Beef Burgundy Recipe

beef burgundy

This is a recipe for Beef Burgundy, also known as Boeuf Bourguignon:


  • 3 lbs. beef chuck roast, cut into 2-inch cubes
  • 6 slices of bacon, chopped
  • 2 tablespoons olive oil
  • 2 onions, chopped
  • 4 cloves garlic, minced
  • 3 carrots, peeled and chopped
  • 2 cups red wine, preferably Burgundy
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 tablespoon fresh thyme leaves
  • Salt and freshly ground black pepper
  • 1 lb. pearl onions, peeled
  • 1 lb. mushrooms, quartered
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • Chopped fresh parsley, for garnish


  1. Preheat your oven to 325°F.
  2. In a large Dutch oven, cook the bacon over medium heat until crispy. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside.
  3. Add the olive oil to the bacon fat in the Dutch oven and heat over medium-high heat.
  4. Working in batches, brown the beef on all sides, about 6-8 minutes per batch. Transfer the beef to a plate and set aside.
  5. Add the onions, garlic, and carrots to the Dutch oven and cook until the onions are translucent, about 5 minutes.
  6. Add the wine, beef broth, tomato paste, bay leaves, thyme, and reserved bacon to the Dutch oven. Stir to combine and bring to a simmer.
  7. Return the beef to the Dutch oven and season with salt and pepper. Cover the Dutch oven with a tight-fitting lid and transfer to the preheated oven.
  8. Bake for 2 1/2 to 3 hours, until the beef is tender.
  9. About 30 minutes before the beef is done, melt the butter in a large skillet over medium heat. Add the pearl onions and mushrooms and cook until they are browned and tender, about 10 minutes.
  10. Sprinkle the flour over the onion and mushroom mixture and stir to combine. Cook for 2-3 minutes to thicken the mixture.
  11. Add the onion and mushroom mixture to the Dutch oven with the beef and stir to combine. Return the Dutch oven to the oven and bake for an additional 30 minutes.
  12. Remove the Dutch oven from the oven and let it sit for a few minutes before serving. Garnish with chopped fresh parsley and serve with crusty bread or mashed potatoes. Enjoy!
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