Beef Bourguignon

Nothing says fall like a hearty Beef bourguignon, also known as beef burgundy (or simply beef stew). Beef simmered in red wine, beef stock with carrots, onions, garlic and mushrooms make this tasty fall meal. You will definitely want a second helping! 

Beef bourguignon


  • 8 slices bacon chopped
  • 1 tbsp olive oil
  • 3-3.5 lbs stewing beef
  • 1 lg onion peeled & sliced
  • 6-7 lg carrots peeled & sliced
  • salt & pepper to taste
  • 1/4 cup all-purpose flour
  • 3 cups dry red wine Merlot, Pinot Noir, or Cabernet Sauvignon
  • 3 cups beef stock
  • 1 tbsp tomato paste
  • 3 cloves garlic smashed
  • 1 tsp dried parsley
  • 1 tsp dried basil
  • 2 tsp dried thyme
  • 1 tsp ground mustard
  • 18-20 pearl onions peeled
  • 1 pint baby portobella mushrooms sliced



  • In a 6-quart enameled cast iron Dutch oven, saute bacon in olive oil over medium heat. Once lightly browned, remove with a slotted spoon and set aside.


  • Pat the beef dry with paper towels, as it will not brown properly if wet.


  • Let the bacon fat and oil heat up until very hot, almost smoking. Saute a few pieces of beef at a time in the hot oil and bacon fat until they are evenly browned.


  • Remove the beef from the pot and set aside on a plate or sheet pan lined with parchment paper. Season with salt and pepper to taste.


  • Brown the onion and carrots in the fat. Drain. Preheat the oven to 325 degrees F.


  • Return the beef and bacon to the Dutch oven.


  • Sprinkle the beef with flour and stir to evenly coat. Cook for about 5 minutes over medium-high heat, stirring occasionally. Lightly brown the flour.


  • Stir in the wine and beef stock so the meat is just barely covered. Add tomato paste, garlic, parsley, basil, thyme, and mustard. Bring to a simmer then cover.


  • Place the pot in the middle of the oven for 2 1/2 to 3 hours, until the meat is tender. During the last 30 minutes of cooking, remove the lid, place the pearl onions and sliced mushrooms over the top of the stew, and put the lid back on.
  • As the stew simmers in your oven, your house will smell amazing. Roast some potatoes, make some noodles or make some easy no yeast dinner rolls (as pictured here) and you have a hearty fall meal that everyone will dig into with gusto!