Easy Beef Bourguignon Recipe

Okay, friends, let’s get real for a sec. I’m about to share my go-to Easy Beef Bourguignon Recipe that’s basically a hug in a bowl. This isn’t your grandma’s three-day, fancy-pants version. This is the weeknight warrior, the “I need comfort food NOW” edition. And trust me, it delivers. Every. Single. Time.

My husband, bless his heart, thinks I’m some kinda culinary genius when I whip this out. Little does he know, half the time I’m just throwing stuff in the pot and hoping for the best! But honestly, this recipe is so forgiving, it almost always turns out amazing. One time, I accidentally used balsamic vinegar instead of red wine vinegar (don’t ask!), and you know what? It was STILL delicious! The kids… well, they actually eat it! I usually sneak some extra veggies in there, and they don’t even notice. Okay, sometimes they notice, but they still eat it. That’s a win in my book!

Why You’ll Love This Easy Beef Bourguignon Recipe

• It’s pure comfort food. Like, fuzzy socks and a fireplace kinda comfort.
• It’s surprisingly easy. If I can make it without setting the kitchen on fire, you can too.
• The leftovers are even BETTER. Seriously, the flavors just meld together and become magical.
• It’s impressive enough for guests, but simple enough for a Tuesday night.
• You get to drink red wine while you cook. Need I say more?

How to Make It

Alright, let’s do this. First, you’re gonna want to brown the beef. Don’t overcrowd the pan, or it’ll steam instead of sear. We want that beautiful, crusty goodness. Trust me on this. Then, toss in your veggies – onions, carrots, garlic…the usual suspects. Cook ’em until they’re soft and fragrant, like they’re whispering sweet nothings to the beef.

Next, the magic happens: tomato paste, beef broth, and a generous glug of red wine. Don’t skimp on the wine! It adds so much flavor. I usually use whatever I have open, but a Cabernet Sauvignon or Merlot works great. Bring it to a simmer, add some herbs (thyme and bay leaf are my faves), and let it bubble away for a couple of hours. Seriously, the longer it simmers, the better it gets.

Finally, stir in some pearl onions and mushrooms towards the end. You don’t want to overcook them, just enough to soften them up. And that’s it! Serve it over mashed potatoes, egg noodles, or even just a big chunk of crusty bread. You’re gonna love it!

Ingredient Notes

• Beef Stew Meat: Honestly, I just grab whatever looks good at the store. Sometimes it’s chuck roast cut into cubes, sometimes it’s pre-cut stew meat. Either way, browning it is key for that deep, rich flavor.
• Red Wine: Don’t use anything you wouldn’t drink! But you don’t need to break the bank either. A decent Cabernet Sauvignon or Merlot will do the trick. Or, like I said, whatever bottle is already open on the counter!
• Beef Broth: Low-sodium is the way to go, so you can control the saltiness yourself. Plus, you can always add more salt, but you can’t take it away!
• Tomato Paste: This adds a richness and depth of flavor that you just can’t get without it. Don’t skip it! I’ve tried. It’s not the same.
• Pearl Onions: These little guys are the best! They add a touch of sweetness and a fun little pop of texture. If you can’t find them, you can use frozen ones (just thaw them first) or even quartered regular onions.
• Mushrooms: I usually use cremini mushrooms, but white button mushrooms work too. Or, if you’re feeling fancy, go for some shiitake or portobello. Just make sure to clean them well!
• Thyme & Bay Leaf: These herbs add a subtle but essential flavor. Don’t have fresh thyme? Dried thyme works just fine. And the bay leaf? Don’t forget to take it out before serving! Trust me, you don’t want to eat that.

Recipe Steps:

1. Brown the beef in batches in a large pot or Dutch oven.
2. Sauté the onions, carrots, and garlic until softened.
3. Stir in tomato paste and cook for a few minutes.
4. Pour in red wine and beef broth, scraping up any browned bits from the bottom of the pot.
5. Add thyme and bay leaf. Bring to a simmer.
6. Cover and simmer for at least 2 hours, or until beef is tender.
7. Stir in pearl onions and mushrooms during the last 30 minutes of cooking.
8. Remove bay leaf before serving.

What to Serve It With

Mashed potatoes are a classic. Creamy, buttery, dreamy mashed potatoes. Egg noodles are also amazing, especially if you toss them with a little butter and parsley. And of course, a big chunk of crusty bread for soaking up all that delicious sauce. Seriously, don’t let a drop go to waste!

Tips & Mistakes

• Don’t overcrowd the pan when browning the beef. It’s better to do it in batches.
• Don’t skimp on the wine! It adds so much flavor.
• Let it simmer for as long as possible. The longer it simmers, the better it gets.
• Don’t forget to remove the bay leaf before serving! (I’ve done that before…it’s not fun.)
• Taste as you go and adjust the seasoning as needed.

Storage Tips

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Or, you can freeze it for up to 2 months. Just thaw it overnight in the fridge before reheating. And listen, cold Beef Bourguignon for breakfast? Don’t knock it ’til you try it! I’m not saying I do it all the time, but… no judgement here!

Variations and Substitutions

Okay, let’s talk swaps. If you don’t have pearl onions, you can use regular onions, chopped. If you don’t have red wine, you can use more beef broth (but it won’t be quite the same). If you’re out of thyme, rosemary works in a pinch. I once used chicken broth instead of beef broth (total accident!), and it was still pretty good. Honestly, this recipe is pretty forgiving. Just use what you have and don’t stress too much!

Frequently Asked Questions

Easy Beef Bourguignon Recipe