Jul 14 2026
Restaurants›Left Bank Brasserie - Santana Row›Beef Bourguignon Recipe

Beef Bourguignon Recipe

Inspired by Left Bank Brasserie - Santana Row
Time3h 30m
Serves6

Hearty classic

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Ingredients

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Meat and Vegetables

Liquids and Seasoning

Fats and Thickening Agents

Method

Preparation

  1. 1

    Preheat the Oven

    Preheat your oven to 350°F (175°C).

  2. 2

    Brown the Beef

    In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the beef cubes in batches, not overcrowding the pot, and brown them on all sides. Remove the browned beef and set aside.

  3. 3

    Sauté the Vegetables

    In the same pot, add the chopped onions, sliced carrots, and mushrooms. Sauté until softened, about 5-7 minutes. Add the minced garlic and sauté for an additional minute.

Cooking

  1. 4

    Combine Ingredients

    Return the browned beef to the pot. Sprinkle the flour over the mixture and stir to coat the meat and vegetables.

  2. 5

    Add Liquids and Seasoning

    Pour in the red wine, beef broth, and add the tomato paste, thyme, bay leaves, salt, and black pepper. Stir until well combined.

  3. 6

    Simmer

    Bring the mixture to a gentle boil. Once boiling, cover the pot and transfer it to the preheated oven. Let it bake for about 2.5 to 3 hours or until the beef is tender.

Finishing Touches

  1. 7

    Final Adjustments

    Once the beef is tender, remove the pot from the oven. Discard the bay leaves. If the sauce is too thin, you can simmer the pot on the stove for a few minutes to thicken it. Stir in the butter for a glossy finish.

  2. 8

    Serve

    Serve hot with crusty bread or over mashed potatoes, garnished with fresh herbs if desired.

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