Beef Burgundy- Boeuf Bourguignon
This recipe was inspired by Julia Child's classic — it's perfect for the kind of night where you pour a glass of red Burgundy, put on the movie, and let the meal simmer. As a busy working mom, I've trimmed away the steps I consider unnecessary, so this version stays beginner-friendly while still delivering that deep, cozy, fall-evening flavor. Curl up, pour a glass, and enjoy.
Ingredients
- 3 lbs chuck roast, cut into 2-inch cubes
- Salt and pepper, to taste
- 4 garlic cloves
- 3 slices bacon
- 2 Tbsp fresh thyme (or 1 Tbsp dried)
- 3 tablespoons olive oil
- 1 bay leaf
- 1 onion, diced
- 2 tablespoons tomato paste
- 6 carrots, chopped
- 1/4 cup all purpose flour
- 1 carton beef stock (beef broth works too — use what
- you have)
- 1 bottle Burgundy wine (Pinot Noir)
- Recipes often call for 3 cups, which is essentially the whole
- bottle. If it's not a work day, feel free to pour yourself a small
- glass to sip while you cook — just use the rest for the pot.
- Baby bella mushrooms, sliced (optional)
- Pearl Onions (Optional)
- Chopped parsley, for garnish
Instructions
- 1
1 Preheat oven to 325°F.
- 2
2 Cut the chuck roast into 2-inch cubes; season each piece generously with salt and pepper. Set aside.
- 3
3 In a large oven-safe pot (a Dutch oven is ideal), cook the bacon until crisp. Remove and set aside on a paper towel; add a splash of olive oil to the pot.
- 4
4 Working in batches, brown the beef cubes on all sides, transferring each browned batch to a side bowl. While the meat browns, chop the carrots and onion, and mince the garlic and mushrooms.
- 5
5 Once all the meat is browned, add the diced onion and carrots to the hot pot and cook a few minutes. Pour in a splash of wine to deglaze, scraping up the browned bits from the bottom.
- 6
6 Return the beef to the pot, sprinkling the flour over the meat as you add it back in. Cover with the remaining wine, then add beef stock until the meat is covered (about 2 cups, roughly a small box or half a large box). A little extra liquid is fine — it will bake down over the next 3 hours.
- 7
7 Stir in the garlic, thyme, bay leaf, and tomato paste. Cover and transfer to the oven.
- 8
8 Bake until your kitchen smells like heaven, stirring occasionally (about once an hour).
- 9
9 During the last hour, stir in the sliced mushrooms (and pearl onions, if using — optional). It's fine if the meat isn't fully submerged at this point.
- 10
10 For the final hour, remove the lid so the sauce can thicken and the tops of the meat get a little crispy.
- 11
11 Serve the beef and vegetables over mashed potatoes, garnished with chopped parsley.
Tips & Notes
- •Best enjoyed with a glass of Pinot Noir, a favorite movie, and no rush at all. Note: my September Social Somm Box features the perfect pairing bottle! Let me know if you need help finding a bottle to cook with.