Beef Bourguignon–style stew is one of those dishes that feels luxurious yet deeply comforting at the same time. Slow-braised beef, rich sauce, and aromatic herbs come together to create a meal that tastes like it took far more effort than it actually did.
This version is designed for real home cooks. It skips unnecessary steps, uses accessible ingredients, and focuses on technique so you still get deep flavor, tender beef, and a sauce that improves every time you reheat it.
Recipe Card: Beef Bourguignon–Style Oven-Baked Beef Stew
Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Total Time: About 3 hours
Servings: 6–8
Difficulty: Intermediate
Best For: Cozy dinners, make-ahead meals, family gatherings
Ingredients
- 1.7 kg beef chuck, cut into large chunks
- Sea salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 brown onions, cut into wedges
- 5 carrots, roughly chopped (skin on is fine)
- 4 garlic cloves, sliced
- 2 rosemary sprigs
- 4 thyme sprigs
- 2 bay leaves
- 2 tablespoons tomato paste
- 1 heaped tablespoon plain flour
- 500 g brown mushrooms, left whole or halved
- 2 cups alcohol-free red grape juice
- 500 ml beef stock
- Fresh flat-leaf parsley, finely chopped, for serving
Equipment Needed
- Large oven-safe casserole dish or Dutch oven
- Sharp knife
- Wooden spoon
- Lid or foil for covering
Step-by-Step Cooking Instructions
Start by preheating your oven to 160°C. This low, steady heat is essential for breaking down the connective tissue in the beef and creating a tender result.
Season the beef generously with salt and pepper. Heat the olive oil in your casserole dish over medium-high heat and sear the beef in batches until deeply browned on all sides. Remove the beef and set it aside.
Add the onions and carrots to the same pot and cook for about two minutes, scraping up the browned bits from the bottom. Stir in the garlic and cook briefly until fragrant but not browned.
Add the rosemary, thyme, and bay leaves. Push the vegetables to the sides, add the tomato paste in the center, and cook it directly against the pan for two minutes to deepen its flavor.
Sprinkle the flour over the mixture and stir well, cooking for another minute to remove any raw flour taste. Add the mushrooms and cook for two minutes so they start releasing moisture.
Pour in the grape juice and bring the mixture to a gentle simmer, allowing it to reduce slightly. Add the beef stock, return the beef and its juices to the pot, and season lightly with black pepper.
Cover with a lid and transfer to the oven. Cook for 2½ hours, checking once halfway to gently stir. The beef should be fork-tender and the sauce thick and glossy.
Finish with freshly chopped parsley before serving.
Why Beef Chuck Is the Best Cut for Slow Braising
Beef chuck is ideal for this dish because it contains a balance of muscle and connective tissue. During slow cooking, the collagen melts into gelatin, creating a rich and silky sauce.
Leaner cuts may cook faster, but they tend to dry out and lack depth. Chuck rewards patience and delivers better texture and flavor with time.
If needed, beef blade or shin can work as alternatives, but chuck remains the most reliable choice.
Building Flavor Without Complicated Steps
This recipe relies on layered cooking, not shortcuts. Browning the beef properly creates a foundation of flavor that carries through the entire dish.
Cooking the tomato paste directly against the pan intensifies its savory notes. Simmering the liquid briefly before baking removes excess sweetness and balances the sauce.
Each step is simple, but skipping one will noticeably affect the final result.
The Role of Herbs and Aromatics
Fresh herbs are essential here. Rosemary and thyme provide earthy depth, while bay leaves add subtle bitterness that balances richness.
Leaving herbs on the stem makes them easy to remove later. Fresh garlic should be sliced, not minced, to prevent burning during the initial sauté.
Parsley at the end brightens the dish and prevents the flavors from feeling too heavy.
Why This Dish Tastes Better the Next Day
Like many slow-cooked stews, this one improves with rest. As it cools, the sauce thickens and the flavors meld more deeply into the beef.
Reheating gently allows the gelatin-rich sauce to loosen without separating. This makes it ideal for meal prep or entertaining.
Store leftovers in an airtight container for up to 3 days in the refrigerator.
