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Autumn Beef Bourguignon

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Autumn Beef Bourguignon is a rich, slow-simmered French-inspired beef stew made with red wine, earthy vegetables, and aromatic herbs. It’s the perfect cozy dish for chilly fall evenings, delivering deep, comforting flavors in every bite.

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

Instructions

  1. Pat beef dry and season with salt and pepper.
  2. In a large Dutch oven, heat oil over medium-high heat. Brown beef in batches and set aside.
  3. Add onions and carrots to the pot. Cook until softened, about 5–7 minutes.
  4. Stir in garlic and tomato paste, cooking for another minute.
  5. Sprinkle flour over vegetables, stir, and cook for 1–2 minutes.
  6. Pour in red wine, scraping up any browned bits from the bottom of the pot.
  7. Return beef to the pot. Add beef broth, thyme, and bay leaves. Bring to a simmer.
  8. Cover and cook on low for 2½ to 3 hours, until beef is fork-tender.
  9. In the last 30 minutes, sauté mushrooms in a separate pan and stir into stew.
  10. Remove bay leaves and thyme. Adjust seasoning with salt and pepper.
  11. Serve hot over mashed potatoes, egg noodles, or crusty bread.

Notes

  • Add parsnips or sweet potatoes for a seasonal variation.
  • Substitute red wine with beef broth and a splash of balsamic vinegar if needed.
  • For a thicker stew, mash some of the cooked vegetables into the broth.
  • Add a knob of butter or splash of cream at the end for richness.
  • This stew tastes better the next day and freezes well.

Nutrition

Find it online: https://recipesbyliza.com/autumn-beef-bourguignon/