Easy One-Pot Beef Bourguignon
A simple yet flavorful Easy One-Pot Beef Bourguignon that brings restaurant-quality taste to your kitchen in just 90 minutes.
Ingredients
Meat and Bacon
- 2 lbs beef chuck, cut into 1-inch cubes substitutes: sirloin or stew meat
- 4 strips bacon, diced
Liquids
- 2 cups red wine choose a full-bodied option like Burgundy or Merlot
- 1 cup beef broth you can swap with vegetable broth for a lighter flavor
- 3 tablespoons olive oil
Vegetables
- 1 medium onion, chopped
- 2 cups carrots, sliced
- 1 cup pearl onions frozen works great
- 8 ounces mushrooms, sliced choose shiitake or cremini for added depth
- 4 cloves garlic, minced
Flavorings
- 2 tablespoons tomato paste
- 1 tablespoon flour can use gluten-free alternatives
- 1 handful fresh thyme or 1 tsp dried thyme
- 1 leaf bay leaf
- to taste Salt and pepper
Instructions
Preparation
- In your heavy-bottomed pot, heat the olive oil over medium heat.
- Add the diced bacon and cook until crispy, about 5-7 minutes.
- Remove the bacon and set it aside, leaving the drippings in the pot.
- Season the beef cubes with salt and pepper.
- In the same pot, increase the heat to medium-high and brown the beef in batches for about 4-5 minutes each.
- Remove the beef and set aside.
Cooking
- Add the chopped onion, carrots, and pearl onions into the pot and sauté for about 5 minutes until softened.
- Incorporate the minced garlic and cook for another minute.
- Dust the sautéed vegetables with flour, stirring well to coat.
- Add the tomato paste to enhance the flavor.
- Pour in the red wine, scraping up any brown bits and let it simmer for about 5 minutes.
- Return the beef and bacon to the pot, add beef broth, thyme, and bay leaf.
- Bring to a simmer, reduce heat to low, cover, and cook for about 60 minutes.
- Stir in the sliced mushrooms in the final 15 minutes of cooking.
Notes
For a lighter dish, use leaner cuts of beef and incorporate more vegetables. Serve over mashed potatoes or with a simple side salad.