Soups & Stews
Betty Crocker’s beef bourguignon delivers the rich, tender satisfaction of a classic French braise without the intimidation. This recipe transforms tough beef chuck into melt-in-your-mouth perfection through slow cooking in red wine, garlic, and herbs—a method perfected for weeknight dinners that taste like a bistro meal.
The secret lies in proper searing and deglazing, which unlocks layers of flavor that simmer into a velvety sauce.
What sets this version apart is the balance of technique and simplicity. You’ll work with just six core ingredients—beef, mushrooms, carrots, onions, red wine, and beef broth—but each plays a crucial role in building depth.
The beef braises until fork-tender while absorbing the wine’s complexity, and the mushrooms add earthy richness that complements the tender meat. This isn’t just a stew; it’s a foolproof method for restaurant-quality results at home.
By the time you serve it, you’ll have a dish that’s deeply aromatic, with a sauce so rich it coats every bite. The beef will pull apart easily, the mushrooms will be tender yet still hold their shape, and the carrots will caramelize into sweet, melt-in-your-mouth pieces.
Pair it with buttery mashed potatoes or crusty bread to soak up every last drop of that deep red wine sauce—because this is the kind of meal that deserves to be savored.
Whether you’re cooking for a special occasion or a cozy family dinner, this beef bourguignon delivers the warmth and satisfaction of a classic French dish. The process is straightforward, but the reward is unforgettable.
Let’s get started on creating a braise that tastes like it’s been simmering all day—even if it only took a few hours.
Ingredients for betty crocker beef bourguignon
Six core ingredients transform tough beef into bistro-worthy tenderness through slow wine braising.
| Ingredient | Amount | Notes |
|---|---|---|
| Beef Chuck Roast 🥩 | 2 lb | Cut into 1.5-inch cubes |
| Dry Red Wine 🍷 | 1 ½ cups | Bold, dry variety like Cabernet |
| Carrots 🥕 | 1 ½ lb | Cut into 1-inch chunks |
| Yellow Onions 🧅 | 2 whole | Cut into 1-inch chunks |
| Mushrooms 🍄 | 1 lb | Cremini or button, quartered |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth |
| Beef Broth 💧 | 2 cups | Low-sodium preferred |
| All-Purpose Flour 🌾 | 2 tbsp | For dredging beef |
| Fresh Thyme 🌿 | 2 sprigs | Plus 1 tbsp chopped leaves |
| Fresh Rosemary 🌿 | 1 sprig | Woody stems removed |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin for richness |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | 1 tsp | Freshly ground preferred |
| Tomato Paste 🍅 | 1 tbsp | Squeeze tube or canned |
The beef is everything here. Chuck roast with good marbling is non-negotiable—it stays tender while absorbing the wine. Most grocery stores carry it pre-cut, but if you're buying a whole roast, ask the butcher to cube it for you. Costco or Trader Joe's usually have great prices on pre-cubed chuck. Look for pieces that are roughly 1.5 inches in diameter—they'll cook evenly without falling apart. The mushrooms? Cremini or button work best—they hold their shape while adding earthy depth. Baby bella mushrooms are a splurge if you want to get fancy, but regular button mushrooms are fine for weeknight cooking.
No dry red wine? Beef broth with 1 tbsp balsamic vinegar works in a pinch, though it won't have the same complexity. Fresh thyme and rosemary are ideal, but dried works at half the amount if that's what you've got. The tomato paste can be skipped if you're tight on time—just add an extra splash of wine. For the onions, yellow or red both work, but yellow has a slightly sweeter flavor. Carrots can be baby carrots if that's what's in the fridge, but regular carrots cut into chunks caramelize better. The beef broth? Low-sodium is key—you don't want to over-salt the whole dish.
This braise gets better as it sits, so make extra if you can. It keeps well in the fridge for 5-6 days and freezes beautifully for 3 months. I like to portion it into containers with a little extra sauce on top—just reheat with a splash of water or broth. The wine will mellow out over time, so it actually tastes better the next day. If you're prepping ahead, you can even brown the beef and set it aside, then finish cooking later. Just store it in the fridge with a little extra wine to keep it moist.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s literally hands-off after the initial sear. Chuck roast browns in the pan, then simmers while you chop veggies—no fancy techniques, just deep flavor from the wine and herbs. (Yes, even on a Tuesday night.)
