If you’ve ever dreamed of filling your kitchen with the irresistible aroma of classic French comfort, Easy Beef Bourguignon is your ticket to dinnertime bliss. With tender beef, smoky bacon, hearty vegetables, and a savory red wine sauce, this dish transforms humble ingredients into something worthy of a celebration. The beauty of Easy Beef Bourguignon is that it turns a traditionally involved recipe into a weeknight-friendly masterpiece without sacrificing any of that deep, slow-cooked flavor that makes it legendary.
Ingredients You’ll Need
One of the best parts of making Easy Beef Bourguignon at home is how approachable and straightforward the ingredients list is. Each element plays a starring role — the beef brings richness, the bacon infuses smokiness, and a handful of pantry staples work together to create depth and color. Gather these to get started:
- Beef chuck: The best cut for Easy Beef Bourguignon, its marbling transforms into melt-in-your-mouth tenderness thanks to slow braising.
- Salt and black pepper: Seasoning the beef before browning is essential for flavor and crust.
- Olive oil: Helps brown the beef and adds subtle richness.
- Bacon: The foundation for a deep, smoky flavor that permeates the stew.
- Onion: Brings sweetness and aromatic backbone to the sauce.
- Carrots: Add subtle earthiness and a gorgeous pop of color.
- Garlic: Melds with tomato and wine for irresistible depth.
- Tomato paste: Concentrates flavor and helps create a rich, velvety sauce.
- All-purpose flour: Slightly thickens the stew to the perfect consistency.
- Red wine (such as Pinot Noir): The star liquid, lending brightness and complexity.
- Beef broth: Rounds out the sauce, giving it savory depth.
- Fresh thyme (or dried): Adds that unmistakable herby note iconic to Bourguignon.
- Bay leaves: Infuse the braise with an underlying warmth.
- Mushrooms: Their earthy flavor and meaty texture deepen the stew.
- Pearl onions: A classic addition, they become sweet and tender in the sauce.
- Chopped fresh parsley: Brightens the finished dish and makes it pop visually.
How to Make Easy Beef Bourguignon
Step 1: Sear the Beef and Bacon
Preheat your oven to 325°F (160°C). Pat the beef cubes dry with paper towels, then generously season with salt and black pepper. In a large Dutch oven set over medium heat, cook your diced bacon until it’s crisp and golden. Remove the bacon pieces with a slotted spoon, reserving the flavorful fat in the pot, and brown the beef in batches. This step is crucial for building flavor, so don’t rush — give each piece a good sear on all sides!
Step 2: Make the Flavor Base
Once all the beef is browned and set aside, check the pot. If there’s not enough fat left, add a splash of olive oil. Toss in the chopped onions and sliced carrots, sautéing for about 5 minutes until they’ve softened and taken on a bit of color. Stir in the minced garlic and tomato paste, cooking just until fragrant (about one minute) to unlock their flavors without burning.
Step 3: Build and Thicken the Sauce
Sprinkle the all-purpose flour over the vegetables, stirring to coat everything well. Let it cook for about a minute more — the flour helps thicken your Easy Beef Bourguignon, so you want to give it time to lose any raw taste. Now pour in the red wine, scraping the bottom of the pot to release any brown, flavorful bits, then add the beef broth, thyme, and bay leaves.
Step 4: Return the Beef, Bacon, and Simmer
Return the seared beef cubes and reserved bacon to the Dutch oven. Bring everything to a gentle simmer on the stovetop, cover, and then transfer to the preheated oven. Let it cook for about 1½ hours, which is just enough time for the flavors to start coming together and the beef to begin turning fork-tender.
Step 5: Add Mushrooms and Pearl Onions
After 1½ hours, carefully stir in the halved mushrooms and pearl onions. Pop the lid back on and return the pot to the oven for another 30 minutes. This ensures the mushrooms and onions stay plump and flavorful, finishing alongside your perfectly tender beef.
Step 6: Finish and Serve
Remove the pot from the oven, discard the bay leaves, and taste to adjust the seasoning. Sprinkle the freshly chopped parsley over the top for a burst of color and freshness. Your Easy Beef Bourguignon is now ready to be ladled into bowls or plated up with your favorite sides!
How to Serve Easy Beef Bourguignon
Garnishes
Nothing completes Easy Beef Bourguignon like a sprinkling of vivid, freshly-chopped parsley. It brightens up the deep, rich sauce and adds a whisper of peppery herb flavor. For a classic bistro touch, consider a tiny squeeze of lemon at the table or even a swirl of crème fraîche for extra decadence.
