Nothing says cozy comfort like a simmering pot of beef bourguignon. Whether you’re craving a classic version or eager to try a creative twist, we’ve gathered 19 heavenly variations to inspire your next kitchen adventure. From time-saving shortcuts to luxurious upgrades, there’s a perfect recipe here for every home cook. Let’s dive in and find your new favorite!
Classic French Beef Bourguignon
Unbelievably cozy and perfect for a chilly evening, this Classic French Beef Bourguignon is my go-to comfort dish that always impresses. I first fell in love with it during a rainy Paris trip, and now I make it whenever I need a taste of that warmth—it’s become a Sunday ritual in my kitchen.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 3 hours
Ingredients
– 3 lbs beef chuck, cut into 2-inch cubes (trim excess fat for better texture)
– 6 slices thick-cut bacon, chopped (or use pancetta for a twist)
– 1 large yellow onion, diced
– 2 carrots, peeled and sliced into 1-inch pieces
– 3 cloves garlic, minced
– 8 oz cremini mushrooms, halved (button mushrooms work too)
– 2 cups dry red wine, like Pinot Noir (a full-bodied wine adds depth)
– 2 cups beef broth (low-sodium to control saltiness)
– 2 tbsp tomato paste
– 2 tbsp all-purpose flour
– 3 tbsp olive oil (or any neutral oil for searing)
– 2 sprigs fresh thyme (or 1 tsp dried thyme)
– 2 bay leaves
– Salt and black pepper, to season throughout
Instructions
1. Preheat your oven to 325°F to ensure even, slow cooking later.
2. In a large Dutch oven or heavy pot, heat 1 tbsp olive oil over medium-high heat until shimmering, about 2 minutes.
3. Pat the beef cubes dry with paper towels—this tip helps achieve a better sear—then season generously with salt and pepper.
4. Sear the beef in batches for 3–4 minutes per side until deeply browned, transferring to a plate to avoid overcrowding.
5. In the same pot, add the chopped bacon and cook for 5–7 minutes until crispy, then remove with a slotted spoon, leaving the fat behind.
6. Add the diced onion and carrots to the pot, sautéing for 5 minutes until softened, then stir in the garlic for 1 minute until fragrant.
7. Sprinkle the flour over the vegetables, stirring constantly for 2 minutes to cook out the raw taste and thicken the sauce.
8. Pour in the red wine, scraping up any browned bits from the bottom—this deglazing step adds rich flavor—and simmer for 5 minutes to reduce slightly.
9. Add the beef broth, tomato paste, thyme, and bay leaves, stirring to combine, then return the seared beef and bacon to the pot.
10. Bring the mixture to a gentle boil, then cover and transfer to the preheated oven to braise for 2.5 hours until the beef is fork-tender.
11. Meanwhile, in a skillet, heat 1 tbsp olive oil over medium heat and sauté the mushrooms for 6–8 minutes until golden brown, seasoning with salt and pepper.
12. After braising, remove the pot from the oven, discard the thyme sprigs and bay leaves, and stir in the sautéed mushrooms.
13. Simmer on the stovetop over low heat for 10 minutes to meld the flavors, adjusting seasoning if needed.
14. Serve the Bourguignon hot, spooned over mashed potatoes or egg noodles. So rich and velvety, this stew melts in your mouth with deep wine-infused notes—I love garnishing it with fresh parsley for a bright finish, and it pairs wonderfully with crusty bread to soak up every last drop of that luxurious sauce.
Slow Cooker Beef Bourguignon
Nothing beats coming home to the rich, comforting aroma of beef bourguignon that’s been simmering all day in the slow cooker. I love making this classic French stew on busy weekdays—it feels fancy but requires minimal hands-on time, and the slow cooking melds the flavors into something truly magical. Trust me, your kitchen will smell incredible, and you’ll have a hearty meal ready with almost no effort.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 8 hours
Ingredients
– 3 pounds beef chuck roast, cut into 2-inch cubes (trim excess fat for a leaner stew)
– 6 slices thick-cut bacon, chopped (or use pancetta for a different flavor)
– 1 large yellow onion, diced
– 3 carrots, peeled and sliced into 1-inch pieces
– 8 ounces cremini mushrooms, halved (white mushrooms work too)
– 3 cloves garlic, minced
– 2 cups dry red wine, like Cabernet Sauvignon (or substitute with beef broth if preferred)
– 1 cup beef broth
– 2 tablespoons tomato paste
– 2 tablespoons all-purpose flour
– 2 tablespoons olive oil (or any neutral oil)
– 1 teaspoon dried thyme
– 2 bay leaves
– Salt and black pepper, to season throughout
Instructions
1. Pat the beef cubes dry with paper towels to ensure a good sear, then season generously with salt and pepper.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the beef in a single layer, working in batches to avoid overcrowding, and sear for 3–4 minutes per side until browned.
4. Transfer the seared beef to the slow cooker insert using a slotted spoon.
5. In the same skillet, add the chopped bacon and cook over medium heat for 5–7 minutes until crispy, stirring occasionally.
6. Remove the bacon with a slotted spoon and add it to the slow cooker, leaving the bacon fat in the skillet.
7. Add the diced onion to the skillet and sauté for 4–5 minutes until softened, scraping up any browned bits from the bottom.
8. Stir in the minced garlic and cook for 1 minute until fragrant, then transfer the onion-garlic mixture to the slow cooker.
9. In a small bowl, whisk together the flour and 2 tablespoons of red wine until smooth to create a slurry, which will help thicken the stew without lumps.
10. Pour the remaining red wine into the skillet over medium heat, bring to a simmer for 2 minutes to deglaze, then stir in the tomato paste and beef broth.
11. Add the flour slurry to the skillet, whisking constantly for 1–2 minutes until slightly thickened, then pour this liquid over the ingredients in the slow cooker.
12. Add the carrots, mushrooms, dried thyme, and bay leaves to the slow cooker, stirring gently to combine everything.
13. Cover and cook on low for 8 hours, until the beef is fork-tender and easily shreds with a fork.
14. Discard the bay leaves, then taste and adjust seasoning with salt and pepper if needed.
15. Let the stew rest for 10 minutes before serving to allow the flavors to settle. Garnish with fresh parsley if desired.
Gently ladle this beef bourguignon over creamy mashed potatoes or buttery egg noodles—the tender beef melts in your mouth, and the savory wine sauce soaks into every bite. For a cozy twist, I sometimes serve it in a bread bowl on chilly evenings, letting the crust soak up that rich, deep flavor. Leftovers taste even better the next day, making it a perfect make-ahead meal for gatherings or lazy weekends.
