Beef Bourguignon

Beef Bourguignon

This classic French recipe is basically a pot roast, a delicious and amazing high-class pot roast! Recipe adapted from Ina Garten



  1. Preheat the oven to 250º F.
  2. Heat a large Dutch oven over medium-high heat and add:
    • 1 TBS extra virgin olive oil
    • 8 oz bacon , diced
  3. Cook bacon until lightly browned, approximately 10 minutes.
  4. Remove the bacon with a slotted spoon to a large plate.
  5. Rinse & pat dry with paper towels:
    • 2 1/2 lb beef chuck roast , cut into 2-inch cubes
  6. Season beef with:
    • 1/2 tsp salt
    • 1/8 tsp black pepper, ground
  7. In batches and in single layers, sear the beef in the hot bacon oil for 3 to 5 minutes, turning to brown on all sides.
  8. Remove the seared meat to the plate with the reserved bacon and continue searing until all the beef is browned.
  9. In the remaining hot oil add:
    • 2 onions , sliced
  10. Reduce heat to medium and cook until onions start to brown, about 10 minutes.
  11. Add and cook for 1 more minute:
    • 3 garlic cloves , chopped
  12. Pour in:
    • 1/3 cup Cognac
  13. Very carefully, stand back, and ignite Cognac with a match to burn off the alcohol. Should only take 1-2 minutes.
  14. If fire doesn't go out by itself, and to prevent a grease fire, extinguish fire by covering pot with a metal lid. Do not use glass.
  15. Return the meat and bacon back into the pot with its juices.
  16. Add until meat is almost covered:
    • 2 cup red wine , dry
    • 2 cup beef broth
  17. Stir in:
    • 1 TBS tomato paste
    • 2 tsp thyme, fresh , or 1 tsp dried
  18. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat is tender when pierced with a fork.
  19. Combine in a small bowl:
    • 1 TBS butter, unsalted , softened
    • 2 TBS all-purpose flour
  20. Stir butter mixture into the stew.
  21. Heat a large pan over medium heat and add:
    • 2 TBS butter, unsalted
    • 1 1/2 lb mushrooms , sliced
  22. Cook mushrooms for 10 minutes or until lightly browned and then add to the stew.
  23. Add to the stew:
    • 1 lb pearl onions , frozen
  24. Bring stew to a boil on top of the oven, then lower the heat and simmer for 15 minutes.
  25. Season to taste and serve.

Beef Bourguignon Detail

Prep Time: 30 min
Cook Time: 1 hour 15 min

Difficulty: Intermediate
Servings: 8
Serving Size: 4-6 oz meat

Serving Suggestions: Serve over rice, buttered noodles or with some hearty bread. You can also add 1-inch sliced carrots when you add the onions.

Cooking Tips: Although the classic Beef Bourguignon recipe asks for bourguignon wine specifically, you can use any dry red wine that you like to drink.


By using a chuck roast, this meal won't bust your budget, but it will still taste amazing!


* Fresh pearl onions can be used as well. First blanch in warm water to remove the skins, then add to the stew.