Soups & Stews
Betty Crocker's beef bourguignon recipe transforms tough beef into tender, melt-in-your-mouth perfection with just 3 hours of hands-off braising. This classic French dish delivers deep red wine richness, earthy mushrooms, and caramelized onions—all while keeping the process simpler than traditional methods.
The secret lies in proper searing and slow cooking, which develops layers of flavor without requiring advanced techniques.
What sets this version apart is Betty Crocker's signature approach: using pre-minced garlic and store-bought beef stock to save time without sacrificing authenticity. The beef becomes fork-tender while absorbing the aromatic wine and herb-infused sauce, creating a dish that's both restaurant-worthy and home-cook friendly.
Every bite delivers that perfect balance of savory, tangy, and umami notes.
By the end, you'll have a deep, velvety sauce clinging to perfectly cooked beef and mushrooms, ready to be served with crusty bread or buttery mashed potatoes.
The aroma alone will have everyone gathering around the table—this is comfort food at its finest, elevated by classic French techniques made approachable for weeknight cooking.
Whether you're preparing for a special dinner or simply craving a hearty stew, this recipe delivers professional results with minimal effort. The key is patience—letting the flavors develop slowly creates a dish that's impossible to resist. Let's get started on this timeless classic!
Ingredients for betty crocker beef bourguignon
Bold flavors start with these 15 ingredients—tender beef, deep wine, and earthy mushrooms combine for restaurant-quality comfort.
| Ingredient | Amount | Notes |
|---|---|---|
| Beef Chuck Roast 🥩 | 2 lb | Cut into 1.5-inch cubes |
| Yellow Onions 🧅 | 2 whole | Sliced into 1/2-inch rounds |
| Garlic Cloves 🧄 | 4 cloves | Pre-minced for convenience |
| Cremini Mushrooms 🍄 | 16 oz | Sliced into 1/4-inch pieces |
| All-Purpose Flour 🌾 | 2 tbsp | For dredging beef |
| Dry Red Wine 🍷 | 1 cup | Bold Cabernet Sauvignon preferred |
| Beef Stock 🥫 | 2 cups | Store-bought, low-sodium |
| Tomato Paste 🍅 | 1 tbsp | Squeeze tube preferred |
| Fresh Thyme 🌿 | 2 sprigs | Or 1 tsp dried thyme |
| Fresh Rosemary 🌿 | 1 sprig | Woodsy flavor essential |
| Fresh Parsley 🌿 | ¼ cup | Chopped for garnish |
| Unsalted Butter 🧈 | 2 tbsp | For sauce finishing |
| Olive Oil 🫒 | 2 tbsp | For initial searing |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
The beef makes this dish, so don't skimp. Chuck roast is ideal—it's tough enough to benefit from slow cooking but breaks down beautifully. Grab the pre-cubed version from Costco or Walmart to save time, or ask your butcher to cut it for you. For the wine, Cabernet Sauvignon or Merlot work best—they're bold enough to stand up to the beef. If you're using a dry red you already have, just make sure it's not too sweet. The mushrooms? Cremini or baby bella are perfect—they soak up the sauce without getting mushy. Avoid pre-sliced mushrooms (they oxidize fast).
No red wine? Substitute beef stock with 1 tbsp balsamic vinegar for depth. Fresh thyme and rosemary are ideal, but dried works at one-third the amount. If tomato paste feels like too much work, Trader Joe's tomato paste squeeze tubes are perfect—no waste, lasts forever. The flour is just for dredging the beef to get that perfect brown sear, so any all-purpose will do. For the butter at the end, unsalted is key—you're controlling the salt level in the final sauce. And if you're short on parsley, fresh basil works too (just use half the amount).
This dish tastes even better the next day, so make it ahead if you can. The sauce thickens as it cools, so add a splash of stock or water if it's too thick when reheating. Keeps for 4-5 days in the fridge or 3 months frozen. I always double the recipe—leftovers make amazing sandwiches or pasta the next day. Store the beef and sauce separately if freezing, then reheat together. The flavors meld beautifully overnight.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe—just brown the beef, toss in the onions and mushrooms, then let the slow cooker do the work. No chopping mountains of veggies or stirring every five minutes.
- Rich Without Effort: That beef chuck roast turns fork-tender, and the garlic-clove punch? It’s like someone sprinkled liquid gold in there. The flour thickens the sauce just enough to coat everything—no lumps, no fuss.
- Sunday Supper Ready: Between us, this is my go-to for potlucks or when the in-laws visit. Serve it over mashed potatoes or crusty bread, and suddenly you’re the hero of the meal—no fancy plating required.