Instant Pot Beef Bourguignon
A cozy winter evening calls for something hearty and comforting, and nothing fits the bill better than a classic beef stew with a French twist. I’ve been making this Instant Pot Beef Bourguignon for years—it’s my go-to when I want to impress guests without spending all day in the kitchen, and the rich aroma always reminds me of family dinners growing up. Trust me, this recipe simplifies the traditional method while keeping all that deep, savory flavor we love.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 lbs beef chuck, cut into 1-inch cubes (trim excess fat for better texture)
– 4 slices thick-cut bacon, chopped (or use pancetta for a different twist)
– 1 large yellow onion, diced
– 2 carrots, peeled and sliced into ½-inch rounds
– 8 oz cremini mushrooms, halved (white mushrooms work too)
– 3 cloves garlic, minced
– 2 cups red wine, such as Pinot Noir (or beef broth if you prefer non-alcoholic)
– 1 cup beef broth
– 2 tbsp tomato paste
– 2 tbsp all-purpose flour
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp dried thyme (fresh thyme adds a brighter note)
– 1 bay leaf
– Salt and black pepper, to taste (adjust based on your preference)
Instructions
1. Set your Instant Pot to “Sauté” mode on high and add the olive oil, heating it for 2 minutes until it shimmers lightly.
2. Add the chopped bacon to the pot and cook for 5 minutes, stirring occasionally, until it turns crispy and brown, then remove it with a slotted spoon and set it aside on a plate.
3. Pat the beef cubes dry with paper towels to ensure a good sear, season them generously with salt and pepper, and add them to the pot in a single layer without overcrowding, cooking for 3–4 minutes per side until browned on all sides, then remove and set aside with the bacon.
4. Add the diced onion to the pot and sauté for 3 minutes, stirring frequently, until it becomes soft and translucent, then stir in the minced garlic and cook for 1 more minute until fragrant.
5. Sprinkle the flour over the onion mixture and cook for 1 minute, stirring constantly, to form a roux that will help thicken the sauce later.
6. Pour in the red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot—this deglazing step adds depth of flavor—and let it simmer for 2 minutes to reduce slightly.
7. Stir in the beef broth, tomato paste, dried thyme, and bay leaf, then return the browned beef and bacon to the pot, along with the carrots and mushrooms, ensuring everything is submerged in the liquid.
8. Secure the Instant Pot lid, set the valve to “Sealing,” and pressure cook on high for 35 minutes, then allow a natural pressure release for 10 minutes before carefully turning the valve to “Venting” to release any remaining steam.
9. Remove the bay leaf, taste the stew, and adjust seasoning with more salt or pepper if needed, then let it sit for 5 minutes to allow the flavors to meld together.
Unbelievably tender beef melts in your mouth alongside sweet carrots and earthy mushrooms, all bathed in a velvety wine-infused sauce that’s perfect for sopping up with crusty bread. I love serving this over mashed potatoes or egg noodles for a complete meal, and it tastes even better the next day as the flavors deepen overnight—leftovers never last long in my house!
Vegetable-Loaded Beef Bourguignon
Nestled in my kitchen on a chilly evening, I found myself craving something deeply comforting yet packed with veggies to balance the richness. This Vegetable-Loaded Beef Bourguignon is my cozy twist on the classic, born from a desire to sneak in more greens without sacrificing that soul-warming flavor. It’s become a staple in our home, especially when I’m looking to impress with minimal fuss—trust me, the slow simmer does all the work.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 2 lbs beef chuck, cut into 1-inch cubes
– 1 tbsp olive oil, or any neutral oil
– 4 slices thick-cut bacon, chopped
– 1 large yellow onion, diced
– 2 carrots, peeled and sliced into ½-inch rounds
– 8 oz cremini mushrooms, quartered
– 3 cloves garlic, minced
– 2 tbsp all-purpose flour
– 2 cups dry red wine, such as Pinot Noir
– 2 cups beef broth
– 2 tbsp tomato paste
– 1 tsp dried thyme
– 2 bay leaves
– 1 cup frozen pearl onions
– 1 cup frozen peas
– Salt and black pepper, adjust to taste
Instructions
1. Pat the beef chuck dry with paper towels and season generously with salt and black pepper.
2. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Add the beef in a single layer, working in batches to avoid overcrowding, and sear until browned on all sides, about 3–4 minutes per batch; transfer to a plate.
4. In the same pot, add the chopped bacon and cook until crispy, about 5 minutes, then remove with a slotted spoon.
5. Add the diced yellow onion and sliced carrots to the bacon fat, sautéing until softened, about 5 minutes.
6. Stir in the quartered cremini mushrooms and minced garlic, cooking until fragrant, about 2 minutes.
7. Sprinkle the all-purpose flour over the vegetables, stirring constantly to coat and cook for 1 minute to remove the raw taste.
8. Pour in the dry red wine, scraping up any browned bits from the bottom of the pot, and simmer until reduced by half, about 5 minutes.
9. Add the beef broth, tomato paste, dried thyme, and bay leaves, stirring to combine.
10. Return the seared beef and crispy bacon to the pot, bringing the mixture to a gentle boil.
11. Reduce the heat to low, cover, and simmer for 2 hours, stirring occasionally to prevent sticking.
12. Stir in the frozen pearl onions and frozen peas, cooking uncovered for an additional 10 minutes until heated through.
13. Remove the bay leaves, taste, and adjust seasoning with salt and black pepper if needed.
Lusciously tender beef melds with the sweet carrots and pearl onions, while the peas add a pop of freshness that cuts through the rich wine sauce. I love serving this over creamy mashed potatoes or buttery egg noodles to soak up every last drop—it’s a hug in a bowl that always leaves everyone asking for seconds.
Red Wine Braised Beef Bourguignon
Remember those chilly evenings when you just crave something deeply comforting? Red wine braised beef bourguignon is my ultimate winter hug in a bowl—a classic French dish I’ve tweaked over the years to be a bit more approachable for busy weeknights, yet still impressively rich and flavorful.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– 3 lbs beef chuck roast, cut into 2-inch cubes (trim excess fat for a cleaner sauce)
– 4 slices thick-cut bacon, chopped (or pancetta for a milder flavor)
– 1 large yellow onion, diced
– 2 carrots, peeled and sliced into 1/2-inch rounds
– 8 oz cremini mushrooms, quartered (button mushrooms work too)
– 3 cloves garlic, minced
– 2 tbsp all-purpose flour
– 2 cups dry red wine, like Pinot Noir (avoid cooking wine; a drinkable one adds depth)
– 2 cups beef broth, low-sodium (adjust salt later if needed)
– 2 tbsp tomato paste
– 2 sprigs fresh thyme (or 1 tsp dried thyme)
– 2 bay leaves
– 2 tbsp olive oil (or any neutral oil)
– Salt and black pepper, to season throughout
Instructions
1. Pat the beef cubes dry with paper towels, then season generously with salt and pepper on all sides.
2. Heat 1 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat until shimmering, about 2 minutes.
3. Add the beef in a single layer, working in batches to avoid crowding, and sear until browned on all sides, about 3–4 minutes per batch; transfer to a plate and set aside.
