When it comes to slow-cooked meals that truly feel like an event, Beef Bourguignon is in a league of its own. Deeply savory, full of tender beef, silky vegetables, and a sauce so rich it practically begs to be soaked up with crusty bread—this is comfort food done with care. And while it sounds fancy (it’s French, after all), the beauty of this dish is in its simplicity and patience.
I make this when I want the house to smell incredible all afternoon and dinner to feel like a warm hug. Whether it’s for a holiday meal, a lazy Sunday, or just because I want something that simmers low and slow, this version always delivers.
Here’s exactly how I make it—and how you can, too.
Why This Recipe Works
- Searing the beef first locks in flavor and creates the base for a rich, developed sauce.
- Cooking low and slow in the oven gives the beef time to become melt-in-your-mouth tender.
- Pearl onions, carrots, and mushrooms offer texture and balance.
- A minimal ingredient list proves you don’t need much to create something luxurious.
- Make-ahead friendly—in fact, it’s even better the next day.
Ingredients You’ll Need
(Serves 4–6 | Prep Time: 20 mins | Cook Time: 3 hours | Total Time: ~3 hours 20 mins)
- 2 pounds beef stew meat (chuck roast works beautifully), cut into 1.5-inch cubes
- ¼ cup all-purpose flour
- 1 tsp kosher salt
- ½ tsp coarse ground black pepper
- 4 tbsp unsalted butter
- 12 oz frozen pearl onions (no need to thaw)
- 2 carrots, peeled and cut into 2-inch chunks
- 2 cloves garlic, minced
- 1 bay leaf
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- 8 oz brown mushrooms, halved or quartered
How I Make It (Step-by-Step)
Step 1: Preheat the Oven
I preheat the oven to 325°F (165°C). This gives us the low, even heat we need for a long, slow cook that transforms everything into fork-tender perfection.
Step 2: Brown the Beef
In a large mixing bowl, I toss the stew meat with flour, salt, and pepper until well coated. This step helps the beef get that delicious crust and also thickens the sauce later.
I melt 4 tablespoons of butter in a Dutch oven over medium-high heat. Once hot, I add the beef in batches, making sure not to crowd the pot. Each side gets about 4–5 minutes, just until golden brown. Then I transfer the seared meat to a plate.
Step 3: Sauté the Vegetables
In the same pot (without wiping it down!), I toss in the pearl onions and carrots. I sauté them for about 4–5 minutes, just until they pick up some color.
Next, I add the minced garlic and give everything a stir, scraping up the browned bits from the bottom—that’s where the flavor lives.
Step 4: Build the Stew
I return the seared beef (and all its juices) to the pot, nestle in the bay leaf and sprinkle in the thyme. I don’t add broth or wine in this recipe—it’s a dry roast-style bourguignon that develops a deeply concentrated flavor thanks to the slow oven time and the moisture released from the meat and vegetables.
I cover the Dutch oven with its lid and transfer it to the oven to cook for 2 hours.
Step 5: Add the Mushrooms
After two hours, I remove the pot and stir in the mushrooms. Back into the oven it goes, uncovered or loosely covered (your call depending on how much you want the sauce to reduce), for another hour.
The mushrooms soak up all that meaty richness and add a deep, earthy contrast to the sweetness of the carrots and onions.
How I Serve It
Once the stew is done, I remove the bay leaf and give everything a gentle stir. The beef is fork-tender, the veggies are soft but not mushy, and the sauce is thick, silky, and utterly spoon-worthy.
Here’s how I like to plate it:
- Over buttery mashed potatoes for full-on comfort
- With crusty bread for dunking straight into the pot
- Next to a mound of egg noodles or creamy polenta
- Topped with a sprinkle of fresh parsley or thyme for color and brightness
Tips and Variations
- Deglaze with red wine before adding the beef back in if you want a more traditional Bourguignon profile
- Use fresh pearl onions if you have the time to peel them—they’re a treat
- Add pancetta or bacon at the beginning for added richness
- Make it ahead and let it sit overnight—the flavors deepen beautifully
- Freeze leftovers for a rainy day reheat (just reheat gently to keep the beef tender)
FAQs From My Dutch Oven to Yours
Q: Can I use a slow cooker instead of the oven?
A: You can! After browning the beef and sautéing the veggies, transfer everything to a slow cooker and cook on low for 7–8 hours or high for 4–5 hours. Add mushrooms in the last hour.
Q: Do I need to add broth or wine?
A: Not in this version—moisture from the beef, butter, and vegetables creates its own jus-like sauce. But if you prefer it saucier, feel free to add 1 cup beef broth or red wine before it goes in the oven.
Q: What cut of beef works best?
A: Chuck roast is perfect—marbled enough to stay moist and flavorful after hours of cooking.
Q: Can I freeze this?
A: Definitely. Let it cool completely, store in airtight containers, and freeze for up to 3 months.
Final Thoughts
This Beef Bourguignon is the kind of dish that feels like a culinary hug. It’s simple, rustic, and powerful in its flavor—one of those recipes that proves patience pays off. Whether you’re serving it to guests or just curling up on the couch with a bowl and a spoon, it always hits the spot.
One pot, three hours, and a little love—that’s all it takes to turn beef, veggies, and herbs into something unforgettable.
This Beef Bourguignon Is My Favorite Way to Slow-Cook a Cozy Weekend Into Something Unforgettable
Ingredients
- 1 tsp kosher salt
- 4 tbsp unsalted butter
- 12 oz frozen pearl onions (no need to thaw)
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- 8 oz brown mushrooms, sliced
- 2 lbs beef chuck, cut into 2-inch pieces
- 1 cup beef broth
- 1 cup red wine
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 2 bay leaves
- 1 cup carrots, sliced
- 1 cup celery, chopped
Instructions
- In a large Dutch oven, melt 2 tablespoons of butter over medium-high heat. Add the beef chunks and brown on all sides. Remove and set aside.
- In the same pot, add the remaining butter, then add the pearl onions and mushrooms. Cook until the onions are browned.
- Add the garlic and cook for another minute until fragrant.
- Stir in the tomato paste, thyme, and beef broth. Return the beef to the pot along with the bay leaves.
- Pour in the red wine and bring the mixture to a simmer.
- Cover the pot and transfer it to a preheated oven at 325°F (163°C). Cook for about 2-3 hours, or until the beef is fork-tender.
- In the last half hour, add the carrots and celery to the pot.
- Once cooked, remove from the oven and let it sit for a few minutes before serving. Discard the bay leaves.
- Serve with crusty bread or over mashed potatoes.
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