If you’ve ever dreamed of a cozy, French country kitchen filled with the scent of simmering stew and rustic herbs, Easy Beef Bourguignon is your ticket there. This dish transforms humble ingredients like chuck beef, bacon, hearty vegetables, and a touch of red wine into a soul-soothing experience you’ll want to revisit again and again. Not only does it taste decadent, but it’s also surprisingly accessible for home cooks, making it the perfect recipe to impress at a dinner party or simply to treat yourself to a little culinary magic on a rainy night.
Ingredients You’ll Need
The beauty of Easy Beef Bourguignon is just how simple the ingredient list is—every single item plays a starring role. Each component builds the foundation for that rich, complex flavor and comforting texture we crave. Here’s what you’ll need and why you won’t want to skip a thing:
- Olive oil: Adds subtle flavor while helping to brown the bacon and beef beautifully.
- Thick-cut bacon: Provides smoky depth and a little bit of luxurious fat to the base of the stew.
- Beef chuck: This well-marbled cut becomes meltingly tender after a long, gentle braise.
- Salt and black pepper: Essential for seasoning every layer—it brings all the flavors into focus.
- Yellow onion: Sweated gently, onion lays the sweet and savory groundwork for the sauce.
- Garlic: Just a few cloves add a warm, pungent note that lingers in every bite.
- Tomato paste: Boosts the stew’s umami and gives the sauce a subtle, rich tang.
- All-purpose flour: Helps thicken the sauce to the perfect consistency; your spoon will thank you!
- Red wine: Serves as the backbone of flavor and adds an unmistakable French flair—choose Pinot Noir or Burgundy for best results.
- Beef broth: Rounds everything out and ensures you’ll have plenty of luscious sauce.
- Fresh thyme leaves: Brings herby brightness that cuts through the richness; dried thyme works too if you’re in a pinch.
- Bay leaf: Adds gentle, woodsy aroma and depth during braising.
- Baby carrots or chopped carrots: These sweet gems soak up the wine sauce and add beautiful color.
- Baby potatoes or Yukon golds: Their creamy texture holds up beautifully and turns every bowl into a complete meal.
- Cremini or button mushrooms: Sautéed at the end, they add earthiness and make the stew hearty and satisfying.
- Unsalted butter (optional): Swirled in at the very end, this touch of richness ensures your Easy Beef Bourguignon is silky and luxurious.
How to Make Easy Beef Bourguignon
Step 1: Get the Oven Ready and Start Sizzling
Begin by preheating your oven to 325°F (165°C). Heat 1 tablespoon of olive oil in a large Dutch oven over medium heat. Add the chopped bacon and cook it until every bite is crispy and golden. Scoop the bacon out with a slotted spoon and set it aside—you’ll want to save all that flavor for later! The rendered fat left behind is pure gold for what comes next.
Step 2: Brown the Beef for Maximum Flavor
Pat your beef cubes dry and season them generously with salt and black pepper. Working in batches, brown the beef on all sides in the same Dutch oven. Add more olive oil as needed to avoid sticking. This step is all about building that deep, savory crust—don’t rush it! Remove the browned beef and set it aside with the bacon.
Step 3: Build the Aromatic Base
In the same pot, toss in the chopped onion. Stir and scrape up any browned bits as the onion softens and picks up all those meaty flavors—about 5 minutes. Add the minced garlic and tomato paste, cooking just until fragrant. Next, sprinkle in the flour and stir to coat the onions, cooking for another minute to get rid of any raw taste from the flour.
Step 4: Make Your Rich, Silky Sauce
Slowly pour in the red wine, scraping the bottom of the pot with a wooden spoon to pick up every last bit of savory caramelization. Add the beef broth, thyme, and bay leaf. Return the browned beef and bacon to the pot. Give everything a gentle stir to combine those incredible flavors. Bring the mixture to a gentle simmer.
Step 5: Braise to Tender Perfection
Add the carrots and potatoes to the pot, making sure they’re mostly submerged in the liquid. Cover the Dutch oven and place it in your preheated oven. Bake for 2 to 2 ½ hours, or until the beef is utterly fork-tender and the vegetables are cooked through. Your kitchen will smell absolutely divine!
Step 6: Finish with Mushrooms and Butter
About 20 minutes before the stew is done, sauté the mushrooms in a skillet with the remaining olive oil and a bit of unsalted butter until golden and tender. Stir the mushrooms into the stew for the final stretch in the oven. Just before serving, discard the bay leaf and taste for seasoning, adjusting salt and pepper as needed. If you want an extra touch of silkiness, swirl in the last bit of butter just before dishing up.
How to Serve Easy Beef Bourguignon
Garnishes
While Easy Beef Bourguignon already shines on its own, a sprinkle of chopped fresh parsley across each bowl adds a lovely pop of color and a bit of herbal brightness. For an extra touch of flair, try a few grinds of black pepper or even a handful of fresh thyme leaves right before serving.
