Beef Bourguignon

Prep Time:
40 mins
Total Time:
3 hrs 15 mins

This hearty French-style stew is a classic combination of wine, garlic, and onion. Serve Beef Bourguignon with boiled or roasted new potatoes.


  • 3 tablespoons olive oil

  • 8 ounces button mushrooms (trimmed), quartered if large

  • 3 pounds boneless beef rump roast, cut into 1-inch pieces

  • Coarse salt and ground pepper

  • 5 strips bacon, cut into ½-inch pieces

  • 1 tablespoon tomato paste

  • 2 tablespoons all-purpose flour

  • 3 cups dry red wine

  • 2 cups low-sodium chicken broth

  • 1 bay leaf

  • 1 garlic clove, smashed and peeled

  • 4 carrots, peeled and cut into 1-inch pieces

  • 10 ounces pearl onions, peeled

  • 1 tablespoon butter, cut into pieces

  • 2 tablespoons fresh parsley, chopped (optional)


  1. Preheat oven to 350 degrees. In a large Dutch oven or heavy pot with a lid, heat 2 tablespoons oil over medium-high. Add mushrooms and cook until browned, about 10 minutes. Transfer to a plate. Season beef generously with salt and pepper and add 1 tablespoon oil to pot. In batches, brown beef, 2 to 3 minutes per batch (adding up to 1 tablespoon oil per batch, if needed); transfer to plate. Pour off all but 1 tablespoon fat from pot. Add bacon and cook over medium until brown, 5 minutes. Add tomato paste; cook, stirring, 30 seconds. Add flour and cook, stirring, 30 seconds.

  2. Return beef to pot; add wine, broth, bay leaf, and garlic. Bring to a boil, cover, and transfer pot to oven; cook 1 1/2 hours. Add carrots and onions and cook until meat is very tender, 1 to 1 1/2 hours more, adding mushrooms 15 minutes before end of cooking. Stir butter into stew and serve topped with parsley, if desired.

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