The Ultimate One Pot Beef Bourguignon Recipe: Rich, Hearty & Simple

Have you ever wished you could capture the rustic, soul-warming essence of a French bistro right in your own kitchen, but found yourself put off by the complicated instructions and the thought of all that washing up? We’re here to let you in on a secret: creating a wonderfully rich, tender, and flavourful beef bourguignon using just a single pot is entirely possible. Allow us to guide you through our definitive one pot beef bourguignon recipe, a dish that promises spectacular flavour with very little fuss.

This recipe thoughtfully simplifies the classic French original, focusing on its most delicious core elements. We’re talking about slow-braised, melt-in-your-mouth beef, a luscious red wine sauce, and earthy vegetables, all simmered together to form a true masterpiece of comfort food. Prepare to be utterly charmed by this streamlined version of a timeless favourite.

What Exactly Is Beef Bourguignon?

At its heart, Beef Bourguignon (or Bœuf Bourguignon, as it’s known in France) is a classic French stew that hails from the Burgundy region (Bourgogne). This area is renowned for its exceptional Charolais cattle and its bold red wines, typically Pinot Noir, which are the two shining stars of this dish. Historically, it was a humble meal, developed to slowly transform tougher, more affordable cuts of beef into something incredibly succulent using wine and stock.

It was the legendary Julia Child who famously introduced it to the English-speaking world in her 1961 cookbook, “Mastering the Art of French Cooking.” Our take on the recipe honours this distinguished history but streamlines the method, making it wonderfully approachable for any home cook, any night of the week, without ever sacrificing that deep, authentic flavour.

Why You’ll Love This One Pot Method

We firmly believe that fantastic food shouldn’t feel like a burden. The sheer beauty of a one-pot meal lies in its elegant efficiency, and our recipe is a perfect testament to this. Here is why we are certain you will adore it:

• Minimal Washing Up: Every single step, from browning the beef to simmering the rich sauce, takes place in one Dutch oven or heavy-based pot. This translates to less time at the sink and more time savouring your culinary triumph.
• Deeper Flavour: Cooking everything in the same pot allows the flavours to layer and intensify. The browned bits left by the beef (known as the ‘fond’) create a fantastically flavourful foundation for the entire stew.
• Perfect for Any Occasion: It possesses a rustic charm that’s ideal for a cosy family meal on a chilly evening, yet it’s sophisticated enough to serve when you have guests to impress.
• Mostly Hands-Off: After the initial preparation and searing, your oven takes over most of the work, slowly and magically transforming simple ingredients into a rich, hearty feast.

Key Beef Bourguignon Ingredients

The triumph of this dish is rooted in using good-quality ingredients. This doesn’t mean you need the priciest items, just the most suitable ones. Let’s explore the essential components.

Choosing the Right Cut of Beef

To achieve a genuinely tender stew, you’ll want a cut of beef that boasts ample connective tissue and marbling. These tougher cuts gracefully break down during the long, gentle cooking, becoming exceptionally soft while lending the sauce body and richness. We suggest:

• Chuck Steak (or Braising Steak): This is our number one choice. It’s from the shoulder and has an ideal ratio of meat, fat, and collagen, which guarantees a melt-in-the-mouth texture. We recommend asking your butcher for generous 2-inch cubes.
• Beef Shin: This is another superb option, packed with connective tissue that renders down into a wonderfully unctuous and glossy sauce.

The Best Wine for Bourguignon

As the dish takes its name from the region, a Burgundy wine such as Pinot Noir is the classic and most fitting choice. You don’t, however, need to spend a fortune. Our golden rule is simple: if you wouldn’t be happy drinking a glass of it, then don’t put it in your cooking. A decent, dry, medium-bodied red wine will serve you well. Other good options include:

• Pinot Noir
• Merlot
• Cabernet Sauvignon

For a deeper dive into the wines that define this dish, we encourage you to explore the official wines of Burgundy.

Essential Vegetables and Aromatics

These are the supporting cast that builds the stew’s foundational flavour profile. We employ a simple, classic trio of onions, carrots, and celery (known in French cuisine as a ‘mirepoix’), alongside fragrant garlic and a ‘bouquet garni’ of fresh thyme and a bay leaf.

Ingredients for Our One Pot Beef Bourguignon

Here is the full list of everything you’ll need to assemble this magnificent dish. We find that preparing all your ingredients before you begin cooking—a technique called ‘mise en place’—helps the whole process feel seamless and far more enjoyable.

• 1.2kg chuck steak (braising steak), cut into 2-inch cubes
• 1 tbsp olive oil
• 150g smoked bacon lardons or pancetta, diced
• 2 large carrots, peeled and roughly chopped
• 1 large onion, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves of garlic, minced
• 2 tbsp plain flour
• 750ml bottle of dry red wine (like Pinot Noir or Merlot)
• 500ml beef stock or broth
• 1 tbsp tomato purée
• 2 bay leaves
• 4-5 sprigs of fresh thyme
• 250g button mushrooms, cleaned and halved if large
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped, for garnish

Step-by-Step Guide: How to Make Beef Bourguignon in One Pot

Now, let’s get to the best part! Just follow these straightforward steps, and you will be well on your way to creating the most delectable easy beef stew you’ve ever had. So, grab your favourite heavy-based casserole dish or Dutch oven, and we can begin.

