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

Units Scale

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

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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