← All recipes

Beef Bourguignon

Red wine braise with bacon, mushrooms, and onions.

Prep
25 min
Cook
185 min
Total
210 min
Active
40 min
Serves
6
Difficulty
Involved
Cuisine
french
Servings6

Ask about this recipe

Substitutions, swaps, equipment, scaling — the recipe stays right here.

Ingredients

To finish

Steps

  1. Heat the oven to 160°C / 325°F. Render the bacon in a Dutch oven and set it aside.

  2. Pat the beef dry, season, and brown it hard in the fat in batches. Dust with the flour and toss.

  3. Cook the onion, carrot, and garlic 6 minutes, stir in the tomato paste, then add the wine and scrape the pot clean.

  4. Return the beef and bacon with the stock, thyme, and bay; cover and braise 2.5 hours.

  5. Brown the mushrooms and pearl onions in the butter and stir them in for the last 20 minutes.

  6. Skim the fat, season, and serve.

Dry meat and a hot pan — steamed beef never builds the color this needs.

Food safety Braise until fork-tender, around 90°C / 195°F internal.