Easy Beef Bourguignon Recipe

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If you’re craving a classic French comfort dish but want something approachable and straightforward, this Easy Beef Bourguignon Recipe is exactly what you need. It brings together tender, richly flavored beef simmered slowly in a luscious sauce packed with savory cured meat alternative, fresh herbs, and hearty vegetables—all melding perfectly to create a dish that feels elegant yet homey. Whether for a cozy family dinner or impressing guests, this recipe makes the magic of a traditional beef bourguignon effortlessly achievable in your own kitchen.

Ingredients You’ll Need

The beauty of this Easy Beef Bourguignon Recipe lies in its thoughtfully simple ingredient list, where each element plays a key role in building deep, comforting flavors and delightful textures. From savory cured meat alternative adding a smoky undertone to fresh herbs imparting aromatic warmth, these essentials come together harmoniously.

• Savory cured meat alternative: Adds a crispy, smoky layer that enriches the stew’s base flavor.
• Top sirloin steak: Chosen for its tenderness and perfect beefy bite after slow simmering.
• Kosher salt and freshly ground black pepper: Essential for seasoning, they enhance all the other tastes.
• Sweet onion: Provides natural sweetness and a mellow depth when sautéed.
• Carrots: Bring a subtle earthiness and bright color to the dish.
• Garlic cloves: Infuse the stew with a fragrant, savory punch.
• All-purpose flour: Helps thicken the sauce beautifully, giving it that classic velvety texture.
• Tomato paste: Adds rich umami and slight tang to deepen the stew’s complexity.
• Robust dark flavorful liquid: Provides richness and a concentrated beefy essence to the sauce.
• Beef stock: The backbone of the stew’s savory liquid, enhancing every bite.
• Fresh thyme sprigs: Contribute an earthy, herbal aroma throughout the cooking process.
• Bay leaves: Impart warm, subtle spice notes to the stew’s flavor profile.
• Chopped fresh parsley leaves: Offer a fresh, bright finish when stirred in at the end.
• Unsalted butter: Used for sautéing mushrooms and onions, enhancing richness.
• Cremini mushrooms: Add meaty texture and a deep, woodsy flavor.
• Frozen pearl onions: Thawed to bring bursts of sweetness and charm to the dish.
• Minced garlic and fresh thyme leaves: Sprinkled in the final sauté to elevate aroma and taste.

How to Make Easy Beef Bourguignon Recipe

Step 1: Crisp the Cured Meat Alternative

Begin by heating a Dutch oven over medium-high heat and cooking the diced savory cured meat alternative until it turns browned and crispy, about 6 to 8 minutes. This renders flavorful fat which will be reserved to infuse the stew, creating a wonderfully savory depth right from the start.

Step 2: Brown the Beef

Season the diced top sirloin steak generously with kosher salt and freshly ground black pepper. In batches, brown the beef in the reserved fat for about 6 to 8 minutes per batch, ensuring a caramelized crust that locks in juices and builds complex flavor layers.

Step 3: Sauté Aromatics

Reduce heat to medium and add diced onion and carrots to the pot, cooking until tender and slightly softened, approximately 3 to 4 minutes. Follow by stirring in whole garlic cloves, letting their fragrance bloom for about a minute without burning.

Step 4: Build the Sauce Base

Whisk in all-purpose flour and tomato paste to coat the veggies, cooking for one minute to eliminate any raw flour taste. This step thickens the sauce gently and adds a rich, slightly tangy undertone that balances the beef’s boldness.

Step 5: Add Liquids and Herbs

Pour in the robust dark flavorful liquid and scrape any browned bits from the bottom of the pot—those are flavor gold. Stir in beef stock, fresh thyme sprigs, and bay leaves before returning the browned beef to the pot. Bring everything to a boil, then reduce heat and simmer uncovered for 30 minutes, allowing the sauce to thicken and the flavors to meld beautifully.

Step 6: Sauté Mushrooms and Pearl Onions

While the stew simmers, melt unsalted butter in a skillet and sauté cremini mushrooms along with thawed pearl onions for 5 to 6 minutes until they develop a golden brown exterior. Add minced garlic and chopped fresh thyme, cooking for an additional minute to infuse extra aroma, then season to taste.

Step 7: Finish the Stew

Remove thyme sprigs and bay leaves from the stew, then gently stir in the sautéed mushroom and onion mixture, crispy cured meat alternative, and freshly chopped parsley. Warm everything together for another 1 to 2 minutes so all those flavors get cozy and combined.

Step 8: Adjust and Serve

Give the stew a final taste to adjust seasoning with salt and pepper if needed, then serve immediately while warm and comforting.

How to Serve Easy Beef Bourguignon Recipe

Garnishes

Fresh chopped parsley sprinkled over the top brightens the stew visually and adds a pop of fresh herbal flavor. For added flair, a small drizzle of good quality olive oil or a few cracks of black pepper help elevate the presentation and taste.

Side Dishes

Traditional companions include creamy mashed potatoes or buttered egg noodles that soak up every drop of the luscious sauce. For a lighter option, roasted seasonal vegetables or crusty artisan bread work beautifully to balance the rich beef bourguignon.

Creative Ways to Present

For an elegant touch, serve the stew in individual ramekins topped with a sprig of thyme or a swirl of crème fraîche. Another fun idea is to fill hollowed-out French bread bowls with the stew, offering an edible, flavorful container that delights guests visually and taste-wise.

