Beef bourguignon is a warm and comforting French stew made with large chunks of beef and vegetables that are stewed in red wine, beef broth, and herbs. The ultimate crowd-pleaser, this make-ahead dish is ideal for entertaining.
I’m a huge fan of effortless meals, especially as my boys get older and we find ourselves involved in more and more after school activities. Everyone should know by now that I don’t need cold weather to enjoy a good soup or stew, like this Easy Beef Bourguignon. Warm, hearty, and comforting, nothing will fill you up quite like this humble yet delicious French beef stew.
Ingredients
- Olive oil: Used to sauté the beef and veggies.
- Bacon: Thin sliced bacon add both flavor and texture to the final dish.
- Beef: I usually use certified angus stewing meat, as it’s got enough fat for flavor, but cooks down for a wonderful tender result.
- Cornstarch: Helps the beef retain moisture while cooking, improving the tenderness.
- Onion: I use a white or yellow onion, thinly sliced, as it’ll caramelize quickly for mild, sweet onion flavor.
- Carrots: Hearty enough to not get too mushy when slow cooked, slightly sweet, and full of nutrients.
- Garlic: Pungent, aromatic, nutty and sweet flavor.
- Tomato paste: Adds rich, umami tomato flavor to the broth.
- Flour: Helps to thicken the sauce of the stew.
- Thyme: Fresh thyme adds a woodsy, citrusy taste to the dish.
- Bay leaf: A bay leaf adds a great aromatic touch to the broth, that you’ll remove before eating.
- Parsley: Topping the stew with parsley adds color and a freshness to the final dish.
- Red wine: A dry red wine helps to braise the beef and compliments the rich sauce of the stew.
- Beef broth: The primary base of the sauce for the stew.
- Butter: Adds creamy flavor to the sautéed mushrooms and onions.
- Pearl onions: Sautéed with the mushrooms for a final touch of sweet flavor to the stew.
- Mushrooms: Adds great umami and chewy texture.
How to Make Easy Beef Bourguignon
Start your beef bourguignon by cooking your bacon in the bottom of a large Dutch oven. Once brown and crispy, remove and drain oil.
While bacon is cooking, take your cubed beef and season with salt, pepper, and cornstarch. Toss until evenly coated.
With a drizzle of olive oil, add beef to the hot Dutch oven and brown each side. Remove and set aside.
Next add the sliced onion and carrot to the pot with some salt and pepper and sauté until soft and onions are translucent.
Stir in the garlic, tomato paste, and flour. Then add the red wine.
Followed by the beef broth.
Then add your fresh thyme and the bay leaf.
And finally add the beef and bacon back to the stew. Stir, then put in the oven at 350 for about 90 minutes.
When you’re getting close to serving the stew, melt some butter in a pan over medium-high heat before adding the sliced mushroom and pearl onions.
Sprinkle with some salt and pepper and then sauté until caramelized and tender.
Serve stew topped with the mushroom mixture and some fresh parsley, then enjoy your Easy Beef Bourguignon!
Helpful Tips
- Beef bourguignon actually tastes better the longer it sits, so I’d recommend making it a couple days before you plan to serve it. To reheat, simply heat on the stove over medium-low heat for about an hour or so.
- While great on it’s own, I love to serve over the top of creamy mashes potatoes and a side of crusty bread.
- Use the right wine! The traditional recipe calls for a Pinot Noir, and that is my go-to. You could also use a merlot.
Frequently Asked Questions
What cut of meat is best for beef bourguignon?
What to use instead of wine in bourguignon?
Do you serve beef bourguignon in a bowl or plate?
More comfort Foods
- Sweet Potato Shepherd’s Pie
- Stovetop Cauliflower Mac and Cheese
- Sausage Pizza Stuffed Peppers
- Oven-Fried Chicken Tenders with Panko
- Chicken and Chickpea Soup with Bulgur Wheat
Eat It, Like It, Share It!
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A delicious and filling comfort dish, you won’t be sorry you gave this Easy Beef Bourguignon a try.
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Easy Beef Bourguignon
Ingredients
- 1 tablespoon extra virgin olive oil
- 8 slices bacon (thinly sliced)
- 2 pounds Certified Angus Beef® stew meat
- 1 tablespoon cornstarch
- 1 large onion (thinly sliced)
- 4 large carrots (peeled and cut in 1/2-inch pieces)
- 2 cloves garlic (minced)
- 2 tablespoons tomato paste
- 2 tablespoons flour
- 12 sprigs fresh thyme
- 1 bay leaf
- ½ cup parsley (minced)
- 1 750 ml. bottle dry red wine (such as Pinot Noir or Burgundy)
- 4 cups beef broth
- 4 tablespoons unsalted butter
- 16 ounces pearl onions (frozen)
- 16 ounces white mushrooms (sliced or quartered)
- salt and pepper (to taste)
Instructions
- Preheat oven to 350 degrees. Heat a large Dutch oven over medium-high heat and drizzle in olive oil. Add bacon and cook until browned and crispy, stirring frequently about 9-10 minutes. Drain bacon from the pan with a slotted spoon and place on a plate lined with a paper towel.
- While bacon is browning, place beef cubes in a bowl and toss with salt, pepper, and cornstarch. Place beef into the hot Dutch oven in a single layer and brown on both sides. Depending on the size of your pot you may need to do this in batches to prevent over-crowding the pan. Remove browned beef cubes and place in a bowl; set aside.
- Add the carrots and onions to the pan along with a sprinkle of salt and pepper and saute until translucent, about 10 minutes. Stir in garlic, tomato paste and flour and heat for 30 seconds before adding in red wine, beef broth, thyme, and bay leaf. Return cooked beef and bacon to the pot, stir once then place in oven for 90 minutes.
- Ten minutes before you're ready to serve, melt butter in a large saute pan and add mushrooms and pearl onions. Sprinkle with salt and pepper and saute until caramelized, about 8-10 minutes.
- Serve beef bourguignon topped with mushroom and onion mixture and garnish with fresh parsley.
Last Step:
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