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Beef Bourguignon

Libby with Lemony Thyme
Prep Time 30 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs
Servings 6


  • 4 strips bacon cut into lardons
  • 2 lbs. beef cubed we used standing rib roast
  • 3 Tbl. flour
  • 12- ounces button mushrooms quartered
  • 1 Tbl butter
  • 1/2 tsp. dried thyme
  • 1 onion diced
  • 3 carrots diced
  • 1 celery rib diced
  • 3 garlic cloves minced
  • 1 Bouquet Garni thyme, sage, parsley, bay leaves
  • 2 cups beef broth
  • 2 cups red wine


  • In a large Dutch oven, sauté bacon until crispy. Remove from pan; drain and reserve.
  • Toss beef cubes in flour, then brown in Dutch oven in batches; reserve extra flour. Remove browned beef and reserve.
  • Add butter & thyme to the pan. Add mushrooms in batches and sauté until golden; remove and reserve.
  • Add celery, carrot and onion to pan and sauté until carrots are tender; about 7-10 minutes. Add garlic and remaining flour and sauté for another minute.
  • Return bacon, beef and mushrooms to the Dutch oven. Add equal amounts of beef broth and red wine to just cover. Simmer for 1-2 hours until meat is tender.