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beouf bourguignon beef burgundy
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Beef Bourguignon

Prep Time30 mins
Cook Time2 hrs
Total Time2 hrs 30 mins
Servings: 6 -8 servings
Calories: 473kcal
Author: Vee



  • 3 lbs whole boneless beef chuck roast cut into 3 steaks
  • kosher salt & pepper
  • 2 Tbs vegetable oil
  • 2 Tbs flour


  • 2 cups chicken stock
  • 4 packets unflavored gelatin 3 Tbs + 1 tsp
  • 1 carrot
  • ½ yellow onion
  • 4 cloves garlic smashed
  • ¼ cup brandy optional
  • 1 bottle dry red wine
  • 2 teaspoon fish sauce or 1 anchovy filet
  • 1 Tbs soy sauce
  • 4 sprigs thyme
  • 3 sprigs parsley
  • 2 bay leaves


  • ¼ lb bacon
  • 1 lb cremini mushrooms
  • 5 large carrots
  • 1 lb pearl onions
  • Parsley for ganish


Preheat & Prep

  • Preheat oven to 300 degrees.
  • Pour broth into a medium bowl and sprinkle 1 packet of gelatin over the top. Once dissolved, sprinkle the next packet, and so on.
  • Dry beef steaks and season with salt & pepper.
  • Split 1 carrot in half. Peel onion, clean the root ends, then cut in half through the root end.
  • Pull the thyme leaves off the stem and chop the parsley.

Cook the steak

  • Heat the oil in a dutch oven on the stove top, over medium high. Once hot, cook steaks to brown on both sides (cook 1 at a time depending on size of your dutch oven), about 5 minutes a side. Make sure the browned bits that develop don't burn - turn down the heat if needed, to prevent burning.
  • Remove steak and set aside to cool.

Make the sauce

  • Add split carrot halves and split yellow onion to the dutch oven. Turn occasionally, browning it, about 4 minutes. Add in garlic and cook 1 minute more.
  • Add brandy, if using, and cook for 2 minutes to boil off alcohol.
  • Add the stock-gelatin mixture, wine, fish sauce, soy sauce, and herbs* to the dutch oven. Bring to a simmer.
  • Cut beef into 2-inch pieces and toss with 2 Tbs of flour. Add beef and juices to dutch oven.
  • Transfer to oven and partially cover it. (Move on to the next section, making the vegetables).
  • Cook for about 1.5 hours and check on beef tenderness. When it's almost done, you'll add the prepped veggies from the next section.

Make Vegetables

  • Prep: chop mushrooms and carrots into bit sized pieces. Leave the onions whole (cut off root end).
  • Cook bacon in a large skillet over medium high heat, until fat is rendered, about 6-8 minutes. Remove bacon, but leave the fat.
  • Add mushrooms to the fat and cook until browned, about 12 minutes. If pan dries out, add some oil.
  • Add diced carrots and onions, then cook until lightly browned, about 5 minutes. They don't need to be soft, just browned.

Combine and Finish

  • About 30 minutes before the stew is done (use your crystal ball!), add the prepped veggies to finish cooking and soak up some flavor. Cook for about 30 minutes longer.


* Buy frozen pearl onions to skip peeling them all.
* This dish can get salty, so use low sodium broth and only add extra salt towards the end, after you can taste the sauce.


Serving: 1g | Calories: 473kcal | Protein: 41g | Fat: 23g | Saturated Fat: 7g | Sodium: 721mg | Fiber: 3g | Sugar: 8g