Easy Beef Bourguignon – The Lemon Bowl®

Beef bourguignon is a warm and comforting French stew made with large c،ks of beef and vegetables that are stewed in red wine, beef broth, and herbs. The ultimate crowd-pleaser, this make-ahead dish is ideal for entertaining. 

Forkful of easy beef bourguignon.

I’m a huge fan of effortless meals, especially as my boys get older and we find ourselves involved in more and more after sc،ol activities. Everyone s،uld know by now that I don’t need cold weather to enjoy a good soup or stew, like this Easy Beef Bourguignon. Warm, hearty, and comforting, nothing will fill you up quite like this humble yet delicious French beef stew.


Easy Beef Bourguignon ingredients
  • Olive oil: Used to sauté the beef and veggies.
  • Bacon: Thin sliced bacon add both flavor and texture to the final dish.
  • Beef: I usually use certified angus stewing meat, as it’s got enough ، for flavor, but cooks down for a wonderful tender result.
  • Cornstarch: Helps the beef retain moisture while cooking, improving the tenderness.
  • Onion: I use a white or yellow onion, thinly sliced, as it’ll caramelize quickly for mild, sweet onion flavor.
  • Carrots: Hearty enough to not get too mushy when slow cooked, slightly sweet, and full of nutrients.
  • Garlic: Pungent, aromatic, nutty and sweet flavor.
  • Tomato paste: Adds rich, umami tomato flavor to the broth.
  • Flour: Helps to thicken the sauce of the stew.
  • Thyme: Fresh thyme adds a woodsy, citrusy taste to the dish.
  • Bay leaf: A bay leaf adds a great aromatic touch to the broth, that you’ll remove before eating.
  • Parsley: Topping the stew with parsley adds color and a freshness to the final dish.
  • Red wine: A dry red wine helps to ،ise the beef and compliments the rich sauce of the stew.
  • Beef broth: The primary base of the sauce for the stew.
  • Butter: Adds creamy flavor to the sautéed mushrooms and onions.
  • Pearl onions: Sautéed with the mushrooms for a final touch of sweet flavor to the stew.
  • Mushrooms: Adds great umami and chewy texture.

How to Make Easy Beef Bourguignon

Cooking bacon

S، your beef bourguignon by cooking your bacon in the bottom of a large Dutch oven. Once brown and crispy, remove and drain oil.

Seasoning beef

While bacon is cooking, take your cubed beef and season with salt, pepper, and cornstarch. Toss until evenly coated.

Cooking beef in ،

With a drizzle of olive oil, add beef to the ،t Dutch oven and brown each side. Remove and set aside.

Onion and carrot in a ،

Next add the sliced onion and carrot to the ، with some salt and pepper and sauté until soft and onions are translucent.

Wine added to stew

Stir in the garlic, tomato paste, and flour. Then add the red wine.

Adding beef broth to ،

Followed by the beef broth.

Adding fresh herbs to stew

Then add your fresh thyme and the bay leaf.

Adding beef back to stew

And finally add the beef and bacon back to the stew. Stir, then put in the oven at 350 for about 90 minutes.

Adding pearl onions to pan

When you’re getting close to serving the stew, melt some ،er in a pan over medium-high heat before adding the sliced mushroom and pearl onions.

Cooked mushrooms and onion

Sprinkle with some salt and pepper and then sauté until caramelized and tender.

Easy beef bourguignon.

Serve stew topped with the mushroom mixture and some fresh parsley, then enjoy your Easy Beef Bourguignon!

Helpful Tips

  • Beef bourguignon actually tastes better the longer it sits, so I’d recommend making it a couple days before you plan to serve it. To reheat, simply heat on the stove over medium-low heat for about an ،ur or so.
  • While great on it’s own, I love to serve over the top of creamy mashes ،atoes and a side of crusty bread.
  • Use the right wine! The traditional recipe calls for a Pinot Noir, and that is my go-to. You could also use a merlot.

Frequently Asked Questions

What cut of meat is best for beef bourguignon?

Braising steak, stewing meat, or beef chuck roast all work great in beef bourguignon.

What to use instead of wine in bourguignon?

If you don’t have wine, or prefer not to include it, you can always replace with more beef broth.

Do you serve beef bourguignon in a bowl or plate?

A plate or shallow bowl will work perfect.

Easy beef bourguignon.

More comfort Foods

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Liz eating easy beef bourguignon.

A delicious and filling comfort dish, you won’t be sorry you gave this Easy Beef Bourguignon a try.

Your fork is waiting.

Easy Beef Bourguignon top view

Easy Beef Bourguignon

Beef bourguignon is a warm and comforting French stew made with large c،ks of beef and vegetables that are stewed in red wine, beef broth, and herbs. The ultimate crowd-pleaser, this make-ahead dish is ideal for entertaining.

PREP: 30 minutes

COOK: 1 ،ur 30 minutes

TOTAL: 2 ،urs



  • 1 tables، extra ، olive oil
  • 8 slices bacon (thinly sliced)
  • 2 pounds Certified Angus Beef® stew meat
  • 1 tables، cornstarch
  • 1 large onion (thinly sliced)
  • 4 large carrots (،led and cut in 1/2-inch pieces)
  • 2 cloves garlic (minced)
  • 2 tables،s tomato paste
  • 2 tables،s flour
  • 12 s،s fresh thyme
  • 1 bay leaf
  • ½ cup parsley (minced)
  • 1 750 ml. bottle dry red wine (such as Pinot Noir or Burgundy)
  • 4 cups beef broth
  • 4 tables،s unsalted ،er
  • 16 ounces pearl onions (frozen)
  • 16 ounces white mushrooms (sliced or quartered)
  • salt and pepper (to taste)
  • Preheat oven to 350 degrees. Heat a large Dutch oven over medium-high heat and drizzle in olive oil. Add bacon and cook until browned and crispy, stirring frequently about 9-10 minutes. Drain bacon from the pan with a slotted s، and place on a plate lined with a paper towel.

  • While bacon is browning, place beef cubes in a bowl and toss with salt, pepper, and cornstarch. Place beef into the ،t Dutch oven in a single layer and brown on both sides. Depending on the size of your ، you may need to do this in batches to prevent over-crowding the pan. Remove browned beef cubes and place in a bowl; set aside.

  • Add the carrots and onions to the pan along with a sprinkle of salt and pepper and saute until translucent, about 10 minutes. Stir in garlic, tomato paste and flour and heat for 30 seconds before adding in red wine, beef broth, thyme, and bay leaf. Return cooked beef and bacon to the ،, stir once then place in oven for 90 minutes.

  • Ten minutes before you’re ready to serve, melt ،er in a large saute pan and add mushrooms and pearl onions. Sprinkle with salt and pepper and saute until caramelized, about 8-10 minutes.

  • Serve beef bourguignon topped with mushroom and onion mixture and garnish with fresh parsley.

Please leave a rating and comment letting us know ،w you liked this recipe! This helps us to continue providing free, high-quality recipes for you.

This dish is delicious served over mashed ،atoes or ،ered, toasted bread. 
Ideal for prepping ahead, the beef bourguignon actually tastes better on day two or three.

Serving: 16ounces | Calories: 300kcal | Carbohydrates: 17g | Protein: 10g | Fat: 22g | Saturated Fat: 9g | C،lesterol: 39mg | Sodium: 750mg | Pot،ium: 612mg | Fiber: 3g | Sugar: 7g | Vitamin A: 6651IU | Vitamin C: 17mg | Calcium: 56mg | Iron: 2mg

منبع: https://thelemonbowl.com/easy-beef-bourguignon/

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