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Beef Bourguignon

3 hrs 30 mins
15 mins
Curtis Stone's Beef Bourguignon
Curtis Stone's Beef BourguignonNathan Congleton / TODAY
3 hrs 30 mins
15 mins


  • 1 tablespoon olive oil, divided
  • 4 ounces slab bacon, cut into cubes
  • 2 pounds beef chuck roast, cut into 2-inch pieces
  • 8 ounces white mushrooms, halved
  • 2 shallots, diced
  • 2 cloves garlic, smashed
  • 1 tablespoons tomato paste
  • 1 tablespoon all-purpose flour
  • 1 cup dry red Burgundy wine
  • 1 cup good-quality beef stock
  • 3 sprigs fresh thyme, tied together with kitchen string
  • 1 carrots, peeled and cut into 1-inch pieces
  • 8 pearl onions, peeled and sautéed
  • 1 tablespoon chopped fresh parsley
  • Sliced rustic bread, brushed with olive oil, toasted and rubbed with a whole garlic clove

Chef notes

This is a quintessential beef stew that's perfect for winter. Don't let the fancy French words and addition of red wine fool you: This is made of inexpensive beef chuck, ingredients that can be found at any supermarket and is easy to make.

Kitchen Equipment Required: Heavy ovenproof pot with a lid, such as a Dutch oven.

Technique Tips: Be sure to brown the meat nicely, as this adds lots of great flavor. Don't overcrowd the pot when browning the meat; if too much meat is in the pot at this point, the meat won't brown, but will just steam instead.

Beef Bourguignon can be made up to 2 days ahead, cooled, covered and refrigerated. Fat from stew will rise to top of stew and solidify when cold. Scrape off and discard fat before rewarming stew, covered, over medium-low heat.

Swap Options: Pearl onions are the classic garnish in beef Bourguignon, but you can swap them for quartered shallots. You can use any dry red wine in place of burgundy wine. Pinot noir is another great alternative.



Preheat oven to 300°F. Heat large, heavy ovenproof pot over medium-high heat.


Add 1/2 tablespoon oil and bacon and cook, stirring, for 6 minutes, or until bacon is crisp. Using a slotted spoon, transfer bacon to plate.


Season beef pieces with salt and pepper. Return pot to high heat. Add half of beef and cook, turning as needed, for 8 minutes, or until browned all over. Using slotted spoon, transfer beef to plate. Repeat with remaining beef.


Pour off the fat in the pot. Return pot to medium heat and add remaining 1/2 tablespoon oil. Add mushrooms, shallots and garlic and cook, stirring, for 3 minutes, or until browned. Add tomato paste and cook 1 minute. Return beef and bacon to pot and add flour. Stir mixture until beef is coated in flour. Add wine, stock and thyme and bring to simmer. Cover pot and transfer to oven. Cook, stirring occasionally, 2½ hours.


Stir in carrots and return to oven partially covered. Cook, stirring occasionally, for 30 to 40 minutes, or until beef is fork-tender and carrots are tender. Remove from oven and skim off as much fat as possible. Remove the bundle of thyme and discard. Stir in the caramelized pearl onions. Season with salt and pepper to taste.


Ladle into bowls and sprinkle with parsley. Serve with bread.