Sue's Beef Bourguignon Recipe

Closeup on a bowl of tender beef bourguignon with cauliflower mash.

5 from 2 votes

Sue's Beef Bourguignon Recipe

This Beef Bourguignon Recipe is a cozy, classic comfort dish made with tender beef simmered in red wine, garlic, and herbs until rich and flavorful. It’s the perfect make-ahead meal for special occasions or a cozy night in!

Course Main Dish

Cuisine American, French

Keyword beef bourguignon recipe, Julia Child's beef bourguignon

Prep Time 30

Cook Time 3

Total Time 3 30

Servings servings

Calories 706kcal

Author Sue Ringsdorf

Ingredients

8 oz. thick-cut bacon
3 pounds chuck roast - cut into 2-inch cubes
kosher salt and freshly ground black pepper - to taste
1 large onion - chopped
4 large carrots - chopped
5 cloves garlic - minced
1/4 cup all-purpose flour
1 Tablespoon tomato paste
750 ml red wine
1-2 cups lower-sodium beef broth
3-4 sprigs fresh thyme
3 bay leaves
24 oz. Bella or cremini mushrooms - chopped
2 Tablespoons unsalted butter

Instructions

Prep. Arrange oven rack to lower third of the oven. Preheat to 325 degrees F.
Prep veggies. Chop onion and carrot in large chunks. Mince garlic.
Cook bacon. Chop bacon in large pieces. Heat a Dutch oven over medium-high heat and when hot, add the bacon. Cook until crispy and brown, stirring frequently. Use a slotted spoon to remove bacon from pot and transfer to a clean plate lined with paper towel. (Leave the grease in the pot.)
8 oz. thick-cut bacon
Prep beef. Meanwhile, trim excess fat from the beef roast and cut into 2-inch cubes. Pat dry with paper towel and then add salt and pepper on all sides of the beef.
Brown beef. Use the same stockpot to sear about half the beef at a time in the bacon grease, using a tongs to flip to all sides. You are not cooking the beef completely, just browning the outsides. Transfer beef to a clean plate and repeat with remaining beef.
3 pounds chuck roast, kosher salt and freshly ground black pepper
Sear veggies. Reduce heat to medium low heat and add the onions and carrots to the pot, stirring frequently for a few minutes. (If pot is dry, you should add a drizzle of olive oil.) Add garlic and stir for about 30 seconds. Then add the tomato paste and stir to coat veggies, cooking for about 2-3 minutes.
1 large onion, 4 large carrots, 5 cloves garlic, 1 Tablespoon tomato paste
Add flour. Then add the flour and stir for about two more minutes, cooking until flour is fully absorbed – stirring constantly.
1/4 cup all-purpose flour
Add red wine and remaining ingredients. Pour the wine into the pot and scrape up the brown bits from the bottom of the pan. Then add the seared beef, crispy bacon, fresh thyme, and bay leaves to the pot. Add additional salt and pepper to taste. Add enough beef broth to cover the meat.
750 ml red wine , 3-4 sprigs fresh thyme, 3 bay leaves, 1-2 cups lower-sodium beef broth
Transfer pot to the oven. Place a lid on the Dutch oven and transfer pot to the preheated oven. Cook for approximately three hours or until beef is fall-apart tender. If beef isn’t super tender, place pot back in the oven and continue to cook.
NOTE: If you are making this beef bourguignon recipe a day or two in advance, stop here. Let cool, place lid back on pot, and then store in the refrigerator overnight. Continue the next day by heating back up on stovetop over medium heat. When hot, continue with cooking mushrooms.
**We like it best when made in advance as the flavors get better and better.
Cook mushrooms. During the last 15 minutes of cooking, heat a large cast iron skillet over medium-high heat and add butter. When hot, add the mushrooms and cook until browned, about 10 minutes. Then add kosher salt and freshly ground black pepper and stir well. Cook until liquid is fully absorbed.
24 oz. Bella or cremini mushrooms, 2 Tablespoons unsalted butter
Add mushrooms to the pot. Add the cooked mushrooms to the pot and stir to combine. Discard thyme stems and bay leaves and let the bourguignon rest for 15 minutes before serving.
Serve. Serve beef bourguignon over creamy mashed potatoes, Cauliflower Potato Mash (our personal favorite), and/or sides of your choice.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days.
Cool completely, then store in freezer-safe containers for up to 3 months. Thaw and reheat gently on the stove.

To make this ahead of time:

Cook it fully according to the recipe, then let it cool to room temperature.
Refrigerate it (covered) for up to 2–3 days — this resting time lets the flavors deepen and meld beautifully.
When you’re ready to serve, reheat slowly on the stove over low heat until warmed through, adding a splash of broth or wine if the sauce has thickened too much.

Nutrition