Name: Autumn Beef Bourguignon
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: French‑inspired
Ingredients: Stewing beef (chuck roast or similar, cut into large cubes); Olive oil; Yellow onion (chopped); Garlic (minced); Carrots (sliced); Tomato paste; All‑purpose flour; Red wine (a bold, dry wine like cabernet or merlot); Beef broth; Bay leaves; Fresh thyme; Salt and pepper; Mushrooms (sliced); Pearl onions (optional, for garnish); Fresh parsley (for garnish)

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Autumn beef bourguignon is my ultimate cold-weather comfort dish—tender beef simmered slowly in a rich red wine sauce with garlic, onions, carrots, and herbs. It’s cozy, earthy, and packed with deep flavor, the kind of stew that fills my kitchen with warmth and makes the whole season feel a little more comforting.

Why You’ll Love This Recipe

I love this recipe because it feels rustic and elegant at the same time. The beef becomes melt-in-your-mouth tender, and the wine, garlic, and herbs create a rich, layered sauce that tastes like it cooked for hours—because it did. I usually serve it with crusty bread, mashed potatoes, or buttered noodles, and every bite is as satisfying as the next.

Ingredients

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

Stewing beef (chuck roast or similar, cut into large cubes)
Olive oil
Yellow onion (chopped)
Garlic (minced)
Carrots (sliced)
Tomato paste
All-purpose flour
Red wine (use a bold, dry wine like cabernet or merlot)
Beef broth
Bay leaves
Fresh thyme
Salt and pepper
Mushrooms (sliced)
Pearl onions (optional, for garnish)
Fresh parsley (for garnish)

Directions

I season the beef with salt and pepper, then brown it in batches in a Dutch oven with olive oil. I set it aside once seared.
I sauté onions and carrots in the same pot until softened, then stir in garlic and tomato paste.
I sprinkle flour over the mixture and stir to coat—this helps the sauce thicken later.
I return the beef to the pot and pour in the red wine and beef broth, scraping the bottom to release any browned bits.
I add thyme, bay leaves, and bring the mixture to a simmer.
I cover and braise in the oven at 325°F (160°C) for about 2.5 to 3 hours until the beef is fork-tender.
I sauté mushrooms separately and stir them in during the last 30 minutes of cooking.
I garnish with fresh parsley and serve hot with crusty bread or mashed potatoes.

Servings and timing

This recipe serves 6.
Prep time: 30 minutes
Cook time: 3 hours
Total time: 3 hours 30 minutes

Variations

I sometimes add small potatoes or parsnips to make it a full one-pot meal.
For a deeper flavor, I marinate the beef in wine and herbs overnight before cooking.
If I don’t want to use wine, I substitute with extra broth and a splash of balsamic vinegar.
I finish the dish with a knob of butter for added richness.

storage/reheating

I store leftovers in the fridge for up to 4 days. The flavors deepen overnight, making it even better the next day. To reheat, I warm it slowly on the stove or in the oven at 300°F. This dish also freezes beautifully—perfect for make-ahead meals.

FAQs

Can I make this without wine?

Yes. I use beef broth with a bit of balsamic vinegar or grape juice for acidity. The result is still rich and flavorful.

What’s the best beef cut for this recipe?

I go with chuck roast—it’s affordable and becomes tender after long, slow cooking.

Can I make this in a slow cooker?

Yes. After searing the beef and sautéing the vegetables, I transfer everything to the slow cooker and cook on low for 7–8 hours.

Can I use baby carrots?

Yes, but I prefer slicing whole carrots for more even cooking and better texture.

What should I serve with beef bourguignon?

I love serving it with mashed potatoes, buttered noodles, or a crusty baguette to soak up the sauce.

Conclusion

Autumn beef bourguignon is one of those slow-cooked meals that makes the whole house smell amazing and brings serious comfort to the table. I love how simple ingredients transform into something rich and luxurious over time. It’s a recipe I return to every fall when I want warmth, flavor, and something worth savoring.