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+ servings

Boeuf Bourguignon

This classic French country stew is perfect for the cold weather months. Hearty, but not heavy, it combines the perfect marriages of cozy winter vegetables like carrots, onions, and parsnips with the comforting flavor of beef, bacon, and a touch of cognac. It also keeps very well for leftovers, so you can make this the day before and just refrigerate overnight, too.

Course Dinner
Cuisine French
Keyword Bourguignon
Servings 8 people
Calories 566 kcal



  • 1 tablespoons extra virgin olive oil
  • 8 strips bacon thick cut
  • 2 pounds chuck beef cut into 2-inch cubes
  • salt to taste
  • black pepper to taste
  • 1 large yellow onion diced
  • 2 shallots diced
  • 4 cloves garlic minced
  • 3/4 lb carrots peeled and sliced
  • 1/4 lb parsnips peeled and sliced
  • 1/2 cup cognac
  • 1 bottle dry red wine
  • 2 cups beef broth
  • 1 tablespoon plus 1 teaspoon tomato paste
  • 3/4 teaspoon dried thyme leaves
  • 4 tablespoons unsalted butter melted
  • 3 tablespoons flour
  • 1 lb pearl onions frozen
  • 1 lb brown button mushrooms thickly sliced
  • 1 tablespoon fresh thyme diced



  1. Preheat the oven to 250 degrees. Heat the oil in a large dutch oven or pot oven-safe up to 250 degrees over medium heat. Add the bacon and cook until crispy on both sides. Remove the bacon and set it aside.
  2. Pat the beef cubes dry with paper towels and sprinkle them with salt and pepper. Cook them in batches until browned on each side, making sure they're in one even layer on the bottom of the pot, about 5 minutes. Remove them and set them aside.
  3. Add the onions, shallots, and garlic to the pan and sauté until translucent, about 10 minutes, stirring every few minutes. Add the carrots and parsnips and cook for an additional 5 minutes. Add the cognac and step back, use a match to ignite it to burn off the alcohol. When the fire dies out, cut up the crispy bacon into smaller pieces and add it and the beef back to the pot.
  4. Add the wine and enough beef broth to just cover all the meat and vegetables. Stir in the tomato paste and thyme and bring the mixture to a simmer.

  5.  Cover, remove from the stove top, and place in the oven to continue cooking for 1 hour 15 minutes to 1 hour 30 minutes, or until the beef is tender and the vegetables are cooked through. Remove from the oven and place back on the stovetop over medium low heat.

  6. Whisk together 2 tablespoons of melted butter with the flour until a thick paste forms. Stir this paste into the stew until it disintegrates, then add the frozen pearl onions. 

  7. In a several medium pot, sauté the mushrooms in the remaining 2 tablespoons of butter over medium high heat until they darken and become slightly wrinkled, about 6-10 minutes. Add the mushrooms to the stew and lower the heat to a simmer.

  8. Allow to cook for another 20 minutes before removing from heat. Add salt and pepper to taste, garnish with fresh thyme, and serve immediately.

Recipe Notes

Adapted from Ina Garten

Nutrition Facts
Boeuf Bourguignon
Amount Per Serving
Calories 566 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 12g75%
Cholesterol 107mg36%
Sodium 515mg22%
Potassium 977mg28%
Carbohydrates 22g7%
Fiber 4g17%
Sugar 7g8%
Protein 29g58%
Vitamin A 7385IU148%
Vitamin C 14.4mg17%
Calcium 70mg7%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.