Name: Autumn Beef Bourguignon (French Red-Wine Beef Stew)
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: French
Ingredients: 3 lbs stewing beef (chuck), cut into cubes; 2 cups dry red wine (Pinot Noir, Burgundy, or Cabernet Sauvignon); 2 cups beef broth; 4 carrots, sliced; 1 1/2 cups pearl onions or small yellow onions; 4 cloves garlic, minced; 2 tbsp tomato paste; 1 lb mushrooms, halved or quartered; 1/4 cup all-purpose flour; 3 tbsp olive oil or butter (divided); 2 bay leaves; 4 sprigs fresh thyme (or 1 tsp dried thyme); 2 tsp salt (or to taste); 1 tsp black pepper; 2 tbsp fresh parsley, chopped (for garnish)

Autumn Beef Bourguignon is a soul-warming French red-wine beef stew that’s perfect for crisp fall evenings. With tender chunks of beef, slow-cooked in a rich, velvety red wine sauce alongside earthy mushrooms, carrots, pearl onions, and herbs, it’s the kind of cozy meal I love to make when I want something slow, savory, and deeply satisfying.

Autumn Beef Bourguignon (French Red-Wine Beef Stew)

Why I’ll Love This Recipe

I love how the house fills with incredible aromas while this stew simmers away. The beef becomes melt-in-your-mouth tender, and the flavors develop into something deep and comforting. It feels like a fancy, rustic dinner but is surprisingly simple once everything is in the pot. Whether I’m cooking for guests or just myself, this dish always feels like a celebration of autumn flavors.

Ingredients

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

Stewing beef (like chuck), cut into cubes
Red wine (preferably dry, like Pinot Noir or Burgundy)
Beef broth
Carrots, sliced
Pearl onions or small yellow onions
Garlic, minced
Tomato paste
Mushrooms, halved or quartered
All-purpose flour
Olive oil or butter
Bay leaves
Fresh thyme
Salt
Black pepper
Fresh parsley (for garnish)

Directions

I begin by patting the beef dry and seasoning it with salt and pepper.
I heat olive oil in a large Dutch oven and brown the beef in batches, making sure not to overcrowd the pan. Once browned, I set it aside.
In the same pot, I add a bit more oil if needed and sauté the onions, carrots, and garlic for 5–6 minutes until softened.
I stir in the tomato paste and flour, letting it cook for a minute to coat the vegetables and add richness.
I pour in the red wine, scraping up any browned bits from the bottom, then add the beef back in along with beef broth, bay leaves, and thyme.
I bring everything to a simmer, cover, and let it cook on low heat for 2½ to 3 hours, or until the beef is fall-apart tender.
In the last 30 minutes, I sauté the mushrooms in a separate pan with butter and stir them into the stew.
I remove the bay leaves, adjust the seasoning, and garnish with fresh parsley before serving.

Servings and Timing

This recipe serves 6 and takes about 3½ hours total—30 minutes for prep and browning, and 3 hours for simmering.

Variations

I sometimes add potatoes or parsnips for extra heartiness.
For a slightly sweeter touch, I stir in a splash of balsamic vinegar or a teaspoon of brown sugar.
If I want to thicken the sauce more, I let it simmer uncovered for the last 15–20 minutes.
I occasionally use pancetta or bacon in the first step for added depth of flavor.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The flavors get even better the next day. To reheat, I warm it gently on the stovetop over low heat, adding a splash of broth or water if needed. This stew also freezes well—I let it cool completely before transferring it to freezer-safe containers for up to 3 months.

FAQs

What’s the best wine to use in beef bourguignon?

I use a dry red wine like Pinot Noir, Burgundy, or Cabernet Sauvignon. It doesn’t have to be expensive, but it should be something I’d enjoy drinking.

Can I make this dish in a slow cooker?

Yes, I can. After browning the meat and sautéing the vegetables, I transfer everything to a slow cooker and cook on low for 8 hours or high for 4–5 hours.

Do I need to use pearl onions?

Pearl onions add a classic touch, but if I can’t find them, I use chopped yellow onions or shallots instead.

Can I make this ahead of time?

Absolutely. I often make it the day before and reheat it gently—the flavor improves after sitting overnight.

What should I serve with beef bourguignon?

I usually serve it over mashed potatoes, buttered noodles, or crusty bread to soak up the sauce. It’s also great with roasted root vegetables.

Conclusion

Autumn Beef Bourguignon is a rich, elegant stew that brings warmth and comfort with every spoonful. It’s one of those timeless recipes I turn to when I want a cozy dinner that feels both rustic and refined. With deep, layered flavors and fall ingredients, it’s the perfect dish to slow down with and savor as the seasons change.