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Beef Bourguignon Recipe – Easy Cozy Dinner for Fall and Winter

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This classic French beef bourguignon transforms simple ingredients into a rich, hearty stew with tender beef, vegetables, and a savory red wine sauce. Perfect for cozy fall and winter dinners, it’s easy enough for weeknights and impressive enough for gatherings.

Ingredients

Scale
  • 2.5 lbs beef chuck roast, cut into 2-inch cubes
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp olive oil
  • 6 oz thick-cut bacon, diced
  • 1 large yellow onion, chopped
  • 3 large carrots, peeled and sliced into 1-inch pieces
  • 4 garlic cloves, minced
  • 3 tbsp all-purpose flour (or gluten-free flour blend)
  • 2 cups dry red wine (such as Burgundy or Pinot Noir)
  • 2 cups beef broth (preferably low-sodium)
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 bay leaf
  • 3–4 sprigs fresh thyme (or 1 tsp dried thyme)
  • 2 sprigs fresh parsley (plus more for garnish)
  • 1 lb cremini or white mushrooms, quartered
  • 1 cup pearl onions, peeled (frozen or fresh)

Instructions

  1. Pat the beef pieces dry with paper towels and season generously with salt and pepper. Chop the onion, carrots, and mushrooms. Peel pearl onions if using fresh.
  2. Heat 1 tablespoon olive oil in a large Dutch oven over medium heat. Add diced bacon and cook until crispy, about 4-5 minutes. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.
  3. Increase heat to medium-high. In batches, brown the beef cubes on all sides, about 2-3 minutes per side. Transfer browned beef to a plate.
  4. Lower heat to medium. Add chopped onions and carrots to the pot and sauté until softened, about 5 minutes. Add minced garlic and cook until fragrant, about 1 minute.
  5. Sprinkle flour over the vegetables, stirring to coat. Cook for 1-2 minutes. Pour in red wine, scraping up any browned bits. Stir in tomato paste, Worcestershire sauce, and beef broth.
  6. Return browned beef and bacon to the pot. Add mushrooms and pearl onions. Tie thyme, parsley, and bay leaf together (bouquet garni) and add to the pot. Bring to a gentle simmer.
  7. Cover and place the pot in a preheated 325°F oven. Cook for 2 to 2.5 hours, stirring once or twice, until the beef is fork-tender. Add more broth or wine if the stew looks too thick.
  8. Remove from oven. Discard the herb bundle. Taste and adjust seasoning with salt and pepper. Garnish with chopped parsley and serve hot.

Notes

For gluten-free, use a 1:1 gluten-free flour blend or cornstarch. Browning the beef and bacon in batches is key for flavor. If the sauce is too thin, simmer uncovered on the stove for 10-15 minutes. Beef bourguignon tastes even better the next day and freezes well for up to 3 months. Serve with mashed potatoes, noodles, or crusty bread.

Nutrition

Keywords: beef bourguignon, French stew, cozy dinner, fall recipes, winter comfort food, red wine beef stew, easy beef bourguignon, Dutch oven recipes, make ahead, gluten-free option

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