FrenchMain course

Easy Beef Bourguignon

Name: Easy Beef Bourguignon
Prep time: 15 min
Cook time: 67 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 pound beef chuck; 4 medium carrots; 1 large onion; 2 pints button mushrooms; 1 cup red wine; 2 cups beef broth; 0.5 teaspoon thyme; 0.5 teaspoon rosemary; 0.25 teaspoon cayenne pepper; 1.5 tablespoons all purpose flour; 2 tablespoons extra virgin olive oil

This beef bourguignon comes together in about 45 minutes, offering tender beef and vegetables simmered in red wine and beef broth. It's a dairy-free stew, hearty enough for a weeknight. You'll sear the beef first to build a good fond, then layer in the aromatics and liquids for a slow simmer.

Recipes.zone

August 29, 2026

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8 steps · 45 min total

Prep the vegetables

Dice the carrots and onion, keeping the mushrooms separate for now.

Cut the beef

Cut the beef chuck into bite-sized pieces and transfer to a bowl.

Sear the beef

Sprinkle the 1 1/2 tablespoons all-purpose flour over the beef pieces and toss to coat them lightly. In a large pot or Dutch oven, heat 1 tablespoon extra virgin olive oil over high heat until it's shimmering and almost smoking, about 1 minute. Add the floured beef, being careful not to crowd the pot; work in batches if necessary to ensure a good sear.

Cook the beef for about 5 minutes without disturbing, letting a rich brown crust form. Flip the pieces and cook for another 3 to 4 minutes until they're deeply browned all over. Remove the beef from the pot and set aside in a bowl, leaving the heat on.

Sauté aromatics

Add the remaining 1 tablespoon extra virgin olive oil to the hot pot, then stir in the diced onions, carrots, thyme, and rosemary. Cook for about 7 minutes, stirring frequently, until the vegetables begin to soften and the bottom of the pot starts to release any browned bits from the beef.

Deglaze with wine

Return the seared beef to the pot. Pour in the 1 cup red wine and bring the mixture to a boil. Reduce the heat and let it simmer for 5 minutes, allowing the wine to reduce slightly and its aroma to fill the kitchen.

Simmer the stew

Add the bay leaf, 1/4 teaspoon cayenne pepper, and 2 cups beef broth to the pot. Bring it back to a boil, then lower the heat, cover the pot, and let it simmer gently for 20 minutes.

Add mushrooms

Stir in the 2 pints button mushrooms. Continue to simmer, covered, for another 30 minutes, until the beef is tender and the sauce has thickened slightly.

Finish and serve

Carefully remove and discard the bay leaf. Season the bourguignon with salt and freshly ground black pepper to taste, then serve warm.

Easy Beef Bourguignon