4. In the same pot, add the chopped bacon and cook over medium heat until crispy, about 5–7 minutes, stirring occasionally.
5. Add the diced onion, carrots, and mushrooms to the pot, and sauté until softened, about 8–10 minutes, stirring frequently.
6. Stir in the minced garlic and cook until fragrant, about 1 minute.
7. Sprinkle the flour over the vegetables and stir to coat evenly, cooking for 1 minute to remove the raw flour taste.
8. Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon, and bring to a simmer for 2 minutes.
9. Add the beef broth, tomato paste, thyme, and bay leaves, stirring to combine.
10. Return the seared beef and any accumulated juices to the pot, ensuring the meat is submerged in the liquid.
11. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 3 hours, stirring occasionally, until the beef is fork-tender.
12. Remove the thyme sprigs and bay leaves, then taste and adjust seasoning with salt and pepper if needed.
13. Let the bourguignon rest, uncovered, for 10 minutes before serving to allow the flavors to meld.
Oozing with tender beef and a velvety sauce, this dish pairs beautifully with mashed potatoes or crusty bread to soak up every last drop—it’s the kind of meal that makes a dreary day feel cozy and special.
Garlic and Herb Beef Bourguignon
Biting into a rich, savory stew on a chilly evening always feels like a warm hug, and this Garlic and Herb Beef Bourguignon is my go-to for cozy nights in—it’s a twist on the classic that’s packed with aromatic herbs and a garlicky punch, perfect for impressing guests or just treating yourself after a long day. I love how the flavors deepen as it simmers, filling the kitchen with an irresistible scent that reminds me of family dinners growing up. Trust me, once you try this version, you’ll want to make it all winter long!
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 3 lbs beef chuck, cut into 2-inch cubes (trim excess fat for a leaner stew)
– 2 tbsp olive oil, or any neutral oil like canola
– 1 large yellow onion, diced (about 2 cups)
– 4 cloves garlic, minced (use more if you love garlic!)
– 2 cups red wine, such as Pinot Noir or Cabernet (a dry variety works best)
– 2 cups beef broth, low-sodium preferred to control saltiness
– 2 tbsp tomato paste
– 2 sprigs fresh thyme, or 1 tsp dried thyme
– 2 bay leaves
– 1 tsp salt, adjust based on your broth’s salt content
– 1/2 tsp black pepper, freshly ground for better flavor
– 1 lb carrots, peeled and cut into 1-inch chunks
– 1 lb baby potatoes, halved if large (Yukon Gold adds creaminess)
– 2 tbsp all-purpose flour, for thickening (or cornstarch as a gluten-free option)
– 1/4 cup fresh parsley, chopped (for garnish, adds a bright finish)
Instructions
1. Pat the beef cubes dry with paper towels to ensure a good sear—this locks in juices and prevents steaming.
2. Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat until shimmering, about 2 minutes.
3. Sear the beef in batches, cooking each batch for 3–4 minutes per side until browned all over, then transfer to a plate; avoid overcrowding to get a crisp crust.
4. Reduce the heat to medium, add the diced onion to the pot, and sauté for 5 minutes until softened and translucent.
5. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
6. Pour in the red wine, scraping the bottom of the pot with a wooden spoon to deglaze and lift any browned bits for extra flavor.
7. Add the beef broth, tomato paste, thyme sprigs, bay leaves, salt, and black pepper, stirring to combine.
8. Return the seared beef and any accumulated juices to the pot, bringing the mixture to a gentle boil.
9. Reduce the heat to low, cover the pot, and simmer for 1 hour 30 minutes, stirring occasionally to prevent sticking.
10. Add the carrot chunks and baby potatoes to the pot, submerging them in the liquid.
11. Cover and continue simmering for 45 minutes until the vegetables are tender when pierced with a fork.
12. In a small bowl, whisk the all-purpose flour with 2 tablespoons of the stew liquid to form a smooth slurry, then stir it into the pot to thicken the sauce.
13. Cook uncovered for an additional 15 minutes, stirring occasionally, until the sauce coats the back of a spoon.
14. Remove the pot from the heat, discard the thyme sprigs and bay leaves, and stir in half of the chopped parsley.
15. Ladle the stew into bowls and garnish with the remaining parsley before serving.
Ultimately, this Garlic and Herb Beef Bourguignon boasts a velvety, rich sauce that clings to every tender bite of beef and vegetable, with the garlic and herbs adding a fragrant depth that’s both comforting and elegant. I love serving it over creamy mashed potatoes or with a crusty baguette to soak up every last drop—it’s a dish that tastes even better the next day, making leftovers something to look forward to!
Beef Bourguignon with Mushrooms
Cooking a classic French dish like Beef Bourguignon always feels like a cozy, rewarding project, especially on a chilly day—I love how the rich aromas fill my kitchen and remind me of a memorable trip to Burgundy years ago. This version with earthy mushrooms is my go-to for impressing guests or just treating myself to something special, and I’ve tweaked it over time to keep it simple without sacrificing that deep, savory flavor. Let’s dive in and make this comforting stew that’s perfect for a hearty dinner.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 3 hours
Ingredients
– 3 lbs beef chuck, cut into 2-inch cubes (or any stew meat)
– 4 slices thick-cut bacon, chopped (or pancetta)
– 1 large yellow onion, diced
– 2 carrots, peeled and sliced into 1-inch pieces
– 4 cloves garlic, minced
– 8 oz cremini mushrooms, halved (or button mushrooms)
– 2 tbsp all-purpose flour
– 2 cups red wine, such as Pinot Noir (or any dry red wine)
– 2 cups beef broth
– 2 tbsp tomato paste
– 2 tbsp olive oil (or any neutral oil)
– 2 sprigs fresh thyme (or 1 tsp dried thyme)
– 2 bay leaves
– Salt and black pepper, to taste (adjust as needed)
Instructions
1. Preheat your oven to 325°F to ensure even, slow cooking for tender beef.
2. In a large Dutch oven or heavy pot, heat 1 tbsp olive oil over medium-high heat until shimmering, about 2 minutes.
3. Add the chopped bacon and cook for 5–7 minutes, stirring occasionally, until crispy and browned; transfer to a plate with a slotted spoon, leaving the fat in the pot.
