Pardon My French! Beouf Bourguignon, Simple Beef Stew

The anticipation of this delicious meal is half the fun. You know what I mean: When the snow is falling, you throw together a stew to simmer on the stove, grab a bottle of wine, a book, and settle in by a crackling fire. Now take a deep breath. Ahh. Dinner is cooking. Make a day ahead if you’re expecting company, then re-heat and serve with a loaf of crusty bread. By the way, this is just a fancy way of saying beef stew. You don’t need to be fancy to eat it.

MORE: Slow Cooker Steak: Save Money and Time with this Mouthwatering Recipe

Beouf Bourguignon


  • 1 bay leaf
  • 3 sprigs fresh thyme
  • 3 sprigs parsley
  • 1 tbsp. olive oil
  • ½ small yellow onion, or 1 shallot, chopped
  • ¼ lb. thick-cut bacon, diced
  • 1 ½ lb. stewing beef, cut into 1 1/2 in. cubes
  • ¼ c. all-purpose flour
  • 1 ½ c. beef stock
  • 1 ¼ c. red wine
  • ½ c. sliced mushrooms
  • 1 c. carrots, chopped
  • 1 c. peas
  • 1 c. pearl onions
  • kosher salt and freshly ground pepper to taste


  • Tie together bay leaf, thyme, and parsley to make a bouquet garni. Set aside. If you opt to use dried herbs, add less than the fresh herbs called for here.
  • In a Dutch oven, heat olive oil over medium heat and add onion or shallot and bacon. Cook until slightly browned, and then remove from the pan and reserve, saving the fat in the Dutch oven.
  • Toss the beef in the flour and cook in pan until browned.
  • Meanwhile, in a small saucepan, heat the stock until just under a boil.
  • Deglaze Dutch oven with red wine, scraping the bottom of the pan as you pour. Add hot stock, bouquet garni, mushrooms, carrots, reserved bacon, onion, pearl onions and peas, salt and pepper.
  • Cover and simmer for 2 to 2 1/2 hours.

MORE: Slow Cooker: Delicious Chicken and Vegetables

Beef Bourguignon: It's Beef Stew!

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