Bœuf Bourguignon

Reimagining a French classic

This recipe has fewer ingredients than some Beef Bourguignon recipes out there. This is mostly because I don't like recipes that require too many ingredients. However, you won't be disappointed with the flavor. You don’t have to have the optional ingredients since most of the flavor comes from meat, wine, bacon, and herbs.

Ariana G

Recipes
Carrots
Potatoes
Mushroom
Beef
French

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Ingredients
Steps to make it
Nutrition Facts
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Recipe Category:
Main Course

Recipe Cuisine:
French

Servings:
7 people

Preparation Time:
30 minutes

Cooking Time:
2 hours

Average: 5

Rating Count: 30

Sometimes less is more. I don’t miss the optional ingredients. The sauce thickens up enough for my taste palate because of the tomato paste. The Pearl onions don’t add that much flavor. It’s mostly for looks, just like the parsley.

Step by Step Recipe Instruction Video:

Ingredients:

2 tbsp Tomato paste
1/4 cup (100g) of bacon or lardons, chopped
2 (250g) cups Mushrooms sliced
1 medium onion diced
4 Cloves garlic minced
2 Bay leaf’s
1/2 Thyme (or Herbes de provence)
1 cup (250ml) of Dry red wine
3lbs (1.5kg) of Beef for stew, cut into chunks
Salt and pepper to taste
1tbsp Olive oil
2 cups (500ml) of water
1/2 cup (100g) pearl onions (optional)
2 tbsp flour (optional)
2 cups (500ml) of beef stock, 2 pieces of beef bouillon (optional)
Fresh parsley for garnish (optional)

Steps to make it:

Brown the bacon in a large cooking pot (a Dutch oven works great). Remove the bacon and take out the fat but don't wash the pot. All the remaining sticky stuff is the added flavor.
Brown all sides of the beef chunks in the same cooking pot on medium heat until the meat is slightly caramelized. You can do this little by only putting a few pieces of beef in a single layer just enough to cover the bottom of the pot with space between them. If you overcrowd the meat it will cause it to sweat too much and it won't caramelize. Take the beef out on a plate and set it aside.
Continue with the next batch of beef. When done browning all the beef, return all of them to the pot.
Brown the onions in the same pot, add garlic, beef, and bacon, and stir for a couple of minutes.
Then add herbs, tomato paste, wine, and water. Bring everything to a boil and simmer covered with a lid on low for about 1 hour 30 minutes to two hours until the meat is tender and the broth is reduced to half.
While the pot is simmering, prepare the mushrooms.
Heat the butter in a pan on low to medium heat.
Add the minced garlic and stir until fragrant (about 15-20 seconds) but make sure not to burn the butter and the garlic.
Add the mushrooms and cook until the mushrooms are tender.
You can add the mushroom to the simmering pot towards the end and just before removing it from the heat.
Serve with crusty bread or creamy mashed potatoes.

3E0D21FF-F11A-4D44-A9DB-B267DB6E9692 — Bœuf Bourguignon
© Copyrigh 2026 Laki Maikaʻi. All rights reserved.

Bœuf Bourguignon
© Copyrigh 2026 Laki Maikaʻi. All rights reserved.

96FFB20E-22A3-4ADD-A45F-5A0E2495C14B — Bœuf Bourguignon
© Copyrigh 2026 Laki Maikaʻi. All rights reserved.

D10757F4-BB95-4D9B-8A95-C5ED5E43316A — Beef Bourguignon
© Copyrigh 2026 Laki Maikaʻi. All rights reserved.

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Bœuf Bourguignon

Nutrition Facts

Serving Size: 7

Amount Per Serving

Calories 898

% Daily Value*

Total Fat 51.39 66%

Saturated 20.42 102%

Trans Fat

Cholesterol 267 89%

Sodium 421 18%

Total Carbohydrates 16 6%

Dietary Fiber 3 10%

Sugars 5

Protein 85

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2000 calories a day is used for general nutrition advice.

INGREDIENTS: tomato paste, bacon, mushrooms, onion, cloves garlic, thyme, herbes, red wine, beef, stew, salt and pepper to taste, olive oil, water, pearl onions, flour, beef stock, beef, fresh parsley

Nutritional information provided is an estimate only. Please consult the labels of ingredients you use for more accurate results. Daily Value on the Nutrition and Supplement Facts Labels.