A comforting and savory dish featuring tender beef simmered in red wine with aromatics, perfect for gatherings and family dinners.

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Be warned, this One Pot Beef Bourguignon disappears fast.
You will walk into the kitchen for a glass of wine and come back to a pot that smells like comfort and a little magic. Butter sizzles, garlic wakes up the room, and red wine breathes into the beef until everything feels like a warm hug.

If you like the idea of turning dinner into a slow, joyful event that gathers everyone around the table, you are in the right place. Pour a cup of something warm, or try this cozy mulled cider in a crockpot alongside while the stew simmers and your home becomes the kind of place people remember.

Why One Pot Beef Bourguignon Is Worth Turning on the Oven For

This dish is the kind that tucks itself into memory. It takes humble ingredients and makes them sing a little louder. You will love it if you like deep, slow-cooked flavors, a tender melt-in-your-mouth texture, and a sauce thick enough to scoop up with bread.

Families reach for this when they want to feed a crowd without fuss. It shows up on chilly weeknights, Sunday suppers, and holiday menus when you want something warm and dependable. It became a family favorite in my house because it is forgiving. Burn the toast, forget the salad, but don’t rush the stew. Let time and heat do the work and you will be rewarded.

This One Pot Beef Bourguignon is also a joy to make because it is social. While the stew simmers, people talk, kids set the table, and someone always finds a reason to taste-test a carrot. It feels less like cooking and more like hosting a slow party in your kitchen.

How to Make One Pot Beef Bourguignon

“If your kitchen smells like butter and brown sugar, you’re doing it right.”

First, a quick picture before we dive into the steps. You will hear the meat sear, see the wine reduce into a glossy ribbon, and smell thyme and garlic become best friends. The goal is deep flavor and a silky sauce that hugs the beef.

This is a comfort-forward, one-pot approach. It keeps the cleanup easy and the concentration on flavors. For a lovely starter on the same night, consider serving a bowl of hearty carrot potato soup while the stew finishes. It makes for a full, cozy spread.

You will assemble, sear, soft-sauté, deglaze, and let slow heat work its magic. Keep your eyes on texture cues: beef ready when it pulls apart with a fork, sauce ready when it coats the back of a spoon. That’s how you know dinner is done.

Ingredients You’ll Need

2 pounds beef chuck, cut into chunks
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
8 ounces mushrooms, sliced
2 carrots, sliced
1 tablespoon tomato paste
2 cups red wine
2 cups beef broth
1 bay leaf
1 teaspoon thyme
Salt and pepper to taste

Notes before you start: use a good-quality red wine you would enjoy sipping. It does not need to be expensive, but a bold wine gives the sauce its backbone. Don’t skip the salt. It wakes the flavors up and makes everything taste richer. If you have a splash of butter, you can add it at the end to gloss the sauce for that restaurant finish.

Step-by-Step Directions

1. In a large pot, heat olive oil over medium heat.
   Add the meat in batches so it sears instead of steams. Let each batch get a nice brown crust.
2. Add the beef chunks and sear until browned on all sides. Remove beef and set aside.
   A good sear locks in flavor. Don’t crowd the pot or you will lose that golden color.
3. In the same pot, add onions and garlic, cooking until softened.
   Scrape up the brown bits from the bottom. Those little crumbs are flavor gold.
4. Add mushrooms and carrots and cook for 5 more minutes.
   Let the mushrooms get a little color. They add earthy depth to the sauce.
5. Stir in tomato paste, then return the beef to the pot.
   Cook the paste a minute so it loses its raw edge and sweetens the whole dish.
6. Pour in the red wine and beef broth, and add bay leaf and thyme. Bring to a gentle boil, then reduce heat and let simmer for about 1.5 to 2 hours until the beef is tender.
   The slow simmer is where the magic happens. Check once in a while, but resist the urge to stir too much.
7. Season with salt and pepper.
   Taste and adjust. If it needs brightness, add a little vinegar or lemon juice.
8. Remove bay leaf before serving. Serve in warm bowls.
   A final splash of butter or a sprinkle of fresh parsley makes it feel like a hug on a plate.

Mini tips sprinkled in: don’t overcrowd the pot when searing; a hot pan is your friend. If the sauce is thin at the end, simmer it uncovered to reduce, or stir in a small slurry of cornstarch and water. If it is too salty, a peeled potato cooked in the stew for a while will absorb excess salt.

Serving One Pot Beef Bourguignon With Love

This stew loves to be shared. Serve it in warm bowls with a chunk of crusty bread to sop up the sauce. Spoon it over buttered egg noodles, creamy mashed potatoes, or a smooth polenta for a cozy, spoonable meal.

For a dinner that feels like company, add a simple green salad dressed with lemon and olive oil. A glass of the same red wine you used in the pot keeps things cheerful for adults. If you want full comfort mode, invite someone over and assign them to peel the carrots while you stir.

Family style plates work best. Put the pot in the middle of the table and let everyone help themselves. There is comfort in the sound of spoons and the small conversations between bites. Pairing ideas: roast a tray of seasonal root vegetables, or try this dish after a light starter like a small tart or soup. For a different cozy spread, you might pair it with a batch of cream cheese chicken chili if you are feeding a crowd with varying tastes.