- Wine-Rich Depth: That dry red wine isn’t just for show—it transforms tough beef into melt-in-your-mouth tenderness. The carrots caramelize, onions mellow, and mushrooms soak up the sauce like sponges. Honestly, the first bite makes you wonder why you ever bought takeout.
- Weeknight to Dinner Party: Same recipe, totally different vibes. Whip it up for a lazy Friday with crusty bread, or dress it up with mashed potatoes and a salad for guests. The rich sauce and hearty beef feel fancy, but it’s secretly my go-to when I don’t want to slave over a meal.
- Leftovers That Win: Between us, this dish begs for seconds—and thirds. The flavors only get better the next day, especially reheated with a splash of broth. I freeze half for when I’m too tired to cook, and it’s still restaurant-quality. Budget-friendly? Absolutely. Lazy-friendly? Even more so.
Step-by-step instructions for Betty Crocker's beef bourguignon recipe
This classic French braise delivers melt-in-your-mouth beef and rich red wine sauce—no fancy skills needed.
Prep and Sear the Beef
Pat the 2 lb beef chuck roast dry with paper towels and cut it into 1.5-inch cubes. Season each piece generously with 1 tsp of the 1.5 tsp salt and all 1 tsp black pepper. Dredge lightly in the 2 tbsp all-purpose flour, shaking off any excess.
Heat the 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering. Working in batches, sear the beef for 2-3 minutes per side until deeply browned—this builds flavor. Transfer the seared beef to a plate and set aside. Don't crowd the pan or the temperature will drop.
Build the Flavor Base
In the same Dutch oven, add the 2 whole yellow onions cut into 1-inch chunks and the 1.5 lb carrots cut into 1-inch chunks. Cook for 5 minutes until softened. Stir in the 4 cloves minced garlic and cook for 30 seconds until fragrant.
Add the 1 tbsp tomato paste and cook for 1 minute, stirring constantly. This step develops a deep, caramelized flavor that forms the foundation of your sauce. Pour in the 1.5 cups dry red wine and scrape up any browned bits from the bottom of the pan—this is where all the flavor hides.
Simmer the Braise
Return the seared beef to the Dutch oven along with the 2 sprigs fresh thyme, 1 sprig fresh rosemary, and the 1 lb mushrooms quartered. Pour in the 2 cups beef broth and bring to a gentle simmer. Cover and transfer to a preheated 325°F oven.
Braise for 2 to 2.5 hours until the beef is fork-tender and pulls apart easily. The sauce should thicken and coat the back of a spoon. If the liquid reduces too much before the beef is tender, add ¼ cup water or broth. Check periodically and stir gently to prevent sticking.
Finish and Adjust
Once the beef is tender, remove the thyme and rosemary sprigs. Taste the sauce and adjust seasoning with more salt if needed. The acidity from the wine should balance the richness, but sometimes a pinch more salt makes all the difference.
For a glossy finish, simmer the braise uncovered for 5-10 minutes to reduce the sauce slightly. Serve immediately over mashed potatoes, crusty bread, or buttered egg noodles. The beef should be so tender it nearly falls apart at the touch, and the sauce should coat everything beautifully.
Pro Tips For Making Betty Crocker Beef Bourguignon
- Sear the Roast Properly: The Betty Crocker recipe might skip this, but searing your chuck roast in batches for 3-4 minutes per side in a hot pan with 1 tablespoon of oil makes a real difference. The crust locks in flavor and keeps the meat tender—don’t rush it, even if you’re eager to add the wine.
- Deglaze Immediately: As soon as you remove the beef, pour in that dry red wine right away and scrape the browned bits off the pan with a wooden spoon. Those bits are flavor gold, and letting them sit turns them into bitter sludge. Stir vigorously for 2 minutes to dissolve everything before adding the broth.
- Slice Carrots Thinly: Thick, uneven carrots turn mushy and disappear into the sauce. Cut them into ¼-inch slices so they cook evenly and stay recognizable. If you’re in a hurry, use baby carrots—just halve them lengthwise first.
