Beef Bourguignon, Just Like Mom Made

This recipe is lovingly inspired by my mom, who turned garden vegetables and simple ingredients into warm, comforting meals for our family.

This Beef Bourguignon is more than just a comforting stew — it’s a dish filled with memories of home. My mom made this often, especially when the weather turned cool, using vegetables she grew herself in her garden. There was something special about watching her cook, knowing the carrots and herbs had been picked with care and love.

She believed in slow cooking and simple ingredients, letting time do the work. The beef simmered until tender, the vegetables softened just right, and the sauce became rich and full of flavor. It was the kind of meal that warmed you from the inside out and brought everyone to the table.

Today, this recipe remains a family favorite. Whether you prepare it on the stove top or adapt it for the slow cooker, it’s a dish meant to be shared — perfect for quiet evenings, Sunday suppers, and making new memories while honoring old ones.

My mom made this stew often, especially when the weather turned cool. She cooked with what she had — vegetables from her garden, affordable cuts of meat, and a whole lot of love. This dish reminds me that the best meals don’t come from fancy ingredients, but from care and intention.

Ingredients: 

5 slices bacon, finely chopped
3 Lb. beef chuck cut to 1 inch cubes

salt and pepper to taste
1 c. red cooking wine
2 c. beef broth or chicken broth
1/2 c. tomato sauce
1/4 c.soy sauce
1/4 c. flour
3 garlic cloves, finely chopped
2 Tbs. fresh thyme, finely chopped (or 2 tsp. dried tyrme)
5 medium carrots, cut into rings
1 Lb. potatoes cut into bite sized pieces
8 oz.  fresh mushrooms sliced or 1 can sliced mushrooms
fresh chopped parsley for garnish (Optional)

Instructions: 

In a cast iron Dutch oven, cook the chopped bacon over medium-high heat for 5–7 minutes, or until crisp. Transfer the bacon to a paper towel–lined plate. Once cool enough to handle, crumble and set aside.

Season the beef cubes generously with salt and pepper. Add the beef to the Dutch oven (working in batches if needed) and brown for 2–3 minutes per side. Remove the beef and place it with the bacon.

Reduce the heat to medium. Sprinkle the flour into the Dutch oven, stirring it into the remaining fat. Cook for 1–2 minutes, stirring constantly, to remove the raw flour taste.

Slowly pour in the red wine, stirring and scraping up any browned bits from the bottom of the pot. Let it simmer for 2–3 minutes.

Gradually stir in the beef broth, tomato sauce, and soy sauce. Bring the mixture to a gentle simmer.

Return the beef and bacon to the Dutch oven. Add the garlic, thyme, carrots, potatoes, and mushrooms. Stir well to combine.

Cover with a lid, reduce heat to low, and cook low and slow for 2½–3 hours, or until the beef and vegetables are tender.

Taste and adjust seasoning as needed. Garnish with fresh chopped parsley before serving.

This is a forgiving, home-style stew — if you’re missing an ingredient or need to make a small swap, it will still turn out warm, comforting, and delicious. 

Notes: 

Wine Substitution:
Don’t worry if you don’t have red wine on hand. You can replace it with an equal amount of beef broth. For a little extra depth, stir in 1 tablespoon balsamic vinegar or red wine vinegar.
Another mild option is beef broth with 1 teaspoon Worcestershire sauce, which adds richness without acidity.

Fresh vs. Canned Mushrooms:
Fresh mushrooms give the best texture and flavor, but canned sliced mushrooms work just fine in a pinch.  If using canned mushrooms, you may drain them to keep the sauce rich and thick. My mom often added them just as they were, letting the stew slowly simmer into something wonderful.

Make It Ahead:
This stew tastes even better the next day after the flavors have had time to meld. Simply reheat gently on the stove top.

Slow Cooker Option:
After browning the bacon and beef and thickening the sauce, everything can be transferred to a slow cooker and cooked on LOW for 7–8 hours.

Serving Suggestions: 

Beef Bourguignon is hearty and satisfying, so simple sides work best:

Crusty bread or warm dinner rolls – perfect for soaking up the rich sauce

Buttered egg noodles or mashed potatoes – for an extra comforting meal

Steamed green beans or roasted Brussels sprouts – to add a fresh balance

Simple side salad with a light vinaigrette – keeps the meal from feeling heavy

For a cozy touch, serve this stew family-style straight from the Dutch oven, sprinkled with fresh parsley and paired with warm bread at the table.