Can I make this recipe ahead of time?

Yes. I often prep it in the morning before the girls wake up, then finish it right before dinner. It keeps the flavor fresh and saves time later.

Can I use a different cut of beef?

Yes. Beef chuck is ideal for its balance of fat and connective tissue. You can use other stew cuts, but choose pieces that will become tender with slow cooking.

What if I do not drink alcohol?

You can substitute with more beef broth and a tablespoon of balsamic vinegar to add depth. The wine adds complexity, but a good broth and a splash of acid mimic that richness.

How do I know when the meat is done?

The meat should be fork-tender and pull apart easily. If it still feels firm, it needs more time. A low, slow oven will get it there.

Absolutely. I reduce added salt slightly and remove any large herb stems before serving. The sauce is usually a hit with kids over soft starches like mashed potatoes.

Authentic Beef Bourguignon Recipe 2026

Description

A comforting and rich beef stew slow-cooked to perfection, perfect for chilly evenings.

Ingredients

2 to 3 pounds beef chuck, cubed
750 ml full-bodied red wine (like Pinot Noir)
2 large carrots, sliced
1 large onion, chopped
4 cloves garlic, minced
8 ounces cremini mushrooms, quartered
1 tablespoon Herbs de Provence
2 cups low-sodium beef broth
Olive oil
Salt and pepper

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Instructions

Preheat your oven to 325°F (163°C). Prepare all ingredients: trim beef and pat dry; chop vegetables; measure liquids.
In a Dutch oven, heat olive oil over medium-high heat. Brown seasoned beef in batches until golden and set aside.
Sauté onions and garlic in the same pot until softened. Add carrots and mushrooms; cook for five minutes, stirring often.
Deglaze with red wine, scraping the pot’s bottom. Return beef to the pot and add beef broth. Let the liquid simmer a moment.
Add Herbs de Provence, salt, and pepper. Cover tightly and bake in the oven for about three hours or until the meat is fork-tender.
Skim excess fat and adjust seasoning. If the sauce needs thickening, simmer on the stove until it coats the spoon.
Serve immediately over mashed potatoes, buttered noodles, or country bread. Garnish with chopped parsley.

Notes

This stew tastes even better the next day as the flavors deepen. Pair with a glass of the same wine used in cooking.

Prep Time: 60 minutes
Cook Time: 180 minutes
Category: Main Course
Method: Braising
Cuisine: French