- Simmer Gently, Not Boil: The recipe might not say it, but bourguignon needs a slow, steady simmer (around 30-40 minutes) to meld flavors. If the sauce bubbles hard, the wine will cook off too fast and turn harsh. Keep it at a low simmer, stirring occasionally, so the mushrooms and onions soften without breaking apart.
Health benefits of this betty crocker beef bourguignon
Protein Powerhouse
This beef bourguignon delivers a high-quality protein boost with 24 grams per serving—perfect for muscle repair and satiety. The chuck roast is rich in iron and zinc, essential for energy and immune function.
I always notice a difference in my energy levels after a hearty bowl, especially when paired with whole-grain bread. 💪
Heart-Healthy Fats
The red wine and olive oil in this dish provide monounsaturated fats, which support heart health by reducing LDL cholesterol. A 1.5-cup serving contains about 12 grams of healthy fats, making it a satisfying yet balanced meal.
The wine also contains polyphenols, antioxidants that promote cardiovascular wellness. I prefer using Cabernet Sauvignon for its bold flavor and heart-healthy benefits.
Rich in Vitamins
The carrots and mushrooms add a nutrient punch with vitamin A (for vision) and vitamin D (for bone health). The carrots provide beta-carotene, while mushrooms offer B vitamins like riboflavin and niacin.
Fresh herbs like thyme and rosemary contribute vitamin K, which aids blood clotting and bone metabolism. I always chop the herbs finely to maximize their flavor and nutritional benefits.
Fiber for Digestion
While this dish is primarily protein-focused, the carrots and onions contribute dietary fiber (about 4 grams per serving), supporting digestive health. For extra fiber, I sometimes add whole-wheat crusty bread on the side.
The mushrooms also provide fiber and potassium, balancing the meal's richness. This makes the dish not just satisfying but also gently nourishing for your gut.
Balanced Meal Structure
This bourguignon is naturally balanced—protein from beef, carbs from vegetables, and healthy fats from wine and oil. The low-sodium beef broth helps keep blood pressure in check, while the tomato paste adds lycopene, a powerful antioxidant.
I often serve it with quinoa or wild rice to boost fiber and plant-based protein further. It’s a complete meal that feels indulgent yet wholesome. 🍽️
Nutrition facts
Frequently asked questions
Can I use a different cut of beef instead of chuck roast?
While chuck roast is ideal for its marbling and tenderness, you can substitute with chuck shoulder or short ribs. Avoid lean cuts like sirloin—they won't stay tender during braising. If using short ribs, reduce cooking time to 1.5 hours since they're already partially cooked. The key is fat content: at least 15-20% fat ensures juicy results.
What if I don't have red wine? Can I make this without it?
Replace the wine with 2 cups beef broth + 1 tbsp balsamic vinegar for acidity. For deeper flavor, add 1 tsp soy sauce or Worcestershire sauce. The dish will still be delicious, though the sauce will be less complex. If you have white wine, use it—but reduce the broth to 1.5 cups to maintain balance.
How do I know when the beef is fully tender?
Use two methods: the fork test and the visual check. The beef should pull apart easily with a fork, with no resistance. Visually, the sauce should thicken and coat the back of a spoon. If it's still tough after 2.5 hours, add ¼ cup water and cook another 30 minutes. Overcooking can make it mushy, so aim for fork-tender, not falling-apart.
Can I make this in a slow cooker instead of an oven?
Yes! Follow the same steps for searing and building the flavor base, then transfer everything to a 6-quart slow cooker. Cook on LOW for 7-8 hours or HIGH for 4-5 hours. The slow cooker method is more forgiving—just stir occasionally to prevent sticking. The sauce may be thinner, so reduce it uncovered on the stove for 5-10 minutes before serving.
Why does my sauce taste too acidic or bitter?
This usually happens if the wine wasn't reduced enough or the beef wasn't properly seared. To fix it, stir in 1 tsp sugar or honey to balance acidity. For bitterness, add a pinch of salt or a splash of beef broth. Always deglaze the pan after searing—those browned bits are flavor gold! If the wine tastes cheap, use a better-quality dry red (like Cabernet) next time for richer results.