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Beef Bourguignon (Beef Stew) picture

Beef Bourguignon (Beef Stew)

Beef Bourguignon is a traditional French dish from the Burgundy region. The beef is marinated in red wine overnight and then cooked slowly until it is fork tender. It is perfect for serving a crowd since it can be made entirely in advance.

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  • 2 bottles red wine (1.5 liters total)
  • 1 yellow onion, coarsely chopped
  • 4 carrots, 2 coarsely chopped and 2 peeled and cut into 1/2-inch dice
  • 1 head garlic, cut in half crosswise
  • 3 bay leaves
  • 3 sprigs fresh thyme
  • 12 black peppercorns
  • 3 to 4 pounds beef chuck, cut into bite-size cubes with large pieces of fat removed
  • 2 tablespoons (approximately) canola or vegetable oil
  • 8 ounces bacon
  • 1/4 cup all-purpose flour (optional - see Note at bottom of recipe)
  • 1 tablespoon tomato paste
  • 3 cups low-sodium beef stock
  • 24 frozen pearl onions (or to taste)
  • Optional garnish:
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 16 ounces cremini or button mushrooms, stems removed, cleaned and cut into quarters
  • 1 clove garlic, minced or pressed through a garlic press
  • 2 tablespoons finely chopped fresh parsley

Serves 8

  1. To marinate the meat, combine one bottle of wine with the onion, the coarsely chopped carrots, head of garlic, bay leaves, thyme, peppercorns and beef. Cover and refrigerate, tossing occasionally, for 12 hours or up to 24 hours.
  2. Drain the wine from the meat then retrieve just the meat amongst the other marinade ingredients. Pat the meat dry with paper towels and discard the other ingredients.
  3. Preheat the oven to 275F.
  4. In a large, heavy-bottomed ovenproof pot, heat about 1 tablespoon of the canola oil over medium heat. Add the bacon (if using) and cook until much of its fat has rendered but it has not browned (about 5 minutes.) Remove the bacon and reserve. When cool, roughly chop the bacon.
  5. Season the beef lightly with salt and liberally with pepper. Working in batches so as not to crowd the pot, add the meat to the pot and brown on all sides. Remove and reserve.
  6. Add the diced carrots to the pot and cook, stirring occasionally, until they take on a little color, about 5 minutes. (You may need to add more oil to keep them from sticking.)
  7. Lower the heat to medium-low. If using flour, add it now and continue to cook, stirring continuously, for another 5 minutes.
  8. Add the bacon and the beef back to the pot and toss them well with the flour and vegetables. Stir in the tomato paste to combine, then add the second bottle of red wine, the beef stock and the pearl onions.
  9. Bring to a boil, cover the pot, and put it in the oven. Cook until the meat is fork-tender, about 3 to 31/2 hours.
  10. Remove the cover and cook for an additional 15 minutes. Remove from the oven and keep warm until ready to serve. (Alternatively, cool and store in the refrigerator for up to 3 days, or freeze in plastic bags for up to 3 months.)
  11. For the optional garnish, just before serving heat the butter and oil in a large  saute pan over medium heat.
  12. When hot, add the mushrooms and cook until the mushrooms have started to brown and have given off their liquid, about 10 minutes. Add the garlic, season with salt and pepper to your taste, then cook for another 2 minutes.
  13. Serve the stew hot with some of the mushrooms on top and a sprinkling of parsley, if you like.
Serve with:  Wide buttered egg noodles or Potato Gratin


Note:  To make this recipe gluten free, eliminate the flour and skip step 7. Once the stew has finished cooking, use a slotted spoon to remove all ingredients from the sauce.  Bring the sauce to a boil.  Mix 1 tablespoon cornstarch with 2 tablespoons water, and whisk this into the sauce.  Continue to simmer the sauce until it thickens slightly.  Add the ingredients back to the sauce and heat through before serving.