4. Pat the beef cubes dry with paper towels—this helps them sear better without steaming—then season generously with salt and pepper.
5. Working in batches to avoid overcrowding, sear the beef in the hot bacon fat for 3–4 minutes per side until deeply browned; transfer to the plate with the bacon.
6. Add the diced onion and sliced carrots to the pot, cooking for 5 minutes until softened, stirring occasionally to scrape up any browned bits.
7. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
8. Sprinkle the flour over the vegetables and cook for 2 minutes, stirring constantly, to form a roux that will thicken the stew.
9. Pour in the red wine, using a wooden spoon to deglaze the pot by scraping up all the browned bits from the bottom—this adds rich flavor.
10. Add the beef broth, tomato paste, thyme sprigs, and bay leaves, stirring to combine everything evenly.
11. Return the seared beef and bacon to the pot, along with any accumulated juices, and bring the mixture to a gentle simmer.
12. Cover the pot with a tight-fitting lid and transfer it to the preheated oven; bake for 2 hours, checking once halfway to ensure it’s simmering lightly.
13. While the stew bakes, heat the remaining 1 tbsp olive oil in a skillet over medium heat and sauté the halved mushrooms for 6–8 minutes until golden and tender.
14. After 2 hours, remove the pot from the oven and stir in the sautéed mushrooms; return to the oven, uncovered, for another 30 minutes until the beef is fork-tender.
15. Discard the thyme sprigs and bay leaves, then taste and adjust seasoning with salt and pepper if needed.
16. Let the stew rest for 10 minutes off the heat to allow the flavors to meld and the sauce to thicken slightly.
Delightfully rich and aromatic, this Beef Bourguignon boasts tender beef that falls apart with a fork, swimming in a velvety, wine-infused sauce studded with earthy mushrooms. I love serving it over creamy mashed potatoes or buttery egg noodles to soak up every last drop, and it pairs beautifully with a crusty baguette for a truly comforting meal. Leftovers taste even better the next day, making it a perfect make-ahead dish for busy weeks.
Beef Bourguignon Stir-Fry
My kitchen often becomes a fusion lab, especially on busy weeknights when I crave the deep flavors of a classic French stew but lack the hours to simmer it. That’s how this Beef Bourguignon Stir-Fry was born—a quick, hearty dish that brings together tender beef, mushrooms, and a rich red wine sauce in under 30 minutes, perfect for a comforting dinner without the all-day commitment.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb beef sirloin, thinly sliced against the grain (for tenderness)
– 2 tbsp olive oil, or any neutral oil
– 1 onion, diced (yellow or white works well)
– 8 oz cremini mushrooms, sliced (button mushrooms are a fine substitute)
– 2 cloves garlic, minced
– 1 cup dry red wine, like Cabernet Sauvignon (avoid sweet varieties)
– 1 cup beef broth
– 2 tbsp tomato paste
– 1 tsp dried thyme
– Salt and black pepper, to season throughout
– 2 tbsp cornstarch mixed with 2 tbsp water (for thickening)
– Fresh parsley, chopped (for garnish, optional)
Instructions
1. Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
2. Add the sliced beef in a single layer and cook without stirring for 2 minutes to develop a brown crust, then flip and cook for another 2 minutes until browned on both sides; remove the beef to a plate and set aside.
3. In the same skillet, add the remaining 1 tbsp olive oil and reduce heat to medium; add the diced onion and cook, stirring occasionally, for 3 minutes until softened and translucent.
4. Add the sliced mushrooms and cook for 5 minutes, stirring every minute, until they release their liquid and turn golden brown.
5. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to let it burn.
6. Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the skillet, simmering for 2 minutes to reduce slightly.
7. Add the beef broth, tomato paste, and dried thyme, stirring to combine, then bring to a gentle boil over medium heat.
8. Whisk the cornstarch and water mixture into the skillet and cook for 2 minutes, stirring constantly, until the sauce thickens to a gravy-like consistency.
9. Return the cooked beef to the skillet, season with salt and black pepper to taste, and stir to coat everything evenly; cook for 1 minute to heat through.
10. Remove from heat and garnish with chopped parsley if desired.
Zesty and savory, this stir-fry delivers a melt-in-your-mouth texture from the beef and earthy depth from the mushrooms, all wrapped in a glossy, wine-infused sauce that’s perfect for spooning over mashed potatoes or fluffy rice. I love how it feels indulgent yet comes together so quickly—it’s become my go-to for impressing guests on short notice or just treating myself after a long day.
Beef Bourguignon Pie
Nothing beats the cozy comfort of a hearty pie on a chilly evening, and this Beef Bourguignon Pie is my ultimate winter indulgence—it’s like wrapping yourself in a warm blanket, but edible. I first tried a version at a tiny French bistro years ago and have been tweaking it ever since to make it weeknight-friendly without sacrificing that deep, wine-infused flavor. Trust me, your kitchen will smell incredible.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 2 lbs beef chuck, cut into 1-inch cubes (trim excess fat for better texture)
– 4 slices thick-cut bacon, chopped (or use pancetta for a smokier twist)
– 1 large yellow onion, diced
– 2 carrots, peeled and sliced into ½-inch rounds
– 8 oz cremini mushrooms, quartered (white mushrooms work too)
– 3 cloves garlic, minced
– 2 cups red wine, such as Pinot Noir (a dry, medium-bodied wine is ideal)
– 2 cups beef broth
– 2 tbsp tomato paste
– 1 tbsp all-purpose flour
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp dried thyme (fresh thyme sprigs are even better if available)
– 1 bay leaf
– 1 sheet frozen puff pastry, thawed (store-bought is fine—I always keep some on hand)
– 1 egg, beaten (for egg wash)
– Salt and black pepper, to season throughout
Instructions
1. Preheat your oven to 325°F.
2. Pat the beef cubes dry with paper towels—this helps them brown evenly without steaming.
3. In a large Dutch oven or oven-safe pot, heat 1 tbsp olive oil over medium-high heat until shimmering, about 2 minutes.
4. Add the beef in a single layer, working in batches to avoid overcrowding, and sear for 4–5 minutes per side until deeply browned; transfer to a plate.
5. In the same pot, add the chopped bacon and cook for 5–7 minutes until crispy, then remove with a slotted spoon, leaving the fat behind.