Side Dishes
This stew begs to be paired with something that soaks up all that glorious sauce. Think creamy mashed potatoes, buttered egg noodles, or a big chunk of crusty bread—each brings something special to the table. For a lighter touch, serve with simply steamed green beans or a crisp green salad tossed in a Dijon vinaigrette.
Creative Ways to Present
Bring the comfort of the French countryside to your table by ladling Easy Beef Bourguignon into rustic soup bowls, deep plates, or even over a fluffy bed of polenta. For gatherings, serve stew family-style from the Dutch oven right at the center of the table—it’s delightfully casual and inviting, encouraging everyone to dig in and savor together!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, transfer cooled Easy Beef Bourguignon to an airtight container and refrigerate for up to 4 days. The flavors deepen and mellow as it sits, making day-two stew a genuine treat—this is comfort food that just keeps giving.
Freezing
Easy Beef Bourguignon is a dream for batch cooking and freezing! Portion cooled stew into freezer-safe containers or bags (leave a little space for expansion), and freeze for up to 3 months. Thaw overnight in the fridge or gently in a pot over low heat when you’re ready to revisit this French classic on demand.
Reheating
For best results, reheat Easy Beef Bourguignon gently on the stovetop, stirring occasionally and adding a splash of broth or water if the sauce thickens up too much. Microwave reheating works in a pinch—just use short bursts and cover the container to keep the stew moist and piping hot.
FAQs
Can I make Easy Beef Bourguignon without wine?
Absolutely! Swap the wine for extra beef broth and add a splash of balsamic vinegar to mimic the wine’s depth. The result is every bit as cozy and flavorful as the classic version.
Is it possible to cook Easy Beef Bourguignon on the stovetop instead of in the oven?
Yes, you can! Simmer the stew gently over low heat, covered, for about 2 to 2 ½ hours. Be sure to stir occasionally and keep an eye on the liquid level, adding more broth if necessary.
What’s the best cut of beef for Easy Beef Bourguignon?
Beef chuck is ideal because it becomes incredibly tender during slow braising. You can also use brisket or stewing beef, just make sure to cut it into large cubes for maximum juiciness.
How can I make Easy Beef Bourguignon gluten-free?
Simply substitute the all-purpose flour with a gluten-free flour blend or cornstarch. This won’t change the stew’s flavor and will keep the sauce silky smooth!
Why does Easy Beef Bourguignon taste better the next day?
The flavors continue to meld and deepen overnight, making leftovers especially delicious. The stew thickens and becomes even richer, so it’s worth planning for a bit extra!
Final Thoughts
If you’re craving something deeply flavorful, supremely comforting, and absolutely do-able in your own kitchen, Easy Beef Bourguignon is your new go-to recipe. There’s so much warmth and joy in every bite—I can’t recommend this dish highly enough for family dinners or any night you want to treat yourself to a little French comfort food. Give it a try and let it become your own favorite classic!
Print
Easy Beef Bourguignon Recipe
- Prep Time: 25 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Braising
- Cuisine: French
- Diet: Non-Vegetarian
Description
Indulge in the rich and flavorful classic French dish with this Easy Beef Bourguignon recipe. Tender beef simmered to perfection in a savory red wine sauce with vegetables, this hearty stew is a comforting meal for any occasion.
Ingredients
For the Stew:
- 2 tablespoons olive oil
- 3 slices thick-cut bacon, chopped
- 2 ½ pounds beef chuck, cut into 2-inch cubes
- Salt and black pepper to taste
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 cups red wine (such as Pinot Noir or Burgundy)
- 2 cups beef broth
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
- 1 bay leaf
- 1 pound baby carrots or chopped carrots
- 1 pound baby potatoes or halved Yukon golds
For Finishing:
- 8 oz cremini or button mushrooms, halved
- 2 tablespoons unsalted butter (optional)
Instructions
- Preheat Oven: Preheat oven to 325°F (165°C).
- Cook Bacon: In a Dutch oven, cook bacon until crispy. Remove and set aside.
- Brown Beef: Season beef with salt and pepper, then brown in batches. Set aside.
- Sauté Onion: Cook onion until softened. Add garlic, tomato paste, and flour. Cook briefly.
- Add Liquids: Slowly add wine, then beef broth. Stir in thyme, bay leaf, beef, and bacon. Simmer.
- Bake: Add carrots and potatoes, cover, and bake for 2 to 2 ½ hours until beef is tender.
- Sauté Mushrooms: Sauté mushrooms in olive oil and butter. Stir into stew before serving.
- Serve: Adjust seasoning and serve warm.
Notes
- This dish tastes even better the next day.
- Serve over mashed potatoes, noodles, or bread.
- For a non-alcoholic version, replace wine with more broth and a splash of balsamic vinegar.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: 540mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 120mg
