Classic With a Twist Beef Bourguignon

Even Julia would be intrigued by this classic with a touch of rosemary and pancetta. Nothing to lose and every bite to gain.
5 from 2 votes

Beef Bourguignon

A classic French dish that has been give a few twists. The base of the recipe has stayed the same, we just wanted to see if we could make it something different. We did. A touch of rosemary, pancetta and caramelized pearl onions take this to a whole new level.
Servings 8
Prep Time 25 mins
Cook Time 3 hrs
Total Time 3 hrs 25 mins


  • Dutch Oven
  • Tongs
  • Cutting Board
  • Sharp knife
  • Measuring Cup
  • Measuring Spoons
  • Wooden Spoon
  • Strainer


  • 1 tbsp. Olive Oil
  • 6 oz. Pancetta ½ inch dice
  • 3 pound Beef Chuck 1 inch dice
  • 1 ea. Carrot ½ inch dice
  • 1 ea. White Onion ½ inch dice
  • 6 ea. Garlic chopped
  • 2 tbsp. Tomato Paste
  • 2 tbsp. Flour
  • 2 cups Red Wine merlot, pinot noir
  • 3 cups Beef Stock
  • 1 tbsp. Thyme chopped
  • 1 ea. Bayleaf
  • 1 tbsp. Olive Oil
  • 2 ea. Garlic smashed
  • 1 pound Mushrooms quartered
  • 1 spring Rosemary
  • 2 tbsp Butter
  • ½ pound Pearl Onions


  • Preheat oven to 300°F/177°C
  • Place Dutch oven over medium heat and add Oil, when hot add Pancetta and cook until crispy, remove from Dutch Oven leaving the Pancetta fat, reserve 1 tablespoon Pancetta fat off to the side
  • Pat the Beef dry with a paper towel, season liberally with Salt and Pepper. In batches sear Beef on all sides. removing it from the Dutch as you go, reserve on a plate
  • In remaining fat, sauté Carrots, Onions and Garlic until soft, about 5 minutes
  • Add in Tomato Paste and cook until it turns a deep red. About 5 minutes
  • Add in Flour and cook another 5 minutes
  • Deglaze the pot with Red Wine let reduce 3 minutes
  • Add in Beef Stock, Thyme and Bayleaf, bring to a simmer, add the Beef and Pancetta back in
  • Cover and cook in the oven for 2-3 hours until the Beef is soft and almost falling apart
  • When Beef is done, in a sauté pan add Oil, when hot add Garlic and cook until golden brown
  • Add in Mushrooms, season with Salt and Pepper, cook approximately 10 minutes until golden brown
  • Add in Butter and Rosemary, coat Mushrooms and set aside.
  • In the reserved Pancetta fat heat over medium heat, add in Pearl onions and cook 10-15 minutes until nice and caramelized, set aside
  • Using a strainer, strain the Beef into a pot and return to the stove. Bring to a boil and reduce the sauce to a desired thickness. Adjust Seasoning with Salt and Pepper
  • Toss the Beef with the Sauce, top with Mushrooms and Pearl Onions, serve over Parsley Potatoes


Additional Twist: You can go with the classic way of adding Pearl Onions and Mushrooms to the Dutch Oven. Replacing Pancetta with Bacon will also revert back to the classic version.
Parsley Potatoes
Author: Jason Pepin
Calories: 559kcal
Cost: $30
Course: Dinner, Lunch, Main Course
Cuisine: French
Keyword: Beef, Braise, Classic, Meat, Mushroom, Onion, Pancetta, Pot Roast, Potato, Sauce, Stew


Calories: 559kcal | Carbohydrates: 12g | Protein: 40g | Fat: 35g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 518mg | Potassium: 1131mg | Fiber: 2g | Sugar: 4g | Vitamin A: 288IU | Vitamin C: 7mg | Calcium: 64mg | Iron: 5mg

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @simplybalancedbites on Instagram and hashtag it #simplybalancedbites.

Join the Conversation

  1. 5 stars
    Another recipe of many that I need to make for my wife! Looks awesome.

    1. Please let us know how it turns out.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Exposure Business © Copyright 2021. All rights reserved.