Beef stew with mushrooms, pearl onions, carrots and bacon in a glossy sauce, topped with parsley beside boiled potatoes on a white plate — Photo: balise42 · CC BY-SA 2.0 · Wikimedia Commons

French · Dinner

Beef Bourguignon

Name: Beef Bourguignon
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Cuisine: French
Ingredients: 2 lb Beef chuck, trimmed of visible fat and cut into 4 cm cubes; 3 slices Center-cut bacon, chopped; 1 tbsp Olive oil, divided; 1 large Onion, diced; 3 medium Carrots, cut into thick chunks; 3 cloves Garlic, minced; 2 tbsp Tomato paste; 2 tbsp All-purpose flour; 2 cups Dry red wine (such as Burgundy or Pinot Noir); 1 cup Low-sodium beef broth; 4 sprigs Fresh thyme; 2 Bay leaves; 12 oz Cremini mushrooms, halved or quartered; 2 cups Pearl onions, peeled (frozen is fine); 1 tsp Salt, divided; 1/2 tsp Black pepper; 2 tbsp Fresh parsley, chopped

Bœuf bourguignon

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 11, 2026 · How we make recipes

Tender chunks of lean beef slowly braised in red wine with carrots, mushrooms and pearl onions until the sauce turns rich and glossy. This lighter version uses trimmed chuck, a little bacon for smokiness and plenty of vegetables.

Prep: 30 min
Cook: 180 min
Total: 210 min
Serves: 6

Medium
Dairy Free
High protein
Low Carb

20%

Per serving390kcal20% of a 2,000 kcal day

38gProtein

18gCarbs

13gFat

3gFiber

Calories come from: Carbs 21% · Fat 35% · Protein 44%

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Ingredients

For 6 servings

2 lb900 gBeef chuck, trimmed of visible fat and cut into 4 cm cubes
3 slices60 gCenter-cut bacon, chopped
1 tbsp14 gOlive oil, divided
1 large150 gOnion, diced
3 medium180 gCarrots, cut into thick chunks
3 cloves9 gGarlic, minced
2 tbsp32 gTomato paste
2 tbsp16 gAll-purpose flour
2 cups480 gDry red wine (such as Burgundy or Pinot Noir)
1 cup240 gLow-sodium beef broth
4 sprigsFresh thyme
2Bay leaves
12 oz340 gCremini mushrooms, halved or quartered
2 cups250 gPearl onions, peeled (frozen is fine)
1 tsp6 gSalt, divided
1/2 tspBlack pepper
2 tbsp8 gFresh parsley, chopped

Steps

1
Heat the oven to 160 °C (325 °F).
2
Pat the beef dry with paper towels and season with 3/4 tsp of the salt and the black pepper.
3
Cook the bacon in a large ovenproof pot over medium heat for 5 minutes until crisp, then lift it out with a slotted spoon.
4
Add half the olive oil to the pot and brown the beef in batches over medium-high heat, about 3 minutes per side, moving each batch to a plate.
5
Lower the heat to medium, add the diced onion and carrots, and cook for 5 minutes until the onion softens.
6
Stir in the garlic and tomato paste and cook for 1 minute.
7
Sprinkle in the flour and stir for 1 minute to coat the vegetables.
8
Pour in the red wine, scraping up the browned bits from the bottom of the pot.
9
Add the broth, thyme, bay leaves, browned beef with its juices and the bacon, and bring to a simmer.
10
Cover and braise in the oven for 2 hours.
11
Near the end of the braise, heat the remaining olive oil in a large skillet over medium-high heat and cook the mushrooms and pearl onions with the remaining 1/4 tsp salt for 8-10 minutes until browned.
12
Stir the mushrooms and pearl onions into the stew and return it to the oven, uncovered, for 30 minutes until the beef is fork-tender and the sauce has thickened.
13
Remove the thyme stems and bay leaves, taste and adjust seasoning, and sprinkle with parsley before serving.

Swaps, storage and make-ahead

Swaps

Swap the all-purpose flour for 1 tbsp cornstarch mixed with a little cold water, stirred in during the last 30 minutes, and choose a beef broth labelled gluten-free to make the stew gluten-free.
Replace the red wine with extra low-sodium beef broth plus 1 tbsp red wine vinegar if you prefer to cook without alcohol.
Leave out the bacon and add 1/2 tsp smoked paprika with the tomato paste for a smoky flavour with less fat.
Use frozen pearl onions and pre-sliced cremini mushrooms to cut down on prep time.

Storage

Cool the stew and refrigerate it in a covered container within 2 hours, then eat within 3 to 4 days, reheating until steaming hot all the way through. It also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

Make ahead

The whole stew can be made a day ahead and chilled overnight, which deepens the flavour and lets you lift off any solidified fat before gently reheating on the stove. You can also trim and cube the beef and chop the vegetables up to a day in advance and keep them covered in the fridge.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: GlutenSulphitesCelery

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (448 g)	Per 100 g
Calories	390 kcal	87 kcal
Protein	37.6 g	8.4 g
Carbohydrates	17.5 g	3.9 g
of which sugars	6.3 g	1.4 g
Fiber	2.8 g	0.6 g
Fat	13.1 g	2.9 g
of which saturated	4.4 g	1 g
Sodium	710 mg	158 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.