Beef Bourguignon
Beef Bourguignon
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Beef Bourguignon

30 MIN
2 H



  1. Preheat the oven to 180 °C (350 °F).
  2. Dredge the meat cubes in flour. In a large Dutch oven, brown the meat on all sides in the oil.
  3. Add the chopped onion, carrots and celery. Cook for 3 to 4 minutes.
  4. Add the wine, broth, tomato paste, garlic, bay leaves, and thyme. Season with salt and pepper.
  5. Bring to a boil, cover and bake for about 2 hours.
  6. Meanwhile prepare the onions. For easy peeling, blanch them in boiling water for 2 minutes.
  7. In a skillet, brown the bacon. Remove the bacon, leaving the hot fat in the skillet. Sauté the mushrooms in the bacon fat.
  8. Place the bacon, onions, and mushrooms in the Dutch oven 20 minutes before the end of cooking.
  9. Serve with rice or mashed potatoes.


Beef bourguignon can be frozen.


  1. Delicious.............can this recipe be doubled?

  2. Made New Year's Eve 2017. This was truly delicious and everybody loved it. My guests were impressed. Do note, however, the preparation beforehand takes MUCH longer than indicated (measure this time in hours, not minutes!), so definitely be sure to do this in advance! However, the excellent results are worth every bit of the time spent. Merci Ricardo!

  3. One of my favourite recipes! We serve it with thick egg noodles. Amazing!

  4. Can it be done in the slow cooker?

  5. Scrumptious! And much easier to make than I would have guessed ;)

  6. Yum!! It's not even out of the oven yet, but I can just tell that it's going to be amazing. I just tasted the sauce. I cannot wait for dinner!

  7. Finally, a recipe for Beef Bourguignon that tastes the way I think it should! My family of five loved it and it will become a regular meal in our family. Thank you and I look forward to trying more of Ricardo's recipes!

  8. Excellent!

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.