A rich, slow-simmered French beef stew with tender chunks of beef, caramelized veggies, red wine, fresh herbs, and a silky broth that tastes like it cooked all day. It’s the ultimate comfort dinner — elegant enough for guests, easy enough for a chilly weeknight.
Why You’ll Love It
This stew is deeply flavorful, hearty, and feels like something a French grandmother would make if she adored you. The red wine, garlic, thyme, and slow braise give it incredible depth without being fussy.
Ingredients
Beef & Veggies
- 3 lbs beef chuck, cut into large chunks
- Salt & pepper
- 3–4 tbsp olive oil
- 4–5 slices thick-cut bacon, chopped
- 4 large carrots, sliced
- 1 large onion, chopped
- 3–4 cloves garlic, minced
- 2–3 tbsp flour
For the Sauce
- 2 cups red wine (Pinot Noir is perfect)
- 2 cups beef broth
- 1–2 tbsp tomato paste
- 1 bay leaf
- 2–3 sprigs fresh thyme or 1 tsp dried thyme
Add-Ins (Optional but delicious)
- 8 oz mushrooms, sautéed
- Fresh parsley for topping
nstructions
- Prep the Beef
- Pat the beef dry (helps browning). Season generously with salt and pepper.
- Cook the Bacon
- In a large Dutch oven, cook bacon until crisp. Remove and set aside, leaving the drippings.
- Brown the Beef
- Add a splash of olive oil. Brown the beef in batches, letting each side get a deep crust.
- Remove and set aside.
- Sauté the Veggies
- Add onions and carrots to the pot. Cook until softened.
- Stir in garlic and cook 1 minute.
- Add Tomato Paste + Flour
- Stir in the tomato paste and sprinkle the flour over the veggies.
- Cook 1–2 minutes so the flour blends in and the paste darkens slightly.
- Deglaze with Wine
- Pour in the red wine and scrape up all the browned bits from the bottom (flavor city).
- Add Broth & Herbs
- Return the beef and bacon to the pot.
- Add beef broth, thyme, and bay leaf.
- The liquid should just barely cover the meat.
- Simmer Slow & Low
- Cover the pot and simmer on low for 2.5–3 hours, stirring occasionally.
- Beef should be incredibly tender.
- Optional: Add Mushrooms
- Sauté mushrooms in butter and add them in the last 30 minutes for extra depth.
- Taste & Serve
Cozy Sunday Beef Bourguignon
This stew is deeply flavorful, hearty, and feels like something a French grandmother would make if she adored you. The red wine, garlic, thyme, and slow braise give it incredible depth without being fussy.
Ingredients
Method
- Prep the Beef
- Pat the beef dry (helps browning). Season generously with salt and pepper.
- Cook the Bacon
- In a large Dutch oven, cook bacon until crisp. Remove and set aside, leaving the drippings.
- Brown the Beef
- Add a splash of olive oil. Brown the beef in batches, letting each side get a deep crust.
- Remove and set aside.
- Sauté the Veggies
- Add onions and carrots to the pot. Cook until softened.
- Stir in garlic and cook 1 minute.
- Add Tomato Paste + Flour
- Stir in the tomato paste and sprinkle the flour over the veggies.
- Cook 1–2 minutes so the flour blends in and the paste darkens slightly.
- Deglaze with Wine
- Pour in the red wine and scrape up all the browned bits from the bottom (flavor city).
- Add Broth & Herbs
- Return the beef and bacon to the pot.
- Add beef broth, thyme, and bay leaf.
- The liquid should just barely cover the meat.
- Simmer Slow & Low
- Cover the pot and simmer on low for 2.5–3 hours, stirring occasionally.
- Beef should be incredibly tender.
- Optional: Add Mushrooms
- Sauté mushrooms in butter and add them in the last 30 minutes for extra depth.
- Taste & Serve
Notes
Remove bay leaf and thyme stems. Taste and adjust seasoning.
Serve over:
• mashed potatoes
• egg noodles
• creamy polenta
• or crusty bread
• Don’t skip browning the meat — it builds flavor
• The longer it cooks, the better it gets
• Even better the next day
• mashed potatoes
• egg noodles
• creamy polenta
• or crusty bread
Tips for Perfect Bourguignon
• Use a dry red wine you actually enjoy• Don’t skip browning the meat — it builds flavor
• The longer it cooks, the better it gets
• Even better the next day
