Name: Autumn Beef Bourguignon
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: French
Ingredients: 2.5 lbs stew beef (chuck roast, cut into chunks); 3 carrots, sliced; 1 large yellow onion, chopped; 4 cloves garlic, minced; 8 oz mushrooms, sliced; 2 tbsp tomato paste; 2 cups dry red wine (like Cabernet or Pinot Noir); 2 cups beef broth; 2 tbsp all-purpose flour; 2 tbsp olive oil or butter; 4 sprigs fresh thyme; 2 bay leaves; Salt and black pepper, to taste; Optional: 1 cup pearl onions; Optional: 4 oz pancetta, diced

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Autumn Beef Bourguignon is my cold-weather favorite—a rich, slow-simmered beef stew infused with red wine, earthy vegetables, fresh herbs, and the kind of deep flavor that only gets better as it cooks. Inspired by the classic French dish, this cozy version is all about hearty ingredients and fall comfort. The beef becomes meltingly tender, the broth turns velvety, and every bite feels like a warm embrace.

Why You’ll Love This Recipe

I love this recipe because it brings restaurant-level flavor right into my kitchen, with minimal fuss. It’s the perfect dish to simmer all afternoon, filling the house with mouthwatering aromas while I go about my day. The combination of red wine, garlic, herbs, and slow-cooked beef creates a depth of flavor that’s pure autumn comfort. Served over mashed potatoes, crusty bread, or buttered noodles, it’s the kind of meal I crave on chilly evenings. Autumn Beef Bourguignon

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Stew beef (chuck roast, cut into chunks)
Carrots
Yellow onion
Garlic
Mushrooms
Tomato paste
Red wine (dry, like Cabernet or Pinot Noir)
Beef broth
All-purpose flour
Olive oil or butter
Fresh thyme
Bay leaves
Salt and black pepper
Optional: pearl onions or pancetta for extra flavor

Directions

I start by patting the beef dry and seasoning it with salt and pepper.
In a large Dutch oven, I heat oil over medium-high heat and brown the beef in batches, setting it aside once seared.
I add chopped onions and carrots to the pot and cook until softened, then stir in garlic and tomato paste and cook for another minute.
I sprinkle flour over the vegetables, stir well, and cook for 1–2 minutes to build a base for the sauce.
I pour in the red wine, scraping up any browned bits from the bottom of the pan, then add the beef back in along with the broth, thyme, and bay leaves.
I bring the stew to a simmer, then cover and cook on low for about 2½ to 3 hours, or until the beef is fork-tender.
In the last 30 minutes of cooking, I sauté mushrooms in a separate pan and stir them into the stew to finish.
I remove the bay leaves and thyme sprigs, taste and adjust seasoning, then serve hot.

Servings and timing

This recipe makes about 6 servings.

Prep time: 20 minutes
Cook time: 3 hours (low and slow for tenderness)
Total time: around 3 hours 20 minutes

Variations

Sometimes I add diced parsnips or sweet potatoes for a deeper autumn twist. I’ve also made it with white wine for a lighter version. If I want a thicker stew, I mash a few of the cooked vegetables right into the broth before serving. And for a truly decadent finish, I stir in a knob of butter or a splash of cream at the end.

Storage/Reheating

I store leftovers in the fridge for up to 4 days—it tastes even better the next day. To reheat, I warm it gently on the stovetop or in the microwave, adding a splash of broth or water if needed to loosen the sauce. This dish also freezes well—I cool it completely and store in airtight containers for up to 3 months. Autumn Beef Bourguignon

FAQs

What’s the best wine to use for beef bourguignon?

I go for a dry red wine like Pinot Noir, Cabernet Sauvignon, or Merlot. It doesn’t need to be expensive, just something good enough to drink.

Can I make this without wine?

Yes, I’ve made it with all beef broth and a splash of balsamic vinegar for acidity. It’s not exactly the same, but still delicious.

Do I have to brown the beef first?

Browning adds a lot of flavor, so I highly recommend it. It creates those caramelized bits that give the stew its depth.

Can I make it in a slow cooker?

Yes. After browning the beef and sautéing the vegetables, I transfer everything to the slow cooker and cook on low for 7–8 hours or on high for 4–5 hours.

What do I serve with beef bourguignon?

I love serving it over mashed potatoes, egg noodles, or crusty bread. It also pairs beautifully with creamy polenta or roasted root vegetables.

Conclusion

Autumn Beef Bourguignon is the ultimate fall comfort food—rich, hearty, and packed with slow-cooked flavor. I make it when I want something special but deeply homey, and it never disappoints. Whether I’m feeding guests or just savoring a quiet evening, this dish brings warmth to every bowl.