Rustic One Pot Beef Bourguignon, Simple & Rich (Print Version)

One Pot Beef Bourguignon is easier than you think! This rustic, hearty stew, packed with rich flavors, comes together in a single pot for a comforting meal.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 3 Hours 30 Minutes minutes
Total Time: 33 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: French
Dietary: Contains meat, gluten (if using flour), sulfites (wine)

# Ingredients:

→ Main Ingredients

01 - 2.5-3 lbs beef chuck roast, cut into 1.5-2 inch cubes
02 - 6 oz smoked bacon, thick-cut, diced
03 - 1 lb pearl onions, peeled
04 - 3 carrots, peeled and roughly chopped
05 - 2 celery stalks, roughly chopped
06 - 8 oz cremini mushrooms, halved or quartered

→ Flavor Boosters

07 - 4 cloves garlic, minced
08 - 2 tbsp tomato paste
09 - 2 tbsp all-purpose flour
10 - 2 cups dry red wine (like Pinot Noir or Burgundy)
11 - 2 cups beef broth, low sodium
12 - 4 sprigs fresh thyme
13 - 2 bay leaves
14 - Salt and freshly ground black pepper, to taste

→ Finishing Touches

15 - 1/4 cup fresh parsley, chopped

→ Optional Extras

16 - 1 tbsp brandy (added with wine)
17 - Creamy mashed potatoes or crusty bread for serving

# Instructions:

01 - Okay, first things first, pat your beef chuck roast *really* dry. This is crucial for a good sear, hon! Cut it into big, hearty chunks, maybe 1.5-2 inches. Then, in your trusty Dutch oven, cook the bacon until it’s crispy. Pull it out, but leave that glorious fat behind. Now, get that pot screaming hot and sear your beef in batches. Don't overcrowd the pot, or you'll just steam it. You want a deep, brown crust on each piece. That's where all the flavor lives, I didn't expect that to be so important initially, but it is!
02 - Once the beef is seared and set aside, toss in your chopped carrots, celery, and those beautiful pearl onions. Lower the heat a bit and let them soften, scraping up all those yummy brown bits from the bottom of the pot—they're gold! This usually takes me about 8-10 minutes. Then, stir in your minced garlic and tomato paste. Let the tomato paste cook for a minute or two, stirring, until it darkens slightly. This step, honestly, makes such a difference in the final depth of the One Pot Beef Bourguignon. I used to rush it, big mistake!
03 - Now for the fun part! Sprinkle the flour over your sautéed veggies and stir it in for about a minute. This creates a roux that's going to thicken our stew. Then, pour in the red wine. Oh, the sizzle and the smell! Scrape the bottom of the pot like crazy to get all those browned bits up. Let the wine simmer for a few minutes, reducing slightly. It should smell absolutely divine, like a fancy French bistro. This is where I almost always sneak a little taste of the wine – oops!
04 - Add the beef broth, fresh thyme sprigs, and bay leaves to the pot. Nestle your seared beef chunks back in, along with the crispy bacon you set aside earlier. Give it a good stir, making sure everything is submerged. Bring it to a gentle simmer, then pop on the lid. Transfer it to a preheated oven (around 325°F or 160°C) and let it do its thing for about 2.5 to 3 hours. This slow cook is what makes the beef so incredibly tender, falling apart with just a fork.
05 - After about 2.5 hours, pull the pot out of the oven. Stir in your cremini mushrooms. Give it another good stir, check the liquid level, and if it looks a bit dry, add a splash more broth. Put the lid back on and return it to the oven for another 30-45 minutes, or until the mushrooms are tender and the beef is truly fork-tender. My kitchen always smells amazing at this point, it’s just the best!
06 - Once your One Pot Beef Bourguignon is done, pull it out of the oven. Carefully remove the thyme sprigs and bay leaves—we don't want to eat those! Taste and adjust the seasonings; it might need a little more salt or pepper. Ladle this rich, hearty stew into bowls. Sprinkle generously with fresh chopped parsley. Serve it warm with your favorite sides. It should look rustic, smell earthy, and taste like pure comfort. This is where all that effort truly pays off!

# Notes:

01 - Always pat your beef super dry before searing; it makes a huge difference in browning.
02 - This stew is even better the next day, so it's a fantastic make-ahead meal.
03 - If you don't have pearl onions, a regular chopped yellow onion works just fine.
04 - Serve with creamy mashed potatoes or crusty bread to soak up all that incredible sauce.

# Equipment Needed:

01 - Dutch oven (or large oven-safe pot)
02 - sharp knife
03 - cutting board

# Nutrition (Per Serving):

Calories: 650
Total Fat: 35g
Total Carbohydrate: 30g
Protein: 50g

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