How to Store and Enjoy Later

Leftovers are a gift with One Pot Beef Bourguignon. Cool the stew to room temperature, then refrigerate in an airtight container for up to four days. The flavors deepen overnight, so day-two stew is often even better.

To reheat, warm gently on the stovetop over low heat. Add a splash of broth or water if it has thickened too much. You can also reheat single servings in the microwave, stirring halfway through to make sure the heat spreads evenly.

Freezing works well. Portion into freezer-safe containers and freeze for up to three months. Thaw in the fridge overnight before reheating. If you find the sauce a bit loose after freezing, simmer it briefly uncovered to restore the right consistency.

If you want to turn leftovers into a new meal, shred the beef and use it as a filling for savory hand pies. Toss the warmed beef with a handful of cooked mushrooms and a little extra sauce, fill puff pastry, and bake until golden. Leftover stew also makes a hearty topping for baked potatoes.

Linda’s Little Cooking Lessons

1. Brown brings beauty.
   Don’t skip searing the beef. Those brown bits at the bottom of the pot build the deep, savory foundation that makes people swoon.
2. Patience is a secret ingredient.
   Slow heat turns tough into tender. Let the stew simmer, keep a light lid on, and resist the urge to rush dinner.
3. Taste as you go.
   Season in layers. A little salt at the start and a final adjustment at the end make a big difference.
4. Swap smartly.
   No mushrooms? Try pearl onions. Out of red wine? Use more broth plus a splash of balsamic for acidity. For inspiration on comforting seasonal treats to pull out after dinner, try these nostalgic Christmas old fashioned cookies that pair beautifully with coffee and leftovers.
5. Garnish for smiles.
   A sprinkle of parsley or a dollop of crème fraîche brightens each bowl and makes the dish look as good as it tastes.

These tips come from evenings of trial and many happy dinners. They are small adjustments that make cooking less stressful and results more delicious.

Delicious Variations

One Pot Beef Bourguignon is a canvas. Here are fun directions you can take it.

• Mushroom-forward: Double the mushrooms and add a splash of soy sauce to underline the umami. Finish with a little butter for silkiness.
• Winter spice touch: Add a cinnamon stick and a couple of whole cloves while simmering for a holiday-warm profile. Remove them before serving.
• Lighter version: Swap half the beef broth for beef consommé or water and add extra carrots and celery for more vegetables and lighter sauce.
• Slow cooker switch: Brown the beef and vegetables, then transfer everything to a slow cooker and cook on low for 6 to 8 hours. Finish on the stovetop to reduce the sauce.
• Wine swap: Use a lighter Pinot Noir for a more delicate sauce or a Cabernet for a heavier, richer finish. If you prefer non-alcoholic, use beef broth plus a tablespoon of red wine vinegar for acidity.

Each variation keeps the cozy, communal spirit of the dish while letting you personalize flavors based on season and pantry.

FAQs About One Pot Beef Bourguignon

A Final Bite

This One Pot Beef Bourguignon is the kind of meal that brings people closer. It asks for little fuss and rewards you with deep, slow-cooked comfort. Make a pot, invite someone over, and let the kitchen fill with stories and the smell of something wonderful working itself into being. You will find that the leftovers are just as comforting, and that the recipe becomes another small family ritual.

Conclusion

If you want a classic starting point or a refined take to compare notes with, you might enjoy the beloved take inspired by Julia Child found at Cafe Delites Beef Bourguignon, which shows grand technique and patience. For a clear, practical version that breaks things down step by step, the version at RecipeTin Eats Beef Burgundy is a wonderful companion that helps you adapt the dish to your own kitchen style.

Now tie on an apron, turn the stove to warm, and let this One Pot Beef Bourguignon do the rest. Share it, savor it, and laugh when the guests ask for seconds.

One Pot Beef Bourguignon

A comforting and savory dish featuring tender beef simmered in red wine with aromatics, perfect for gatherings and family dinners.

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Prep Time 20 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: French

Calories: 450

Ingredients Method Nutrition Notes

Ingredients

  

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Main Ingredients

• 2 pounds beef chuck, cut into chunks
• 2 tablespoons olive oil For searing the beef
• 1 large onion, chopped
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 2 carrots sliced
• 1 tablespoon tomato paste
• 2 cups red wine Use good-quality wine
• 2 cups beef broth
• 1 leaf bay leaf
• 1 teaspoon thyme
• Salt and pepper to taste Don’t skimp on salt for flavor

Method

 

Preparation

1. In a large pot, heat olive oil over medium heat.
2. Add the meat in batches to sear, making sure it browns on all sides, then remove and set aside.
3. In the same pot, add onions and garlic, cooking until softened, scraping up the brown bits from the bottom.
4. Add mushrooms and carrots and cook for 5 more minutes until mushrooms get color.
5. Stir in tomato paste, and return the beef to the pot.
6. Pour in the red wine and beef broth, add bay leaf and thyme. Bring to a gentle boil, then reduce heat and let simmer for about 1.5 to 2 hours until beef is tender.
7. Season with salt and pepper, adjusting to taste.
8. Remove bay leaf before serving, and consider adding a splash of butter or parsley.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 20gProtein: 35gFat: 22gSaturated Fat: 8gSodium: 800mgFiber: 2gSugar: 3g

Notes

Serve with crusty bread for dipping, over buttered egg noodles, or with creamy mashed potatoes. Leftovers keep well and can be transformed into other meals.

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