Slow-Cooked Beef Bourguignon

Why You’ll Love This Recipe

This dish is the epitome of comfort food with a touch of elegance. The slow-cooked beef becomes incredibly tender, the vegetables soak up the flavorful broth, and the red wine sauce develops layers of depth and richness. It’s naturally gluten-free (if using cornstarch for thickening), can be made ahead, and tastes even better the next day. Whether served with mashed potatoes, buttered noodles, or crusty bread, it’s guaranteed to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Beef Bourguignon:

• 2 lbs (900 g) beef chuck or stew meat, cut into 2-inch chunks

• 3 tbsp olive oil

• Salt and freshly ground black pepper, to taste

• 1 onion, chopped

• 3 cloves garlic, minced

• 2 carrots, peeled and sliced

• 2 cups red wine (Burgundy or Pinot Noir)

• 2 cups beef broth

• 1 tbsp tomato paste

• 2 tsp dried thyme

• 2 bay leaves

• 1 tsp sugar (optional, to balance acidity)

• 1 tbsp Worcestershire sauce (optional, for depth of flavor)

• 1 cup pearl onions (fresh or frozen, peeled)

• 1 cup button or cremini mushrooms, quartered

• 1 tbsp fresh parsley, chopped (for garnish)

For thickening (optional):

• 2 tbsp all-purpose flour (or cornstarch for gluten-free)

• 2 tbsp butter

Directions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season beef with salt and pepper, then brown in batches until seared on all sides. Remove and set aside.

2. Add remaining olive oil to the skillet. Sauté onion for 3–4 minutes, then add garlic and carrots. Cook 2 minutes.

3. Pour in the red wine, scraping up browned bits. Simmer 2–3 minutes.

4. Transfer wine and vegetables to a slow cooker. Add beef broth, tomato paste, thyme, bay leaves, sugar (if using), and Worcestershire sauce. Stir.

5. Return browned beef to the slow cooker, coating in the sauce. Cover and cook on low for 7–8 hours or high for 4–5 hours, until beef is tender.

6. About 30 minutes before serving, sauté pearl onions and mushrooms in butter until golden.

7. Remove bay leaves from the slow cooker. For a thicker sauce, whisk flour or cornstarch with cold water and stir into the stew. Cook on high 10–15 minutes until thickened.

8. Stir in onions and mushrooms. Adjust seasoning with salt and pepper.

9. Serve hot, garnished with parsley, alongside mashed potatoes, buttered noodles, or crusty bread.

Servings and timing

Servings: 6
Prep time: 20 minutes
Cook time: 7–8 hours on low (or 4–5 hours on high)
Total time: 7 hours 20 minutes (slow cooker on low)

Variations

• Use pancetta or bacon for added smokiness.

• Swap mushrooms for wild varieties like shiitake for deeper flavor.

• Try marinating the beef in red wine and herbs overnight for extra richness.

• Make it vegetarian by using hearty mushrooms or jackfruit instead of beef.

• Cook in a Dutch oven on the stovetop or in the oven for 2.5–3 hours instead of using a slow cooker.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water if needed. This dish also freezes well—store in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight and reheat slowly for best results.

FAQs

What cut of beef is best for beef bourguignon?

Beef chuck or stew meat works best because it becomes tender and flavorful after long, slow cooking.

Can I make beef bourguignon without wine?

Yes, you can substitute extra beef broth, though the wine adds signature depth and richness.

Do I need to brown the beef first?

Yes, searing the beef develops caramelization, which adds essential flavor to the dish.

Can I make this recipe ahead of time?

Yes, in fact, beef bourguignon tastes even better the next day after the flavors have deepened.

How do I thicken the sauce?

You can make a slurry with flour or cornstarch and water, then stir it in during the final 15 minutes of cooking.

What sides go well with beef bourguignon?

Mashed potatoes, egg noodles, or crusty French bread are all perfect accompaniments.

Can I make this in the oven instead of a slow cooker?

Yes, cook in a Dutch oven at 325°F for about 2.5–3 hours, until the beef is tender.

What type of wine should I use?

A dry red wine like Burgundy or Pinot Noir is traditional, but Cabernet Sauvignon also works well.

Can I freeze beef bourguignon?

Yes, it freezes beautifully. Store in freezer containers for up to 3 months and reheat slowly for best texture.

How can I make this dish gluten-free?

Use cornstarch instead of flour to thicken the sauce, and ensure the broth and Worcestershire sauce are gluten-free.

Conclusion

Slow-Cooked Beef Bourguignon is a timeless French classic that transforms simple ingredients into a rich, luxurious stew. With fork-tender beef, hearty vegetables, and a velvety wine sauce, it’s the perfect dish to warm up a chilly evening or impress guests at the dinner table. Whether served with mashed potatoes, noodles, or bread, this comforting stew is one you’ll want to make again and again

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