Beef Burgundy (Bourguignon)
Prep Time: 45 mins
Cook Time: 4 hrs
Yield: 8 Servings
Published
Last Updated
This Beef Burgundy is a savory, slow-cooked dish featuring tender beef, rich red wine sauce, and layers of flavor from crispy bacon, caramelized mushrooms, and sweet onions. Seasoned with fresh herbs and finished with a sprinkle of parsley, it’s perfect served over mashed potatoes or with crusty bread for soaking up the delicious sauce. A true comfort classic!
Ingredients
- 8 slices bacon, chopped
- 4 pounds Chuck Roast, Fat trimmed, bone removed and cut into 2-inch cubes
- 1 bottle red wine
- 2 cups beef broth
- 1⁄4 cup Worcestershire sauce
- 2 tablespoons honey mustard
- 1 pound mushrooms, quartered
- 1 large carrots, peeled cut into 2 inch chunks
- 14 ounces white pearl onions, peeled
- 3 tablespoons Tomato Paste
- 10 Garlic cloves, minced
- 2 teaspoons Black pepper
- 3 bay leaves
- 4-5 sprigs of fresh thyme
- 1⁄4 cup Fresh parsley, chopped
Directions
- Preheat the oven to 350°F (175°C).
- In a 2-quart saucepan, pour in the wine and beef broth. Bring to a simmer and reduce the liquid by one-third. Stir in the Worcestershire sauce and honey mustard, and set aside.
- In a large Dutch oven, cook the bacon until crispy. Remove the bacon, set it aside, and pour the excess grease into a bowl—reserve this for browning the meat and vegetables.
- Return 2 tablespoons of bacon grease to the Dutch oven. Pat the beef pieces dry, season with salt, and brown on all sides in batches to avoid overcrowding. This should take 2-3 batches.
- Tip: If the Dutch oven is getting too browned, deglaze with a small amount of the wine mixture and pour it back into the saucepan once deglazed.
- Add 2 more tablespoons of bacon grease to the Dutch oven and, over high heat, brown the mushrooms. Once browned, remove and set aside.
- Repeat with another 2 tablespoons of bacon grease to brown the onions over high heat, then remove and set aside.
- Note: If using frozen pearl onions, skip this step.
- Add another tablespoon of bacon grease and, over high heat, brown the carrot chunks. Remove and set aside.
- Add the tomato paste to the Dutch oven and cook, stirring, until it deepens in color, about 2 minutes. Then add the minced garlic and sauté for 30 seconds until fragrant.
- Pour in the wine mixture to deglaze the bottom of the Dutch oven. Add the browned beef, bacon, black pepper, bay leaves, and fresh thyme. Bring to a simmer, then cover and transfer to the oven.
- Bake for 2 hours, then add the sautéed mushrooms and onions. Cover and bake for an additional hour, or until the beef is fall-apart tender.
- Note: Cooking time may vary depending on oven temperature and beef chunk size. If the sauce is reducing too much, add 1/2 to 1 cup of beef broth. If the sauce isn’t thickening enough, remove the lid to allow it to reduce further.
- Once the beef is tender, top with fresh parsley and serve over mashed potatoes or with crusty bread.
Enjoy this rich, comforting Beef Burgundy!
