Beef Bourguignon

Looking across a white shallow bowl of Beef Bourguignon with two slices of baguette bread.

If you are looking for a hearty stew on your next camping trip, don’t look past this traditional French Beef Bourguignon recipe. Made with red wine, fresh herbs, and bacon, this is a savory and comforting meal.

This recipe uses small pearl onions and small mushrooms, but feel free to substitute with the ingredients available to you. If you only have large onions and mushrooms available, you can slice them into smaller pieces and add them to the stew. 

Fresh bread can be baked at the same time the stew is cooking or you can use pre-cooked bread. The stew and fresh bread make the dish a meal. This dish just oozes with rustic traditional beefy flavor.

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A white bowl of beef Bourguignon served with two slices of bread and a fork.
Beef Bourguignon goes well with fresh homemade bread for sopping up the juices.
Looking down into a Dutch oven with cooked mushrooms and pearl onions.
Cook the onions and mushrooms in the bacon fat to add just a little bit of color and release their juices.
Looking down onto a shallow white plate of Beef Bourguignon with two slices of bread.
Hearty and comforting Beef Bourguignon has traditional French flavors.
Looking across a white shallow bowl of Beef Bourguignon with two slices of baguette bread.
Beef Bourguignon is a hearty and rustic stew made with beef, bacon, mushrooms, and onions.

Beef Bourguignon Recipe

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Looking across a white shallow bowl of Beef Bourguignon with two slices of baguette bread.
If looking for a hearty stew on your next camping trip, don’t look past this traditional French Beef Bourguignon recipe. It goes well with freshly baked bread.
Preparation 3 hours
Cook 2 hours 30 minutes
Ready in 5 hours 30 minutes
Servings 4 Servings
CourseDinner
InfluenceFrench
DifficultySeasoned
MethodStewed

Ingredients

Beef Marinade

  • 2 pounds stewing beef
  • 1 onion diced
  • 2 sprigs thyme
  • 2 sprigs parsley
  • 1 bay leaf
  • 1 cup red wine

Stew

  • 4 ounces bacon diced
  • 1/2 pound small white mushrooms or button mushrooms
  • 1/2 pound pearl onions or similar small onions
  • 2 tablespoons butter
  • 1 tablespoon all-purpose (plain flour)
  • 1 cup beef broth or stock
  • 1 clove garlic halved

Equipment

  • 12 inch Dutch oven

Directions

Marinade

  • Dice the stewing beef into pieces about 1-inch (2cm) square. Place in a plastic bag with the onions, thyme, parsley, bay leaf, and red wine.
  • Place in a cooler and leave to marinate for 3 to 6 hours.

Stew

  • In the Dutch oven over moderate heat, add the diced bacon and let cook until soft and translucent but not browned. Remove.
  • In the bacon fat, gently cook the mushrooms until brown and the fluids are released. Remove.
  • In the bacon fat, cook the whole peeled onions and cook gently until browned all over. Remove.
  • Drain the red wine from the marinade, reserving it for later use. Place the beef in the Dutch oven and gently brown on all sides. 
  • Add the butter. When melted add the flour and create a roux.
  • When the roux is formed add the reserved drained red wine. When thickened and simmering, add the beef stock. Add the whole herb sprigs and garlic then let simmer for 2 hours.
  • Remove the herbs and garlic from the stew. Add the cooked bacon, mushrooms, and onions. Cook for an additional 30 minutes, then serve.

Nutritional Information

Sodium: 504mgCalcium: 74mgVitamin C: 9mgVitamin A: 256IUSugar: 5gFiber: 2gPotassium: 1181mgCholesterol: 195mgCalories: 854kcalTrans Fat: 3gMonounsaturated Fat: 26gPolyunsaturated Fat: 3gSaturated Fat: 25gFat: 63gProtein: 47gCarbohydrates: 13gIron: 5mg

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Portrait Photo of Saffron Hodgson cooking on a Camp Stove with a campfire in the background

About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
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