Easy Beef Bourguignon

Easy beef bourguignon recipe is a rich, flavorful beef stew that's traditionally served over mashed potatoes for a hearty meal. This easy version is simplified for home cooks but still tastes incredible!

Prep Time30

Cook Time2 30

Total Time3

Course: beef

Cuisine: French

Keyword: Easy Beef Bourguignon

Servings:

Calories: 442kcal

Author: Jessica & Nellie

Ingredients

6 oz bacon (about 5 slices) fried and crumbled
4 tbsp olive oil divided
2 tsp minced garlic
2 lbs trimmed beef chuck cut into 2-inch cubes patted dry with paper towels
Salt and freshly ground pepper
1 onion chopped
¼ cup flour
1 cup sliced carrots
1 ½ cups red wine ***
2 cups beef broth or beef stock
14.25 oz diced tomatoes drained
1 bay leaf
½ tsp dried thyme
1 tsp dried parsley
½ tsp allspice
8 oz sliced mushrooms

Instructions

Fry the bacon pieces until they’re crispy. While the bacon is cooking, cut the beef up into 2″ cubes and lightly pat dry with paper towels. Put ¼ cup of flour in a small bowl and add a few shakes of both salt and pepper. Coat the beef pieces in the flour and set aside until the bacon is done cooking.
Once the bacon is crispy, set it aside on a paper towel. Leave the bacon fat in the pan and add an additional 2 TBSP olive oil and increase the heat to medium high. Once the oil is hot, add the beef and quickly brown all sides. Meat doesn’t have to be cooked completely, but you want the sides to get nicely browned.
Dice onions and slice carrots. Crumble the bacon slices.
Once meat is browned, transfer it to a bowl. Don’t wash out the pan or feel like you have to scrape the pan out each time. Add another 2 TBSP olive oil and adjust heat to medium. Once the oil is hot, add the diced garlic, onions and carrots. Toss the vegetables and cook for about 5 minutes. Add the beef back into the pan, along with the bacon.
Add in the cooking wine, adding it in all at once and allowing it to boil slightly before adding in anything else. Add remaining ingredients, except for the mushrooms.
Stir stew to combine spices with the other ingredients. Cover and simmer for 2-3 hours, stirring once every hour or so. Remove the lid for the last hour of simmering, to allow the stew to thicken.
About 15 minutes prior to serving, add the mushrooms. Serve as a main dish alone, or atop mashed potatoes. Enjoy!

Notes

***In lieu of cooking wine, you can use grape juice, apple juice or instead, use a total of 3 1/2 cups beef broth. No need to use expensive wine, either!

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