- Budget-Friendly Luxury: A chuck roast stretches further than you’d think, and cremini mushrooms add depth without breaking the bank. Honestly, I make this when I want to feel fancy without spending a fortune—leftovers reheat like a dream too.
Step-by-step instructions for beef bourguignon
Here's the classic French method that delivers melt-in-your-mouth beef and rich, velvety sauce.
Sear the Beef for Maximum Flavor
Heat a heavy Dutch oven over medium-high heat until hot. Add 2 tablespoons olive oil and swirl to coat the bottom. Working in batches to avoid crowding, add the 2 lb beef chuck roast cut into 1.5-inch cubes and sear for 3-4 minutes per side until deeply browned. You're building flavor here—the deeper the color, the more complex the sauce will taste.
Resist the urge to move the beef around too much. Let it develop that crusty brown layer that will dissolve into the wine later. Once all the beef is browned, transfer it to a plate and set aside. You'll come back to it after developing the sauce base.
Build the Flavor Base with Onions and Mushrooms
In the same Dutch oven, add 2 tablespoons olive oil if needed and reduce heat to medium. Add the 2 whole yellow onions sliced into ½-inch rounds and cook for 5-6 minutes until softened and beginning to caramelize. Stir occasionally to prevent burning.
Add the 16 oz cremini mushrooms sliced into ¼-inch pieces and cook for another 5-6 minutes until they release their moisture and begin to brown. Here's where the magic happens—the mushrooms will absorb the rendered beef juices and become part of the sauce. Sprinkle with the 4 cloves pre-minced garlic cloves and cook for 30 seconds until fragrant.
Deglaze and Develop the Wine Sauce
Remove the Dutch oven from heat and stir in the 2 tablespoons all-purpose flour to coat the onions and mushrooms evenly. Return to medium heat and cook for 1-2 minutes until the flour turns a light golden color—this prevents a raw flour taste in your final sauce.
Pour in the 1 cup dry red wine and scrape up all the browned bits from the bottom with a wooden spoon. This deglazing step captures all that concentrated flavor that would otherwise burn. Bring to a gentle simmer and let it reduce by half, about 5-6 minutes. You'll notice the aroma become more intense as the alcohol cooks off.
Braise Until Tender with Herbs and Stock
Return the seared beef to the Dutch oven along with any accumulated juices. Stir in the 2 cups beef stock, 1 tablespoon tomato paste, 1.5 teaspoons diamond crystal kosher salt, and 0.5 teaspoon ground black pepper. Add the 2 sprigs fresh thyme and 1 sprig fresh rosemary, then bring to a gentle boil.
Once boiling, reduce heat to low and cover partially with a lid. Here's the crucial part: simmer for 2-2.5 hours until the beef is fork-tender. The sauce should thicken and coat the back of a spoon. I know it's tempting to check constantly, but resist—this long, slow cook is what makes the beef melt in your mouth. The beef is done when it easily pulls apart with two forks.
Finish and Garnish for Perfect Presentation
Remove the thyme and rosemary sprigs from the Dutch oven. Stir in the 2 tablespoons unsalted butter and let it melt into the sauce, about 1-2 minutes. The butter adds richness and helps emulsify the sauce. Taste and adjust seasoning if needed—sometimes the wine can be acidic, so a pinch more salt might be necessary.
Ladle the beef and sauce into a serving dish and garnish with the ¼ cup chopped fresh parsley. The parsley adds freshness and brightens the deep flavors. Serve immediately with crusty bread or over mashed potatoes to soak up every bit of that luxurious sauce. The beef should be so tender it practically falls apart at the touch, and the sauce should coat everything it touches.
Pro Tips For Making Betty Crocker Beef Bourguignon
- SEAR THE ROAST FIRST: That flour coating on the beef chuck isn’t just for looks—it’s your crust. Heat your Dutch oven until it’s screaming hot (a drop of water should sizzle violently), then sear the roast on all sides for 3-4 minutes per side. I used to rush this, and the sauce ended up thin and pale. High heat = deep flavor, and that’s non-negotiable for bourguignon.
- CUT ONIONS IN EVEN SLICES: Thin, even strips (about 1/4-inch thick) cook faster and don’t turn to mush. If you’re chopping them too small, they’ll disappear into the sauce before adding texture. My grandmother swore by this, and she was right: the onions should still hold their shape by the end, not dissolve into the liquid.
