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Easy Beef Bourguignon

This is the speedy, easy version of boeuf Bourguignon, the classic French slow-cooked beef dish. Delicious over cooked egg noodles or mashed potatoes. Leftovers taste great as well - just reheat on the stove.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Course lunch/dinner
Cuisine French
Servings 6 people
Calories 3166 kcal

Equipment

  • 1 Dutch Oven A heavy-bottomed pot essential for browning and braising.
  • 1 Medium Bowl For seasoning the beef.
  • 1 Spatula or wooden spoon For stirring and scraping the bottom of the pot.
  • 1 Glass Measuring Cup (1-cup) For preparing the flour slurry.
  • 1 Whisk To ensure a smooth, lump-free flour mixture.

Ingredients
  

Main

  • 2 pounds boneless beef chuck roast trimmed and cut into 1-inch cubes
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 4 slices thick-cut hickory smoked bacon cut into small cubes
  • 1 medium white onion cut into 1/2-inch dice
  • 2 cloves garlic minced
  • 1 8 ounce package sliced baby portobello mushrooms
  • 2 tablespoons tomato paste
  • 2 cups reduced-sodium beef broth
  • 1 cup dry red wine
  • 1 pound carrots cut diagonally into 1/2-inch slices
  • 2 tablespoons all-purpose flour
  • ½ cup chopped fresh flat-leaf parsley

Instructions
 

  • Toss together beef pieces, salt, and pepper in a medium bowl; set aside.
  • Cook bacon in a Dutch oven over medium-high heat until fat is rendered and bacon is beginning to brown, 7 to 8 minutes. Add seasoned beef to bacon and cook, stirring often, until well browned, 7 to 8 minutes. Add onion and cook, stirring often, until beginning to soften, 2 to 3 minutes. Add garlic and cook, stirring constantly, for 1 minute.
  • Add mushrooms and tomato paste to mixture and cook, stirring occasionally, for 4 minutes. Stir in broth, wine, and carrots and bring mixture to a boil. Reduce heat to low. Cover and cook for 40 to 45 minutes or until beef is fork-tender.
  • Uncover and remove 1/2 cup broth to a 1-cup glass measuring cup. Whisk in flour until completely combined and smooth. Stir flour mixture back into beef mixture and stir constantly until thickened slightly, 4 to 5 minutes. Sprinkle with chopped parsley and serve immediately.

Notes

For optimal flavor development, ensure both the bacon and beef are deeply browned, creating a rich fond in the Dutch oven before adding aromatics; this caramelization is key to a robust Bourguignon. When deglazing with red wine, scrape up all those browned bits. Be patient when cooking the beef until 'fork-tender' – it's crucial for a melt-in-your-mouth texture, not just cooked. Whisk the flour mixture vigorously into the reserved broth to prevent lumps before incorporating it back into the stew for a smooth, velvety sauce. Consider using a good quality, dry red wine that you'd enjoy drinking. A pinch of fresh thyme during the braising phase would further enhance the classic French aromatics. Serve this rustic dish with creamy mashed potatoes or wide egg noodles to soak up the luxurious sauce.