Oh, French cooking! Doesn’t the very sound of it make you want to cozy up by a fireplace with a big bowl of something deeply flavorful? I love the classics, especially the rich, slow-simmered stews, but let’s be honest, sometimes the traditional Beef Bourguignon takes up every single pot you own and leaves you scrubbing caramelized bits for an hour. Not on my watch! I spent ages tweaking this dish because I wanted that authentic, melt-in-your-mouth magic without inviting a mountain of dishes home with me.
That’s why I’m so thrilled to share my recipe for **One Pot Beef Bourguignon**. Seriously, this is the weeknight game-changer for anyone who loves deeply flavored French cooking but hates the cleanup marathon afterward. We get all that incredible depth—the wine, the herbs, the tender beef—out of a single Dutch oven. Trust me, after making this version a few dozen times, I’ve ironed out every single mistake so you don’t have to!
Why This One Pot Beef Bourguignon Is Your New Favorite Dinner
I know what you’re thinking. French classics mean hours of work, right? Not with this version! I perfected this recipe specifically so you could have that rich, soul-satisfying flavor of a traditional stew without committing your entire afternoon to the stove. It’s all about making magic with less hassle.
If you’ve ever wanted to dive into serious French cooking but were scared off by the cleanup, this is your opening bell. You get restaurant-quality results with barely any post-dinner dread. Seriously, you won’t believe how easy it is to get that signature depth of flavor.
- Less Mess: We use one heavy Dutch oven for everything—browning, sautéing, simmering. That’s it!
- Incredible Texture: The beef gets so tender it practically dissolves, thanks to the slow, moist cooking environment.
- It Tastes Better Over Time: Like most great stews, the flavors meld overnight, making leftovers even better than night one.
If you’re looking for other easy crowd-pleasers like this, you should really check out my tips for easy ground beef enchiladas too—sometimes you just need fast comfort food!
The Ultimate One Pot Beef Bourguignon Convenience
The real star here is that big, heavy Dutch oven. It browns the meat beautifully on the stovetop first, locking in all those initial savory flavors. Then, instead of dragging out a separate casserole dish, you just nestle the whole thing right into the oven (or keep it simmering low on the stove). Cleaning one large pot is always better than cleaning a skillet, a roasting pan, and a few extra bowls, isn’t it?
Deep, Authentic Flavor Without the Fuss
People often think that when you use fewer steps, you sacrifice flavor. Not here! When you deglaze the pot with that beautiful red wine right after browning the beef, all those delicious, caramelized bits (we call that *fond*) scrape up and mix right back into the stew. Simmering everything together means the bacon fat, the wine, the tomato paste, and the broth all fuse together perfectly. It concentrates that flavor in a way that rushing things just can’t replicate.
Essential Ingredients for One Pot Beef Bourguignon
You can’t cheat a classic, but you can definitely make it simpler! For this version of One Pot Beef Bourguignon, the ingredients list is pretty straightforward—it’s about high-quality components singing together nicely. We are using 2 lbs of beef chuck, cut into nice 1-inch cubes, which is crucial for that slow-cook tenderness. You’ll also need 6 oz of bacon, chopped up small for rendering, one big onion chopped, two carrots sliced, and two cloves of garlic minced.
The liquids are where the magic happens, naturally! You absolutely need a full bottle—750 ml—of dry red wine. I really push for a Pinot Noir because it’s bright without being too heavy, but hey, use what you know and love! Then we round that out with 2 cups of beef broth, a tablespoon of tomato paste for depth, a teaspoon of dried thyme, and one bay leaf. Don’t forget the seasonings! We’ll also use 8 oz of cremini mushrooms, halved, and just 2 tablespoons each of flour and olive oil.
If you ever need to whip up something sweet to balance out all this savory goodness, I’ve got a fantastic little guide on how to make simple syrup that’s great for cocktails or mocktails later!
Ingredient Notes and Substitutions
Let’s talk about choices, because that makes or breaks a stew! For the beef, please stick to chuck roast if you can. It has just the right amount of fat and connective tissue that breaks down over those slow hours, turning into glorious gelatin, which gives the sauce body. If you try to use stew meat that’s already cut lean, it’ll end up dry and sad, trust me on this one.
