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Easy Beef Bourguignon

Shruthi
Easy Beef Bourguignon is a hearty French-inspired stew made with tender beef and vegetables.
Red wine and beef broth create a rich, savory sauce with deep flavor.
Carrots, mushrooms, onions, and garlic add texture and natural sweetness.
Slow simmering helps the beef become tender and allows the ingredients to blend.
Simple preparation makes this classic dish approachable for home cooks.
Serve it with mashed potatoes, crusty bread, rice, or buttered noodles.
Print Recipe
Prep Time 20 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 35 minutes
Course Main Course
Cuisine French
Servings 4
Calories 450 kcal

Ingredients
  

  • 2 pounds (900 g) beef chuck, cut into 1½-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 3 medium carrots, sliced
  • 8 ounces (225 g) mushrooms, halved or quartered
  • 2 tablespoons tomato paste
  • 2 cups dry red wine, preferably Burgundy or another dry red wine
  • 1 bay leaf
  • 1 teaspoon fresh thyme leaves, or ½ teaspoon dried thyme
  • 1 teaspoon salt, or to taste
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons all-purpose flour, optional
  • 1 cup pearl onions, optional
  • 2 tablespoons fresh parsley, chopped, for garnish

Instructions
 

  • Cut the beef chuck into evenly sized cubes and pat them dry with paper towels. Season with salt and black pepper.
    Drying the meat helps it brown properly and develop a richer flavor. Prepare the vegetables by chopping the onion, slicing the carrots, mincing the garlic, and cleaning the mushrooms.
  • Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef in batches, leaving enough space between the pieces.
    Brown the beef on several sides for approximately 5–7 minutes per batch. Transfer the browned pieces to a plate and set aside. Avoid overcrowding the pot because this can cause the beef to steam instead of brown.
  • Reduce the heat to medium and add the butter to the same pot. Add the chopped onion and carrots and cook for 4–5 minutes until they begin to soften.
    Stir in the garlic and cook for another 30 seconds. Add the mushrooms and cook for approximately 4 minutes, allowing them to release some moisture and develop a deeper flavor.
  • Stir the tomato paste into the vegetables and cook for 1–2 minutes. This helps deepen the color and adds a subtle savory richness to the sauce.
    If you prefer a thicker stew, sprinkle the flour over the vegetables and stir well for about one minute before adding the liquids.
  • Pour the red wine into the pot gradually. Use a wooden spoon to scrape the browned bits from the bottom, as these contribute valuable flavor.
    Bring the wine to a gentle simmer for approximately 3–5 minutes. This helps blend it with the vegetables and begins building the rich sauce that defines beef bourguignon.
  • Return the browned beef and any accumulated juices to the pot. Pour in the beef broth and add the bay leaf and thyme.
    Stir everything together and bring the liquid to a gentle simmer. The beef should be mostly submerged in the cooking liquid. Add a little more broth if necessary.
  • Cover the pot and reduce the heat to low. Simmer gently for approximately 1½–2 hours, stirring occasionally.
    Check the beef after 90 minutes. Continue cooking until it is fork-tender. Cooking time varies according to the size of the beef cubes and the cut of meat.
  • Remove the lid during the final 10–15 minutes if the sauce needs to thicken. Taste and adjust the salt and pepper as needed.
    If the sauce is too thin, simmer it uncovered a little longer. If it becomes too thick, add a small amount of beef broth. Remove the bay leaf before serving.
  • Sprinkle chopped fresh parsley over the finished stew. Let it rest for approximately five minutes before serving.
    Serve hot with creamy mashed potatoes, crusty French bread, buttered noodles, or steamed rice. Spoon plenty of the rich sauce over the beef and vegetables for the best flavor.

Notes

  • Choose beef chuck: This cut becomes tender and flavorful during slow cooking.
  • Dry the meat first: Removing surface moisture helps create a better brown crust.
  • Brown in batches: This prevents overcrowding and improves flavor.
  • Use dry red wine: A dry Burgundy, Pinot Noir, or Merlot works well.
  • Simmer gently: Boiling too vigorously can make the meat cook unevenly.
  • Allow enough cooking time: The beef should be fork-tender before serving.
  • Adjust the sauce carefully: Reduce excess liquid or add broth to achieve your preferred consistency.
  • Remove the bay leaf: It adds flavor during cooking but should not be eaten.
Keyword Beef Stew with Red Wine, Easy Beef Bourguignon, French Beef Stew, Homemade French Comfort Food, Slow-Cooked Beef Dinner, Traditional Beef Bourguignon Recipe