---
title: "Beef Bourguignon"
slug: "beef-bourguignon"
date: "2026-02-10"
lastUpdated: "2026-02-10"
category: "meat"
tags: ["meat", "french"]
cookTime: 210
prepTime: 20
servings: 8
author: "jake"
description: "A classic French dish made with beef braised in red wine, often served with mushrooms and pearl onions."
featured: false
display: true
displayPhoto: ""
---

<RecipeCard>

## Photos
![Image Coming Soon](./assets/not-found.svg)
*Image Coming Soon*

## Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 1 bottle (750 ml) red wine (preferably Burgundy)
- 2 cups beef stock
- 1/4 cup brandy
- 1/4 cup all-purpose flour
- 4 ounces bacon, diced
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, sliced
- 3 cloves garlic, minced
- 1 bouquet garni (thyme, bay leaf, parsley)
- 8 ounces pearl onions, peeled
- 8 ounces mushrooms, quartered
- Salt and pepper to taste
- Fresh parsley for garnish

## Instructions
1. Preheat the oven to 325°F (160°C).
2. In a large Dutch oven, cook the **bacon** over medium heat until crispy. Optionally add a small bit of water while cooking to ensure a better crisp. Remove and set aside, leaving the fat in the pot.
3. Season the **beef** with **salt** and **pepper**, then dust with **flour**. In the same pot, brown the **beef** in batches until browned on all sides. Remove and set aside.
4. Add the **onion** and **carrots** to the pot, cooking until softened. Stir in the **garlic** and cook for an additional minute.
5. Return the **beef** and **bacon** to the pot. Add the **red wine**, **beef stock**, and **brandy**. Add the **bouquet garni** and bring to a simmer.
6. Cover the pot and transfer to the oven. Cook for 2 to 3 hours, or until the **beef** is tender.
7. In the last 30 minutes of cooking, add the **pearl onions** and **mushrooms**.
8. Once cooked, remove from the oven, discard the **bouquet garni**, and adjust seasoning with **salt** and **pepper**.
9. Serve hot, garnished with **fresh parsley**.
Serve with crusty bread or over mashed potatoes for a hearty meal.

## Notes
### Wine Selection
- Use a good quality red wine for the best flavor. Burgundy is traditional, but any full-bodied red will work.

### Serving Suggestions
- Serve with crusty bread or over mashed potatoes for a hearty meal.

## References
- Reference Recipe **[HERE](https://cafedelites.com/beef-bourguignon/)**
</RecipeCard>
