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Classic Beef Bourguignon Recipe

Traditional French beef bourguignon, the classic dish originating from the burgundy region of France, also known as “beef burgundy,” has been simplified by Betty. This dish is all about the magic of taking a complex recipe and streamlining the process to make it faster and easier, while still delivering the mouthwatering flavors of the original. Plus, any leftovers are even better the next day!

Directions

Recipe Ingredients

  • 6 slices thick-cut bacon, cut crosswise in 1/2-inch pieces (8 oz)
  • 2 1/2 lb beef chuck roast, trimmed of visible fat, cut into 1-inch cubes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 large yellow onion, diced 1/2-inch (about 1 1/2 cups)
  • 4 medium carrots, peeled and diced 1/2-inch (about 1 1/4 cups)
  • 8 oz white mushrooms, sliced
  • 1/4 cup Gold Medal™ All-Purpose Flour
  • 2 cloves garlic, finely chopped
  • 1 tablespoon from 1 can (6 oz) Muir Glen™ Organic Tomato Paste
  • 1 bottle (750 ml) dry red wine (such as Pinot Noir)
  • 1 cup from 1 carton Progresso™ Classic Beef Broth
  • 1 tablespoon fresh thyme leaves
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