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Easy Beef Bourguignon
Prep Time
45 mins
Cook Time
2 hrs 30 mins
Total Time
3 hrs 15 mins
Servings: 8
  • 4 slices bacon chopped
  • 1 lb stew beef
  • 1 bunch carrots chopped
  • 1 large yellow onions diced
  • 1 tbsp butter
  • 8 ounces cremini or portobello mushrooms sliced into small chunks
  • 1 tbsp flour
  • 1 tbsp tomato paste
  • 1 tsp Worcestershire
  • 1 tsp balsamic vinegar
  • 3 cups red wine Bordeaux, burgundy, or pinot noir
  • 4-6 cups low sodium beef broth
  • 3 smashed garlic cloves
  • 2 russet potatoes cut into 1” chunks
  • 1 bay leaf crumbled
  • Small handful of fresh parsley and fresh thyme sprigs
  • 1 cup pearl onions
  • 1 cup peas
  1. Preheat oven to 325.
  2. Heat a large deep dutch oven or similar type of oven-safe pot on medium heat. When hot, add the bacon and cook until crispy.
  3. Use a slotted spoon to move the bacon to a paper towel-lined plate. Keep bacon fat in pot.
  4. Pat beef entirely dry. Raise heat to high. Add stew beef when hot and cook for about 3 minutes on each side to sear and brown. Remove and keep on plate with bacon. Keep hot.

  5. In remaining bacon fat, add carrots to the pot and cook until they soften on medium heat, about 8 minutes. Remove and set aside when they’re finished.
  6. Next, add the tbsp of butter, and when frothy, add the onions and mushrooms to the pot to sauté until browned. Remove and set aside.
  7. Add the beef back to the hot pot. Sprinkle the flour all over the beef. Toss together and cook for 4 minutes.
  8. Stir in tomato paste, brown for a minute, and then mix in Worcestershire and balsamic vinegar. Cook for a minute until fragrant.
  9. Mix in red wine, beef broth, garlic cloves, carrots, mushrooms and onions, potatoes, and crumbled bay leaf. Stir it all together and bring to a boil. Place parsley and thyme springs on top.
  10. Turn the heat off, cover, and transfer the pot to the oven. Cook for two hours.
  11. Mix in the peas and pearl onions. Cook for an additional 30 minutes.
  12. Be careful – dish and food will be very hot! Keep covering and allow to cool before eating. The longer the sauce sits, the more it will thicken and flavors will come together.
Recipe Notes

Inspired and adapted from the one and only Julia Child and her "Boeuf Bourguignon" recipe.