# Beef Bourguignon > Beef Bourguignon (ready in about 4 hours 30 minutes), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook. Published: 2026-03-16 Posted by Suzanne Lejeune - **Total time:** ~4 hours 30 minutes - **Cuisine:** French - **Course:** Main Dish - **Est. cost:** ~$55–$70 CAD (at time of writing) ## Shop It ### Produce - Carrots - 1 Head Garlic - 1 Large Yellow Onion - Bunch Parsley - 1 Large White Mushrooms - 2 Small bags Pearl Onions ### Meats - 1 Lg Stewing Beef (3 lbs) ### Deli - Small Piece Bacon/Pancetta (6 oz) ### Dairy - 1 Unsalted Butter ### Pantry – Oils & Vinegars - Vegetable Oil ### Pantry – Baking Ingredients - Small All Purpose Flour ### Pantry – Spices & Seasonings - Thyme - Bay Leaves - Salt/Pepper ### Pantry – Soups & Bouillons - 1 Large Beef Stock ### Pantry – Canned Food - 1 Small Tomato Paste ### Wines & Spirits - 1 Small Bottle Chianti ## Mise It ### Chunk of Bacon - 6 oz. bacon or pancetta ### Mini Bowl - 1 tbs vegetable oil ### Plate - 3 lbs stewing beef cut into 2-inch cubes ### Small Bowl - 1 Large Carrot peeled and sliced - 1 Large Yellow Onion peeled and sliced ### Mini Bowl - 1 tsp salt - 1/4 tsp black pepper ### Mini Bowl - 2 tbs all purpose flour ### Measuring Cup - 3 c. chianti red wine ### Measuring Cup - 2 to 3 c. beef stock ### Mini Bowl - 1 tbs tomato paste - 2 garlic cloves mashed - 1/2 tsp thyme - 1 bay leaf crumbled ### Mini Bowl - 1 1/2 tbs unsalted butter - 1 1/2 tbs vegetable oil ### Medium Bowl - 18-24 white pearl onions peeled (follow blanching instructions) ### Small Bowl - 1/2 c. beef stock or red wine - 1 1/2 tbs vegetable oil ### Herb Bouquet (cheesecloth) - 4 sprigs parsley - 1/2 bay leaf - 1/4 tsp thyme ### Mini Bowl - 4 tbs butter - 2 tbs vegetable oil ### Medium Bowl - 1 lbs white mushroom washed, well dried, quartered ## Make It ### For the Bacon 1. **Remove/Cut** rind from the bacon. **Cut** the bacon into strips 1/4 inch thick and 1 1/2 inches long. 2. **Simmer** the bacon and rind in 1 1/2 quart of water in a small pot for 10 mins. 3. **Drain/Dry** the bacon and rind. 4. **Preheat** oven to 450 F degrees. ### For the Beef Stew 1. **Saute/Brown** the bacon and vegetable oil in the casserole until lightly browned over moderate heat, 2 to 3 mins. 2. **Remove** the browned bacon to a medium bowl with a slotted spoon. 3. **Reheat** the casserole with bacon fat until the fat is almost smoking. 4. **Dry** the beef using paper towels. It will not brown if damp. 5. **Saute** the beef a few pieces at a time until nicely browned on all sides. 6. **Add** the sauteed beef to the bacon. 7. **Brown** the carrot and onion in the casserole. 8. **Pour Out** the sauteing fat from the casserole. 9. **Return/Toss** the beef, bacon, salt, and pepper into the casserole. 10. **Sprinkle/Toss/Coat** with the flour to coat the beef lightly. 11. **Set** the casserole with the beef uncovered in the middle position of the oven for 4 mins. 12. **Toss/Return** the meat to the oven for 4 mins. This browns the flour and covers the meat with a light crust. 13. **Remove/Turn Down** the casserole from the oven to 325 F degrees. 14. **Stir/Add** the red wine and beef stock so the meat is barely covered. 15. **Add** the tomato paste, mashed garlic, thyme, and bay leaf. 16. **Bring** the casserole to a simmer on top of the stove. 17. **Cover/Set** the casserole in the lower third of the oven. 18. **Regulate** the heat so the liquid simmers slowly for 2 1/2 to 3 hours. 19. **Prepare** the onions and mushrooms. ### For the Onions 1. **Add** the butter and vegetable oil to the skillet. 2. **Add/Saute** the pearl onions when the butter and oil are bubbling, rolling the onions about so they brown evenly over moderate heat, about 10 mins. 3. **Pour/Season/Add** the stock or wine mixture and herb bouquet. 4. **Cover/Simmer** the onions in the skillet slowly until the onions are perfectly tender but retain their shape and the liquid has evaporated, 40 to 50 mins. 5. **Remove** the herb bouquet. 6. **SERVE or USE.** ### For the Mushrooms 1. **Place** the skillet with the butter and oil over high heat until the butter foam has begun to subside. 2. **Add** the mushrooms. 3. **Toss/Shake** the mushrooms for 4 to 5 mins. 4. **Saute** the mushrooms to absorb the fat for 2 to 3 mins. 5. **Brown** the mushrooms until they begin to brown. 6. **Remove** the mushrooms. 7. **SERVE or USE.** ### Finish the Beef Bourguignon 1. **Pour** the contents of the casserole through a sieve over a saucepan. 2. **Wash/Return** the casserole and the beef/bacon to the casserole. 3. **Distribute** the cooked onions and mushrooms over the meat. 4. **Skim** fat from the sauce. 5. **Simmer** the sauce, skimming off additional fat as it rises, for 1 to 2 mins. 6. **Boil or Mix** the sauce: if thin, boil it down; if thick, add stock. The sauce should coat the back of a spoon; you need 2 1/2 c. sauce. 7. **Taste/Season** with salt and pepper. 8. **Pour** the sauce into the casserole. 9. **Cover/Simmer** the beef bourguignon, basting the meat and vegetables with the sauce several times, for 2 to 3 mins. 🍽 SERVE baguette garnish with parsley sprigs. --- **Cook this with Mise It.** [Get the app](/get), save this recipe and it becomes a Shop It list, a Mise It prep plan and Make It steps you can follow.