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Beef Bourguignon

Prep Time30 mins
Cook Time3 hrs
Total Time3 hrs 30 mins
Servings: 6 -8 servings
Author: MaryAnn Dwyer


  • 8 slices bacon chopped
  • 3 lbs. boneless beef chuck cut into 1 inch cubes
  • 1/2 cup all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 1 large onion chopped
  • 3 cups carrots peeled and cut into one inch pieces
  • 5 cloves garlic finely chopped
  • 3 cups beef broth divided
  • 1/2 cup Cognac
  • 1 750 ml bottle red Burgundy wine I used a Pinot Noir
  • 1/4 cup tomato paste
  • 1/3 cup chopped fresh thyme
  • 1 lb. white button mushrooms halved
  • 1 1/4 cup frozen pearl onions thawed
  • 2 Tbsp. butter
  • chives finely chopped for garish (if desired)


  • Preheat oven to 325 degrees. In a large Dutch oven, saute bacon over medium high heat until crisp. Using slotted spoon, transfer to paper towel lined plate.
  • Sprinkle beef with salt and pepper. Toss well in flour. Working in batches, brown in same pot over medium high heat until brown on all sides, about 8-10 minutes. Do not crowd pot. Transfer to large plate.
  • Add onions, carrots, 2 teaspoons kosher salt, and 2 teaspoons ground black pepper to same pot and cook until lightly browned, about 10 minutes. Add garlic and continue to cook for 1 minute more. Transfer to large plate with beef.
  • Add 1/2 cup broth and cognac to pot. Bring to a boil, scraping up any brown bits. Continue to boil until mixture is reduced to a glaze, about 5-6 minutes.
  • Return bacon, entire plate of meat, juices and vegetables to the pot. Add wine, remaining 2 1/2 cups broth, tomato paste, and thyme. Bring to a boil, stirring often. Cover pot and place in oven and cook until beef is tender and sauce has thickened, about 2 hours.
  • Add the mushrooms to the pot along with the pearl onions and butter. Continue to cook for an additional hour. Remove from oven. Let rest for 10 minutes before serving.
  • Serve with egg noodles, mashed potatoes or with crusty bread.