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Beef Braised in Red Wine with Garlic, Onions, Carrots, Potatoes, and Bacon


If you’re searching for a hearty, delicious, and impressive meal that’s surprisingly easy to make, look no further than Beef Braised in Red Wine. This classic French dish, often referred to as Beef Bourguignon, combines tender chuck roast with the rich flavors of red wine, garlic, onions, carrots, potatoes, and bacon. The result is a sumptuous meal that will have your guests asking for seconds. Despite its gourmet appeal, this recipe is accessible even for novice chefs. Let’s dive into the details and create a meal to remember!


  • 2 1/2 – 3 lb chuck roast
  • 8 slices thick-cut bacon, chopped
  • 2 tablespoons flour
  • Salt & pepper
  • 1 large sweet onion, diced
  • 2 large carrots, peeled and cut into chunks
  • 4 cloves garlic, crushed
  • 3 cups red wine
  • 2 cups low-sodium beef broth
  • 1 1/2 tablespoons tomato paste
  • 2 bay leaves
  • 1 tablespoon fresh thyme, plus more for garnish
  • 2 – 3 tablespoons butter
  • 8 ounces small white button or cremini mushrooms
  • 1 lb baby potatoes


Preparing the Ingredients

  1. Cook the Bacon:
    In a Dutch oven or deep oven-proof skillet, cook the chopped bacon over medium heat until it becomes crispy. Use a slotted spoon to remove the bacon and place it on a plate lined with paper towels to drain.
  2. Brown the Roast:
    Dredge the chuck roast in one tablespoon of flour, and generously season both sides with salt and pepper. Brown the roast on both sides in the bacon grease until a crust forms. Remove the roast to a plate and set aside.

Building the Flavor Base

  1. Sauté the Vegetables:
    Add the diced onions and carrot chunks to the remaining bacon grease in the pot. Cook until the onions are lightly softened, about 5-7 minutes. Reduce the heat to medium-low, add the crushed garlic, and sprinkle in one tablespoon of flour. Stir constantly for 2 minutes to cook the flour.
  2. Deglaze the Pot:
    Pour in the red wine, stirring to loosen any browned bits from the bottom of the pan. This step, known as deglazing, is essential for incorporating deep, savory flavors into the dish.

Braising the Beef

  1. Add Liquids and Aromatics:
    Stir in the beef broth, tomato paste, bay leaves, and fresh thyme. Mix well to combine all ingredients.
  2. Return the Meat:
    Place the browned chuck roast and crispy bacon back into the pot. Cover the Dutch oven and place it in the center of a preheated oven. Cook at 350°F (175°C) for 3 – 3 1/2 hours, or until the chuck roast is very tender.

Finishing Touches

  1. Prepare the Mushrooms and Potatoes:
    In a large skillet, melt butter over medium-high heat. Add the mushrooms and cook until they are golden brown, turning occasionally. Remove to a plate. If necessary, add another tablespoon of butter and cook the baby potatoes in the same skillet until they are golden brown, turning occasionally.
  2. Combine Everything:
    Add the browned mushrooms and potatoes to the Dutch oven. Cover and cook for an additional 15 minutes, or until the potatoes are tender.
  3. Final Steps:
    Remove the pot from the oven and let it cool for about 10 minutes. Carefully remove the chuck roast, trim any excess fat or cartilage, then return the meat to the pot and stir to warm through. Garnish with fresh thyme before serving.

Serving Suggestions

This dish is perfect served over mashed potatoes, rice, or egg noodles. Each option complements the rich, savory flavors of the braised beef and vegetables beautifully.

Tips for Success

  • Choosing the Wine: Select a good-quality dry red wine for braising. A Burgundy or Pinot Noir works particularly well.
  • Making Ahead: This dish can be made a day in advance. The flavors will deepen and improve with time. Reheat gently before serving.
  • Vegetable Variations: Feel free to add other root vegetables such as parsnips or turnips for added flavor and texture.


Can I use a different cut of beef?

Yes, while chuck roast is preferred for its marbling and tenderness, you can use other cuts like brisket or round roast. Adjust the cooking time as needed.

What can I use instead of red wine?

If you prefer not to use red wine, you can substitute it with additional beef broth or a combination of beef broth and grape juice for a similar depth of flavor.

Can I make this recipe in a slow cooker?

Absolutely. After browning the meat and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 8-10 hours or until the meat is tender.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

Can I freeze this dish?

Yes, this dish freezes well. Allow it to cool completely before transferring to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Is there a vegetarian version?

For a vegetarian take, replace the beef with hearty vegetables like eggplant, zucchini, and additional mushrooms. Use vegetable broth instead of beef broth.


Beef Braised in Red Wine with Garlic, Onions, Carrots, Potatoes, and Bacon is a classic French dish that brings rich flavors and comforting warmth to your table. Despite its gourmet appearance, this recipe is straightforward enough for even a novice chef. Follow these detailed steps, and you’re sure to impress your family and friends with a delicious, memorable meal. Bon appétit!