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Perfect Beef Bourguignon Recipe Easy Homemade Red Wine and Bacon Stew

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A rich, cozy, and unpretentious French stew featuring tender beef braised in red wine with smoky bacon and vegetables. This recipe is perfect for weekend dinners or special occasions, delivering deep, layered flavors with simple ingredients.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 2-inch cubes
  • 6 ounces thick-cut bacon, diced
  • 2 medium carrots, peeled and sliced
  • 2 medium yellow onions, peeled and chopped
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 cups dry red wine (Pinot Noir or Burgundy-style recommended)
  • 2 cups beef stock (homemade or low-sodium store-bought)
  • 8 ounces cremini or button mushrooms, sliced
  • 2 teaspoons fresh thyme, finely chopped or 3 sprigs whole
  • 2 bay leaves
  • 2 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Pat the beef cubes dry with paper towels and season generously with salt and pepper.
  3. In a Dutch oven over medium heat, cook the diced bacon until crisp, about 5-7 minutes. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.
  4. Add olive oil to the bacon fat. In batches, brown the beef cubes on all sides, about 3-4 minutes per batch. Transfer browned beef to a plate.
  5. Add butter to the pot, then sauté onions and carrots until softened and starting to brown, about 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
  6. Stir in tomato paste and cook for 2 minutes. Sprinkle flour over the vegetables and stir to coat evenly, cooking for another 2 minutes.
  7. Slowly pour in the red wine while stirring to deglaze the pot, scraping up browned bits. Add beef stock, thyme, and bay leaves. Return beef and bacon to the pot and stir gently.
  8. Cover the pot and transfer to the preheated oven. Braise for 2 to 2.5 hours until the beef is fork-tender. Check halfway through and add a splash of stock or water if the stew looks dry.
  9. About 20 minutes before the stew is done, sauté mushrooms in a separate pan with a bit of butter until golden. Stir mushrooms into the stew before serving.
  10. Remove bay leaves and thyme sprigs. Taste and adjust salt and pepper. If the sauce is too thin, simmer uncovered on the stovetop for a few minutes to thicken.

Notes

Pat beef dry before browning to ensure good sear. Brown beef in batches to avoid steaming. Use a good quality dry red wine for best flavor. Low and slow cooking is key for tender beef. The stew tastes better the next day. For gluten-free, substitute all-purpose flour with gluten-free flour blend. For dairy-free, replace butter with neutral oil like avocado oil.

Nutrition

Keywords: beef bourguignon, red wine stew, bacon stew, French stew, comfort food, braised beef, easy beef stew

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