Go Back
+ servings
bowl of cubed beef with mushrooms and carrots

Delicious Classic Boeuf Bourguignon Recipe

This tasty French stew is loaded up with vegetables, braised chunks of beef in a seasoned red wine beef broth for the ultimate gathering meal.
Course Main
Cuisine French
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 8
Calories 570kcal


  • 8 strips of chopped up bacon
  • 3 pounds of beef round trimmed of fat and cut into 1 1/2” to 2” cubes
  • ½ cup + 4 tablespoons all-purpose flour
  • 1 ½ cups Bordeaux or cote du Rhone wine
  • 6 cups beef stock
  • 2 bay leaves
  • 10 sprigs of fresh thyme
  • 1 small bunch of parsley
  • 2 tablespoons olive oil
  • 4 stalks celery cut into 1” pieces
  • 4 peeled carrots cut into 1” pieces
  • 1 peeled and large diced yellow onion
  • 2 finely minced cloves of garlic
  • 3 cups button mushrooms
  • 2 pounds boiled baby potatoes tossed in butter salt and pepper
  • sea salt and pepper to taste


  • In a large dutch oven pot over medium heat add in the bacon and cook until crispy brown. Set the bacon lardons aside.
  • While the bacon is cooking, in a small bowl mix together ½ cup of flour with salt and pepper and lightly dredge the cubed beef in it.
  • Immediately add the beef to the pot with the bacon fat and sear until golden brown on all sides, about 6-8 minutes. It’s ok to do in batches.
  • Remove the meat and add 4 tablespoons of flour to the leftover bacon fat in the pot until a roux is formed.
  • Add the beef back in and add the wine and cook over low heat. The mixture should get very thick.
  • Add the beef stock, bay leaves, thyme, parsley, cooked bacon and salt and pepper. Mix, cover and simmer on low heat for 2 hours.
  • With about 45 minutes left in the cooking process add the oil to a large saute pan over medium high heat.
  • Add in the celery, carrots, onions, garlic and mushrooms and caramelize the vegetables until browned, about 6-8 minutes.
  • Transfer the vegetables to the dutch oven pot, cover and cook for 35 minutes more.
  • To serve garnish the Boeuf Bourguignon with chopped parsley and serve alongside boiled, buttered and seasoned baby potatoes.


Chef Notes:
  • In a classic recipe the cut of beef needs to be lean, so if you have a favorite cut of beef that is on the leaner side, I would recommend using it.
  • It’s important when making the roux to scrape up all the browned goodness stuck to the bottom of the pan. That “stuff” is called fond and has lots of flavor in it.
  • The reason I don’t add in the vegetables at the beginning is because they tender to turn overly soft and mushy and I like my vegetables to be a bit firmer than that which is why I add them in at the end.
  • How to Reheat: Take your desired portion and add it to a small pot and cook over low heat until hot. Be sure to stir occasionally. You can also simply heat it in the microwave.
  • How to Store: Cover and keep in the refrigerator for up to 4 days.
  • How to Freeze: Cover and keep in the freezer for up to 2 months. Thaw for 1 whole day before reheating.


Serving: 4g | Calories: 570kcal | Carbohydrates: 36g | Protein: 49g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 120mg | Sodium: 646mg | Potassium: 1791mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5263IU | Vitamin C: 29mg | Calcium: 92mg | Iron: 6mg