Side Dishes
This stew is always the star, so keep your sides simple and classic. Cloud-like mashed potatoes or a rustic hunk of buttered baguette are perfect for soaking up the luscious sauce. Roasted root vegetables or steamed green beans also pair wonderfully and bring a splash of color to your plate.
Creative Ways to Present
If you’re feeling festive or serving guests, try spooning Easy Beef Bourguignon over buttery pappardelle noodles or creamy polenta. Present it in individual cocottes for a touch of French countryside charm, or serve family-style straight from the Dutch oven at the table for a cozy, inviting vibe.
Make Ahead and Storage
Storing Leftovers
Easy Beef Bourguignon keeps beautifully — in fact, the flavors deepen overnight! Let leftovers cool before transferring to airtight containers. Store them in the fridge for up to 4 days, and give the stew a gentle stir before reheating to distribute all those delicious juices.
Freezing
This dish is also freezer-friendly. Once cooled, portion the beef and sauce into freezer-safe containers or heavy-duty resealable bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating and enjoy that just-made taste any time.
Reheating
Reheat Easy Beef Bourguignon gently on the stovetop over low heat, stirring every few minutes to prevent sticking or scorching. If it seems a bit thick, add a splash of broth or water. It’s just as good (if not better) the second time around!
FAQs
Can I use a different cut of beef?
Absolutely! While beef chuck is traditional and gives fantastic results, cuts like brisket or even short ribs work brilliantly for Easy Beef Bourguignon, as long as they’re well-marbled and suited for slow braising.
What kind of wine should I use?
Go for a dry red wine such as Pinot Noir, Burgundy, or Cabernet Sauvignon. The wine doesn’t need to be fancy, but choose one you’d happily drink — it makes a noticeable difference in flavor.
How do I peel pearl onions easily?
Blanch the pearl onions in boiling water for about 45 seconds, then plunge them into ice water. The skins should slip right off with a gentle squeeze, making this prep step so much easier!
Can I make Easy Beef Bourguignon on the stovetop instead?
Definitely. After bringing everything to a simmer, cover and cook on low heat, stirring occasionally, for 1½ to 2 hours. You may need to monitor the liquid level and add a splash of broth if it reduces too much.
Is there a way to make this recipe gluten-free?
Yes, simply swap regular all-purpose flour for your favorite gluten-free blend or use a tablespoon of cornstarch mixed with cold broth for thickening.
Final Thoughts
Now that you’re armed with everything you need to make Easy Beef Bourguignon, it’s time to bring some French flair to your dinner table. There’s nothing quite like savoring each bite of this rich, aromatic stew — it’s the kind of meal that turns an ordinary night into something special. Give it a try and let it become a cherished favorite in your own kitchen!
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Easy Beef Bourguignon Recipe
- Total Time: 2 hours 20 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Easy Beef Bourguignon recipe is a classic French dish featuring tender chunks of beef braised in red wine with hearty vegetables and aromatic herbs. A comforting and flavorful meal perfect for a cozy night in.
Ingredients
Main Ingredients:
- 2 pounds beef chuck, cut into 2-inch cubes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
For the Stew:
- 4 slices bacon, diced
- 1 large onion, chopped
- 2 large carrots, sliced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 cups red wine (such as Pinot Noir)
- 2 cups beef broth
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 2 bay leaves
- 1 pound small mushrooms, halved
- 1/2 pound pearl onions, peeled
For Garnish:
- Chopped fresh parsley
Instructions
- Preheat and Prep: Preheat oven to 325°F (160°C). Pat beef dry and season. Cook bacon until crisp; set aside. Brown beef in batches. Remove beef.
- Cook Aromatics: Cook onion and carrots. Add garlic and tomato paste. Sprinkle flour over vegetables.
- Deglaze and Braise: Pour in red wine, then add beef broth, thyme, bay leaves, reserved beef, and bacon. Simmer, cover, and transfer to the oven for 1 1/2 hours.
- Finish Stew: Stir in mushrooms and pearl onions. Return to oven for another 30 minutes, until beef is tender. Adjust seasoning and garnish with parsley.
Notes
- For a faster stovetop version, simmer gently for 1 1/2 to 2 hours instead of baking.
- If you want a richer sauce, reduce liquid slightly on the stovetop before serving.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 5 g
- Sodium: 710 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 120 mg
