Beef Bourguignon

The classic dish that you need to try.


1 large onion quartered
2 carrots peeled and halved
2 ribs celery halved
5 cloves garlic smashed
1 bottle Pinot Noir wine (750ml)
3 leaves fresh bay
4 lbs beef chuck roast cut into 1/2 inch cubes
2 Tbsp extra-virgin olive oil to coat pan
1/2 cup all-purpose flour
8 slices of bacon diced
2 cups frozen pearl onions
2 ribs celery diced
2 cloves garlic finely minced
1/4 cup tomato paste
2 cups Pinot Noir wine reserved marinade
4 cups beef stock plus more as needed
3 leaves bay
5 sprigs of fresh thyme
1 lb pound cremini mushrooms halved
1 lb red potatoes halved, or fingerling
1 tsp salt (plus more, to taste)


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