This easy beef bourguignon recipe is my take on the classic French stew, made with tender beef, carrots, onions, mushrooms, and fresh thyme, all slowly simmered in red wine and beef broth. While the end result is undeniably rich, cozy, and sure to wow guests, the method is simple and most of the cooking time is hands-off. Serve it with creamy mashed potatoes or crusty bread for the ultimate comfort food.
About this beef bourguignon recipe
This beef bourguignon is a simple, straightforward recipe, but the slow simmer gives it that rich flavour you want from a classic French stew. The beef needs about 1½ to 2 hours on the stovetop to become perfectly tender, but once it’s simmering, there’s very little hands-on work.
A few simple ingredients do most of the heavy lifting: beef, red wine, beef broth, onions, carrots, mushrooms, garlic, tomato paste, and fresh thyme. Browning the beef first is an important step—it adds so much flavor to the finished stew.
What is beef bourguignon?
Beef bourguignon (also called beef Burgundy) is a classic French beef stew traditionally made with beef slowly braised in red wine. It’s typically cooked with onions, carrots, mushrooms, and herbs until the beef is tender and the sauce is rich and flavorful.
My version keeps the spirit of the classic dish but uses a simple method that’s easy to make at home.
Tips for making the best beef bourguignon
Cut the beef into smaller pieces
Beef stewing cubes are often quite large. I cut mine into roughly ½-inch bite-sized pieces, which works especially well if you’re serving this stew to kids. The smaller pieces also become really tender during the long simmer.
Don’t skip browning the beef
This is one of the most important steps for building flavor. Brown the beef in two batches so the pieces have enough room to actually brown rather than steam. I use a combination of olive oil and butter for extra flavor when browning.
Give it time to simmer
For deep flavour and truly tender beef, let the stew simmer gently for about 1½ to 2 hours. If your beef pieces are larger, they may need a little longer. Grab a spoon and taste test every 25 minutes or so.
Brown the mushrooms separately
I like to brown the mushrooms in a separate pan and add them during the final 15 minutes. This gives them much more flavor and keeps them from becoming lost in the stew.
What to serve with beef bourguignon?
This stew is delicious all on its own, but it’s extra good when served with:
- Creamy mashed potatoes—read this article on how to make to best mash
- A rustic loaf of bread to sop up all the goodness of this stew
- A simple green salad with a little olive oil and a drizzle of balsamic
If you’re looking for more cozy, hearty dinners, try my Herb-Loaded Meatballs, Rockin’ Moroccan Stew, or Classic Quiche Lorraine.
Beef Bourguignon FAQs
What cut of beef is best for beef bourguignon?
Beef stewing meat works well for this recipe. Look for a cut that benefits from slow cooking and becomes tender during the long simmer.
What kind of red wine should I use for beef bourguignon?
A dry red wine works well. Pinot Noir is a classic choice, but Cabernet Sauvignon or Merlot are also good options. There’s no need to use an expensive bottle—choose a wine you’d enjoy drinking.
If you give this beef bourguignon recipe a try, let me know in the comments below. I love hearing from you!
xo Bri
Looking for cozy dinner ideas?
- EASY HERB-LOADED MEATBALL RECIPE
- LEMON LENTIL SOUP
- ROCKIN MOROCCAN STEW
- CLASSIC QUICHE LORRAINE RECIPE WITH BACON
Easy Beef Bourguignon Recipe
Ingredients
- olive oil
- butter
- 1.5 lbs beef stewing cubes cut large cubes into small half-inch cubes
- 2 small yellow onions diced
- 3 shallots diced
- 3 large cloves of garlic minced
- 2 cups red wine
- 900 ml beef broth
- 1 tbsp tomato paste
- 2 tsp all-purpose flour
- 1 bay leaf
- 2 medium carrots peeled and sliced a 1/4 inch thick
- 5 sprigs of fresh thyme
- kosher salt to taste
- fresh pepper to taste
- 454 g brown cremini mushrooms (sometimes called mini bellas) – 2 small packages washed, destemmed, and quartered
Instructions
- Heat the olive oil and butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, brown the beef on all sides (a minute or two per side). Add a good pinch of kosher salt and some fresh pepper. **Don't overcrowd the pot or the beef will steam rather than brown. Transfer the browned beef to a plate and continue with the remaining beef.
- To the same pot, add an additional glug of olive oil and add the diced onions and shallots. Cook on medium-high, stirring occasionally, for 2-3 minutes. Add in minced garlic and let cook for an additional minute.
- Add the wine and deglaze the pot while scraping all the browned bits from the beef and onions into the wine. Bring the wine to a boil, sprinkle the flour over the top, and whisk thoroughly until well incorporated. Let boil for 5 minutes.
- Add the beef broth, tomato paste, three sprigs of fresh thyme, bay leaf, and carrots. Return the beef to the pot, plus a couple of pinches of kosher salt and fresh pepper. Stir all to combine. Bring the stew to a gentle simmer, then reduce the heat to low. Cover and let it simmer gently for 1½–2 hours, or until the beef is tender and easily pierced with a fork.
- 15 minutes before serving the bourguignon, add the quartered mushrooms to a very hot stove-top pan (ready with olive oil and a pat of butter). Let the mushrooms brown in place for a few minutes before stirring. Add 2 sprigs of thyme to the pan and sprinkle with salt and pepper. Cook on medium-high, stirring occasionally until the mushrooms are browned, nearly all over.
- Stir the mushrooms into the beef bourguignon. Serve with rustic bread or spoon over creamy mashed potatoes.
Notes
Beef
You have a few beef options that all work well in this recipe. I use stewing cubes, but chuck meat and brisket are good substitutes.Wine
You don’t need an expensive bottle of wine for this recipe. A dry red wine works well; Pinot Noir is a classic choice, but Cabernet Sauvignon or Merlot can also work nicely.Did you make this recipe? Tag @mondaysundaykitchen on Instagram and hashtag it #mondaysundaykitchen!
Hi. I like the recipe, thanks. Just thought maybe “Choose a nice bottle of red wine from France’s Burgandy region. Try a Pinot Noir, Cabernet Sauvignon, or Merlot”. Could be Choose a nice bottle of wine; maybe a Pinot Noir from Burgundy. Or even a Merlor or Cabernet Sauvignon from Bordeaux, or Syrah from the Rhone.
Cheers! RM