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Stovetop Beef Bourguignon Recipe – An Incredibly Delicious French Classic

Luxurious beef bourguignon with sauteed mushrooms and roasted potatoes, prepared entirely on the stovetop
Luxurious beef bourguignon with sauteed mushrooms and roasted potatoes, prepared entirely on the stovetop

Impulsive Culinarian’s Stovetop French Beef Bourgiugnon Recipe

Ingredients

  • 1/2 pound Bacon, matchstick cut
  • 3 pounds lean Chuck Beef, 2″ cubes
  • 1/4 cup Dairy Free Margarine
  • 2 Carrots, peeled & thinly sliced
  • 6 French Shallots, peeled & thinly sliced
  • 4 Garlic Cloves, peeled & finely chopped
  • 2 tbsp Corn Flour
  • 2 tbsp Tomato Paste
  • 1 bottle of Red Wine
  • 2 cups Mushroom Broth
  • 2 Bay Leaves
  • 5 or 6 sprigs of Fresh Thyme

Optional Ingredients

Beef Bourguignon Instructions

  • Warm mushroom broth in a small saucepan over low heat
  • Heat a large Dutch oven over medium heat on the stovetop
  • Add a tbsp of olive oil to the Dutch oven
  • Add matchstick-cut bacon to the hot Dutch oven and cook stirring for around 7 minutes until just cooked
  • Pat dry all the beef cubes with paper towel
  • Place dry beef cubes in a clean bowl and season well with salt and freshly ground black pepper
  • Transfer cooked bacon to a separate medium bowl and set aside
  • Increase heat under your Dutch oven to medium-high
  • In small batches, brown seasoned beef cubes in the bacon fat for around 1 minute per side
  • Transfer the browned beef cubes to your bacon bowl as they are complete
  • Remove Dutch oven from heat and reduce burner to medium
  • Carefully spoon out the remaining bacon fat to a heat safe bowl, the set the grease aside to dispose of safely once it has cooled
  • Peel & slice the carrots and shallots
  • Return Dutch oven over the medium heat burner
  • Add margarine to the Dutch oven
  • Once melted, add sliced carrots & onions to the margarine
  • Using a sturdy spoon, stir the vegetables while scraping the bottom of the pan to slowly de-glaze all the delicious browning from your meat & bacon process
  • While vegetables are cooking, finely chop your garlic
  • Once the vegetables are just starting to brown (around 5 minutes), add the chopped garlic to the carrots & onions and cook, stirring, for another minute
  • Add corn flour to the vegetables and continue stirring, cooking for another minute or two
  • Add tomato paste to the vegetables and continue stirring, cooking for another minute or two
  • Slowly add 1/3 of the red wine to the vegetables, stirring vigorously with a small whisk to completely de-glaze the pan
  • Gently add remaining wine to the mixture
  • Return beef, bacon & any juices to the Dutch oven
  • Gently press down the beef cubes into the red wine broth
  • Add any mushroom broth if necessary to cover the beef cubes in liquid
  • Add bay leaves and thyme sprigs to the pot
  • When the broth comes to a gentle boil, reduce heat to low, cover and let simmer for 4 hours
  • See the optional instructions below for both the Mushrooms & Potatoes if they will be part of your final dish
  • When 4 hours has elapsed, transfer the beef, bacon and all solids from the Dutch oven to a large oven-safe platter
  • Cover with tin-foil and keep warm in the oven set at the lowest temperature possible, or the ‘keep warm’ setting if available
  • Increase heat under the Ducth oven to medium high
  • Reduce the broth for around 7 or 8 minutes to thicken slightly
  • Remove beef platter from the oven
  • Add mushrooms to the beef platter
  • Pour half the wine broth over your beef & mushrooms (or as much as will fit in the platter without spilling)
  • Pour the remaining broth through a sieve into a large gravy boat
  • Garnish the platter with roasted potatoes

Optional Mushroom Instructions

  • Two hours before the beef is done, clean and chop the mushrooms into a medium dice
  • Warm a large non-stick skillet over medium-high heat
  • Add 2 to 3 tbsp of dairy free margarine to the hot skillet
  • Add mushrooms to the skillet
  • Season generously with salt & pepper
  • Stir occasionally to help cook off the moisture coming from your mushrooms, around 5 to 10 minutes
  • Once the liquid has fully evaporated, saute for an additional 2 to 3 minutes until the mushrooms are just beginning to brown
  • Transfer to a clean bowl and set aside

Optional Potatoes Instructions

  • An hour before the beef is done, make my delicious oven-roasted potatoes recipe to serve along with the final product
Luxurious beef bourguignon with sauteed mushrooms and roasted potatoes, prepared entirely on the stovetop
Luxurious beef bourguignon with sauteed mushrooms and roasted potatoes, prepared entirely on the stovetop

You Have To Make This Delicious French Classic At Least Once In Your Lifetime

Very few recipes evoke such powerful culinary memories in me as much as beef bourguignon. This unforgettable French classic made with bacon, big juicy cubes of chuck beef and an entire bottle of red wine makes me smile inside and out every time. I sincerely hope you will try it yourself, and take advantage of my version of the authentic recipe above that frees up your oven for other important roasting jobs during the rush of cooking for special occasions. Bon Appetit!

About me: My name is Paul Thibault, an impulsive home chef developing delicious gluten free recipes for family and friends regardless of their allergen restrictions or dietary limitations, visit the About Page to learn more.