1. Prepare the Beef: Use paper towels to pat your beef cubes completely dry. This is a vital step; it ensures the meat sears to a beautiful brown crust instead of just steaming in the pot. Season it generously with salt and pepper.
2. Cook the Bacon: In your pot, heat the olive oil over a medium heat. Tip in the bacon lardons and cook for 5-7 minutes, until they are crisp and golden. Use a slotted spoon to transfer the bacon to a plate, leaving all the rendered fat behind in the pot.
3. Sear the Beef: Turn the heat up to medium-high. Working in batches so as not to overcrowd the pot, sear the beef cubes on all sides until they are deeply browned. This caramelisation is key to building flavour. As each batch is done, set it aside with the cooked bacon.
4. Sauté the Vegetables: Lower the heat to medium. Add the chopped onion, carrots, and celery to the pot. Let them cook, stirring every so often, until they have softened, which should take about 8-10 minutes. As they cook, scrape any browned bits from the bottom. Add the minced garlic and cook for one more minute until it becomes aromatic.
5. Create the Sauce Base: Sprinkle the plain flour over the vegetables and stir until everything is evenly coated. Let this cook for 1-2 minutes to toast the flour slightly, which will help to thicken our stew beautifully.
6. Deglaze and Simmer: Slowly pour in the red wine, stirring constantly and scraping the bottom of the pot to lift all those precious browned bits (the fond). Bring the liquid to a simmer and allow it to bubble for a couple of minutes to cook off the alcohol. Next, stir in the beef stock, tomato purée, bay leaves, and sprigs of thyme.
7. Combine and Cook: Return the seared beef and crispy bacon back into the pot. Give everything a good stir, making sure the meat is mostly covered by the liquid. Bring the stew up to a gentle simmer on the hob.
8. The Slow Cook: Once simmering, cover the pot with a well-fitting lid and place it in a preheated oven set to 160°C (140°C Fan / Gas Mark 3). Allow it to cook for 2.5 to 3 hours, or until the beef is so tender it can be easily pierced with a fork.
9. Add the Mushrooms: Roughly 30 minutes before the cooking time is up, carefully take the pot out of the oven. Stir in the mushrooms, then place the pot back into the oven without the lid. This allows the sauce to reduce and thicken slightly during the final 30 minutes.
10. Finish and Serve: When ready, cautiously remove the pot from the oven. Find and discard the thyme sprigs and bay leaves. Have a taste of the sauce and adjust with more salt and pepper if you think it needs it. Garnish with a sprinkle of fresh parsley and serve immediately while piping hot.

What to Serve with Your Beef Bourguignon

This wonderfully rich stew is a perfect match for anything that can mop up its glorious sauce. Our absolute favourite partners are:

• Creamy Mashed Potatoes: The ultimate comfort food pairing. For a truly indulgent meal, you could even try it with our Tasty Cheesy Ground Beef Stuffed Crispy Mashed Potatoes.
• Crusty Bread: A simple baguette or a slice of sourdough is heavenly for soaking up every last drop of that delicious sauce.
• Egg Noodles: Broad, flat pasta is a classic choice, particularly in American-style presentations of the dish.
• Simple Green Vegetables: A side of steamed green beans or a lightly dressed green salad offers a fresh, crisp contrast to the stew’s richness.

If you’re a fan of hearty beef dishes that bring the whole family to the table, you might also love The Ultimate Sour Cream Beef Noodle Casserole as another fantastic weeknight option.

Frequently Asked Questions (FAQ)

Can I make this beef bourguignon in a slow cooker?

Yes, you certainly can! Simply follow steps 1-7 on the hob to build that all-important flavour base from searing the meat and deglazing the pot. Afterwards, transfer everything into your slow cooker. Cook on the low setting for 6-8 hours or on high for 4-5 hours. We suggest stirring in the mushrooms during the final hour of cooking.

What is a good non-alcoholic substitute for the red wine?

For an alcohol-free alternative, you can replace the red wine with the same volume of extra beef stock. To mimic some of the wine’s complex acidity, we recommend adding 1-2 tablespoons of red wine vinegar or balsamic vinegar, plus a small splash of cranberry or pomegranate juice.

How do I store and reheat leftovers?

Believe it or not, beef bourguignon often tastes even more delicious the following day! You can store it in an airtight container in the fridge for up to 4 days. To reheat, simply warm it gently in a saucepan over a low heat on the hob until it’s piping hot throughout. You might need to add a little water or stock if the sauce has become too thick.

Can I freeze beef bourguignon?

Yes, this stew freezes exceptionally well. Let it cool down completely before transferring it to freezer-safe containers or bags. It can be stored in the freezer for up to 3 months. For best results, thaw it overnight in the refrigerator before reheating as instructed above.

A Timeless Classic, Made Simple

So there we have it—a rich, deeply flavourful, and utterly comforting beef bourguignon, all brought to life in a single pot. This recipe is wonderful proof that you don’t need fussy, complicated techniques to achieve truly spectacular results. It is a celebration of simple ingredients, the magic of slow cooking, and the pure joy of making a meal that warms you from the inside out.

We do hope you’ll gather your ingredients, turn on some music, and truly enjoy the process of crafting this magnificent stew. The moment you taste that first forkful of tender beef enveloped in a velvety, rich sauce, you’ll know every second was worthwhile.

Have you tried this how to make beef bourguignon guide? We would love to hear how you got on in the comments below, and please don’t forget to share this recipe with a friend who deserves a little comfort food in their life!