Now, the wine. If you wouldn’t drink it, don’t cook with it—that old adage still holds up! Pinot Noir is my go-to, but a good Merlot also works beautifully. If you absolutely cannot use alcohol, you can replace the wine with extra beef broth mixed with two teaspoons of red wine vinegar. It gives it that necessary acidic kick, though you do lose some of the complex fruit notes. For the mushrooms, button mushrooms are fine, but creminis cook down better and have a deeper earthiness that complements the beef so well.
Step-by-Step Instructions for One Pot Beef Bourguignon
Alright, let’s put this One Pot Beef Bourguignon together! Don’t rush the first couple of steps—that’s where we build all of our deep, savory French flavor. Grab your big Dutch oven; it’s about to earn its keep!
- First thing’s first, season those beef cubes religiously with salt and pepper. I mean, don’t be shy; they need it!
- Next, get that bacon (or lardons) into the cold Dutch oven over medium heat. Let it warm up slowly. We need that fat to render out completely and get nice and crisp—this usually takes a solid 5 to 7 minutes. You want the bacon like little crunchy jewels. Scoop them out with a slotted spoon and keep them handy, but leave all that gorgeous, smoky rendered fat behind.
- If you didn’t get enough fat from the bacon (sometimes the bacon is leaner than others!), add just a splash of olive oil to bring it up to about 2 tablespoons total. Now, brown the beef. You have to do this in batches! If you crowd the pot, the meat steams instead of searing, and we absolutely lose that beautiful crust. Brown them really well on all sides for about 3 minutes per side. Remove the browned beef and set it aside with the bacon.
- Now for the aromatics! Toss the chopped onion and sliced carrots into that flavorful pot. Cook them down until they start to soften up, which is usually about 5 minutes. Then, add your minced garlic and cook for just one quick minute until you can smell it—don’t let it burn!
- We need to thicken the sauce just a little. Stir in the tomato paste and then whisk in the flour right over the heat. Let that cook for just 60 seconds—this toasts the flour taste out.
- Time to bring it back home! Return all that lovely browned beef to the pot. Then, pour in that whole bottle of red wine and the beef broth. Toss in your thyme and that bay leaf. Bring the whole thing up to a gentle simmer right on the stovetop.
- Now we cover it up! You have two choices here. You can turn the heat down super low on the stovetop, making sure it just barely bubbles, or put the whole covered pot into a 325°F oven. Either way, let it cook for a minimum of 2 hours, but aim for 2.5 hours until that beef is fork-tender.
- During those last 30 minutes of cooking, stir in your halved mushrooms and save your crispy bacon bits for the very end instead of adding them now to keep them crunchy!
- When it’s done, pull that bay leaf out—nobody wants to bite into that! Give the sauce a taste; it will probably need a little extra salt and pepper to really make those flavors pop. You can see how everything just melted together, right? If you need more tips on slow cooking, you might want to check out my slow cooker pot roast recipe for other ideas!
Browning the Beef and Bacon (Building the Flavor Base)
This is the foundation, so don’t treat it lightly! I swear by starting the bacon in a *cold* Dutch oven. Let the medium heat slowly coax the fat out. As soon as the bacon is crispy, pull it out. That rendered fat is liquid gold, but we can’t let it smoke when we brown the beef. When you start browning the beef, remember: patience is key. If you dump all 2 lbs in at once, the temperature drops, and the meat releases water, causing it to boil instead of sear. Cook in two or even three small batches, making sure each piece gets dark brown and crusty on every exposed side. That crust holds all the flavor!
Simmering the One Pot Beef Bourguignon
Once the liquids are in, we go low and slow. If you are braising this on the stovetop, you need the heat set so low that the liquid just whispers—you shouldn’t see rolling bubbles, just the occasional slow, gentle *plop*. I usually find that setting my burner to the lowest setting, maybe just slightly above the ‘keep warm’ setting, works perfectly on my stove. If you prefer the oven (which I think gives a more even, steady heat), preheat to 325°F. The oven is wonderful because you don’t have to worry about hot spots on your burner. Either way, the beef needs at least 2 hours to get truly tender; check it after that time—if it still resists your fork, give it another 30 minutes.
