Description
This Easy Homemade Beef Bourguignon is a rich, savory, and comforting French stew, featuring tender beef slow-simmered in red wine, beef broth, and aromatic herbs. Cooked on the stovetop in one pot, this dish is perfect for a cozy family meal or a special occasion. Serve with mashed potatoes, crusty bread, or buttered noodles for a truly satisfying meal!
Ingredients
Scale
For the Beef:
- 2 lbs (900g) beef chuck or stewing beef (cut into 1.5-inch cubes)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup all-purpose flour (for dredging, optional but helps thicken the sauce)
- 2 tbsp olive oil
- 2 tbsp butter
For the Stew:
- 6 slices bacon, chopped (adds richness and depth of flavor)
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced into rounds
- 2 tbsp tomato paste (adds depth and richness)
- 2 cups red wine (Burgundy or Pinot Noir for classic flavor)
- 1 1/2 cups beef broth (low sodium recommended)
- 1 tbsp Worcestershire sauce (adds umami and depth)
- 1 tsp dried thyme (or 2 sprigs fresh thyme)
- 1 bay leaf
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1 cup pearl onions or small shallots (optional, peeled and left whole)
- 2 cups cremini or button mushrooms (sliced or halved if large)
For Garnish:
- Fresh parsley, chopped (for a fresh finish)
Instructions
Step 1: Prepare & Sear the Beef
- Pat the beef dry with paper towels.
- Season with salt and pepper, then dredge in flour (if using).
- Heat olive oil and butter in a large Dutch oven or deep pot over medium-high heat.
- Sear beef in batches for 2-3 minutes per side, until browned. Remove and set aside.
Step 2: Cook the Bacon & Aromatics
- In the same pot, cook bacon over medium heat until crispy. Remove and set aside.
- Add onions, garlic, and carrots, sauté for 3-4 minutes until softened.
- Stir in tomato paste and cook for 1 minute to deepen the flavor.
Step 3: Deglaze & Simmer
- Pour in red wine, scraping up any browned bits from the bottom of the pot.
- Simmer for 5 minutes until slightly reduced.
- Add beef broth, Worcestershire sauce, thyme, bay leaf, salt, and pepper.
- Return seared beef and bacon to the pot.
- Cover and simmer on low heat for 1 ½ to 2 hours, stirring occasionally, until beef is tender.
Step 4: Cook the Mushrooms & Pearl Onions (During the Last 30 Minutes)
- In a separate pan, heat 1 tbsp butter over medium heat.
- Sauté mushrooms and pearl onions for 5-7 minutes, until golden brown.
- Stir them into the stew for the last 30 minutes of cooking.
Step 5: Serve & Enjoy
- Remove bay leaf and thyme sprigs.
- Taste and adjust seasoning if needed.
- Garnish with fresh parsley and serve hot!
Serving Suggestions
- Over Mashed Potatoes – Classic and creamy.
- With Buttered Noodles – A delicious French-style pairing.
- With Crusty Bread – Perfect for soaking up the rich sauce.
- With Rice or Polenta – Another hearty option!
Notes
- No wine? Substitute with extra beef broth and 1 tbsp balsamic vinegar.
- Want it thicker? Mix 1 tbsp cornstarch with 2 tbsp water and stir in at the end.
- Prefer slow-cooker? Sear the beef and cook everything on low for 6-8 hours.
- Make ahead: Tastes even better the next day!