Beef Bourguignon (2)
Beef Bourguignon (2)
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Beef Bourguignon (2)

20 MIN
2 H 30 MIN






  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F).
  2. In a small bowl, combine the butter and flour. Set aside.
  3. In a large ovenproof pan, brown the meat, half at a time, in the oil. Season with salt and pepper. Set aside on a plate.
  4. In the same pan, brown the onion. Add oil, if needed. Add the garlic and cook for 1 minute. Deglaze with the wine and simmer for about 5 minutes. Add the broth and kneaded butter and bring to a boil, stirring constantly with a whisk. Add the meat, the shallot studded with the clove, and the bay leaf. Season with salt and pepper.
  5. Bake, covered, for about 1 hour and 30 minutes. Add the carrots and cook, covered, for 30 to 45 minutes or until the meat is fork tender. Remove the shallot, clove, and bay leaf.


  1. In a large skillet, brown the bacon in the oil. Add the mushrooms and cook until well browned. Add the garlic and parsley and cook for 1 minute. Pour into the stew. Adjust the seasoning.


  1. Freeze the cooked and cooled stew in airtight containers or sealable freezer plastic bags. Place the bag on a flat baking sheet. Once they are frozen, you can stack them.


  1. I'm only giving this 5 stars because 6 isn't an option. This was absolutely spectacular.

  2. As good as this was the day I made it - the next day reheated was sublime. I froze some as well - great for when you want fancy without the work.

  3. Great recipe. Wouldn’t change a thing. Timing and quantities of ingredients was perfect. Suggestion - use a good stewing beef and red wine. Gravy was most enjoyable. Photos and cooking instructions and tips worked out well.

  4. I'm a bit of a lightweight in the kitchen but I wanted to give my husband a very special meal for his 65th birthday. I didn't have a dutch oven but I do have a very large Henckels cast iron oval oven container. I cooked the initial ingredients in a cast iron fry pan and then added them to the cast iron oven container. The container was set on low on the stove before I put the whole thing into the oven to cook. Oh my gawd was it good! My husband said it was amazing and he is French!! Thank you!!

  5. Question: this step: we cook on stovetop not bake, right? Add the carrots and cook, covered, for 30 to 45 minutes or until the meat is fork tender

  6. Delicious!

  7. Absolutely amazing!

  8. The wine I used was Cono Sur Organico Pinot Noir ..excellent with this recipe. Thank you

  9. Can I make this in a slow cooker. Do not have a dish large enough for the oven.

  10. Loved it. Easy to make so will make again!

  11. Can you do this in a slow cooker? It looks real good.

  12. Absolutely amazing! I added a bit of flour when adding my pearl onions and button mushrooms with the bacon step as the sauce was a bit thin, it thickened to perfection I served it with crostini my family loved it, definitely a keeper. Thanks Ricardo, amazing as always!

  13. This recipe turned out great! I made it without the shallot and clove since I didn't have these on hand, still was awesome.

  14. It is delicious!!! My husband asks for it all the time ;)

  15. Fantastic. Took a while to make, complexed recipe, but well worth it.

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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.