Short Description
This Easy Homemade Beef Bourguignon is a rich and hearty French-inspired stew made with tender beef, red wine, vegetables, and a savory broth. Slowly simmered to perfection, this dish is packed with deep flavors and is the perfect comfort food for a cozy meal.
Why You’ll Love This Recipe
- Rich & Hearty: A flavorful, slow-simmered dish with melt-in-your-mouth beef.
- Easy to Make: A simplified version of the classic French recipe without sacrificing taste.
- Perfect for Special Occasions: Elegant enough for guests but easy enough for a weeknight.
- One-Pot Meal: Everything cooks in a single pot for minimal cleanup.
- Make-Ahead Friendly: Tastes even better the next day!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Beef chuck or stew meat, cut into chunks
- Salt & black pepper
- Olive oil
- Bacon, chopped
- Onion, diced
- Carrots, sliced
- Garlic, minced
- Mushrooms, sliced
- Red wine (Burgundy or Pinot Noir)
- Beef broth
- Tomato paste
- Worcestershire sauce
- Thyme (fresh or dried)
- Bay leaf
- Flour (for thickening)
- Butter (optional, for richness)
- Fresh parsley (for garnish)
Directions
- Season the beef with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat.
- Brown the beef in batches, then remove and set aside.
- Cook the bacon in the same pot until crispy, then remove.
- Sauté onions, carrots, and garlic in the bacon fat until softened.
- Add mushrooms and cook until tender.
- Stir in tomato paste and flour, cooking for 1 minute.
- Deglaze the pot with red wine, scraping up browned bits.
- Add beef broth, Worcestershire sauce, thyme, bay leaf, and cooked beef.
- Simmer covered for 1.5 to 2 hours until the beef is tender.
- Stir in butter for extra richness (optional).
- Serve hot, garnished with parsley, over mashed potatoes, noodles, or rice.
Servings and Timing
- Servings: 4-6
- Prep Time: 15 minutes
- Cook Time: 1.5 to 2 hours
- Total Time: About 2 hours
Variations
- Slow Cooker Version: Brown the beef first, then transfer everything to a slow cooker and cook on low for 6-8 hours.
- No Wine Option: Substitute with extra beef broth and a splash of balsamic vinegar.
- Thicker Stew: Mash a few cooked potatoes into the sauce or add extra flour.
- Extra Vegetables: Add pearl onions, celery, or potatoes for more texture.
- Gluten-Free: Use cornstarch instead of flour for thickening.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze in portions for up to 3 months. Thaw overnight before reheating.
- Reheating: Warm on the stovetop over low heat, adding extra broth if needed.
FAQs
What’s the best cut of beef for Beef Bourguignon?
Chuck roast, brisket, or stew meat works best because they become tender with slow cooking.
Can I make this in a slow cooker?
Yes! Cook on low for 6-8 hours or high for 3-4 hours after browning the beef.
What type of wine should I use?
A dry red wine like Burgundy, Pinot Noir, or Merlot enhances the flavor.
Can I make this dish ahead of time?
Yes! It tastes even better the next day as the flavors deepen.
How do I thicken the sauce?
Use a flour or cornstarch slurry, or let the stew simmer uncovered for 15 minutes.
What can I serve with Beef Bourguignon?
Mashed potatoes, egg noodles, crusty bread, or rice pair beautifully.
Can I skip the bacon?
Yes, but it adds depth of flavor. You can substitute with pancetta or omit it entirely.
How do I prevent the beef from being tough?
Slow cooking at a low temperature is key. Avoid high heat, which can make the beef chewy.
Can I use baby carrots instead of slicing whole carrots?
Yes, but whole carrots provide better texture and flavor.
What’s the difference between Beef Bourguignon and regular beef stew?
Beef Bourguignon has a rich red wine sauce, while traditional beef stew is usually made with just broth.
Conclusion
This Easy Homemade Beef Bourguignon delivers deep, comforting flavors in a simplified version of the French classic. Whether you’re making it for a cozy dinner or a special occasion, this dish is sure to impress. Serve it with your favorite sides and enjoy a warm, hearty meal!
Print
Easy Homemade Beef Bourguignon
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: French
- Diet: Gluten Free
Description
This Easy Homemade Beef Bourguignon is a rich and comforting French stew made with tender beef, red wine, mushrooms, and carrots. It’s slow-cooked to perfection, creating a deep, savory flavor that pairs beautifully with mashed potatoes or crusty bread. This simplified version brings all the classic taste with less hassle—perfect for a weeknight dinner or a special occasion!
Ingredients
For the Beef Stew:
- 2 pounds beef chuck, cut into 1 1/2-inch cubes
- 2 tablespoons olive oil
- 4 slices bacon, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups red wine (such as Pinot Noir or Merlot)
- 1 1/2 cups beef broth
- 1 tablespoon tomato paste
- 2 teaspoons fresh thyme (or 1 teaspoon dried)
- 2 bay leaves
- 3 large carrots, cut into chunks
- 8 ounces cremini or button mushrooms, sliced
For Serving:
- Mashed potatoes, rice, or crusty bread
- Fresh parsley for garnish
Instructions
-
Cook the Bacon & Sear the Beef:
- In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon olive oil over medium heat.
- Add the chopped bacon and cook until crispy. Remove and set aside.
- In the same pot, add the beef cubes, season with salt and pepper, and brown on all sides (about 5-7 minutes). Remove and set aside.
-
Sauté the Vegetables:
- In the same pot, add 1 tablespoon olive oil if needed.
- Sauté the onion and garlic for about 2 minutes until softened.
-
Build the Flavor:
- Sprinkle in the flour and stir for 1 minute to coat the onions.
- Pour in the red wine, scraping up any browned bits from the bottom of the pot.
- Stir in the beef broth, tomato paste, thyme, and bay leaves.
-
Simmer the Stew:
- Return the beef and bacon to the pot.
- Add the carrots and bring the mixture to a simmer.
- Cover and cook on low heat for 1½ to 2 hours, stirring occasionally.
-
Add the Mushrooms & Finish Cooking:
- About 30 minutes before serving, add the sliced mushrooms. Let them cook until tender and the stew has thickened.
-
Serve & Enjoy:
- Remove bay leaves and discard.
- Spoon the beef bourguignon over mashed potatoes, rice, or serve with crusty bread.
- Garnish with fresh parsley, and enjoy!
Notes
- For a non-alcoholic version, replace wine with extra beef broth.
- This dish tastes even better the next day as the flavors deepen overnight!
- Use a slow cooker: After searing the beef, transfer everything to a slow cooker and cook on low for 6-8 hours
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