This Beef Bourguignon is the ultimate cozy comfort meal for winter. This is the perfect flavor packed stew that your whole family will love!
Our family loves soup season, but this Beef Bourguignon is top shelf favorite! It slowly simmers all afternoon making the beef fork tender and the broth thick and flavorful. Served with mashed potatoes you have the ultimate comfort meal on your hands.
Ingredients
- Chuck Roast – this is our favorite roast to purchase, you could also swap for an arm roast or round roast.
- Bacon – adds a richness to the stew by rendering off the fat to sear the beef in.
- Onion – diced nice and small. If your family does not like the texture of onions you can swap for 1 tsp of onion powder.
- Garlic – freshly minced adds a punch of flavor.
- Carrots – sliced for a little bit of a veggie component to the stew
- Cabernet Sauvignon – I love cooking with a cabernet, but you can swap for whatever red wine you have on hand.
- Beef Broth – for the base of the soup.
- Tomato Paste – adds a punch of tomato flavor without watering down the stew
- Fresh Thyme – we LOVE the taste of thyme and are adding it in wherever we can. You can also add rosemary.
- Salt and Pepper – to taste. Can’t forget the most important seasoning. I start off with 1 tsp salt and 1/2 tsp pepper and adjust from there.
How to Make Easy Beef Bourguignon
- In a large stock pot over medium heat cook your bacon until the fat has rendered and the bacon is crispy. Remove bacon from the pot. Remove all but 2 tbsp of bacon fat from the pot.
- Add the cubed beef to the pot and sear all sides. You may need to do this in multiple batches. Remove seared meat from the pot.
- Add in onion, garlic, carrots, salt and pepper. Saute until onions are translucent. Then add seared meat, rendered bacon, beef broth, tomato paste, fresh thyme and wine. Cover and simmer over medium low heat for 2-3 hours.
- Serve over mashed potatoes and enjoy.
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Beef Bourguignon
This Beef Bourguignon is the ultimate cozy comfort meal for winter. This is the perfect flavor packed stew that your whole family will love!
Ingredients
- 2 lbs beef chuck roast cubed
- ½ lb bacon
- 1 onion diced
- 2 cloves garlic minced
- 4 carrots peeled and sliced
- 2 cups Cabernet Sauvignon
- 2 cup beef broth
- 2 tbsp tomato paste
- 4 sprigs fresh thyme
- salt and pepper to taste
Instructions
- In a large stock pot over medium heat cook your bacon until the fat has rendered and the bacon is crispy. Remove bacon from the pot. Remove all but 2 tbsp of bacon fat from the pot.
- Add the cubed beef to the pot and sear all sides. You may need to do this in multiple batches. Remove seared meat from the pot.
- Add in onion, garlic, carrots, salt and pepper. Saute until onions are translucent. Then add seared meat, rendered bacon, beef broth, tomato paste, fresh thyme and wine. Cover and simmer over medium low heat for 2-3 hours.
- Serve over mashed potatoes and enjoy.
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