A previously shared recipe that I’ve revamped to make bolder, richer, and just absolutely incredible. This beef bourguignon is truly the best of the best when it comes to winter comfort food- nothing comes close!!
Sharing my first recipe of 2026 after being out for a week from the flu; so naturally, it had to be one of the best. This beef bourguignon is a true star dish: slow-braised beef chuck swimming in a luscious red wine base, with lots of bacon, carrots, onions, and mushrooms adding the most incredible complexity of flavors. I’ve posted this recipe on my substack before, except this go around, we’re upping the red wine level and bacon for EXTRA flavor and richness. You can sub a bit of broth for some of the wine if you want it to be a bit lighter! Either way, trust me when I say: you’re gonna wanna make this one!!
Everything comes together in the same pot, then gets cooked on a low temperature in the oven for hours until the meat is fall-apart tender. Serve over mashed potatoes and/or with crusty bread for dipping, and devour!!!
I hope you love this recipe, it was one of my dad and I’s favorite meals of 2025 <3 enjoy!
Beef Bourguignon
3lbs beef chuck, cut into 1 1/2-2 inch cubes
2 tsp salt + more to taste
½ tsp freshly cracked black pepper
6-8 pieces bacon, or to taste!!
1 large yellow onion, chopped
2 medium carrots, chopped
8oz baby Bella mushrooms, chopped or sliced
4 cloves garlic, minced
2 tsp tomato paste
2 tbsp all purpose GF flour
1 (750ml) bottle red wine (can reduce to 2 cups and sub extra broth with good results)
2 bay leaves
2 sprigs fresh thyme leaves, chopped
Parsley for garnish
Mashed potatoes, and/or crusty bread for serving
Preheat oven to 275F.
Pat beef dry and salt generously with the 2tsp salt + more to taste. Allow to sit at room temp for 30 minutes.
Heat a large Dutch oven over medium heat. Cook on both sides until fat is rendered and bacon is crispy. Remove bacon from pan and sit on a paper towel.
In the same pot with the bacon fat, turn the heat to medium high. Brown beef cubes in a single layer (leaving space between pieces), until browned on each side. Do this in batches to avoid overcrowding the pot. Once browned, transfer beef cubes to a plate.
Reduce heat to medium-low, add in carrot, onion, and mushrooms. Add in a pinch of salt. Stir, cooking until softened, about 10 minutes. Stir in garlic and tomato paste. Add flour, then stir until everything is coated. Add in wine, bay leaves, thyme, pepper, and stir well, scraping up any browned bits on the bottom of the pan. Add browned meat and bacon back to pot. The meat should be just above the liquid line- add a bit of broth if needed. Bring to a simmer, then cover with a tight-fitting lid and transfer to the oven to cook for about 3-4 hours, or until the meat is fall-apart tender.
Serve over mashed potatoes and with bread for dipping into the sauce. Top with parsley if desired. Enjoy!!!
I hope you love this recipe!! Truly a household favorite and always crave-worthy: definitely deserves the first recipe spot of 2026 ;)
Check out my Instagram @abigailsapron to see me make this recipe!! I hope you all have a wonderful weekend <3
With love,
Abigail