Go Back
+ servings
5 from 2 votes
Traditional French Beef Bourguignon
Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs
Traditional French stew for a warm winter night.
Course: Main Course
Cuisine: French
Servings: 8
Calories: 656 kcal
  • 1 tablespoon good olive oil
  • 8 ounces dry cured center cut applewood smoked bacon diced
  • 2 1/2 pounds chuck beef cut into 1-inch cubes
  • Kosher salt
  • Freshly ground black pepper
  • 1 pound carrots sliced diagonally into 1-inch chunks
  • 2 yellow onions sliced
  • 2 teaspoons chopped garlic 2 cloves
  • 1/2 cup Cognac
  • 1 750 ml. bottle good dry red wine such as Cote du Rhone or Pinot Noir
  • 1 can 2 cups beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon fresh thyme leaves 1/2 teaspoon dried
  • 4 tablespoons unsalted butter at room temperature divided
  • 3 tablespoons all-purpose flour
For serving:
  • Country bread or Sour Dough toasted or grilled.
  • 1 pound of roasted potatoes
  • 1/2 cup chopped fresh parsley optional
  1. Preheat the oven to 250 degrees F.
  2. Heat the olive oil in a large Dutch oven.
  3. Add the ham and cook over medium heat for 10 minutes, stirring occasionally, until the ham is lightly browned.
  4. Remove the ham with a slotted spoon to a large plate.
  5. Dry the beef cubes with paper towels and then sprinkle them with salt and pepper.
  6. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides.
  7. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
  8. Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned.
  9. Add the garlic and cook for 1 more minute.
  10. Add the Cognac.
  11. Put the meat and ham back into the pot with the juices.
  12. Add the bottle of wine plus enough beef broth to almost cover the meat.
  13. Add the tomato paste and thyme.
  14. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
  15. Combine 2 tablespoons of butter and the flour with a fork and stir into the stew.
  16. Bring the stew to a boil on top of the stove,
  17. Lower the heat and simmer for 15 minutes.
  18. Season to taste.
  19. To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with butter.
  20. Roast some potatoes in the oven for about 35 minutes until cooked
  21. For each serving, spoon the stew over potatoes and sprinkle with parsley.
  22. Serve with sliced bread.
  23. ENJOY!
Nutrition Facts
Traditional French Beef Bourguignon
Amount Per Serving
Calories 656 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 14g88%
Cholesterol 131mg44%
Sodium 725mg32%
Potassium 1063mg30%
Carbohydrates 24g8%
Fiber 4g17%
Sugar 4g4%
Protein 35g70%
Vitamin A 10035IU201%
Vitamin C 17.9mg22%
Calcium 82mg8%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.