Name: Autumn Beef Bourguignon
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: French-Inspired
Ingredients: For the Stew:; 2.5 lbs stewing beef (such as chuck roast), cut into large chunks; 2 tbsp olive oil; Salt and freshly ground black pepper, to taste; 3 carrots, sliced; 1 large yellow onion, chopped; 3 garlic cloves, minced; 2 tbsp tomato paste; 2 tbsp all-purpose flour; 2 cups dry red wine (Pinot Noir or Burgundy); 2 cups beef broth; 4–5 sprigs fresh thyme; 2 bay leaves; Add-ins (toward the end):; 8 oz white or cremini mushrooms, halved or quartered; 1 cup pearl onions, peeled; 1 tbsp olive oil (for sautéing); Fresh parsley, chopped (for garnish)

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Autumn Beef Bourguignon is a warm, rustic, and deeply flavorful stew that’s perfect for crisp, chilly evenings. I simmer tender chunks of beef with red wine, earthy vegetables, fresh herbs, and mushrooms to create a rich, velvety sauce that clings to every bite. It’s a classic French-inspired comfort dish, and I love how it fills my kitchen with the cozy aroma of fall.

Why You’ll Love This Recipe

I love this recipe because it delivers all the richness and depth of a traditional beef bourguignon. The flavors still build beautifully thanks to a good sear on the beef, the slow simmer, and the addition of garlic, herbs, and wine. The mushrooms and pearl onions give it texture and body, and the wine-based broth becomes silky and complex. It’s one of those dishes that feels like a hug in a bowl.

Ingredients

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

Stewing beef (like chuck roast), cut into large chunks
Olive oil
Salt and freshly ground black pepper
Carrots, sliced
Yellow onion, chopped
Garlic cloves, minced
Tomato paste
All-purpose flour
Dry red wine (like Pinot Noir or Burgundy)
Beef broth
Fresh thyme
Bay leaves
Mushrooms (white or cremini), halved or quartered
Pearl onions, peeled
Fresh parsley (for garnish)

Directions

I start by seasoning the beef with salt and pepper, then searing it in olive oil over medium-high heat in a large Dutch oven. I brown the beef in batches to ensure a good crust, then set it aside.
In the same pot, I sauté the chopped onions, garlic, and carrots for 5–7 minutes until soft and lightly golden.
I stir in the tomato paste and flour, letting it cook for a minute to thicken and build flavor.
I deglaze the pot with red wine, scraping up any browned bits from the bottom. Then I add beef broth, thyme, bay leaves, and the seared beef back into the pot.
I bring everything to a gentle boil, then reduce the heat to low. I cover the pot and let it simmer for 2.5 to 3 hours until the beef is tender and the sauce is rich.
About 30 minutes before it’s done, I sauté the mushrooms and pearl onions in a bit of olive oil in a separate pan until browned. Then I stir them into the stew for the final stretch of cooking.
Before serving, I remove the thyme stems and bay leaves, and garnish with fresh parsley.

Servings and timing

This recipe serves 6 to 8 people. It takes about 25 minutes to prep and 3 hours to cook, so I plan for around 3.5 hours total.

Variations

When I want to switch things up, I add parsnips or turnips along with the carrots for a more autumnal twist. For extra depth, I stir in a teaspoon of balsamic vinegar or a dash of soy sauce near the end. If I don’t want to use wine, I substitute with additional broth and a splash of vinegar to balance the flavor. And sometimes I serve it over creamy polenta instead of mashed potatoes or noodles.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. The stew actually tastes even better the next day. I reheat it on the stove over medium-low heat until warmed through, or in the microwave in smaller portions. I also freeze it in batches for up to 3 months—perfect for a quick cozy dinner.

FAQs

Can I make this dish without wine?

Yes, I use extra beef broth and add 1–2 tablespoons of balsamic vinegar or red wine vinegar to give the dish a similar depth.

Do I need to use pearl onions?

No, but I like the sweetness and texture they add. If I don’t have them, I just use chopped shallots or more yellow onion.

What’s the best cut of beef for bourguignon?

I always go for chuck roast. It has enough fat and connective tissue to break down into tender, flavorful pieces after a long simmer.

Can I make this in a slow cooker?

Yes. After searing the beef and sautéing the vegetables, I transfer everything to a slow cooker and cook on low for 7–8 hours, adding the mushrooms and pearl onions in the last 1–2 hours.

What should I serve with this dish?

I like it over mashed potatoes, buttered egg noodles, or crusty bread to soak up the sauce. A simple green salad or roasted Brussels sprouts make a perfect side.

Conclusion

Autumn Beef Bourguignon—without bacon—is still every bit as rich, hearty, and comforting. The tender beef, bold wine sauce, and slow-cooked vegetables come together in a dish that’s perfect for fall evenings and weekend dinners. I love making a big batch and savoring it over a couple of days, knowing that each reheated bowl is going to be just as good—if not better—than the first.