6. Add the diced onion and carrots to the pot, sautéing for 6–8 minutes until softened.
7. Stir in the mushrooms and garlic, cooking for another 4 minutes until fragrant.
8. Sprinkle the flour over the vegetables and cook for 1 minute to remove the raw taste.
9. Pour in the red wine, scraping up any browned bits from the bottom—this adds rich flavor.
10. Add the beef broth, tomato paste, thyme, bay leaf, seared beef, and bacon back to the pot; bring to a simmer.
11. Cover the pot and transfer it to the preheated oven; bake for 2 hours until the beef is fork-tender.
12. Remove the pot from the oven, discard the bay leaf, and let the filling cool slightly for 15 minutes; meanwhile, increase the oven temperature to 400°F.
13. Transfer the beef mixture to a 9-inch pie dish or deep baking dish.
14. Roll out the puff pastry sheet to fit the dish, place it over the filling, and trim any excess; crimp the edges with a fork to seal.
15. Brush the pastry evenly with the beaten egg wash for a golden finish.
16. Cut a few small slits in the pastry to allow steam to escape.
17. Bake at 400°F for 25–30 minutes until the pastry is puffed and golden brown.
18. Let the pie rest for 10 minutes before serving—it’ll be piping hot!
The pastry turns flaky and buttery, contrasting beautifully with the tender, wine-braised beef that melts in your mouth. I love serving slices with a simple green salad to cut through the richness, or for a fun twist, scoop it into bowls like a deconstructed stew—it’s comfort food at its finest.
Beef Bourguignon Soup
Now, as the winter chill sets in, I find myself craving something deeply comforting and rich—a dish that feels like a warm hug. That’s why I’m sharing my take on Beef Bourguignon Soup, a cozy twist on the classic French stew that’s perfect for a lazy weekend or a weeknight when you need a little extra TLC. I love how it fills the kitchen with an irresistible aroma, reminding me of slow-cooked meals at my grandma’s house.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 2 lbs beef chuck, cut into 1-inch cubes (trim excess fat for a leaner soup)
– 4 slices thick-cut bacon, chopped (or use pancetta for a smokier flavor)
– 1 large yellow onion, diced
– 2 carrots, peeled and sliced into ½-inch rounds
– 8 oz cremini mushrooms, quartered (wipe clean with a damp towel instead of rinsing)
– 3 cloves garlic, minced
– 2 tbsp tomato paste
– 2 cups dry red wine, such as Pinot Noir (or substitute with beef broth if preferred)
– 4 cups beef broth
– 2 tbsp all-purpose flour
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp dried thyme
– 1 bay leaf
– Salt and black pepper, to taste (start with 1 tsp salt and ½ tsp pepper)
– Fresh parsley, chopped, for garnish
Instructions
1. Heat 1 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat until shimmering, about 2 minutes.
2. Pat the beef cubes dry with paper towels to ensure a good sear, then add them to the pot in a single layer without overcrowding—work in batches if needed.
3. Sear the beef for 3–4 minutes per side until deeply browned on all sides, then transfer to a plate and set aside.
4. In the same pot, add the chopped bacon and cook over medium heat for 5–7 minutes until crispy, stirring occasionally.
5. Add the diced onion, sliced carrots, and quartered mushrooms to the pot, cooking for 8–10 minutes until softened and lightly browned.
6. Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.
7. Sprinkle the flour over the vegetables, stirring constantly for 2 minutes to cook off the raw taste and thicken the base.
8. Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon, and let it simmer for 5 minutes to reduce by half.
9. Return the seared beef to the pot, then add the beef broth, dried thyme, and bay leaf, bringing everything to a gentle boil.
10. Reduce the heat to low, cover the pot with a lid slightly ajar, and simmer for 2 hours until the beef is fork-tender, stirring occasionally to prevent sticking.
11. Season with salt and pepper to taste, then remove the bay leaf before serving.
12. Ladle the soup into bowls and garnish with fresh chopped parsley.
What makes this soup truly special is its velvety texture, with tender beef that melts in your mouth and a deep, wine-infused broth that’s both savory and slightly sweet from the carrots. Serve it with a crusty baguette for dipping or over a bed of mashed potatoes to soak up every last drop—it’s a hearty meal that’s sure to become a cold-weather favorite in your home.
Easy Weeknight Beef Bourguignon
Every now and then, I crave something deeply comforting but don’t have hours to spend in the kitchen—this simplified beef bourguignon is my go-to. It’s the cozy, wine-braised stew I turn to after a long day, filling my kitchen with the most incredible aroma while I unwind.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 1 hour 45 minutes
Ingredients
– 2 lbs beef chuck, cut into 1-inch cubes
– 4 slices thick-cut bacon, chopped
– 1 tbsp olive oil (or any neutral oil)
– 1 large yellow onion, diced
– 2 carrots, peeled and sliced into ½-inch rounds
– 8 oz cremini mushrooms, halved if large
– 3 cloves garlic, minced
– 2 tbsp all-purpose flour
– 2 cups dry red wine (like Pinot Noir or Cabernet)
– 1 cup beef broth
– 2 tbsp tomato paste
– 1 tsp dried thyme
– 1 bay leaf
– Salt and black pepper, to season throughout
Instructions
1. Pat the beef chuck cubes dry with paper towels—this helps them brown better.
2. In a large Dutch oven or heavy pot over medium-high heat, cook the chopped bacon until crisp, about 5–7 minutes. Transfer the bacon to a plate, leaving the fat in the pot.
3. Add the olive oil to the bacon fat. Season the beef generously with salt and pepper. Working in batches to avoid crowding, sear the beef on all sides until deeply browned, about 3–4 minutes per batch. Transfer the seared beef to the plate with the bacon.
4. Reduce the heat to medium. Add the diced onion and carrot slices to the pot. Cook, stirring occasionally, until the onion is translucent and the carrots begin to soften, about 5–7 minutes.
5. Add the halved mushrooms and minced garlic. Cook for another 3–4 minutes, until the mushrooms release their moisture and start to brown.
6. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook off the raw flour taste.
7. Pour in the red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot—this adds great flavor. Let it simmer for 2–3 minutes to reduce slightly.
8. Stir in the beef broth, tomato paste, dried thyme, and bay leaf. Return the seared beef and bacon to the pot. Bring the mixture to a gentle boil.
9. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer gently for 1 hour and 30 minutes, stirring occasionally. The stew is ready when the beef is fork-tender.
10. Taste and adjust the seasoning with more salt and pepper if needed. Remove and discard the bay leaf before serving.
Buttery mashed potatoes or crusty bread are perfect for soaking up the rich, velvety sauce. The beef becomes incredibly tender, and the red wine melds with the savory bacon and vegetables for a deeply satisfying flavor that tastes like it simmered all day.
