Easy Beef Bourguignon Recipe

This is the kind of stew that feels like a warm apology note from the oven: rich, winy, silky beef bourguignon that somehow makes weeknights feel fancier than they are. It’s slow-cooked comfort with browned beef, caramelized onions, mushrooms that soak up all the saucy goodness, and a red wine backbone that turns humble ingredients into something a little holy. Try it because it’s forgiving, it feeds a crowd, and it ages beautifully in the fridge (or the next-day lunch container).

My husband calls this “the dinner that fixes everything.” One night we came home exhausted, I threw this together on a whim, and by the time we sat down we both forgot what we’d been stressed about. The kids dip hunks of crusty bread into the sauce like it’s dessert. I half-joke that if I ever wanted him to forgive me for anything, I’d serve up a steamy bowl of this and he’d forget his grievances. It’s a staple for holidays, rainy Sundays, and when I want to impress but can’t be bothered to babysit the stove.

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I always feel slightly official when I brown meat in batches — like I’m running a tiny, smoky restaurant out of my kitchen. Pro tip I learned the hard way: don’t crowd the pan. I once shoved everything in at once to save time and the meat steamed instead of caramelized — the sauce never recovered. Also, I’ve swapped pearl onions for chopped regular onions when I was in a pinch and, shockingly, it still tasted amazing. Little experiments like that make this recipe feel like a living thing in my kitchen, not a rigid rulebook.

Shopping Tips

– Protein: Choose chuck roast or stewing beef with a little marbling; it breaks down beautifully into fork-tender pieces after simmering.
– Vegetables: Grab firm carrots and a mix of cremini and button mushrooms; avoid floppy, older mushrooms that won’t hold up in the sauce.
– Fresh Herbs: A small bunch of thyme and a bay leaf will do wonders — fresh is best, but dried will work in a pinch (use less).
– Canned Goods: Look for low-sodium beef stock or broth so you can control the salt level; full-flavored stock makes the sauce sing.
– Fats & Oils: Good olive oil for browning and a knob of butter at the end lifts the sauce — don’t skip the butter if you’ve got it.

Prep Ahead Ideas

– Brown the beef a day ahead and keep it refrigerated in its cooking liquid — flavors deepen overnight.
– Chop onions, carrots, and mushrooms and store them in airtight containers in the fridge so everything’s ready to hit the pan.
– Make the sauce base (onions + garlic + wine + stock) and refrigerate; reheat gently and add browned beef when you’re ready to simmer.
– Use shallow, airtight containers for cooled leftovers to speed reheating and keep flavors fresh.

✔Time-Saving Tricks

– Brown the meat in batches using high heat, but don’t overdo the color — aim for deep crust without burning.
– Use an oven to braise at a steady low temp if you’re stepping out; set-and-forget for a few hours.
– Frozen pre-chopped mirepoix (onion/celery/carrots) is a legit shortcut — still tasty and saves chopping time.
– Don’t rush the rest: letting the dish sit 15–30 minutes off heat helps the sauce thicken and flavors marry.

✔Common Mistakes

– Crowding the pan when browning: leads to steaming, not caramelization. Fix: brown in smaller batches.
– Adding cold stock straight from the fridge: lowers pan temperature and stalls cooking. Fix: warm the stock briefly before adding.
– Over-salting early: reduce salt during cooking and finish seasoning at the end after the sauce has reduced.
– I once skimped on wine and the sauce tasted flat — rescue it with a splash of balsamic or a teaspoon of tomato paste to add depth.

What to Serve It With

– Crusty baguette or sourdough for sopping up sauce.
– Mashed potatoes or buttered egg noodles to carry the stew.
– Simple green salad with a sharp vinaigrette to cut through the richness.
– Steamed green beans or roasted Brussels sprouts for a bit of crunch.

✔Tips & Mistakes

– Use a heavy-bottomed pot or Dutch oven to avoid hot spots and burning.
– Salt at the end for better control — the reduction concentrates saltiness.
– If the sauce is too thin, simmer uncovered until it reduces; if too thick, loosen with a splash of stock or wine.
– Overcooking mushrooms makes them rubbery — add them toward the end so they stay tender.