Best Side Dishes to Serve With It
Creamy mashed potatoes are the classic choice because they absorb the sauce beautifully. Buttered rice or soft polenta also work well.
If you prefer something lighter, serve it with roasted vegetables or crusty bread to soak up the sauce.
Avoid overly seasoned sides, as the stew itself is the main attraction.
Storage and Reheating Tips
Allow the stew to cool completely before storing. Refrigerate in shallow containers for even cooling.
Reheat on the stovetop over low heat, adding a splash of stock if the sauce has thickened too much. Avoid boiling, as this can tighten the meat.
This dish also freezes well for up to 2 months.
Frequently Asked Questions
Can I make this on the stovetop instead of the oven?
Yes, but keep the heat very low and stir occasionally to prevent sticking. Oven cooking provides more even heat.
Do I need to marinate the beef beforehand?
No. Proper browning and slow cooking develop plenty of flavor without marinating.
Can I add potatoes directly to the stew?
You can, but they will soften significantly. It’s better to serve potatoes separately for texture contrast.
How do I know when the beef is done?
The beef should pull apart easily with a fork and feel soft, not chewy.
Can I double the recipe?
Yes, as long as your pot is large enough and not overcrowded. Brown the beef in batches for best results.
This Beef Bourguignon–style stew proves that classic comfort food doesn’t need to be complicated. With thoughtful technique and patient cooking, you get a deeply satisfying dish that earns a permanent place in your recipe rotation.
Beef Bourguignon–Style Slow-Braised Beef Stew
Ingredients
For the stew
- 1.7 kg beef chuck steak cut into large chunks (about 4–5 cm)
- 1/2 tsp fine sea salt plus more to taste
- 1 tsp black pepper freshly ground, plus more to taste
- 2 tbsp olive oil
- 2 brown onions cut into wedges
- 5 carrots roughly chopped; skin on is fine
- 4 cloves garlic sliced
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
- 2 tbsp tomato paste
- 1 tbsp plain flour heaped
- 500 g small brown mushrooms left whole or halved if large
- 2 cups alcohol-free red cooking wine substitute (red grape juice) see notes for best options
- 500 ml beef stock
- 1/4 cup flat-leaf parsley chopped, to serve
Instructions
Oven-braised beef stew
- Preheat the oven to 160°C (320°F).
- Season the beef generously with salt and black pepper.
- Heat the olive oil in a large oven-safe casserole dish or Dutch oven over medium-high heat. Sear the beef in batches until deeply browned on all sides (do not crowd the pan). Transfer browned beef to a plate.
- Add the onions and carrots to the same pot and cook for 2 minutes, stirring to loosen the browned bits from the bottom.
- Add the sliced garlic and cook for 2 minutes, stirring often so it doesn’t burn.
- Add the rosemary, thyme, and bay leaves. Make a well in the center and add the tomato paste. Cook the tomato paste for 2 minutes, stirring in place to deepen the flavor.
- Sprinkle the flour over the vegetables and tomato paste. Stir well and cook for 1–2 minutes until the flour is no longer raw.
- Add the mushrooms and stir for 2 minutes.
- Pour in the alcohol-free red cooking wine substitute (red grape juice). Bring to a simmer and cook for 3–4 minutes.
- Pour in the beef stock, then return the beef (and any juices) to the pot. Stir and add a few extra grinds of black pepper, adjusting salt if needed.
- Cover with a lid and bake for 2 hours 30 minutes, or until the beef is fork-tender.
- Remove herb stems if desired. Top with chopped parsley and serve warm (great with mashed potatoes).
Notes
- Best texture comes from large beef chunks and a deep brown sear; brown in batches so the meat sears instead of steaming.
- If your grape juice is very sweet, add 1 tablespoon apple cider vinegar or lemon juice to balance the sauce.
- For a more savory, wine-like depth, replace 1/2 cup of the grape juice with additional beef stock and add 1 tablespoon balsamic vinegar.
- Make-ahead tip: cool and refrigerate overnight; the flavor deepens and the sauce thickens. Reheat gently with a splash of stock if needed.
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