That fancy beef stew you see in movies? The one that sounds impossible to make? It’s called Beef Bourguignon, and I’m going to show you how easy it is.
Forget the complicated steps and weird ingredients. We’re making a rich, fall-apart beef stew that tastes like it cooked for days, but you barely have to do anything.
This recipe is about turning cheap beef into something amazing. It’s the perfect meal for a cold day, a family dinner, or just when you want your house to smell incredible.
The Absolute Best Slow Cooked Beef Bourguignon
This isn’t some quick weeknight meal. It’s a weekend project that pays off big time. You give it a little attention at the start, then let the oven do all the work.
What You’ll Need
Getting your ingredients ready first makes everything go smoothly. It’s what we do in professional kitchens, and it works just as well at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Chuck Roast | 3 lbs | Cut into cubes |
| Thick-Cut Bacon | 6 slices | Diced |
| Yellow Onions | 2 | Chopped |
| Carrots | 3 | Sliced |
| Garlic | 4 cloves | Minced |
| All-Purpose Flour | 1/4 cup | For dredging |
| Dry Red Wine | 1 bottle (750ml) | Burgundy is classic |
| Beef Broth | 2-3 cups | Low sodium |
| Tomato Paste | 2 tbsp | Adds depth |
| Thyme | 4 sprigs | Fresh is best |
| Bay Leaves | 2 | Dried |
| Mushrooms | 1 lb | Cremini or white |
| Pearl Onions | 1 cup | Optional, but great |
| Butter | 2 tbsp | For the mushrooms |
| Olive Oil | 2 tbsp | For searing |
| Salt & Pepper | To taste | Be generous |
Tools of the Trade
You don’t need a bunch of fancy equipment. A few good basics will do the job perfectly.
- A large Dutch oven or heavy-bottomed pot with a lid
- A sharp knife for chopping
- A cutting board
- A wooden spoon or spatula
- Tongs for turning the beef
- A separate skillet for the mushrooms
Step-by-Step Instructions
Follow these steps, and you can’t go wrong. Don’t rush the early parts; that’s where all the flavor comes from.
Step 1: Preheat your oven to 325°F (160°C). Pat the beef cubes dry with paper towels. This helps them get a nice brown crust.
Step 2: Toss the beef with salt, pepper, and the flour until it’s lightly coated.
Step 3: In your Dutch oven, cook the diced bacon over medium heat until it’s crispy. Remove the bacon with a slotted spoon, but leave the fat in the pot.
Step 4: Working in batches, add the beef to the hot bacon fat. Brown it on all sides. Don’t crowd the pot! Put the browned beef aside with the bacon.
Step 5: Add the chopped onions and carrots to the same pot. Cook them for about 5-7 minutes until they start to soften. Add the minced garlic and cook for one more minute.
Step 6: Stir in the tomato paste and cook for another minute. This deepens the tomato flavor.
Step 7: Pour in the bottle of red wine. Scrape up all the brown bits stuck to the bottom of the pot. This is called deglazing, and it’s pure flavor.
Step 8: Bring the wine to a simmer and let it cook for a few minutes. Then, add the beef and bacon back to the pot.
Step 9: Add enough beef broth to almost cover the meat. Tuck in the thyme sprigs and bay leaves.
Step 10: Bring it all to a gentle simmer on the stovetop. Then, cover the pot with its lid and put it in the preheated oven.
Step 11: Let it cook for 2.5 to 3 hours. The beef should be very tender when you poke it with a fork.
Step 12: About 20 minutes before the stew is done, melt the butter in a separate skillet. Cook the mushrooms and pearl onions until they are golden brown.
Step 13: When the stew is done, carefully take it out of the oven. Skim any fat off the top. Stir in the cooked mushrooms and pearl onions. Taste it and add more salt and pepper if you think it needs it.
Pro Tips From My Kitchen
I’ve made this dish hundreds of times. Here are a few things I learned that make a big difference.
- Dry Your Beef: I said it before, but it’s the most important step. If the beef is wet, it will steam instead of sear. You’ll miss out on a ton of flavor.
- Good Wine Matters: Use a red wine that you would actually drink. If it tastes bad in a glass, it will taste bad in your stew. A simple Pinot Noir or Merlot works great.
- Be Patient: The magic happens during that long, slow cook in the oven. Don’t try to speed it up by turning up the heat. Low and slow is the only way to get that fall-apart tender beef.
- Better the Next Day: If you can, make this a day ahead. Letting it sit in the fridge overnight lets all the flavors get to know each other. The result is even better.
Substitutions and Variations
Don’t have everything on the list? No problem. Cooking is about making things work.
| Original Ingredient | Easy Swap | What to Expect |
|---|---|---|
| Red Wine | Beef Broth | Less complex flavor |
| Chuck Roast | Brisket, Round Steak | Still tender |
| Bacon | Pancetta, Skip It | Less smoky taste |
| Pearl Onions | Chopped Onion | Still delicious |
You can also add a few small, waxy potatoes in with the carrots for a more complete one-pot meal.
Make-Ahead Magic
You can chop all your vegetables a day or two in advance and keep them in the fridge. You can also brown the beef the day before. This cuts down on the prep time on cooking day.
What to Serve With It
This rich stew needs something to soak up all that amazing gravy.
| Serve With | Why It Works |
|---|---|
| Mashed Potatoes | Classic comfort combo |
| Crusty Bread | Perfect for dipping |
| Egg Noodles | Hearty and simple |
| Creamy Polenta | A smooth, tasty base |
A simple green salad with a sharp vinaigrette is also nice to cut through the richness of the stew.
Leftovers and Storage
Store any leftovers in an airtight container in the fridge for up to 4 days.
You can also freeze it for up to 3 months. Let it cool completely before freezing. To reheat, thaw it in the fridge overnight and then warm it gently on the stove.
Frequently Asked Questions
Q1. Why is my beef tough?
Ans: It probably needs more time to cook. Low and slow is key. Put it back in the oven for another 30-45 minutes and check again. It could also mean the heat was too high.
Q2. Do I have to use wine?
Ans: You don’t have to, but it adds a lot of flavor. You can use an equal amount of extra beef broth instead, maybe with a splash of balsamic vinegar at the end for some acidity.
Q3. Can I make this in a slow cooker?
Ans: Yes. Follow all the steps on the stovetop through Step 7 (deglazing). Then, transfer everything to a slow cooker. Cook on low for 6-8 hours. Add the separately cooked mushrooms at the end.
Q4. What is the best cut of beef for Beef Bourguignon?
Ans: Beef chuck is the best. It has great flavor and fat content, which makes it super tender after a long, slow cook.
Wrapping Up
See? That wasn’t so scary. You just made one of the best beef stews in the world. The deep, rich flavor is something you’ll remember.
Now it’s your turn. Give this recipe a try this weekend. Come back and leave a comment to let me know how it turned out. I love hearing about your kitchen wins.
