Easy Beef Bourguignon (French Beef Stew with Red Wine)
This Easy Beef Bourguignon is a rich, comforting beef stew with tender beef in a deeply flavored red wine sauce. It simmers slowly until the meat is fall-apart tender and the sauce is silky and savory.
If you love slow-cooked beef dinners like this one, browse my Beef Recipes collection for more hearty stews, skillet meals, and comforting beef dinners.
This is a simplified, home-friendly take on classic Beef Bourguignon. The method stays approachable, but the long, gentle simmer still gives you the deep flavor and tender texture that make this stew so satisfying.
For more comforting beef meals, you can also try my Easy Beef Stroganoff, this rich Hearty Beef Soup with Walnuts, or this tender Garlic Butter Beef. These easy recipes are great examples of simple, satisfying beef dinners you can make any night of the week.
This is a simplified, home-friendly take on the classic French stew. It keeps all the deep, comforting flavor you expect, without making the process feel complicated. Perfect for relaxed weekends, family dinners, or anytime you want a meal that feels extra cozy without extra stress.
Why You’ll Love This Recipe
Beef Bourguignon rewards a little patience. As it simmers, the beef becomes tender and the red wine sauce gradually develops a deeper, richer flavor.
This version keeps the method approachable for home cooking without losing the slow-cooked character of the classic dish. Most of the cooking time is hands-off once everything is in the pot.
Best Cut of Beef for Bourguignon
Well-marbled cuts that benefit from slow cooking work best for Beef Bourguignon. Chuck roast, brisket, or stewing beef all become tender during the long simmer, while lean cuts can dry out before the stew is ready.
Which Red Wine is Best for Beef Bourguignon?
A dry red wine works best for Beef Bourguignon. Pinot Noir is the classic choice, but Merlot or another medium-bodied dry red wine also works well and gives the sauce plenty of depth without overpowering the beef.
If you prefer to cook without alcohol, replace the wine with beef stock and add a small splash of balsamic or red wine vinegar for a little acidity.
Tips for the Best Beef Bourguignon
Brown the beef in batches and give each piece enough space in the pot. A good sear builds the deep, savory flavor that carries through the entire stew.
Beef Bourguignon is also excellent made ahead. After a night in the refrigerator, the flavors deepen and the sauce becomes even richer, so leftovers often taste even better the next day.
How to Make Beef Bourguignon
This Beef Bourguignon comes together in a few stages: brown the bacon and beef, cook the vegetables, build the red wine sauce, then let everything simmer gently until the beef is tender and the sauce is rich and glossy.
Cook the bacon. Heat the oil in a large pot over medium heat. Add the chopped bacon and cook until it releases its fat and becomes lightly crisp. Transfer the bacon to a plate, leaving the rendered fat in the pot.
Brown the beef. Pat the beef dry, then sear it in batches in the hot bacon fat until well browned on all sides. Avoid overcrowding the pot so the beef browns instead of steaming. Transfer the browned beef to a plate.
Cook the vegetables. Add the butter to the pot, then cook the mushrooms until golden and lightly caramelized. Transfer them to a plate, then add the carrots and onions and cook for a few minutes, until they begin to soften.
Build the base. Return the mushrooms and bacon to the pot. Stir in the tomato paste and garlic, then cook for about 2 to 3 minutes, until fragrant and the tomato paste darkens slightly.
Add the liquids. Sprinkle in the flour and stir well, then cook for a few minutes. Pour in the red wine and water, return the beef to the pot, and add the thyme, bay leaves, salt, and black pepper. Stir everything together until well combined.
Slow simmer. Cover the pot and let the Beef Bourguignon simmer gently for about 90 minutes, until the beef is tender and the flavors have had time to develop.
Finish the sauce. Remove the lid and simmer uncovered for another 10 to 15 minutes, if needed, until the sauce has thickened and is glossy enough to lightly coat the back of a spoon.
Variations & Substitutions
- Use a different cut of beef. Chuck roast, brisket, or stewing beef all work well for the long simmer and become tender as they cook.
- Make it without bacon. Skip the bacon and start with a little extra olive oil and butter. The stew will still be rich, just slightly lighter.
- Make it without wine. Replace the red wine with beef stock and add a small splash of balsamic or red wine vinegar for acidity.
- Add extra vegetables. Pearl onions, parsnips, extra carrots, or potatoes can all work. Add quicker-cooking vegetables later so they do not become too soft.
- Thicken the sauce more. Simmer uncovered for an extra 10 to 15 minutes until it reaches the consistency you like.
