Name: Easy Beef Bourguignon
Prep time: 30 min
Cook time: 2 h 45 min
Total time: 3 h 15 min
Yield: 6 servings
Cuisine: French
Ingredients: 2.5 lbs beef chuck, cut into 2-inch cubes; Salt and freshly ground black pepper, to taste; 3 tbsp olive oil, divided; 4 oz bacon, diced; 1 large yellow onion, chopped; 3 medium carrots, peeled and sliced into 1/2-inch pieces; 4 garlic cloves, minced; 2 tbsp tomato paste; 2 tbsp all-purpose flour; 2 cups dry red wine (such as Pinot Noir or Merlot); 2 cups beef broth; 1 tsp dried thyme; 2 bay leaves; 8 oz cremini or white mushrooms, quartered; 1 cup pearl onions, peeled (fresh or frozen); 2 tbsp unsalted butter; Fresh parsley, chopped, for garnish

Hey y’all! If you’re in the mood for classic comfort food with loads of flavor, my Easy Beef Bourguignon is just what you need. Tender chunks of beef, hearty veggies, and a savory red wine sauce come together in this simplified French favorite. It’s the perfect dish for family dinners, cozy date nights, or when you want to impress your guests without hours of fuss. Let’s get cooking!

Why You’ll Love This

Foolproof and approachable for home cooks of any skill level.
Rich, deep flavor with melt-in-your-mouth beef and vegetables.
Great for make-ahead meals and leftovers taste even better.
Perfect for cozy gatherings or special celebrations.
One-pot recipe with minimal cleanup required.

Ingredients

2.5 lbs beef chuck, cut into 2-inch cubes
Salt and freshly ground black pepper, to taste
3 tbsp olive oil, divided
4 oz bacon, diced
1 large yellow onion, chopped
3 medium carrots, peeled and sliced into 1/2-inch pieces
4 garlic cloves, minced
2 tbsp tomato paste
2 tbsp all-purpose flour
2 cups dry red wine (such as Pinot Noir or Merlot)
2 cups beef broth
1 tsp dried thyme
2 bay leaves
8 oz cremini or white mushrooms, quartered
1 cup pearl onions, peeled (fresh or frozen)
2 tbsp unsalted butter
Fresh parsley, chopped, for garnish

Directions

Prep and Sear the Beef

Pat beef cubes dry with paper towels, then season generously with salt and pepper.
Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Sear beef cubes in batches for 4-5 minutes, turning to brown on all sides. Transfer browned beef to a plate and set aside.

Cook Bacon and Vegetables

Add diced bacon to the pot and cook over medium heat until fat renders and bacon is golden, 4-5 minutes. Add chopped onions and carrots, cooking for another 5 minutes until vegetables soften.
Stir in garlic and tomato paste, cooking for 1 minute until fragrant.

Build the Sauce & Braise

Sprinkle in flour, stirring well for 1 minute to coat vegetables and absorb bacon fat.
Gradually pour in red wine, scraping any browned bits from the pot’s bottom. Stir in beef broth, thyme, and bay leaves.
Return seared beef (plus any juices) to the pot, bring to a simmer, then cover and transfer to a 325°F (163°C) oven. Cook for 2 hours, stirring halfway through.

Cook Mushrooms & Pearl Onions Separately

About 30 minutes before the stew is done, heat remaining 1 tbsp olive oil and 2 tbsp butter in a skillet over medium-high heat. Sauté mushrooms and pearl onions for 8-10 minutes until golden and tender.

Finish & Serve

Stir sautéed mushrooms and onions into beef stew. Discard bay leaves, taste, and adjust seasoning as needed. Sprinkle with fresh parsley and serve hot!

Notes

For best flavor, use good-quality dry red wine (never use wine you wouldn’t drink).
Browning the beef in small batches prevents overcrowding and ensures a nice crust.
If using frozen pearl onions, thaw them before sautéing for the best texture.

Variations

Slow Cooker Version: Brown meat and vegetables, then transfer everything to a slow cooker and cook on LOW for 7-8 hours.
Chicken Bourguignon: Substitute beef with bone-in chicken thighs and reduce oven time to 1 hour.
Vegetarian Option: Swap beef for mushrooms and hearty root vegetables, using vegetable broth instead of beef broth.

Required Equipment

Large Dutch oven or heavy-based ovenproof pot
Large skillet (for mushrooms and onions)
Wooden spoon or spatula
Chef’s knife and cutting board
Measuring cups and spoons

Storage Instructions

Refrigerate leftovers in an airtight container for up to 4 days.
Freeze for up to 2 months; thaw in the fridge overnight and reheat gently on the stove.
The flavors deepen overnight, so this stew is even better the next day!

Serving Suggestions & Pairings

Serve over creamy mashed potatoes, buttered egg noodles, or steamed rice.
Add a side of crusty French bread to mop up the delicious sauce.
Pair with a glass of the same red wine you used in the recipe.

Pro Tips

Always pat meat dry before searing to get a beautiful, caramelized crust.
Don’t rush the braising process—the slow oven time is key to tender beef.
Skim excess fat off the top before serving for a lighter, cleaner sauce.

FAQ

Can I make this dish ahead? Absolutely! Beef Bourguignon actually tastes better made a day in advance—just refrigerate and reheat gently.
What type of beef should I use? Beef chuck is ideal for this recipe as it becomes exceptionally tender after slow braising.
Do I have to use wine? While wine gives authentic flavor, you can substitute with extra beef broth and a splash of balsamic vinegar for depth.

Prep Time: 25 minutes
Cook Time: 2 hours, 25 minutes
Total Time: 2 hours, 50 minutes

Easy Beef Bourguignon

Why You’ll Love This

Ingredients