One Pot Beef Bourguignon

This one pot beef bourguignon brings rustic French comfort straight to your kitchen without fuss. Perfect for chilly evenings when you want a hearty meal with deep flavors but you also appreciate a straightforward cooking process.

I first made this after hunting for a simple yet impressive dinner and it quickly became my go-to for cozy weekend meals.

Ingredients

• Beef chuck roast: cut into uniform chunks for even cooking and tenderness
• Olive oil: for searing, use extra virgin for a better flavor foundation
• Onion, garlic, carrots, and mushrooms: provide a wholesome vegetable base—choose firm carrots, fresh mushrooms without dark spots, and a crisp onion
• Red wine: such as Pinot Noir or Merlot contributes fruity acidity; select a bottle you enjoy drinking because it impacts the sauce’s character
• Beef broth: deepens the meaty flavor
• Tomato paste: adds richness and a slight tang; choose a smooth, quality brand
• Thyme: brings subtle herbal notes; fresh if you can find it for brightness, dried works well too
• Bay leaf: infuses the stew with an earthy aroma
• Salt and freshly ground black pepper: for seasoning
• Fresh parsley: to garnish adds a pop of color and freshness at the end

Instructions

Prepare Ingredients:

Chop the onion into medium pieces, slice carrots evenly for consistent cooking, and slice mushrooms so they hold their shape. Mince the garlic finely to release its flavor. Patting the beef dry is crucial for a good sear which locks in juices and enhances browning.

Sear The Beef:

Heat olive oil in a Dutch oven over medium-high heat until shimmering but not smoking. Place beef chunks in batches to avoid overcrowding the pan, allowing each side to become deeply browned. This step develops complex flavors and a beautiful crust. Set the browned beef aside on a plate while you cook the vegetables.

Sauté Vegetables:

In the same pot, add the chopped onions and cook for about 3 to 4 minutes until softened and translucent. This gentle cooking draws out their sweetness. Add the garlic and stir for one minute more until fragrant but not browned to avoid bitterness.

Build The Sauce:

Pour in the red wine to deglaze by scraping the pot’s bottom with a wooden spoon. This lifts the flavorful browned bits into your sauce. Stir in beef broth, tomato paste, thyme, and bay leaf, mixing well to combine all the ingredients into a rich base.

Simmer The Stew:

Return the seared beef chunks to the pot along with carrots and mushrooms. Season with salt and pepper to taste. Cover and reduce heat to low, letting the stew gently simmer for about one and a half to two hours. Cook time can vary depending on your beef chunks but the goal is tender, fork-ready meat that soaks up the sauce.

Garnish and Serve:

Remove the bay leaf before serving. Taste and adjust salt or pepper if needed. Sprinkle fresh chopped parsley over the stew to brighten the appearance and add a fresh herbal note. Serve warm with a side like crusty bread or buttered noodles.

Storage tips Store leftovers in an airtight container in the refrigerator for up to four days. Stew thickens in the fridge so adding a splash of beef broth or water when reheating helps loosen it back up. This dish reheats beautifully on the stovetop or in the microwave.

Ingredient swaps

If you don’t have Pinot Noir or Merlot use any dry red wine you like. Avoid cooking wines since they have additives. For mushrooms, cremini or button mushrooms work great; shiitake can add a nice twist but cook a bit longer. Thyme can be swapped with rosemary for a woodsy aroma.

Serving ideas

Serve this stew with egg noodles, creamy mashed potatoes, or even polenta for a comforting contrast. A crisp green salad or steamed green beans add a fresh crunch alongside the rich stew. Bread with a sturdy crust is indispensable for soaking up every last drop of sauce.

Cultural context

Beef bourguignon comes from Burgundy France and traditionally features beef braised in red wine with onions and mushrooms. This one pot adaptation brings its classic essence into an easy format. The slow cooking process mirrors traditional methods, producing tender beef and richly flavored sauce that reflect French rustic cuisine.

This classic stew is a comforting way to bring warmth and rich flavors to your table with minimal fuss and maximum heartiness.

Frequently Asked Recipe Questions

→ What cut of beef works best for this dish?

Beef chuck roast is ideal due to its marbling, which breaks down during slow cooking to deliver tender, flavorful meat.

→ Can I substitute the red wine?

A dry red wine like Pinot Noir or Merlot is recommended to add depth, but grape juice with a splash of vinegar can be used if preferred.

→ Why is searing the beef important?

Searing creates a caramelized crust that enhances flavor by developing rich, savory notes before simmering.

→ How long should the stew simmer?

Simmering for 1.5 to 2 hours ensures the beef becomes fork-tender and allows flavors to meld beautifully.

→ Can I prepare this dish in advance?

Yes, flavors deepen when chilled and reheated, making it an excellent make-ahead option for convenient meals.