- DEGLAZE WITH RED WINE AND BROTH: After browning the beef and onions, don’t just splash in the wine—let it simmer for 2-3 minutes to cook off the alcohol. Then add the beef broth gradually, scraping up every last bit of fond from the bottom. This is where the real flavor hides, and skipping it means a weaker sauce.
- REST THE MEAT UNDER FOIL: Once the beef reaches 145°F internally, pull it out and tent it loosely with foil for 10-15 minutes. The temperature will climb to 160°F, and the juices will redistribute instead of pooling on your cutting board. I learned this the hard way—dry, stringy beef is no one’s idea of a good time.
Make-ahead tips for this betty crocker beef bourguignon
Prep Ahead Strategy
Start by prepping all your ingredients the night before—this saves 30 minutes on cooking day. Chop onions, slice mushrooms, and cube the beef while it's still cold for cleaner cuts.
Store everything in airtight containers in the fridge until ready to use. I like to pre-measure all spices and liquids too—just grab and go when you're ready to cook. 📅
Partial Cooking Shortcut
Save time by searing and partially cooking the beef the day before. After searing, transfer the beef to a ziplock bag with 1 tbsp olive oil and refrigerate. The next day, simply add it directly to the Dutch oven with the onions and mushrooms—no need to reseal.
This step alone cuts your active cooking time by nearly 45 minutes.
Freezer-Friendly Components
Make this dish completely ahead by freezing the braised beef and sauce separately. After the 2.5-hour braising, let it cool completely, then transfer the beef and sauce to quart-sized freezer bags. Label with the date—it keeps for 3 months.
To serve, reheat the sauce in a pot over medium heat, then add the beef and warm through. The sauce will thicken as it reheats, so add 1-2 tbsp stock if needed.
Sauce Prep Separately
For maximum flexibility, prepare the sauce base ahead of time. After the wine reduction step (Step 3), cool the sauce completely, then store it in the fridge for up to 3 days.
When ready to cook, simply add the pre-seared beef and continue with the braising instructions. This works especially well for weeknight dinners—just pull everything together in 30 minutes.
Beef Pre-Cooking Tip
Here's my pro move: Par-cook the beef in the oven before searing. Place the cubed beef on a baking sheet, season with ½ tsp salt and ¼ tsp pepper, then bake at 375°F for 15 minutes.
This jumpstarts the cooking process and reduces your braising time by 30-45 minutes. The beef will still need the full braise, but it'll be more tender sooner. 💡
Make-Ahead Serving Suggestions
Double the recipe and freeze half for future meals. The beef and sauce reheat beautifully for sandwiches or pasta dishes. For a quick lunch, serve the reheated beef on fresh baguette slices with a side of the sauce.
Or toss the beef with fettuccine and a splash of the original sauce for an instant pasta dinner. The flavors only get better with time!
Nutrition facts
Frequently asked questions
Can I use a different cut of beef for this recipe?
While chuck roast is ideal, you can substitute with stew beef or even brisket. Avoid lean cuts like sirloin—they won't become tender enough. For best results, look for a cut with good marbling. If using brisket, trim excess fat and cut into 1.5-inch cubes to match the cooking time.
What if I don't have red wine? Can I substitute?
Yes! Use 2 cups beef stock plus 1 tbsp balsamic vinegar for depth. For a non-alcoholic version, try 1 cup beef stock + 1 tbsp red wine vinegar + 1 tsp tomato paste. The key is balancing acidity—add a pinch more salt if needed. Avoid sweet wines or juices, as they'll alter the dish's classic flavor profile.
Why does my sauce look thin after braising?
A thin sauce usually means the beef released too much liquid. To fix it, simmer uncovered for 5-10 minutes to reduce. If that doesn't work, mix 1 tbsp cornstarch with 2 tbsp cold water, stir into the sauce, and cook until thickened. For prevention, use low-sodium stock and don't overfill the Dutch oven.
Can I make this in a slow cooker instead of a Dutch oven?
Brown the beef first in a skillet, then transfer everything to a 6-quart slow cooker. Cook on low for 6-8 hours or high for 4-5 hours until tender. The sauce may be thinner—reduce it on the stovetop before serving. For best results, use a slow cooker with a tight-fitting lid to trap steam.
How do I reheat leftovers without drying out the beef?
Reheat gently in a pot over low heat with 2-3 tbsp stock or water to prevent drying. Cover and simmer for 10-15 minutes until warmed through. Avoid microwaving—it makes the sauce watery. For extra richness, stir in 1 tbsp butter at the end. Leftovers taste even better the next day!