tomato paste and cook, stirring, for 2 minutes until caramelized.
6. Sprinkle in flour and stir to coat vegetables.
7. Pour in entire bottle of wine, scraping up browned bits from the bottom. Let bubble for 3-4 minutes.
8. Add beef stock, thyme, bay leaves, beef, and bacon. Liquid should just barely cover everything.
9. Cover and place in oven for 2½ to 3 hours, until beef is very tender.
10. About 20 minutes before beef is done, melt butter in a large pan and sauté mushrooms until golden. Season with salt.
11. Remove pot from oven. Discard bay leaves and thyme stems. Stir in mushrooms. Taste and adjust seasoning.
12. Serve your Beef Bourguignon with mashed potatoes, crusty bread, or egg noodles.
Recipe Note: This dish tastes even better the next day. Can be made 1-2 days ahead and reheated gently.
Beef Bourguignon Recipe
6-8
servingsIngredients
3 lbs beef chuck, cut into 2-inch pieces
6 oz thick-cut bacon, cut into ½-inch pieces
1 lb pearl onions, peeled (or frozen)
1 lb cremini mushrooms, halved if large
3 large carrots, cut into thick rounds
4 cloves garlic, minced
3 tablespoons tomato paste
3 tbsps all-purpose flour
1 bottle (750ml) red wine (Burgundy or similar)
2 cups beef stock
4-5 sprigs fresh thyme
2 bay leaves
3 tbsps butter
Kosher salt & pepper to taste
Directions
- Preheat oven to 325°F.
- In a large Dutch oven over medium heat, cook bacon until crispy. Remove and set aside.
- Pat beef dry with paper towels and season generously with salt and pepper. Brown in batches in the bacon fat, about 4-5 minutes per batch. Don’t crowd the pan. Remove and set aside.
- Add carrots and pearl onions to the pot. Cook until slightly golden, about 5 minutes.
- Add tomato paste and cook, stirring, for 2 minutes until caramelized.
- Sprinkle in flour and stir to coat vegetables.
- Pour in entire bottle of wine, scraping up browned bits from the bottom. Let bubble for 3-4 minutes.
- Add beef stock, thyme, bay leaves, beef, and bacon. Liquid should just barely cover everything.
- Cover and place in oven for 2½ to 3 hours, until beef is very tender.
- About 20 minutes before beef is done, melt butter in a large pan and sauté mushrooms until golden. Season with salt.
- Remove the pot from the oven. Discard bay leaves and thyme stems. Stir in mushrooms. Taste and adjust seasoning.
- Serve with mashed potatoes, crusty bread, or egg noodles.
Recipe Video
Notes
- This dish tastes even better the next day. Can be made 1-2 days ahead and reheated gently.
Looking For More?
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Additional Resources
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