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40 Minute Beef Bourguignon

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4


  • 3 large Carrots Peeled and cubed
  • 2 Celery cubed
  • 1 small Yellow Onion Minced
  • 1.25 lb Cubed Beef/ Stew Beef
  • 1-1.5 cup Red Wine
  • 1 Garlic Clove minced
  • 1 small Bunch of Fresh Thyme
  • 2 Bay Leaves
  • 1 TBLS Butter I used Kerrygold
  • Salt and Pepper


  • 1 lb Yukon Gold Potatoes quartered
  • 1 sprig Fresh Rosemary
  • 2 TBLS Olive Oil
  • Salt and Pepper


  • 1. In a dutch oven heat the butter over medium heat. Add the carrots, celery, and onions. Season with a few pinches of salt and pepper, stir and allow this to cook until fragrant about 3-5 minutes. 
    2. Season the beef with salt and pepper. Add the seasoned beef to the pot and the garlic clove. Stir and allow this to cook for 5-7 minutes stirring occasionally. 
    3. Now add the red wine, thyme sprigs, bay leaf and season again with salt and pepper. Let this come to a light boil. Cover the pot and turn the heat down to low and allow the beef stew to cook for 30-35 minutes. 
    4. While the beef stew cooks prepare the crispy potatoes. Preheat the oven to 400 degrees. In a bowl mix together the quartered potatoes, rosemary, olive oil, salt and pepper. Toss the ingredients together. Place on a lined baking sheet. Cook the potatoes for 30-35minutes until crispy and tender. 
    Serve with potatoes and enjoy! 
    40 Minute Beef Bourguignon