Finishing Touches and Final Flavor Adjustments
When we’re nearing the finish line—about 30 minutes left—that’s when we toss in the mushrooms. They cook just enough to soften but don’t turn into mush, and they absorb all that gorgeous wine sauce. Also, toss those reserved crispy bacon bits back in right at the end. If you put them in too early, they get soft and sad! Before you serve, do me a favor and hunt down that bay leaf and toss it out! Then, taste it! Stews always need a final season adjustment. Does it need more salt? A little crack of black pepper really wakes up the sauce. Trust your palate here; this is your stew now!
Tips for Achieving Perfect One Pot Beef Bourguignon
Now that you’ve mastered the timing, I have just a few little tricks up my sleeve to make this One Pot Beef Bourguignon absolutely legendary. These aren’t in the main instructions, but they make a huge difference, especially if you are making this for company!
First, once the beef is tender, if you find your sauce is still a little too thin for your liking—maybe you used a very thin wine—don’t panic! This is just like what the notes mentioned: take one tablespoon of cornstarch and mix it vigorously with two tablespoons of *cold* water until it’s completely smooth—that’s a slurry. Whisk that right into the simmering stew during the last 10 minutes of cooking, and watch how quickly that sauce thickens up!
My second piece of advice is crucial: use low-sodium beef broth. Because we are reducing the wine and concentrating everything in one pot, using regular broth can leave you with a seriously salty stew needing damage control. Low-sodium gives you more control over the final seasoning.
Finally, if you happen to have time to let this sit overnight? Do it. Seriously. I know it’s tempting to eat it immediately, but the beef absorbs so much more flavor sitting in that wine sauce for 24 hours. Plus, the fat solidifies on top, making it easy for you to skim off any excess before reheating. Speaking of sauce making, if you ever want another deep, rich base flavor, you must check out my recipe for homemade tomato sauce!
Serving Suggestions for Your One Pot Beef Bourguignon
Okay, the best part: eating this glorious stew! Since we did all that hard work creating this intensely flavorful sauce, you need something perfect to soak it all up. The absolute classic move, and what I always do, is serve it right over a big, fluffy bed of mashed potatoes. The potatoes disappear under that rich gravy; it’s heavenly.
But if you’re not feeling the mash, creamy egg noodles work just as wonderfully. They hold onto the sauce nicely. My personal favorite, though, is serving it with a big hunk of crusty French bread so you can use it to wipe the bowl clean! If you’re looking for another amazing comforting dish—though maybe less French—you have to see my recipe for creamy garlic alfredo pasta for a great weeknight alternative!
Storage and Reheating Instructions for One Pot Beef Bourguignon
Even though this One Pot Beef Bourguignon disappears fast, you’ll be happy to know leftovers are amazing! Store it in an airtight container in the fridge for up to three or four days. Honestly, it tastes even better on day two, the flavors have time to settle in.
If you’re thinking freezer prep, this stew freezes like a dream! Transfer leftovers into heavy-duty freezer bags or containers, leaving a little headspace for expansion, and it lasts beautifully for about three months. When you’re ready to eat it again, the best way to reheat is slowly right on the stovetop over low heat. This lets the sauce gently warm through without scorching the bottom or losing precious moisture. You can find some other great make-ahead meal ideas, like my slow cooker pot roast with vegetables, in my other posts!
Frequently Asked Questions About One Pot Beef Bourguignon
I know you might have a few lingering questions before you dive into making this gorgeous stew. It’s a classic, and classics sometimes feel intimidating, but I promise this one pot version is easy! Here are a few things people ask me most often about this beef stew.
Can I make One Pot Beef Bourguignon in a slow cooker?
Oh, absolutely! If your kitchen is already hot or you just prefer the dump-and-go method, the slow cooker is wonderful for this recipe. You still need to do the initial browning of the bacon and beef on the stovetop in your Dutch oven—that step is non-negotiable for flavor! Once you add the liquid, transfer everything to the slow cooker. You’ll need to cook it on LOW for about 6 to 8 hours, or on HIGH for 3 to 4 hours. Just watch that beef; when it shreds easily with a fork, it’s done!
What is the best type of wine to use in this beef stew?
