Beef Bourguignon (In the Oven Version)

Yield: 4 servings

Prep Time: 30 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 45 minutes

If this winter has you chilled to the bone, this Beef Bourguignon (or Boeuf Bourguignon if we’re being properly French) is just the kind of boeuf-y, hearty meal you need to warm you from the inside out.


  • 1 tablespoon olive oil
  • 6 ounces (4 slices) bacon
  • 1 1/2 pounds chuck beef cut into 1-inch cubes
  • 1 1/2 teaspoon kosher salt, divided
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons cornstarch
  • 2 carrots
  • 1 onion, sliced
  • 2 teaspoons minced garlic (2 cloves)
  • 1 (750 ml.) bottle good dry red wine such as Burgundy, Cote du Rhone, or Pinot Noir
  • 1 cup water
  • 1 tablespoon beef bouillon
  • 1 tablespoon tomato paste
  • 1 teaspoon fresh thyme leaves, plus more for garnish
  • 1 bay leaf
  • 10 oz cremini mushrooms, sliced thin
  • 4 tablespoons unsalted butter at room temperature, divided
  • 2 tablespoons all-purpose flour


  1. Preheat the oven to 250 F.
  2. Cut the bacon slices crosswise into skinny lardons. Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat, stirring occasionally, until the bacon is lightly browned, about 10 minutes. Transfer the bacon with a slotted spoon to a large bowl.
  3. Dry the beef cubes with a paper towel and season them with 1 teaspoon salt, ground pepper, and cornstarch, tossing them so that they’re evenly coated. Working in batches to make sure the meat isn’t too crowded, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. As the seared cubes are done, add them to the bowl with the bacon.
  4. Peel the carrots and roll cut them into roughly 1-inch pieces. To pull of a roll cut, start by cutting off the top of the carrot at a 45 degree angle. Rotate the carrot a quarter turn, leaving your knife at the same 45 degree angle, and cut again. Continue rolling and cutting your way down the length of the carrot. You should end up with wedge-like cuts that are all roughly the same size and shape.
  5. Slice the onion into half-moon slivers.
  6. Toss the carrots, onions, and ½ teaspoon salt in the Dutch oven with the fat and cook, stirring occasionally, until the onions are lightly browned, about 10 minutes. Add the garlic and cook for 1 more minute. Put the meat and bacon back into the pot along with any meat juices that have come out.
  7. Add the bottle of wine, water, and beef bouillon, tomato paste, thyme, and bay leaf to the pot. Bring to a simmer, cover with a lid, and place it in the oven until the meal and veggies are tender, about 1 ¼ hours.
  8. If there is visible fat on the surface, skim it off with a spoon. With a fork, mash together the remaining 2 tablespoons of butter and the flour until it forms a paste. Stir this into the stew.
  9. In a large pan, melt 2 tablespoons of butter and saute the mushrooms until softened, about 5 minutes. Add to the stew. Bring the stew to a simmer, and cook until the sauce is thickened.
  10. Garnish with fresh thyme and serve with potatoes, bread, or cauliflower puree.


Make Ahead Note: This stew freezes well. I like to make it to completion, freeze, defrost, then top it with crescent roll drops and bake!