Beef Bourguignon Recipe

I believe that every home cook needs a truly great comfort food recipe in their back pocket.

When a deep, savory craving hits, nothing quite beats the rich aroma and deeply tender beef of a classic beef bourguignon recipe. We’ve simplified this traditional French stew, making it easy for home cooks while keeping all the hearty, comforting flavor. Our family-friendly version uses a unique smoky red pepper and balsamic infusion instead of red wine, offering incredible richness without the alcohol. This is a hearty, make-ahead dish that actually gets better overnight, perfect for busy weeknights or Sunday meal prep. Get ready for fork-tender beef and a deeply flavorful sauce that will impress everyone at the table.

Ingredients

• 1.2 kg / 2.5 lbs boneless beef chuck, cut into 4 cm / 1.5 inch cubes
  Choose a well-marbled cut for tenderness; ensure the cubes are uniform in size for even cooking. Pat the beef thoroughly dry with paper towels before seasoning, as moisture prevents a good sear.
• 30 g / 1/4 cup all-purpose flour
  Used for coating the beef before searing; this helps create a rich crust and thickens the sauce during braising. Shake off any excess flour after coating to avoid a lumpy sauce later.
• 15 ml / 1 tbsp olive oil, plus more for mushrooms
  Used for searing the beef and sautéing the mushrooms separately; choose a neutral-flavored olive oil. The high heat searing requires an oil with a moderate smoke point.
• 5 ml / 1 tsp sea salt and 2.5 ml / 1/2 tsp freshly ground black pepper
  Essential for seasoning the beef coating; adjust to taste at the end of cooking. The salt helps to draw out moisture and intensify the flavor of the beef during the sear.
• 2 medium carrots, peeled and cut into 2 cm / 0.75 inch thick rounds
  Cut them thicker than usual so they hold their shape during the long braise. Carrots add a subtle sweetness and body to the stew. (You can also use parsnips for a slightly different flavor profile).
• 225 g / 8 oz frozen pearl onions, thawed
  Using thawed frozen pearl onions saves time on peeling and prep. These add sweetness and a delicate onion flavor without being overpowering.
• 4 cloves garlic, minced
  Adds aromatic depth; ensure it is added late enough to avoid burning. Mincing releases the most flavor in the short cooking time.
• 30 ml / 2 tbsp balsamic vinegar (alcohol-free)
  Used for deglazing the pot; its acidity balances the richness of the beef and provides a complex, wine-like flavor profile without alcohol. Choose a high-quality balsamic for best results.
• 30 g / 2 tbsp tomato paste
  Concentrates the savory umami flavor; cook it briefly to deepen its taste before adding liquids. Helps build a dark, rich color for the sauce.
• 10 ml / 2 tsp smoked paprika
  A key component of the smoky red pepper infusion; use sweet or hot smoked paprika depending on your preference. It adds a depth of flavor that complements the beef and red peppers.
• 5 ml / 1 tsp dried thyme and 2 bay leaves
  Classic aromatic herbs for braised beef; dried thyme holds up well during long cooking. Remove the bay leaves before serving, as they can have a sharp taste.
• 700 ml / 3 cups halal-certified beef stock, divided
  Use high-quality beef stock for the best flavor; ensure it is low-sodium so you can control the salt level. (You can substitute with vegetable stock for a lighter flavor).
• 2 large roasted red bell peppers (about 200 g / 7 oz drained weight), jarred or freshly roasted and peeled
  The core ingredient for the smoky red pepper infusion; jarred peppers are a great shortcut. If roasting fresh, char them thoroughly, peel, and remove seeds before blending.
• 225 g / 8 oz cremini mushrooms, halved or quartered if large
  Cooked separately to prevent them from becoming mushy during the long braise. Cremini mushrooms have a deeper, earthier flavor than white button mushrooms.
• 15 g / 1/4 cup fresh parsley, finely chopped, for garnish
  Adds a bright, fresh finish; garnish immediately before serving to maintain its color and texture. A pop of green contrasts beautifully with the rich, dark sauce.