This is the question I get every time! You really need a dry, full-bodied red wine. Think of it as the backbone of your French cooking flavor. Pinot Noir is my top choice because it’s subtle and earthy, but a good quality Merlot or even a Cabernet Sauvignon works perfectly. The key takeaway is “dry.” If it’s a sweet wine, your final stew will taste weirdly sweet and unbalanced, so grab that bottle you’d actually enjoy drinking!
If you are looking for non-alcoholic options for the whole family, I have some fun inspiration over in my section on mocktails that might be fun to serve alongside the stew!
Estimated Nutritional Information for One Pot Beef Bourguignon
I always feel a little guilty digging into a stew this rich, but honestly, considering how filling this One Pot Beef Bourguignon is, the numbers aren’t too bad! Remember, French cooking is all about quality, not quantity, and this recipe delivers flavor in spades.
Here is a general breakdown based on 6 hearty servings. Keep in mind, this is an estimate; if you use a fattier cut of bacon or a sweeter wine, these numbers will shift slightly. It’s important to know what you’re putting into your body, even when you’re comfort eating!
- Serving Size: 1 serving
- Calories: 450
- Fat: 18g (with 6g saturated)
- Protein: 45g (Wow, look at that protein!)
- Carbohydrates: 25g
- Fiber: 4g
- Sugar: 6g
- Sodium: About 450mg (This depends heavily on your broth and how much you season!)
I truly recommend using low-sodium broth so you can control the saltiness, as I mentioned earlier. This recipe truly shines because you control the quality of every single tablespoon that goes into that one pot!
Share Your One Pot Beef Bourguignon Success
I’ve shared all my secrets for getting that perfect flavor profile in just one pot, but now it’s your turn to try it out! Don’t be shy—I genuinely want to know how your **One Pot Beef Bourguignon** turned out. Did you use a Merlot or maybe a Cabernet? Did you serve it over mashed potatoes or did you finally break out the noodles?
Please, please leave a rating for this recipe right down below—five stars if you loved it, of course! More importantly, drop a comment sharing any changes you made. Maybe you added pearl onions, or perhaps you cooked it longer for extra tenderness. I love hearing your variations; it keeps my own cooking journeys fresh!
If you end up loving the ease of one-pot meals, you should totally peek at my collection of smoothies and blended drinks—sometimes you need a delicious, easy option for breakfast or a light dinner!
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One Pot Beef Bourguignon
- Total Time: 3 hr 10 min
- Yield: 6 servings 1x
- Diet: Low Fat
Description
A simple recipe for classic French beef stew cooked in a single pot.
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 6 oz bacon or lardons, cut into small pieces
- 1 large onion, chopped
- 2 carrots, sliced
- 2 cloves garlic, minced
- 1 bottle (750 ml) dry red wine (like Pinot Noir)
- 2 cups beef broth
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 bay leaf
- 8 oz cremini mushrooms, halved
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- Salt and black pepper to taste
Instructions
- Season the beef cubes generously with salt and pepper.
- In a large Dutch oven or heavy pot, cook the bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Add olive oil to the pot if needed. Brown the beef in batches on all sides. Remove beef and set aside.
- Add onion and carrots to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in the tomato paste and flour. Cook for 1 minute.
- Return the beef to the pot. Pour in the red wine and beef broth. Add thyme and bay leaf. Bring the mixture to a simmer.
- Cover the pot and cook on low heat or in a 325°F oven for 2 to 2.5 hours, or until the beef is very tender.
- Add the mushrooms and cooked bacon during the last 30 minutes of cooking.
- Remove the bay leaf before serving. Adjust seasoning if necessary.
Notes
- You can thicken the sauce further by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water and stirring it into the simmering stew during the last 10 minutes.
- Serve this stew over mashed potatoes, egg noodles, or crusty bread.
- Prep Time: 25 min
- Cook Time: 2 hr 45 min
- Category: Dinner
- Method: Stovetop/Oven Braising
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6
- Sodium: 450
- Fat: 18
- Saturated Fat: 6
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 4
- Protein: 45
- Cholesterol: 110
Keywords: beef bourguignon, beef stew, one pot, french cooking, slow cooked beef