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Beef Bourguignon–Style Slow-Braised Beef Stew

This Beef Bourguignon–style slow-braised beef stew delivers tender chuck roast, mushrooms, carrots, and herbs in a deeply savory, glossy sauce. It’s an oven-baked comfort dinner with classic French-inspired flavor, perfect for make-ahead meals because it tastes even better the next day.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Course Dinner, Main Course
Cuisine Europian
Servings 8 servings
Calories 560 kcal

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.