Make Ahead and Storage

Storing Leftovers

This Easy Beef Bourguignon Recipe stores wonderfully in airtight containers inside the refrigerator for up to 4 days. The flavors actually deepen over time, making leftovers even more delicious the next day.

Freezing

You can freeze cooled portions in freezer-safe containers for up to 3 months. Just make sure to leave some space at the top since the sauce may expand slightly when frozen. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If the sauce has thickened too much, add a splash of beef stock or water to loosen it back to a perfect consistency.

FAQs

Can I use other cuts of beef for this recipe?

Absolutely! While top sirloin steak is recommended for its tenderness, cuts like chuck or brisket can also be used but may require longer cooking time to become tender.

Is it possible to make this recipe gluten-free?

Yes! Simply substitute the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the sauce evenly.

Can I prepare this dish in a slow cooker?

Definitely! Brown the meat and sauté the vegetables first, then transfer everything to the slow cooker and cook on low for 6 to 8 hours for tender, flavorful results.

What wine pairs well with Easy Beef Bourguignon Recipe?

A robust red wine like Pinot Noir or a Burgundy complements the deep flavors perfectly, enhancing the dining experience wonderfully.

How do I make the dish ahead for a dinner party?

Prepare the stew up to the simmering stage, cool completely, then refrigerate overnight. Reheat slowly before serving and stir in the mushroom and onion mixture just before serving.

Final Thoughts

This Easy Beef Bourguignon Recipe is truly a treasure for anyone who loves rich, hearty meals without the fuss. It’s a dish that invites comfort and celebration all at once, perfect for sharing with those you care about. Dive in, savor every bite, and watch how this classic French favorite becomes an instant household staple.

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Easy Beef Bourguignon Recipe

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4.3 from 59 reviews

• Author: admin
• Total Time: 1 hour 20 minutes
• Yield: 6 servings 1x
• Diet: Halal

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Description

This Easy Beef Bourguignon recipe delivers a rich, flavorful French classic that transforms tender top sirloin steak and savory cured meat alternative into a luscious, slow-simmered stew. Featuring aromatic vegetables, fresh herbs, and a robust dark flavorful liquid base, the dish is finished with sautéed mushrooms and pearl onions for a perfectly balanced and comforting meal, ideal for a satisfying dinner.

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Ingredients

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Meat and Protein

• 4 slices savory cured meat alternative, diced
• 2 pounds top sirloin steak, diced

Vegetables and Aromatics

• 1 medium sweet onion, diced
• 2 carrots, peeled and diced
• 3 cloves garlic
• 8 ounces cremini mushrooms
• 1 cup frozen pearl onions, thawed
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh parsley leaves

Liquids and Seasonings

• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons all-purpose flour
• 2 tablespoons tomato paste
• 1 ½ cups robust dark flavorful liquid (such as red wine or strong beef broth)
• 1 ½ cups beef stock
• 4 sprigs fresh thyme
• 2 bay leaves
• 1 teaspoon chopped fresh thyme leaves
• 1 ½ tablespoons unsalted butter

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Instructions

1. Cook the Cured Meat Alternative: Heat a Dutch oven over medium-high heat and cook the diced cured meat alternative until browned and crispy, about 6-8 minutes. Remove the meat and reserve the rendered fat for further steps.
2. Brown the Steak: Season the diced top sirloin steak with kosher salt and freshly ground black pepper. Brown the steak in batches in the reserved fat, cooking each batch for about 6-8 minutes until well-seared. Set aside the browned steak pieces.
3. Sauté Vegetables: Reduce the heat to medium. In the same pot, sauté the diced onion and carrots until tender, about 3-4 minutes, allowing their natural sweetness to develop.
4. Add Garlic: Add the whole garlic cloves to the pot and cook until fragrant, approximately 1 minute, stirring to prevent burning.
5. Prepare the Roux and Paste: Whisk in the all-purpose flour and tomato paste, cooking for about 1 minute to remove the raw flour taste and combine flavors.
6. Add Liquids and Scrape: Pour in the robust dark flavorful liquid, scraping up any browned bits from the bottom of the pot to incorporate maximum flavor into the sauce.
7. Simmer the Stew: Stir in the beef stock, fresh thyme sprigs, and bay leaves. Return the browned steak to the pot. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 30 minutes, allowing the sauce to thicken and the flavors to meld.
8. Sauté Mushrooms and Pearl Onions: In a separate skillet, melt unsalted butter over medium heat. Add cremini mushrooms and thawed pearl onions, sautéing for 5-6 minutes until tender and lightly browned.
9. Add Garlic and Thyme to Vegetables: Stir in the minced garlic and chopped fresh thyme leaves to the skillet with mushrooms and pearl onions. Cook for an additional 1 minute, then season with salt and pepper to taste.
10. Combine and Finish: Remove the thyme sprigs and bay leaves from the stew. Stir in the sautéed mushroom and onion mixture, the reserved cured meat alternative, and chopped parsley. Warm the combined stew for 1-2 minutes to meld all flavors.
11. Final Seasoning and Serve: Taste and adjust seasoning with additional salt and pepper if needed. Serve the beef bourguignon immediately, ideally with a side of crusty bread or mashed potatoes.

Notes

• Use a robust dark flavorful liquid such as a quality dry red wine or a strong beef broth to enrich the sauce depth.
• Be patient when browning the steak in batches to ensure proper searing and avoid overcrowding the pan.
• Thaw frozen pearl onions completely beforehand for even cooking.
• This dish tastes even better the next day as flavors continue to meld.
• For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend or cornstarch slurry.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Stew
• Method: Stovetop
• Cuisine: French