Easy One-Pot Beef Bourguignon: Rustic French Stew (Print Version)

Easy One-Pot Beef Bourguignon is hearty, rich, and surprisingly simple. My recipe brings deep French flavors to your table with minimal fuss.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 3 Hours 15 Minutes minutes
Total Time: 33 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: French
Dietary: Meat

# Ingredients:

→ Main Players

01 - 2.5 lbs boneless beef chuck roast, cut into 1.5-2 inch cubes
02 - 6 oz smoked bacon, cut into 1/2 inch pieces
03 - 2 cups dry red wine (Burgundy or Pinot Noir)
04 - 2 cups beef broth, low sodium

→ Flavor Foundation

05 - 2 tbsp tomato paste
06 - 4 sprigs fresh thyme
07 - 2 bay leaves
08 - Salt and freshly ground black pepper, to taste

→ Veggies & Fungi

09 - 1 large yellow onion, diced
10 - 2 large carrots, peeled and diced
11 - 4 cloves garlic, minced
12 - 8 oz cremini mushrooms, halved or quartered

→ Finishing Touches

13 - 1 tbsp all-purpose flour (optional, for thickening)

# Instructions:

01 - First things first, get your beef ready. Pat those chuck roast cubes super dry with paper towels; this is critical for a good sear, trust me. Season them generously with salt and pepper. While you're at it, chop your bacon, dice your onion and carrots, mince your garlic, and slice your mushrooms. Having everything prepped makes the cooking process so much smoother. I've skipped this step before, and it always leads to a frantic, messy kitchen. Don't be like me!
02 - Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Add your chopped bacon and cook it until it's lovely and crispy. This usually takes me about 8-10 minutes. Once it's done, use a slotted spoon to transfer the crispy bacon to a plate, leaving all that glorious rendered fat in the pot. That fat is liquid gold for browning the beef, so don't even think about pouring it out. I once drained it all, thinking I was being healthy, and my Easy One-Pot Beef Bourguignon lacked so much depth. Oops!
03 - Increase the heat to medium-high. Working in batches, add your seasoned beef to the hot bacon fat, making sure not to overcrowd the pot. You want a deep, dark brown crust on all sides – this is where so much of the flavor for your Easy One-Pot Beef Bourguignon comes from! This step can take 5-7 minutes per batch. Don't rush it! Remove the browned beef to the plate with the bacon. It should smell absolutely incredible at this point, all rich and savory.
04 - Reduce the heat to medium. Add the diced onions and carrots to the pot, scraping up any browned bits from the bottom. Cook until the onions are softened, about 5-7 minutes. Then, stir in the minced garlic and tomato paste, cooking for another minute until fragrant. That sweet, earthy smell is just divine. This is where your Easy One-Pot Beef Bourguignon really starts to come alive. I sometimes forget to scrape the bottom, and then I have to work harder later, so don't make my mistake!
05 - Pour in the red wine, scraping up all those flavorful bits stuck to the bottom of the pot. Bring it to a simmer and let it cook for a few minutes, allowing the alcohol to cook off. Then, add the beef broth, fresh thyme sprigs, and bay leaves. Return the browned beef (and any accumulated juices!) to the pot. Bring it to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 2-3 hours, or until the beef is fork-tender. Honestly, the longer, the better, for that melt-in-your-mouth texture.
06 - After the beef is tender, stir in the sliced cremini mushrooms and the reserved crispy bacon. If you want a slightly thicker sauce for your Easy One-Pot Beef Bourguignon, whisk a tablespoon of flour with a splash of cold water until smooth, then stir it into the stew and simmer for another 5-10 minutes. Taste and adjust seasoning as needed – you might need more salt or pepper. Remove the thyme sprigs and bay leaves before serving. The final result should be a rich, glossy stew with incredibly tender beef and earthy mushrooms. It's truly a masterpiece, even if I do say so myself!

# Notes:

01 - Browning the beef is non-negotiable for deep flavor. Don't rush it!
02 - This stew tastes even better the next day; perfect for meal prep.
03 - No red wine? Beef broth works, but you lose some depth.
04 - Serve with creamy mashed potatoes to soak up all that rich sauce.

# Equipment Needed:

01 - Large Dutch oven or heavy-bottomed pot
02 - slotted spoon
03 - cutting board
04 - sharp knife

# Nutrition (Per Serving):

Calories: 650
Total Fat: 35g
Total Carbohydrate: 25g
Protein: 50g

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