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

Craft a simple, rich one pot beef bourguignon stew. This easy recipe brings deep flavors and tender beef, perfect for a cozy dinner without the fuss.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 180 Minutes minutes
Total Time: 205 minutes
Servings: 6-8 Servings
Difficulty: Intermediate
Cuisine: French
Dietary: Hearty, Comfort Food

# Ingredients:

→ Main Stars

01 - 2.5-3 lbs beef chuck roast, cut into 1.5-2 inch cubes
02 - 6 oz smoked bacon, diced
03 - 1 bottle (750ml) dry red wine (Pinot Noir or Cabernet Sauvignon)

→ Aromatic Enhancers

04 - 16 oz cremini mushrooms, halved or quartered
05 - 2 large yellow onions, roughly chopped
06 - 3 medium carrots, peeled and cut into 1-inch pieces
07 - 6 cloves garlic, minced

→ Flavor Foundations & Finishing Touches

08 - 2 tbsp tomato paste
09 - 2 cups beef broth (low sodium)
10 - 3 tbsp all-purpose flour
11 - 4 sprigs fresh thyme
12 - 2 bay leaves
13 - 2 tbsp olive oil (if needed)
14 - Salt and black pepper, to taste
15 - 10 oz pearl onions, frozen and thawed
16 - Fresh parsley, chopped (for garnish)

→ Optional Extras

17 - 1 tbsp balsamic vinegar (at the end)
18 - 1 tbsp cognac or brandy (when deglazing)

# Instructions:

01 - First things first, pat that beef chuck roast super dry with paper towels. This is crucial for a good sear, trust me! Cut it into those lovely 1.5-2 inch cubes. Season them generously with salt and pepper; don't be shy! Now, in your big, heavy-bottomed pot or Dutch oven (my absolute favorite for this <span data-keyphrase="one pot beef bourguignon">one pot beef bourguignon</span>), cook the diced bacon over medium heat until it’s nice and crispy. Scoop out the bacon bits with a slotted spoon and set them aside – those are for garnish later, or for snacking, I won't judge!
02 - Increase the heat to medium-high. Add a splash of olive oil to the bacon fat if needed. Now, working in batches so you don't crowd the pot (remember my mistake?), sear the beef cubes on all sides until they're beautifully browned and crusty. This browning develops so much flavor, honestly! It should smell amazing, like deep, rich meatiness. Don't rush this step; it’s really important for the overall taste of your <span data-keyphrase="beef bourguignon">beef bourguignon</span>.
03 - Reduce the heat to medium. Toss in your chopped onions and carrots into the same pot, scraping up all those delicious brown bits from the bottom – that's called "deglazing" with veggies, kinda! Sauté them until they start to soften, about 5-7 minutes. Then, add your minced garlic and tomato paste. Stir it all around for another minute or two, letting the tomato paste get a little darker and caramelize; this truly deepens its flavor. Oh, and the smell right now? It's heavenly, promising good things for this <span data-keyphrase="one pot beef bourguignon">one pot beef bourguignon</span>!
04 - Pour in that beautiful bottle of red wine. Crank up the heat and bring it to a simmer, scraping the bottom of the pot with a wooden spoon to loosen any remaining browned bits. Let it bubble gently for about 5-10 minutes, allowing the alcohol to cook off and the wine to reduce slightly. This step is where the rich, complex flavors of your <span data-keyphrase="beef bourguignon">beef bourguignon</span> really start to develop. It smells like a fancy French restaurant in here, I swear!
05 - Return the seared beef to the pot, along with the beef broth, fresh thyme sprigs, and bay leaves. Give everything a good stir. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook. This is where patience comes in! I usually let it go for 2.5 to 3 hours, or until the beef is incredibly tender – falling apart with just a gentle nudge. Check it occasionally, giving it a stir and making sure it's not sticking. This slow cook is essential for a tender <span data-keyphrase="one pot beef bourguignon">one pot beef bourguignon</span>.
06 - About 30-45 minutes before the end of the cooking time, stir in your halved mushrooms and thawed pearl onions. Re-cover the pot and continue to simmer until the vegetables are tender and the sauce has thickened to your liking. If the sauce isn't quite thick enough, you can uncover it for the last 15-20 minutes. Taste and adjust seasonings – it might need a little more salt or pepper. The final result should be a rich, glossy sauce and melt-in-your-mouth beef. Garnish with those crispy bacon bits and fresh parsley, then serve! It's a truly satisfying <span data-keyphrase="one pot beef bourguignon">one pot beef bourguignon</span>.

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