Instructions

1. Prep and Sear the Beef: Thoroughly pat the beef cubes dry with paper towels; this is essential for a good sear. In a large bowl, toss the beef with the flour, salt, and black pepper until every piece is coated. Heat 15 ml / 1 tbsp olive oil in a large oven-safe Dutch oven over medium-high heat until shimmering. Sear the beef in batches, without crowding the pot, for 3-4 minutes per side until deeply browned; remove the seared beef to a plate and set aside.
2. Sauté Aromatics and Deglaze: Reduce the heat to medium; add carrots and pearl onions to the pot and cook, stirring occasionally, for 5-7 minutes until slightly softened and lightly browned. Add minced garlic and cook for 1 minute until fragrant. Pour in the 30 ml / 2 tbsp balsamic vinegar, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits. Cook until the vinegar has mostly evaporated.
3. Build the Infusion and Braise: Stir in the tomato paste, smoked paprika, dried thyme, and bay leaves; cook for 2 minutes, stirring constantly until fragrant. In a blender or food processor, combine the roasted red bell peppers with 120 ml / 1/2 cup of the beef stock and blend until smooth; this is your Smoky Red Pepper Infusion. Return the seared beef to the Dutch oven; pour in the remaining 580 ml / 2.5 cups beef stock and the blended Smoky Red Pepper Infusion; bring the mixture to a simmer.
4. Finish in the Oven: Cover the pot with a tight-fitting lid and transfer the Dutch oven to a preheated oven at 160°C / 325°F. Braise for 2 hours, or until the beef is fork-tender; check periodically and add a splash more beef stock if the sauce becomes too thick. While the stew braises, heat a separate small skillet with a splash of olive oil over medium-high heat; add the mushrooms and cook until deeply browned and tender; set aside. If the sauce seems too thick during the braise, add a splash more beef stock.
5. Rest and Serve: After 2 hours, remove the Dutch oven from the oven; stir in the cooked mushrooms. Taste and adjust seasoning with additional salt and pepper if needed. Let the stew rest, covered, for 10 minutes before serving; garnish generously with finely chopped fresh parsley. The finished beef bourguignon recipe should have a beautiful reddish-brown hue and glossy sauce.

Make-Ahead & Storage Tips

This make-ahead beef bourguignon recipe deepens in flavor overnight, making it perfect for meal prep. The flavors meld together, offering an even more satisfying experience the next day.

• Refrigerator Storage: Store leftovers in an airtight container for up to 3-4 days. The sauce may thicken further when chilled; add a splash of stock when reheating to adjust consistency.
• Freezing Instructions: Once cooled completely, transfer the bourguignon to freezer-safe containers or bags. Freeze for up to 3 months; thaw overnight in the refrigerator before reheating gently on the stovetop.

Best Side Dishes for This Smoky Beef Bourguignon Recipe

Here are some classic pairings that complement this smoky beef bourguignon recipe perfectly:

• Creamy Mashed Potatoes: The velvety texture of mashed potatoes provides the perfect canvas to absorb the rich, complex sauce.
• Crusty Bread: Serve with warm, crusty bread or French baguette to soak up every drop of the flavorful sauce.
• Simple Green Salad: A light, crisp green salad with a sharp vinaigrette helps cut through the richness of the stew.

FAQs

Can I use a different cut of beef?

Yes, boneless short ribs or stew meat can also work, but chuck roast is preferred for its perfect balance of fat and connective tissue for braising. Ensure the pieces are roughly uniform in size for consistent tenderness.

Why not use red wine in this beef bourguignon recipe?

This recipe omits red wine to create a family-friendly, alcohol-free alternative. The combination of balsamic vinegar, smoked paprika, and roasted red pepper achieves similar depth and complexity. This allows everyone to enjoy this hearty beef bourguignon recipe.

Can I cook this in a slow cooker instead?

Yes, sear the beef and sauté the aromatics on the stove first, then transfer everything to the slow cooker on low for 6-8 hours. Add the cooked mushrooms for the last 30 minutes of cooking. This easy beef bourguignon recipe is very flexible.

Why sear the mushrooms separately?

