Beef Bourguignon

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Yes, you have died & gone to meaty heaven!

Camille C.
Camille C.

9 minutes

Prep time

2 h 6 min

Cook time


Stovetop, Pot (large), Peeler


Beef (chuck roast)

Step 1

Cut the beef into large chunks.

Onion (yellow)

Step 2

Peel the onion. Cut the onion in half & then into thin slices.

Carrots (fresh)

Step 3

Peel the carrots. Cut the carrots in half & then into half-moons.

Beef (chuck roast)

Step 4

Heat a healthy drizzle of oil in a pot over medium-high heat. Add the beef & brown for 3 min.

Carrots (fresh)
Onion (yellow)
Lardons/Pancetta (cubed)

Step 5

Add the onion, carrots & cubed pancetta. Cook, stirring for 3 min.


Step 6

Add minced garlic, salt & pepper.

Flour (all-purpose)

Step 7

Sprinkle in the flour. Stir to combine.

Red wine
Bay leaf

Step 8

Pour in the red wine. Add a bay leaf (optional). Stir. Reduce the heat to very low, cover & simmer for 2 hours.

Parsley (fresh)

Step 9

Season with salt & pepper. Serve the beef stew garnished with fresh parsley (optional). Enjoy!

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Beef Bourguignon