Beef Bourguignon with Pearl Onions
Sometimes, the best meals are the ones that simmer all afternoon, filling your kitchen with the kind of cozy, savory aroma that promises pure comfort. I love making this classic French stew on a lazy weekend; it’s my go-to for turning a chilly day into something special, and the addition of sweet pearl onions makes it feel extra festive. It’s a project that’s well worth the wait.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– 3 lbs beef chuck, cut into 2-inch cubes
– 6 slices thick-cut bacon, chopped
– 2 tbsp olive oil (or any neutral oil)
– 1 lb pearl onions, peeled
– 3 carrots, peeled and sliced into 1-inch pieces
– 4 cloves garlic, minced
– 1 tbsp tomato paste
– 3 tbsp all-purpose flour
– 1 bottle (750 ml) dry red wine, like Pinot Noir
– 2 cups beef broth
– 2 sprigs fresh thyme
– 2 bay leaves
– 1 tbsp unsalted butter
– Salt and black pepper, to season throughout
Instructions
1. Pat the beef chuck cubes dry with paper towels and season generously with salt and black pepper on all sides.
2. In a large Dutch oven over medium heat, cook the chopped bacon for 8-10 minutes until crispy, then transfer it to a plate with a slotted spoon, leaving the fat in the pot.
3. Increase the heat to medium-high and add the olive oil to the bacon fat. Working in batches to avoid crowding, sear the beef cubes for 3-4 minutes per side until deeply browned, then transfer them to the plate with the bacon.
4. Add the peeled pearl onions and carrot pieces to the pot. Cook for 5-7 minutes, stirring occasionally, until the onions start to soften and brown slightly.
5. Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.
6. Sprinkle the all-purpose flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste and create a roux.
7. Pour in the entire bottle of dry red wine, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pot—this adds incredible flavor.
8. Add the beef broth, fresh thyme sprigs, and bay leaves, then return the seared beef and bacon to the pot.
9. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it cook gently for 3 hours, stirring occasionally.
10. After 3 hours, stir in the unsalted butter until melted and glossy. Taste and adjust seasoning with more salt or pepper if needed.
11. Remove the thyme sprigs and bay leaves before serving.
Rich and deeply flavorful, this beef bourguignon boasts tender meat that falls apart at the touch of a fork, swimming in a luxurious, wine-infused sauce. The pearl onions add little bursts of sweetness that perfectly balance the savory depth. I love serving it over a bed of creamy mashed potatoes or buttery egg noodles to soak up every last drop.
Beef Bourguignon with Bacon
Remember that chilly evening last winter when I craved something deeply comforting? That’s when I turned to this Beef Bourguignon with Bacon—a rich, slow-cooked stew that feels like a warm hug. It’s become my go-to for cozy gatherings, and I love how the bacon adds a smoky depth that makes it extra special.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 3 hours
Ingredients
– 4 slices thick-cut bacon, chopped (use applewood-smoked for extra flavor)
– 3 lbs beef chuck, cut into 2-inch cubes (trim excess fat for better texture)
– 1 large yellow onion, diced
– 2 carrots, peeled and sliced into 1/2-inch rounds
– 3 cloves garlic, minced
– 2 cups red wine, such as Pinot Noir (a dry variety works best)
– 2 cups beef broth (low-sodium to control saltiness)
– 2 tbsp tomato paste
– 1 tbsp all-purpose flour
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp dried thyme
– 1 bay leaf
– Salt and black pepper, to season (adjust amounts based on preference)
Instructions
1. Preheat your oven to 325°F to ensure even, slow cooking later.
2. In a large Dutch oven over medium heat, cook the chopped bacon for 8-10 minutes until crispy, then transfer it to a paper towel-lined plate, leaving the fat in the pot.
3. Pat the beef cubes dry with paper towels to promote better browning, then season them generously with salt and pepper.
4. Increase the heat to medium-high and add the beef to the bacon fat in a single layer, searing for 4-5 minutes per side until deeply browned, working in batches to avoid overcrowding.
5. Remove the beef and set aside, then add the olive oil to the pot along with the diced onion and carrots, sautéing for 6-8 minutes until softened.
6. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
7. Sprinkle the flour over the vegetables and cook for 2 minutes to form a roux, which will help thicken the stew.
8. Add the tomato paste and cook for 1 minute to deepen its flavor, then pour in the red wine, scraping up any browned bits from the bottom of the pot.
9. Let the wine simmer for 5 minutes to reduce slightly, then return the beef and bacon to the pot along with the beef broth, thyme, and bay leaf.
10. Bring the mixture to a gentle boil, then cover the pot and transfer it to the preheated oven to braise for 2.5-3 hours until the beef is fork-tender.
11. Remove the pot from the oven and discard the bay leaf, then let the stew rest for 10 minutes before serving to allow the flavors to meld.
Now, this stew emerges with beef so tender it falls apart at a touch, swimming in a velvety, wine-infused sauce that’s perfectly balanced by the smoky bacon. I love serving it over creamy mashed potatoes or with a crusty baguette to soak up every last drop—it’s a dish that always earns rave reviews at my table.
Spicy Beef Bourguignon Chili
Every time the weather turns chilly, I find myself craving something deeply comforting yet with a kick—and this Spicy Beef Bourguignon Chili is my go-to. It’s my twist on the classic French stew, blending rich red wine and tender beef with bold chili spices for a cozy, one-pot wonder that’s perfect for weeknights or feeding a crowd. I love making a big batch on Sundays; the leftovers taste even better the next day!
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 2 lbs beef chuck, cut into 1-inch cubes
– 2 tbsp olive oil (or any neutral oil)
– 1 large yellow onion, diced
– 4 cloves garlic, minced
– 2 carrots, peeled and diced
– 2 tbsp tomato paste
– 1 cup dry red wine, such as Pinot Noir
– 4 cups beef broth
– 1 (14.5 oz) can diced tomatoes
– 2 tbsp chili powder
– 1 tsp smoked paprika
– 1 tsp dried oregano
– 1/2 tsp cayenne pepper (adjust to taste for heat)
– Salt and black pepper, to season
– 1 (15 oz) can kidney beans, drained and rinsed
– Fresh parsley, chopped, for garnish (optional)
Instructions
1. Pat the beef chuck cubes dry with paper towels and season generously with salt and black pepper on all sides.
2. Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat until shimmering, about 2 minutes.
3. Add the beef cubes in a single layer, working in batches if needed to avoid overcrowding, and sear until browned on all sides, about 4-5 minutes per batch. Transfer the seared beef to a plate and set aside.
4. Reduce the heat to medium and add the diced onion to the pot, cooking until softened and translucent, about 5 minutes, stirring occasionally.
