This classic French stew is the epitome of comfort food, with tender beef simmered in red wine, aromatic herbs, and a rich sauce that deepens in flavor the longer it cooks. Bouef Bourguignon is a dish that transforms simple ingredients into a decadent, hearty meal. Whether you’re preparing it for a special occasion or just want to enjoy the savory goodness of slow-cooked beef, this recipe will warm you up with every bite. Pair it with mashed potatoes, pappardelle, or egg noodles for a truly satisfying dish that feels like a true indulgence.
In this version, I’ve streamlined the process while still capturing the essence of a traditional Bouef Bourguignon. Using a pressure cooker helps cut down on the cooking time without sacrificing the deep, complex flavors that make this dish a classic. The beef is seared to perfection, then simmered in a rich red wine sauce with onions, garlic, and thyme. Adding carrots, crispy bacon, sautéed mushrooms, and a hint of soy sauce rounds out the flavors, while a beurre manié gives the sauce a silky, smooth finish. This version offers a faster, hearty, and flavorful take on a beloved French classic that’s sure to please any palate.
Ingredients
2 lbs beef chuck roast or steak
3 slices bacon, diced
1 onion, chopped
3 large carrots, diagonally sliced
3 cloves garlic, minced
2 cups red wine
2-3 cups beef broth
2 tbsp tomato paste
1 tbsp soy sauce
4-5 sprigs thyme
2 bay leaves
½ tsp salt, plus additional
½ tsp black pepper, plus additional
1 tbsp butter
3 tbsp butter, softened
2 tbsp flour
8 oz cremini or pearl mushrooms, halved
2 lbs beef chuck roast or steak
3 slices bacon, diced
1 onion, chopped
3 large carrots, diagonally sliced
3 cloves garlic, minced
2 cups red wine
2-3 cups beef broth
2 tbsp tomato paste
1 tbsp soy sauce
4-5 sprigs thyme
2 bay leaves
½ tsp salt, plus additional
½ tsp black pepper, plus additional
1 tbsp butter
3 tbsp butter, softened
2 tbsp flour
8 oz cremini or pearl mushrooms, halved
Olive oil
Start by patting the beef dry and seasoning it generously with salt and pepper on both sides.
Cut the chuck roast into one inch cubes.
Place a pressure cooker over high heat, add a tablespoon of olive oil and swirl to coat the bottom of the pot. Add the bacon to the pot and cook until it becomes crispy, then remove it with a slotted spoon and reserve in a small bowl lined with a paper towel.
Now we will use the bacon fat to brown the beef cubes. Sear the beef in batches until it’s browned on all sides, approximately 2 minutes per side, then remove it from the pot and reserve on a plate. Once you have browned all batches of beef, it’s time to build the aromatic base.
In the same pot, add the onions, sautéing them for about 3 minutes until softened. Add in the garlic, and cook for 1 minute, until fragrant.
To build the sauce, pour in the red wine, using a wooden spoon to scrape up the browned bits from the bottom of the pot. Add two cups of the beef broth, thyme, and bay leaves, followed by the browned beef.
To build the sauce, pour in the red wine, using a wooden spoon to scrape up the browned bits from the bottom of the pot. Add two cups of the beef broth, thyme, and bay leaves, followed by the browned beef.
Secure the lid of the pressure cooker, set it to high pressure, and cook for about 40 minutes. After cooking, allow the pressure to release naturally for about 10-15 minutes, then manually release any remaining pressure. If using a stove top pressure cooker, ensure the burner heat is set to low through the pressure cooking process.
Once pressure has been released and you remove the lid, return to low-medium heat. Remove the bay leaves and thyme sprigs, and discard them. Stir in the tomato paste, soy sauce, ½ tsp salt, and ½ tsp black pepper, and cook for another minute to allow the flavors to develop. If the liquid has greatly reduced during the pressure cooking, add an additional cup of beef broth.
Add the carrots to the pot and allow the stew to cook for 10-12 minutes, until the carrots soften.
While the carrots are softening, set another pan over medium heat and add one tablespoon of butter. Once the butter has melted, add the mushrooms. Season with salt and black pepper. Allow the mushrooms to sauté for 4-5 minutes, until softened. Remove the pan from the heat and set aside.
In a small bowl, combine 3 tablespoons of softened butter with 2 tablespoons of flour to create a Beurre Manié. Use the tines of a fork to slowly mash the flour onto the butter until they fully combine to form a soft yellow paste.
Once the carrots have softened, gradually stir the Beurre Manié into the sauce until it thickens to your desired consistency. Once the sauce has thickened, add the cooked bacon and the mushrooms into the pot and stir to combine. Allow the stew to simmer for another five minutes on low heat to thicken. Once thickened, your Boeuf Bourguignon is ready.
To serve, spoon some of the Boeuf Bourguignon into a bowl alongside mashed potatoes, pappardelle, or egg noodles, and garnish with fresh parsley. Enjoy!