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Beef Bourguignon

Get ready to enjoy the ultimate dish: Beef Bourguignon! Tender beef and vegetables perfectly complemented by a delicious, carefully stewed sauce - this is one dish you won't want to miss out on. Perfect for lunch or dinner, simply follow the included directions for an incredible flavor experience.


  • 1 Braveheart Bottom Rounds Flat Roast, cut into 1-inch cubes

  • 8 slices thick-cut bacon, diced

  • Olive oil

  • Salt and pepper to taste

  • 3 carrots, roughly chopped

  • 1 leek, chopped

  • 1 onion, roughly chopped

  • 4 garlic cloves, minced

  • 1 tbsp all-purpose flour

  • 2 tbsp tomato paste

  • 3 cups red wine

  • 2 tsp dried thyme

  • 2 bay leaves

  • 2 cups pearl onions

  • 1 package mushrooms


  1. Heat olive oil in a large oven-safe pot over medium-high heat. Add cubed beef to the pot and sear beef on both sides until browned. Remove beef from the pan and set aside.

  2. Add carrots, onion, and leek to the pan and saute, making sure to scrape up the brown pits from the pan. Once vegetables are tender, add tomato paste and garlic and mix well. Let the mixture cook for 1-2 minutes, then deglaze the pan with ⅓ a cup of red wine.

  3. Add beef back to the pot and add the remaining red wine until the beef is submerged. Add dried thyme, salt, pepper, and bay leaves, and mix well. Bring to a simmer and transfer to the oven at 325F for 2 hours.

  4. While the beef mixture is cooking, cook diced bacon in a pan over medium-high heat. Once bacon begins to render fat, add pearl onions and mushrooms. Cook until bacon is crispy and vegetables are tender. Remove from the pan and set aside.

  5. At the 2-hour mark, remove the pot from the oven and check if the beef is fork-tender. If so, add onions, mushrooms, and bacon to the pot and mix well. Bring to a simmer and reduce heat to low.

  6. Serve over rice or mashed potatoes, and enjoy!

In need of more recipe inspiration? Try Braveheart Taco Soup for an easy and filling meal or check out our beef cut guide.