✔Storage Tips

Leftovers: cool quickly and store in an airtight container in the fridge for up to 4 days, or freeze for 2–3 months. To reheat, gently warm on the stove or in a low oven; add a touch of stock if it’s too thick. Cold is fine for breakfast if you’re into savory starts — nobody will judge you for spooning it straight from the jar at 8 a.m.

✔Variations and Substitutions

– Wine: Use a decent dry red you’d drink — but don’t open your very best bottle; cooking wine intensifies, but you want drinkable quality. If you must skip alcohol, use extra beef stock and a splash of red wine vinegar for acidity.
– Meat: Short ribs are indulgent; stew beef/chuck is the classic, budget-friendly choice.
– Veg swaps: Pearl onions can be replaced with halved shallots or regular onion chunks.
– Mushrooms: If you love mushrooms, double them; if you hate them, skip — the sauce still works.

Frequently Asked Questions

Easy Beef Bourguignon Recipe

Classic beef bourguignon made simpler: tender beef, smoky bacon, and mushrooms in a rich red wine sauce. Perfect for cozy dinners.

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Prep Time: 25 minutes minutes

Cook Time: 2 hours hours 30 minutes minutes

Total Time: 2 hours hours 55 minutes minutes

Servings: 6

Ingredients

 

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Main Ingredients

• ▢ 2.5 lb beef chuck, cut into 1.5-inch cubes
• ▢ 1.5 tsp kosher salt plus more to taste
• ▢ 1 tsp freshly ground black pepper
• ▢ 3 tbsp all-purpose flour for dredging
• ▢ 6 oz thick-cut bacon, diced
• ▢ 1.5 tbsp olive oil
• ▢ 1 tbsp unsalted butter
• ▢ 1.5 cup chopped yellow onion
• ▢ 1.5 cup sliced carrots
• ▢ 10 oz cremini mushrooms, halved
• ▢ 2 tsp minced garlic
• ▢ 2.5 tbsp tomato paste
• ▢ 2.5 cup dry red wine Burgundy or any dry, medium-bodied red
• ▢ 2 cup beef broth low-sodium
• ▢ 0.5 tsp crushed bay leaf
• ▢ 1.5 tsp chopped fresh thyme leaves
• ▢ 1 cup pearl onions, peeled
• ▢ 2 tbsp chopped fresh parsley for serving

Instructions

Preparation Steps

• Heat oven to 325°F. Pat beef dry. Season with salt and pepper, then toss with flour to lightly coat.
• Cook bacon in a large Dutch oven over medium heat until crisp. Transfer bacon to a plate; leave drippings.
• Add olive oil to the pot. Brown beef in batches in the bacon fat until deeply seared. Set browned beef aside.
• Sauté onion and carrots in the pot until softened, about 5 minutes. Stir in mushrooms and cook until lightly browned.
• Stir in butter, garlic, and tomato paste. Cook 1 minute, stirring, until fragrant and glossy.
• Pour in red wine and scrape up browned bits. Simmer 2 minutes to reduce slightly.
• Return beef and bacon to the pot. Add beef broth, thyme, crushed bay leaf, and pearl onions. Bring to a gentle simmer.
• Cover and braise in the oven until the beef is fork-tender, 1 hour 45 minutes to 2 hours.
• Skim fat. Season to taste. If needed, simmer uncovered a few minutes to thicken. Stir in parsley and rest 10 minutes.

Notes

Serve over buttery mashed potatoes, egg noodles, or creamy polenta. For a deeper mushroom flavor, swap half the cremini for sliced shiitakes. Leftovers keep 4 days chilled or freeze up to 3 months; rewarm gently with a splash of broth or water.

This recipe is an original creation inspired by classic Easy Beef Bourguignon Recipe flavors. All ingredient ratios and instructions are independently developed.