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Classic Beef Stew (Inspired by Beef Bourguignon) – Rich, Hearty, and Comforting Without Wine

Beef Bourguignon is one of the most famous French dishes, traditionally made with beef, bacon, and red wine. But you don’t need alcohol or pork to enjoy its rich, comforting flavors. This Classic Beef Stew (wine-free) is just as hearty and satisfying, with tender chunks of beef, earthy mushrooms, sweet pearl onions, and aromatic herbs all simmered slowly in a savory broth. This version keeps all the depth and coziness of the original, while making it family-friendly and inclusive. Perfect for Sunday dinners, meal prepping, or any time you want a warm, comforting one-pot meal.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 8 portions
Ingredients Equipment Method Notes

Ingredients
  

Beef & Protein
  • 3 ½ lbs beef chuck cut into large chunks
  • ½ lb beef strips used instead of bacon for richness
Vegetables & Herbs
  • 3 large carrots sliced
  • 1 yellow onion diced
  • 5 garlic cloves minced
  • 16 oz cremini mushrooms halved
  • 10 oz frozen pearl onions
  • 2 bay leaves
  • 2 sprigs fresh thyme
Liquids & Flavor Base
  • 2 cups beef stock
  • 1 tbsp beef bouillon paste like Better Than Bouillon
  • 2 tbsp tomato paste
Spices & Thickener
  • 3 tbsp all-purpose flour
  • 1 tsp kosher salt adjust to taste
  • 1 tsp freshly cracked black pepper
Fats
  • 4 tbsp unsalted butter

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Wooden spoon
  • Cutting board and sharp knife
  • Measuring cups and spoons
  • Ladle
  • Small bowl (for dredging beef in flour)

Method
 

Step 1: Pat beef chunks dry. Season generously with salt and pepper, then dredge lightly in flour.
    Step 2: Heat 2 tbsp butter in a Dutch oven over medium-high heat. Brown beef chunks in batches (do not overcrowd). Remove and set aside.
      Step 3: Add beef strips to the pot, cook until browned, then remove.
        Step 4: Add the remaining butter to the pot. Sauté onion, garlic, and carrots for 5–6 minutes until softened.
          Step 5: Stir in tomato paste and cook for 1–2 minutes to deepen flavor.
            Step 6: Add mushrooms, pearl onions, thyme, and bay leaves. Cook for 3 minutes, stirring often.
              Step 7: Return the beef and beef strips to the pot. Pour in beef stock and whisk in bouillon paste until combined.
                Step 8: Bring to a boil, then reduce heat to low. Cover and simmer for 2 ½ to 3 hours, stirring occasionally, until beef is fork-tender.
                  Step 9: Remove thyme sprigs and bay leaves. Taste and adjust seasoning with salt and pepper as needed.
                    Step 10: Serve hot with mashed potatoes, rice, or crusty bread.

                      Notes

                      🧊 Storage & Reheating
                      Refrigerator: Store in airtight containers for up to 4 days.
                      Freezer: Freeze cooled stew for up to 3 months.
                      Reheating: Warm gently on the stovetop or microwave in short bursts. Add a splash of broth if needed.
                      🥄 Variations
                      Chicken Twist: Swap beef for chicken thighs and shorten cook time.
                      Vegetarian Version: Use mushrooms, lentils, and vegetable broth instead of beef.
                      Spicy Boost: Add a pinch of cayenne pepper or smoked paprika.
                      Root Veggie Mix: Add parsnips, turnips, or rutabaga for variety.
                      Slow Cooker Method: Cook on low for 7–8 hours or high for 4–5 hours.
                      ❓ 10 FAQs
                      1. Can I use another cut of beef?
                      Yes, brisket or short ribs also work well for slow cooking.
                      2. Do I need to use pearl onions?
                      No, but they add sweetness—regular chopped onions are fine.
                      3. Can I make this in an Instant Pot?
                      Yes, pressure cook for 35 minutes, then natural release.
                      4. How do I thicken the stew?
                      Let it simmer uncovered at the end, or add a cornstarch slurry.
                      5. Can I skip the mushrooms?
                      Yes, but they add earthiness and depth to the stew.
                      6. How do I make it gluten-free?
                      Use cornstarch or gluten-free flour to coat the beef.
                      7. Is this stew freezer-friendly?
                      Yes, cool fully before freezing in portions.
                      8. Can I add potatoes directly into the stew?
                      Yes, but they may get too soft—boil separately if you prefer firm potatoes.
                      9. What makes this different from the traditional version?
                      This version skips wine and pork but keeps the same savory depth.
                      10. What’s the best side dish for this stew?
                      Mashed potatoes, rice, or crusty bread to soak up the sauce.
                      🏁 Conclusion
                      This Classic Beef Stew (inspired by Beef Bourguignon) is hearty, rich, and deeply comforting—without pork or wine. The slow-simmered beef, earthy mushrooms, and aromatic herbs come together in a broth so flavorful you’ll want to serve it with plenty of bread. Perfect for family dinners or cozy nights in, this dish proves you don’t need alcohol or bacon to enjoy a French-inspired classic.