Beef bourguignon - French style beef stew

By Christine Cushing
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  • 1.4 kilograms stewing beef cut into 5 centimeters pieces
  • Salt and freshly cracked black pepper
  • All-purpose flour for dredging
  • 3 tablespoons olive oil (45 milliliters)
  • 100 grams bacon cubes
  • 4 shallots, sliced
  • 4 cloves garlic, sliced
  • 4 carrots, chopped
  • 2 teaspoons tomato paste (25 milliliters)
  • 500 milliliters beef stock
  • 750 milliliters bottle dry red wine (3 cups)
  • 10 sprigs thyme
  • 3 bay leaves
  • Cremini mushrooms, optional
  • Salt and pepper to taste


  1. Season meat and dredge in flour lightly. 
  2. Heat the olive oil in a large pot or Dutch oven. Brown beef evenly on all sides, working with half at a time, over high heat. Remove browned beef onto plate.  Reserve. 
  3. Brown bacon in same pan that meat was browned until golden. Remove some of the fat, if desired. Add the shallots and carrots and sauté over medium high heat for three to five minutes, until shallots are soft. Add the garlic and deglaze with a little of the red wine. Stir well. Add the tomato paste and stir to blend. 
  4. Add the reserved browned beef, stock, red wine, thyme and bay leaves.  Cover and slowly braise in oven at 300 D until beef is very tender, about two and a half hours. 
  5. Remove lid, add mushrooms and continue to braise until sauce has slightly thickened and meat is very tender, about 45 minutes. Adjust seasoning. 

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