One Pot Beef Bourguignon

Name: One Pot Beef Bourguignon
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6 servings
Ingredients: 3 lbs beef chuck, cut into 2-inch cubes; Salt and freshly ground black pepper, to taste; 4 tbsp vegetable oil, divided; 8 oz bacon, diced; 2 cups pearl onions, peeled; 3 cups mushrooms, quartered; 2 cloves garlic, minced; 2 tbsp all-purpose flour; 3 cups red wine (such as Burgundy or Pinot Noir); 2 cups beef broth; 1 tbsp tomato paste; 1 bouquet garni (2 sprigs thyme, 2 sprigs parsley, 1 bay leaf); 1 lb carrots, sliced into 1-inch pieces; 2 tbsp butter; 2 tbsp chopped fresh parsley (optional, for garnish)

Aaron Radin |

Feb 24, 2025

One Pot Beef Bourguignon

A classic French dish featuring tender beef simmered in a rich, red wine sauce with mushrooms and pearl onions.

Nutrition

Calories: 650cal

Carbohydrate: 20g

Protein: 65g

Fat: 30g

Cholesterol: – -mg

Sodium: – -mg

Difficulty Level: easy

30 min Prep

3 hr Cook

3 hr 30 min Total

6 Servings

Ingredients

3 lbs beef chuck, cut into 2-inch cubes
Salt and freshly ground black pepper, to taste
4 tbsp vegetable oil, divided
8 oz bacon, diced
2 cups pearl onions, peeled
3 cups mushrooms, quartered
2 cloves garlic, minced
2 tbsp all-purpose flour
3 cups red wine (such as Burgundy or Pinot Noir)
2 cups beef broth
1 tbsp tomato paste
1 bouquet garni (2 sprigs thyme, 2 sprigs parsley, 1 bay leaf)
1 lb carrots, sliced into 1-inch pieces
2 tbsp butter
2 tbsp chopped fresh parsley (optional, for garnish)

Instructions

Preheat your Dutch oven over medium-high heat. Season the beef cubes with salt and black pepper.
Add 2 tablespoons of vegetable oil to the Dutch oven. In batches, brown the beef on all sides. Use a slotted spoon to remove the beef and set it aside. Tip: Don’t overcrowd the pan to ensure even browning.
In the same pot, add the diced bacon and cook until crispy. Remove with a slotted spoon and set aside with the beef.
Add the pearl onions and mushrooms to the pot. Sauté for about 8 minutes, or until the onions are softened and the mushrooms are browned. Add minced garlic and sauté for an additional minute.
Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes. This will help thicken the sauce.
Slowly add the red wine, scraping up the brown bits from the bottom of the pot with a wooden spoon. Bring to a simmer.
Return the beef and bacon to the pot. Add the beef broth, tomato paste, bouquet garni, and sliced carrots. Stir well to combine.
Bring the mixture to a simmer, cover, and transfer to a preheated oven at 325°F. Cook for 2 1/2 hours or until the beef is tender.
Remove the Dutch oven from the oven. Discard the bouquet garni. Stir in 2 tablespoons of butter and adjust seasoning with salt and pepper to taste.
Serve hot, garnished with fresh parsley if desired. Tip: This dish pairs wonderfully with crusty bread or creamy mashed potatoes.