Name: Easy Beef Bourguignon Recipe
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4
Cuisine: French
Ingredients: 2 pounds beef chuck roast, cut into 1-inch cubes; 6 slices bacon, chopped; 1 onion, chopped; 2 carrots, peeled and sliced; 2 cloves garlic, minced; 2 tablespoons all-purpose flour; 2 cups red wine (such as Burgundy or Pinot Noir); 1 cup beef broth; 1 tablespoon tomato paste; 1 tablespoon fresh thyme leaves; 1 bay leaf; Salt and pepper, to taste; 1 cup pearl onions, peeled; 1 cup button mushrooms, halved

Easy Beef Bourguignon Recipe

Kath Clancy Modified: August 28, 2024

Photos of Easy Beef Bourguignon Recipe

How To Make Easy Beef Bourguignon Recipe

Easy, cheesy, and meaty are the three best words to describe a good casserole dish. It’s quick to make since you can easily throw together the ingredients in a deep piece of cookware. Then, simply bake until they meld together beautifully to form a delicious homemade meal. And even though you’re free to use other types of protein for this dish, there’s no denying that beef reigns supreme. Browse this collection for easy beef casserole recipes that you can make for dinners with the family!

Preparation: 20 minutes

Cooking: 2 hours

Total: 2 hours 20 minutes

Serves:

Ingredients

2 pounds beef chuck roast, cut into 1-inch cubes
6 slices bacon, chopped
1 onion, chopped
2 carrots, peeled and sliced
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups red wine (such as Burgundy or Pinot Noir)
1 cup beef broth
1 tablespoon tomato paste
1 tablespoon fresh thyme leaves
1 bay leaf
Salt and pepper, to taste
1 cup pearl onions, peeled
1 cup button mushrooms, halved

Instructions

In a large Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside.
In the same pot, add the beef cubes in batches and brown them on all sides. Remove the beef and set aside.
Add the chopped onion, sliced carrots, and minced garlic to the pot. Sauté until the vegetables are tender.
Sprinkle the flour over the vegetables and stir until it coats them evenly.
Return the bacon and beef to the pot. Pour in the red wine, beef broth, and add the tomato paste, thyme, and bay leaf. Season with salt and pepper.
Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 1 ½ to 2 hours, or until the beef is tender.
In the last 30 minutes of cooking, add the pearl onions and mushrooms to the pot. Cook until they are softened and heated through.
Remove the bay leaf before serving. Serve the beef bourguignon hot with crusty bread or over mashed potatoes.