This beef bourguignon recipe is my take on the classic French stew, made with deliciously browned, fall-apart beef, carrots, onions, mushrooms, and fresh thyme, all slowly cooked in red wine and beef broth. It feels cozy and decadent on a cold day, especially when paired with a rustic loaf of bread and a glass of wine.
I am impatiently waiting for warm weather to make an appearance so I can break out the salads and grill, but in the meantime, another hearty, filling stew recipe is where I find some comfort.
This delicious beef bourguignon is a simple affair, nothing complex here. The only requirement is that you carve out a couple of hours for stovetop simmering to ensure the beef is fall-apart tender and full of flavor.
Only a few special ingredients are required: red wine, beef stewing cubes, and fresh thyme. The remaining ingredients are pantry/fridge staples that you’ll likely have on hand: onions, carrots, mushrooms, beef broth, tomato paste, and garlic. Plus olive oil, butter, salt, and pepper.
How do you make Beef Bourguignon?
A few tips for making the best beef bourguignon:
- Beef cubes are often quite large. I cut them down to 1/2 inch, bite-sized cubes, which works well if you’re serving this stew to kids (the wine cooks off after simmering for so long).
- Don’t skip browning the beef—it adds so much flavor to the dish. Brown in two batches to ensure the beef has enough space in the pot to brown correctly. I use a combination of olive and butter, which results in delicious flavor.
- Let it simmer. For the beef to become fall-apart tender, it will need to simmer away for one and a half to two hours. If your beef isn’t cut into smaller cubes, this will take a little longer.
What to serve with beef bourguignon
I’m happy to enjoy this stew all by itself (with a glass of wine for company), but it’s also so 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 oil olive and a drizzle of balsamic.
If you give this beef bourguignon recipe a try, let me know in the comments below. I love hearing from you!
Want more cozy, hearty meals? Check out these fan favs!
- EASY HERB-LOADED MEATBALL RECIPE
- LEMON LENTIL SOUP
- ROCKIN MOROCCAN STEW
- CLASSIC QUICHE LORRAINE RECIPE WITH BACON
Beef Bourguignon Recipe
- olive oil
- 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 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
- In a large stove-top pot, add a couple of glugs of olive oil and a pat of butter and bring to a sizzle over medium-high. Add the beef (cut into small 1/2 inch cubes). Do this in two batches, to not overcrowd the beef. Add a good pinch of kosher salt and some fresh pepper. Brown the beef cubes on all sides, stirring after a minute or two per side. We're not looking for perfection, just cook and stir until the cubes look mostly browned. Remove the beef and set it aside.
- 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 springs 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 and bring to a gentle boil. Cover and let simmer for approximately 1.5 to 2 hours, until the beef is tender and easily breaks apart with the 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 mushroom 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.