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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.
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Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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
  • Add-Ins Optional but delicious
  • 8 oz mushrooms sautéed
  • Fresh parsley for topping

Method
 

  1. Prep the Beef
  2. Pat the beef dry (helps browning). Season generously with salt and pepper.
  3. Cook the Bacon
  4. In a large Dutch oven, cook bacon until crisp. Remove and set aside, leaving the drippings.
  5. Brown the Beef
  6. Add a splash of olive oil. Brown the beef in batches, letting each side get a deep crust.
  7. Remove and set aside.
  8. Sauté the Veggies
  9. Add onions and carrots to the pot. Cook until softened.
  10. Stir in garlic and cook 1 minute.
  11. Add Tomato Paste + Flour
  12. Stir in the tomato paste and sprinkle the flour over the veggies.
  13. Cook 1–2 minutes so the flour blends in and the paste darkens slightly.
  14. Deglaze with Wine
  15. Pour in the red wine and scrape up all the browned bits from the bottom (flavor city).
  16. Add Broth & Herbs
  17. Return the beef and bacon to the pot.
  18. Add beef broth, thyme, and bay leaf.
  19. The liquid should just barely cover the meat.
  20. Simmer Slow & Low
  21. Cover the pot and simmer on low for 2.5–3 hours, stirring occasionally.
  22. Beef should be incredibly tender.
  23. Optional: Add Mushrooms
  24. Sauté mushrooms in butter and add them in the last 30 minutes for extra depth.
  25. Taste & Serve

Notes

Remove bay leaf and thyme stems. Taste and adjust seasoning.
Serve over:
• 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

How to Store

Refrigerate up to 4 days or freeze up to 3 months.