Beef Bourguignon

Classic and delicious, this stew is sure to become a favorite for your friends and family.


  • 3 lbs boneless beef chuck, cut into 1½ inch pieces
  • 2 tsp salt
  • 1 tsp pepper
  • 3 Tbsp olive oil
  • 5 slices bacon, chopped
  • 2 medium yellow onions cut into 1 inch chunks, or 2 cups peeled pearl onions
  • 6 cloves garlic, peeled/smashed
  • 2 Tbsp balsamic vinegar
  • 1½ Tbsp tomato paste
  • ¼ cup all purpose flour
  • 2 cups dry red wine
  • 2 cups beef broth
  • 2 cups water
  • 1 bay leaf
  • ½ tsp dried thyme
  • 1½ tsp sugar
  • 4 large carrots, peeled and cut into 1 inch diagonal chunks
  • 1 lb small Yukon Gold potatoes, cut in half
  • 2 cups sliced mushrooms
  • Chopped parsley, for serving
  • Sour cream, for serving


  1. Preheat oven to 325°, set rack in lower-middle position.
  2. Pat beef dry, season with salt and pepper. In large pot or Dutch oven, heat 1 Tbsp oil. Brown meat in batches, turning with tongs, about 5 minutes per batch. Transfer meat to a plate, set aside.
  3. Fry bacon along with onions and garlic until lightly browned. Add balsamic vinegar. Stir with wooden spoon, scraping brown bits from bottom of pan, for about 5 minutes.
  4. Add tomato paste and cook 1 minute more. Add beef with its juices back to pan and sprinkle with flour. Stir with wooden spoon until flour is dissolved, 1-2 minutes.
  5. Add wine, beef broth, water, bay leaf and sugar. Stir again to loosen any brown bits from bottom of pan and bring to a boil. Cover pot with a lid, transfer to preheated oven and braise for 2 hours.
  6. Remove pot from oven and add carrots, potatoes and mushrooms. Cover and place back in oven for about 1 more hour, or until vegetables are cooked, broth is thickened, and meat is tender. Remove bay leaf. Taste and adjust seasoning if necessary.
  7. Serve stew warm with fresh parsley and a dollop of sour cream. Or, cool to room temperature and refrigerate until ready to reheat and serve (within three days).