- Use a slow cooker. Brown the bacon, beef, and vegetables first, then transfer everything to the slow cooker and cook on low for 7 to 8 hours.
- Use an Instant Pot. Brown the ingredients with the sauté function, pressure cook on high for about 35 minutes, then allow a natural release.
What do you serve with Beef Bourguignon?
Beef Bourguignon is especially good with creamy mashed potatoes, fluffy rice, buttered noodles, or a slice of homemade bread to soak up the rich red wine sauce.
From creamy blanquette to beef and vegetable favorites, my stew recipes collection has more ideas for the next time you want a slowly simmered dinner.
Storage and Reheating
Store leftover Beef Bourguignon in an airtight container in the refrigerator for up to 3 to 4 days. The flavor often gets even better after a night in the fridge.
Reheat gently on the stovetop over low heat, adding a small splash of beef stock or water if the sauce has thickened too much.
You can also freeze Beef Bourguignon for up to 3 months. Thaw it overnight in the refrigerator, then reheat slowly on the stovetop.
Frequently Asked Questions
Can I make Beef Bourguignon ahead of time?
Yes. Beef Bourguignon often tastes even better the next day as the flavors deepen and the sauce becomes richer. Reheat it gently on the stovetop before serving.
Do I have to use red wine?
No. You can replace the red wine with beef stock and add a small splash of balsamic or red wine vinegar for acidity.
What’s the best pot to use?
A heavy-bottomed Dutch oven or another sturdy pot with a lid works best because it holds steady heat during the long, gentle simmer.
Why do I need to brown the beef in batches?
Giving the beef enough space helps it develop a deep golden crust. If the pot is overcrowded, the meat releases moisture and steams instead of browning.
How do I know when Beef Bourguignon is done?
The beef should be very tender and easy to pull apart with a fork, and the sauce should be glossy enough to lightly coat the back of a spoon.
Can I freeze Beef Bourguignon?
Yes. Let it cool completely, then freeze it in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
Can I add other vegetables?
Yes. Pearl onions are a classic addition, and parsnips or extra carrots also work well. Add quicker-cooking vegetables later so they do not become too soft.
Beef Bourguignon
Ingredients
- 2 lb. (900 g) beef brisket, cut into chunks
- 7 oz. (200 g) bacon, chopped
- 3 tbsp. olive oil
- 1 lb. (450 g) mushrooms
- 2 tbsp. butter
- 2 onions chopped
- 2 carrots chopped
- 1 tbsp. tomato paste
- 6 garlic cloves minced
- 2 tbsp. all-purpose flour
- 2 cups dry red wine
- 3 cups water
- 1 tsp. salt
- 1 tsp. dried thyme
- 1/2 tsp. black pepper
- 3 bay leaves
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped bacon and cook for about 3 minutes, until it releases its fat and becomes lightly crisp. Transfer the bacon to a plate, leaving the rendered fat in the pot.
- Pat the beef dry with paper towels. Sear it in batches in the hot oil and bacon fat until well browned on all sides. Transfer the browned beef to a plate.
- Add the butter to the pot. Cook the mushrooms for about 3 to 5 minutes, until golden and lightly caramelized. Transfer them to a plate.
- Add the onions and carrots to the same pot and cook for a few minutes, until they begin to soften.
- Return the mushrooms and bacon to the pot. Stir in the tomato paste and garlic and cook for about 2 to 3 minutes, until fragrant and the tomato paste darkens slightly.
- Sprinkle in the flour and stir well. Cook for a few minutes, stirring, so the flour coats the vegetables.
- Pour in the red wine and water. Return the beef to the pot, then add the thyme, bay leaves, salt, and black pepper. Stir well.
- Cover and simmer gently for about 90 minutes, until the beef is tender.
- Remove the lid and simmer uncovered for another 10 to 15 minutes, if needed, until the sauce is rich, glossy, and thick enough to lightly coat the back of a spoon.
- Remove the bay leaves, taste, and adjust the seasoning before serving.
Video
Notes
- Brown the beef in batches so it sears instead of steaming.
- A dry red wine such as Pinot Noir or Merlot works well.
- Chuck roast or stewing beef can be used instead of brisket.
- For an alcohol-free version, replace the wine with beef stock and add a small splash of balsamic or red wine vinegar.
- Beef Bourguignon tastes even better the next day as the flavors deepen.
- Store leftovers in the refrigerator for 3 to 4 days or freeze for up to 3 months.
