Boeuf Bourguignon — A Rich, Comforting Beef Stew in Just a Few Steps

Boeuf Bourguignon is one of those dishes that sounds fancy but is surprisingly simple to make at home. This classic French stew combines tender beef, red wine, and vegetables into a meal that warms you from the inside out.

Whether you are cooking for your family on a chilly evening or impressing guests at a dinner party, this recipe delivers rich flavors without requiring professional chef skills. Follow along as we break down each step to help you create this timeless comfort food in your own kitchen.

1. Prep the Ingredients

Start by cutting the beef into large, even chunks so everything cooks at the same pace. Pat the meat dry with paper towels, which helps it brown properly later.

Dice the bacon, onion, and carrots, and mince the garlic so everything is ready to go before you turn on the heat.

Peel the pearl onions and halve the mushrooms, then set them aside for later.

Tie the thyme sprigs together or leave them whole so they’re easy to remove.

Season the beef generously with salt and black pepper.

Doing all the prep upfront makes the cooking process calm and unhurried.

This dish rewards patience, and good prep sets you up for success.

2. Brown the Meat and Build Flavor

Heat a large Dutch oven over medium heat and cook the bacon until the fat renders and the pieces are lightly crisp.

Remove the bacon and set it aside, leaving the flavorful fat in the pot.

Increase the heat and brown the beef in batches, making sure each piece gets a deep golden crust.

Don’t rush this step or overcrowd the pan, as browning is where much of the flavor comes from.

Once the beef is browned, remove it and lower the heat.

Add the onions and carrots, cooking until softened and lightly caramelized.

Stir in the garlic and tomato paste and cook briefly until fragrant.

3. Deglaze and Start the Braise

Sprinkle the flour over the vegetables and stir well to coat everything evenly.

Let it cook for a minute so the flour loses its raw taste.

Slowly pour in the red wine while scraping the bottom of the pot to release all the browned bits.

This step adds depth and gives the stew its signature richness.

Return the beef and bacon to the pot, then add the beef stock, thyme, and bay leaves.

The liquid should almost cover the meat but not completely drown it.

Bring everything to a gentle simmer.

Once it’s bubbling lightly, cover the pot.

4. Let It Cook Low and Slow

Transfer the covered pot to a 325°F (160°C) oven or keep it on the stovetop over very low heat.

Let the stew cook for about 2½ to 3 hours, checking occasionally.

During this time, the beef will slowly soften and absorb the flavors of the wine and aromatics.

The sauce will thicken naturally and become glossy.

Avoid stirring too often, as the meat should remain intact.

Patience here is key.

The longer, gentle cooking is what makes this stew special.

5. Finish and Serve

About 30 minutes before the stew is done, sauté the mushrooms in butter until golden and lightly caramelized.

In the same pan, brown the pearl onions until tender and slightly sweet.

Add both to the stew and let them cook together for the final stretch.

Remove the thyme and bay leaves, then taste and adjust seasoning as needed.

Let the stew rest for 10–15 minutes before serving so the flavors settle.

Serve it hot with mashed potatoes, buttered noodles, or crusty bread.

Boeuf Bourguignon is even better the next day, so leftovers are a win.

This is comfort food that feels both relaxed and special.