5. Add the minced garlic and diced carrots, cooking for another 2 minutes until fragrant.
6. Stir in the tomato paste and cook for 1 minute to deepen its flavor.
7. Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon, and let it simmer for 3 minutes to reduce slightly.
8. Return the seared beef and any accumulated juices to the pot.
9. Add the beef broth, diced tomatoes, chili powder, smoked paprika, dried oregano, and cayenne pepper, stirring to combine.
10. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 2 hours, stirring occasionally, until the beef is fork-tender.
11. Stir in the drained kidney beans and cook uncovered for an additional 15 minutes to heat through and thicken the chili slightly.
12. Taste and adjust seasoning with more salt, pepper, or cayenne if desired.
13. Ladle the chili into bowls and garnish with chopped fresh parsley if using.
Hearty and robust, this chili boasts tender beef that melts in your mouth, with a rich, wine-infused broth and a subtle smoky heat from the spices. I love serving it over a bed of creamy mashed potatoes or with crusty bread for dipping—it’s a comforting meal that’s sure to warm you up from the inside out!
Gluten-Free Beef Bourguignon
Every time the weather turns chilly, I find myself craving something hearty and comforting, and this gluten-free beef bourguignon has become my go-to. It’s a cozy, one-pot wonder that fills the kitchen with the most incredible aroma, reminding me of slow Sunday afternoons spent cooking with my family. I love that it’s naturally gluten-free, using simple swaps that don’t sacrifice any of the rich, classic flavors we all adore.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 3 lbs beef chuck, cut into 2-inch cubes
– 6 slices thick-cut bacon, chopped
– 2 tbsp olive oil, or any neutral oil
– 1 large yellow onion, diced
– 4 medium carrots, peeled and sliced into 1-inch pieces
– 8 oz cremini mushrooms, halved if large
– 4 cloves garlic, minced
– 3 tbsp gluten-free all-purpose flour
– 2 cups dry red wine, such as Pinot Noir
– 2 cups beef broth, low-sodium preferred
– 2 tbsp tomato paste
– 1 tbsp fresh thyme leaves, or 1 tsp dried
– 2 bay leaves
– Salt and black pepper, adjust to taste
Instructions
1. Pat the beef chuck cubes dry with paper towels and season generously with salt and black pepper on all sides.
2. In a large Dutch oven or heavy pot over medium-high heat, cook the chopped bacon until crispy, about 5-7 minutes, then transfer to a plate using a slotted spoon, leaving the bacon fat in the pot.
3. Add the olive oil to the bacon fat and heat until shimmering, then sear the beef cubes in batches for 2-3 minutes per side until browned, transferring each batch to a plate to avoid overcrowding.
4. Reduce the heat to medium and add the diced onion, cooking for 5 minutes until softened, then stir in the carrots and mushrooms, cooking for another 5 minutes until lightly browned.
5. Add the minced garlic and cook for 1 minute until fragrant, then sprinkle the gluten-free all-purpose flour over the vegetables, stirring constantly for 2 minutes to cook off the raw flour taste.
6. Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon, and let it simmer for 3 minutes to reduce slightly.
7. Stir in the beef broth, tomato paste, thyme leaves, and bay leaves, then return the seared beef and crispy bacon to the pot, bringing everything to a gentle boil.
8. Cover the pot with a lid, reduce the heat to low, and simmer for 2 hours, stirring occasionally, until the beef is fork-tender and the sauce has thickened.
9. Remove the bay leaves, taste and adjust seasoning with salt and black pepper if needed.
10. Serve the bourguignon hot over mashed potatoes or gluten-free pasta, garnished with fresh parsley if desired.
Rich and velvety, this stew boasts tender beef that melts in your mouth, with carrots and mushrooms soaking up the deep, wine-infused sauce. I love how the gluten-free flour thickens it perfectly without any grittiness, making it ideal for a special dinner or cozy weeknight meal—try it with a crusty gluten-free baguette for dipping into every last drop!
One-Pot Beef Bourguignon
Zipping through the grocery store after a long day, I was craving something hearty and comforting—enter this One-Pot Beef Bourguignon, my go-to for cozy nights when I want minimal cleanup but maximum flavor. It’s a rustic French classic simplified for busy weeknights, with tender beef, savory vegetables, and a rich red wine sauce that simmers away while you relax. I love how the aromas fill the kitchen, reminding me of slow Sunday dinners without all the fuss.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 3 lbs beef chuck, cut into 2-inch cubes (trim excess fat for better texture)
– 4 slices thick-cut bacon, chopped (or pancetta for a smoky twist)
– 2 cups dry red wine, like Pinot Noir (a good drinking wine works best)
– 2 cups beef broth (low-sodium to control saltiness)
– 1 lb baby carrots (or regular carrots, peeled and sliced)
– 1 lb pearl onions, peeled (frozen ones save time)
– 8 oz cremini mushrooms, halved (button mushrooms are fine too)
– 3 tbsp all-purpose flour (for thickening the sauce)
– 3 tbsp olive oil (or any neutral oil)
– 4 cloves garlic, minced (fresh is key for aroma)
– 2 tbsp tomato paste (adds depth to the sauce)
– 2 sprigs fresh thyme (or 1 tsp dried thyme)
– 2 bay leaves (remove before serving)
– Salt and black pepper, to taste (start with 1 tsp salt and ½ tsp pepper)
Instructions
1. Pat the beef cubes dry with paper towels to ensure a good sear, then season generously with salt and pepper.
2. Heat 2 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat until shimmering, about 2 minutes.
3. Add the beef in a single layer, working in batches to avoid overcrowding, and sear for 4-5 minutes per side until browned on all sides; transfer to a plate and set aside.
4. In the same pot, add the chopped bacon and cook over medium heat for 5-7 minutes until crispy, stirring occasionally; remove with a slotted spoon and set aside with the beef.
5. Add the remaining 1 tbsp olive oil to the pot, then add the pearl onions and carrots, cooking for 8-10 minutes until lightly browned and softened.
6. Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.
7. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook off the raw taste and thicken the base.
8. Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon, and let it simmer for 5 minutes to reduce by half.
9. Add the beef broth, beef, bacon, thyme, and bay leaves, bringing the mixture to a gentle boil.
10. Reduce the heat to low, cover the pot, and let it simmer for 2 hours, stirring every 30 minutes to prevent sticking.
11. After 2 hours, add the mushrooms, cover again, and simmer for an additional 30 minutes until the beef is fork-tender and the sauce has thickened.
12. Remove the thyme sprigs and bay leaves, then taste and adjust seasoning with salt and pepper if needed.
Delightfully rich and savory, this beef bourguignon boasts melt-in-your-mouth beef and a velvety sauce that clings to every bite. I often serve it over creamy mashed potatoes or buttery egg noodles to soak up all that goodness, and it tastes even better the next day as the flavors deepen overnight.