Sautéing mushrooms separately ensures they brown properly and develop a deep, meaty flavor without releasing excess moisture into the stew during the long braise. If added at the beginning, they would become soft and watery.

How do I fix a sauce that’s too thick or too thin?

If too thick after braising, add a little more beef stock or water during reheating. If too thin, remove the beef and reduce the sauce over high heat on the stovetop until desired thickness is reached.

How do I avoid lumpy flour when coating the beef?

Make sure to shake off excess flour from the beef before searing. When deglazing and adding liquids, scrape the bottom of the pot to incorporate all the flour and browned bits evenly. I also find that a quick whisk right before adding the stock helps prevent lumps from forming in the pan.

Conclusion

This easy beef bourguignon recipe proves that you don’t need complicated steps or expensive ingredients to create a rich, comforting meal. I love knowing that this hearty dish is always a family favorite. Save this recipe on Pinterest for a guaranteed family dinner favorite.

beef bourguignon recipe

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• Author: Harper Lane
• Total Time: 140 minutes
• Yield: 6 servings 1x
• Diet: General

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Description

This family-friendly beef bourguignon offers a deeply savory flavor without red wine, using a smoky red pepper and balsamic infusion instead. The hearty stew features tender beef chuck, pearl onions, carrots, and mushrooms, perfect for make-ahead meals or comforting weeknight dinners.

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Ingredients

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• 1.2 kg boneless beef chuck, cut into 4 cm cubes
• 1/4 cup all-purpose flour
• 1 tsp sea salt and 1/2 tsp black pepper
• 1 tbsp olive oil, plus more for mushrooms
• 2 medium carrots, cut into thick rounds
• 225 g frozen pearl onions, thawed
• 4 cloves garlic, minced
• 2 tbsp balsamic vinegar
• 2 tbsp tomato paste
• 2 tsp smoked paprika
• 1 tsp dried thyme and 2 bay leaves
• 3 cups halal-certified beef stock, divided
• 2 large roasted red bell peppers (200 g drained weight)
• 225 g cremini mushrooms, halved
• 1/4 cup fresh parsley, chopped, for garnish

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Instructions

1. Prep and Sear the Beef: Pat the beef cubes dry and toss them with flour, salt, and pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear the beef in batches until deeply browned, then remove to a plate.
2. Sauté Aromatics and Deglaze: Add carrots and pearl onions to the pot and cook for 5-7 minutes until softened. Add minced garlic and cook for 1 minute. Pour in balsamic vinegar, scraping the bottom of the pot to deglaze. Cook until the vinegar has mostly evaporated.
3. Build the Sauce: Stir in tomato paste, smoked paprika, dried thyme, and bay leaves; cook for 2 minutes. Blend roasted red peppers with 1/2 cup beef stock until smooth to create the smoky red pepper infusion. Return the seared beef to the Dutch oven, add the remaining stock and the blended infusion, and bring to a simmer.
4. Braise in Oven: Cover and transfer to a preheated 160°C (325°F) oven. Braise for 2 hours, or until the beef is fork-tender. While the stew braises, heat a separate skillet with a splash of olive oil and sauté the mushrooms until browned; set aside.
5. Finish and Serve: Remove the Dutch oven from the oven and stir in the cooked mushrooms. Taste and adjust seasoning with additional salt and pepper. Let the stew rest, covered, for 10 minutes before serving; garnish with fresh parsley.

Notes

This dish is ideal for make-ahead preparation, as the flavors deepen overnight. Store leftovers in an airtight container for up to 3-4 days in the refrigerator or freeze for up to 3 months. When reheating, adjust sauce consistency by adding stock if it is too thick.

• Prep Time: 20 minutes
• Cook Time: 120 minutes
• Category: Main Dish
• Method: Braising
• Cuisine: French

Nutrition

• Serving Size: 1 serving (approx. 1 cup)
• Calories: 450 kcal
• Sugar: 4 g
• Sodium: 450 mg
• Fat: 25 g
• Saturated Fat: 6 g
• Unsaturated Fat: 19 g
• Trans Fat: 0 g
• Carbohydrates: 12 g
• Fiber: 2 g
• Protein: 35 g
• Cholesterol: 100 mg