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This easy Beef Bourguignon recipe roasts low and slow in a red wine sauce until it's meltingly tender! Great for Sunday supper or shredded for sandwiches.

Easy Beef Bourguignon

This easy Beef Bourguignon recipe roasts low and slow in a red wine sauce until it's meltingly tender! Great for Sunday supper or shredded for sandwiches.
Course Main Course
Cuisine French
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 12 servings
Calories 433 kcal

Ingredients

  • 1 (3 to 4 pound) boneless beef chuck roast
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil or vegetable oil
  • 4 slices bacon (about 4 ounces)
  • 2 cloves garlic minced
  • 1 750 mL bottle red wine (I used a Pinot Noir, see notes for substitutions)
  • 2 cups beef broth
  • 1 tablespoon tomato paste
  • 1 sprig fresh thyme or 1/2 teaspoon dried
  • 8 ounces baby carrots or 4 to 5 large carrots peeled and coarsely chopped
  • 8 ounces white button mushrooms or wild mushrooms halved or sliced
  • 1 onion coarsely chopped
US Customary - Metric

Instructions

  1. Preheat oven to 300ºF. Sprinkle the beef liberally with salt and freshly ground pepper on both sides.
  2. Heat olive oil in a Dutch oven until shimmering. Add the beef and cook until browned on one side, about 5 minutes. Flip the beef and continue cooking until the other side is brown, about 10 minutes total.
  3. Transfer the beef to a plate. Add the bacon to the pot and cook until crisp, about 5 minutes. Transfer to the plate with the beef.
  4. Stir in the garlic until fragrant, about 30 seconds. Pour in wine and stir, scraping up any browned bits from the bottom of the pot.
  5. Add beef broth, tomato paste, thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Bring to a boil; reduce heat to medium-high and cook uncovered for 10 minutes until the sauce has reduced.
  6. Return the beef and bacon to the pot. Add carrots, mushrooms, and onion. Cover and bake for 3 and 1/2 hours, turning the beef in the pot every 30 minutes.
  7. Transfer the beef to a large bowl and shred with two forks. Discard cooking vegetables or reserve for another use (they are delicious to eat).
  8. To make ahead: Cover and refrigerate overnight. Reheat in a slow cooker on HIGH for 3 to 4 hours or in a pot on the stove for 15 to 20 minutes, stirring frequently.

Recipe Notes

More beef broth, or even chicken broth, can be substituted for the wine. Adapted from Ina Garten's Filet of Beef Bourguignon in The Barefoot Contessa Cookbook.