Beef Bourguignon Goulash
Kicking off a chilly evening with a comforting dish always feels right, and this Beef Bourguignon Goulash is my go-to for a cozy, hearty meal that blends French and Hungarian flavors—I love how it fills the kitchen with rich aromas while simmering away. It’s a recipe I’ve tweaked over the years, adding a splash of red wine for depth and letting it cook low and slow, just like my grandma used to do on Sundays. Perfect for feeding a crowd or enjoying leftovers the next day, it’s a forgiving dish that welcomes your own twists, whether you’re using up veggies or adjusting the herbs to your taste.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 2 lbs beef chuck, cut into 1-inch cubes (trim excess fat for better texture)
– 4 slices bacon, chopped (or pancetta for a smokier flavor)
– 1 large yellow onion, diced
– 2 carrots, peeled and sliced into ½-inch rounds
– 8 oz cremini mushrooms, halved (or white mushrooms if preferred)
– 3 cloves garlic, minced
– 2 tbsp all-purpose flour
– 2 cups dry red wine, such as Pinot Noir (or beef broth for alcohol-free)
– 2 cups beef broth
– 2 tbsp tomato paste
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp dried thyme (or fresh thyme sprigs)
– 2 bay leaves
– Salt and black pepper, to taste (adjust based on broth saltiness)
– Chopped fresh parsley, for garnish (optional)
Instructions
1. Heat 1 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat until shimmering, about 2 minutes.
2. Pat the beef cubes dry with paper towels to ensure a good sear, then season generously with salt and pepper.
3. Add half the beef to the pot in a single layer, searing for 3–4 minutes per side until deeply browned, then transfer to a plate and repeat with remaining beef.
4. Reduce heat to medium, add chopped bacon, and cook for 5–7 minutes until crispy, stirring occasionally.
5. Add diced onion and sliced carrots to the pot, sautéing for 5 minutes until softened.
6. Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
7. Sprinkle flour over the vegetables, stirring constantly for 2 minutes to coat and cook off the raw taste.
8. Pour in red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon to incorporate flavor.
9. Add seared beef back to the pot along with beef broth, tomato paste, thyme, and bay leaves, stirring to combine.
10. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 2 hours, stirring every 30 minutes to prevent sticking.
11. After 1 hour and 45 minutes, heat remaining 1 tbsp olive oil in a skillet over medium heat and sauté mushrooms for 5–7 minutes until golden brown, then add to the pot.
12. Continue simmering uncovered for the final 15 minutes to thicken the sauce slightly, then remove bay leaves and adjust seasoning with salt and pepper if needed.
13. Serve hot, garnished with chopped parsley if desired.
Perfectly tender beef melts in your mouth alongside sweet carrots and earthy mushrooms, all enveloped in a velvety, wine-infused sauce that’s rich without being heavy. I love spooning it over buttery egg noodles or creamy mashed potatoes for a complete meal, and it tastes even better the next day as the flavors deepen—try it with a crusty baguette to soak up every last drop!
Creamy Beef Bourguignon Pasta
Kicking off a cozy weekend, I often crave something that marries the elegance of French cooking with the comfort of a hearty pasta dish—enter this Creamy Beef Bourguignon Pasta. It’s my go-to when I want to impress without spending all day in the kitchen, blending rich, slow-cooked flavors with a quick, creamy finish that always feels like a hug in a bowl.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 1.5 lbs beef chuck, cut into 1-inch cubes
– 2 tbsp olive oil (or any neutral oil)
– 4 slices bacon, chopped
– 1 large yellow onion, diced
– 2 carrots, peeled and sliced into 1/2-inch rounds
– 3 cloves garlic, minced
– 8 oz cremini mushrooms, sliced
– 2 tbsp all-purpose flour
– 2 cups dry red wine, such as Pinot Noir
– 2 cups beef broth
– 2 tbsp tomato paste
– 1 tsp dried thyme
– 1 bay leaf
– 1 cup heavy cream
– 12 oz pappardelle pasta
– Salt and black pepper, adjust to taste
– Fresh parsley, chopped for garnish
Instructions
1. Pat the beef chuck cubes dry with paper towels and season generously with salt and black pepper on all sides.
2. Heat 1 tbsp of olive oil in a large Dutch oven or heavy pot over medium-high heat until shimmering, about 2 minutes.
3. Add the beef cubes in a single layer, working in batches to avoid overcrowding, and sear for 3-4 minutes per side until deeply browned; transfer to a plate and set aside.
4. In the same pot, add the chopped bacon and cook over medium heat for 5-7 minutes until crispy, stirring occasionally.
5. Add the diced onion and sliced carrots to the pot with the bacon fat and cook for 5 minutes, stirring, until softened.
6. Stir in the minced garlic and sliced mushrooms and cook for 3-4 minutes until the mushrooms release their liquid and brown slightly.
7. Sprinkle the all-purpose flour over the vegetable mixture and cook for 1 minute, stirring constantly to form a roux.
8. Pour in the dry red wine, scraping the bottom of the pot with a wooden spoon to deglaze and lift any browned bits.
9. Add the beef broth, tomato paste, dried thyme, and bay leaf, stirring to combine.
10. Return the seared beef and any accumulated juices to the pot, bring to a simmer, then reduce heat to low, cover, and let cook for 2 hours, stirring occasionally, until the beef is tender.
11. While the beef simmers, bring a large pot of salted water to a boil and cook the pappardelle pasta according to package directions until al dente, about 8-10 minutes; drain and set aside.
12. After 2 hours, remove the bay leaf from the beef mixture, stir in the heavy cream, and simmer uncovered for 5 minutes to thicken slightly.
13. Taste the sauce and adjust seasoning with salt and black pepper as needed.
14. Add the cooked pappardelle pasta to the pot and toss gently to coat in the creamy beef sauce.
15. Serve immediately, garnished with chopped fresh parsley.
Silky and rich, this pasta boasts tender beef that melts in your mouth, with a velvety sauce that clings perfectly to each wide noodle. I love serving it in shallow bowls with a sprinkle of extra parsley and a side of crusty bread to soak up every last drop—it’s a showstopper that’s surprisingly simple to pull off for a weeknight treat or casual dinner party.
Conclusion
Ready to elevate your comfort food game? This roundup offers 19 heavenly twists on classic Beef Bourguignon, perfect for cozy dinners or impressing guests. We hope you find a new favorite to try! Don’t forget to share which recipe you loved in the comments below and pin this article to your Pinterest boards for later. Happy cooking!
