Martha Stewart Beef Bourguignon Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

Martha Stewart beef bourguignon is a slowly braised beef stew with tender chunks of chuck, sweet caramelized onions, and buttery mushrooms in a deep, savory sauce. The meat turns soft enough to cut with a spoon, the carrots stay tender but intact, and the sauce is rich enough to coat every piece without being heavy. This version is inspired by Martha Stewart, and I keep the method simple so it works in a home kitchen.

It takes about 3 hours from start to finish, but almost all of that is hands-off time in the oven. Nothing here is fussy — just browning, a little stirring, and patience. It fits a cold Sunday dinner, a holiday table, or a potluck where you want something that holds well and feeds a crowd.

Why This Martha Stewart Beef Bourguignon Works

Browning the beef in batches is the step that builds the flavor, and skipping it is the one thing I would never do. The dark crust on the meat is what gives the finished sauce its depth.

A butter-flour paste stirred in at the end thickens the broth into a glossy sauce that clings instead of running. The apple cider brings a gentle sweetness that balances the savory beef broth, and the mushrooms go in at the end so they stay firm and meaty.

What You’ll Love About It

• Hands-Off Cooking — The oven does most of the work after the first half hour.
• Tender Every Time — Slow braising makes even a budget chuck roast fork-tender.
• Glossy Sauce — The butter-flour paste gives it a rich, clingy texture.
• Better Next Day — The flavor deepens overnight in the refrigerator.

Ingredients

Here is everything you need for six generous servings.

• 3 pounds (1360g) beef chuck roast — cut into 1 1/2-inch (4cm) cubes; chuck has enough fat to stay tender.
• 1 1/2 teaspoons (7g) kosher salt
• 1 teaspoon (2g) freshly ground black pepper
• 3 tablespoons (45ml) vegetable oil — divided between browning the meat and the vegetables.
• 6 ounces (170g) thick-cut beef or turkey smoked strips — cut into 1-inch (2.5cm) pieces.
• 2 medium yellow onions (about 12 ounces/340g total) — thinly sliced.
• 3 medium carrots (about 8 ounces/225g total) — peeled and cut into 1-inch (2.5cm) pieces.
• 3 tablespoons (24g) all-purpose flour
• 2 cups (480ml) unsalted beef broth
• 1 cup (240ml) unsweetened apple cider
• 1 tablespoon (15g) tomato paste
• 3 sprigs fresh thyme
• 1 dried bay leaf
• 8 ounces (225g) cremini mushrooms — quartered.
• 2 tablespoons (28g) unsalted butter, softened — for the finishing paste and the mushrooms.
• 2 tablespoons (16g) all-purpose flour — this is for the paste, separate from the flour above.
• Chopped fresh parsley — for garnish.

Equipment

• Dutch oven — 6-quart (5.7L), oven-safe with a tight lid.
• Skillet — 10-inch (25cm), for the mushrooms.
• Small bowl — for mashing the butter-flour paste.
• Whisk — to stir the paste in smoothly.
• Paper towels — for drying the beef before browning.
• Slotted spoon or tongs — for moving the meat without the juices.

How to Make Martha Stewart Beef Bourguignon

Step 1: Brown the Beef in Batches

Pat the beef cubes dry with paper towels and season all over with the salt and pepper. Heat 2 tablespoons of the oil in a 6-quart (5.7L) Dutch oven over medium-high heat until shimmering. Working in batches, brown the beef on all sides, about 4 to 5 minutes per batch, then transfer to a plate. Don’t crowd the pot, or the beef will steam instead of brown.

Step 2: Crisp the Smoked Strips

Reduce the heat to medium and add the smoked beef strips to the pot. Cook, stirring, until crisp at the edges, about 4 minutes, then transfer them to the plate with the beef.

Step 3: Soften the Onions and Carrots

Add the remaining 1 tablespoon oil and the onions to the pot. Cook over medium heat, stirring and scraping up the browned bits, until the onions are softened and golden, about 6 minutes. Add the carrots and cook, stirring, for 2 minutes more.

Step 4: Add the Flour and Tomato Paste

Sprinkle the 3 tablespoons flour over the vegetables and cook, stirring constantly, for 1 minute to coat evenly and remove the raw flour taste. Stir in the tomato paste and cook for 1 minute more. Keep the heat moderate here so the flour doesn’t scorch.

Step 5: Pour In the Liquids

Slowly pour in the broth and apple cider, stirring constantly, and bring to a simmer. Return the beef and smoked strips to the pot along with any accumulated juices. Add the thyme and bay leaf.

Step 6: Braise Until Fork-Tender

Cover the pot and transfer to a 325°F (165°C) oven. Cook until the beef is fork-tender, about 2 hours to 2 hours 15 minutes. Alternatively, simmer gently on the stovetop over low heat, partially covered, for the same amount of time.

Step 7: Brown the Mushrooms

While the stew cooks, heat 1 tablespoon of the butter in a 10-inch (25cm) skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and their moisture has evaporated, about 6 minutes. Set them aside.

Step 8: Make the Butter-Flour Paste

In a small bowl, mash the remaining 1 tablespoon butter with the 2 tablespoons flour to make a smooth paste. Work it together until no dry flour shows.

Step 9: Finish the Stew on the Stovetop

When the beef is tender, remove the pot from the oven and discard the thyme sprigs and bay leaf. Stir in the sautéed mushrooms, then bring the stew to a gentle simmer on the stovetop over medium heat.

Step 10: Thicken the Sauce

Whisk in the butter-flour paste a little at a time and simmer, stirring, until the sauce thickens enough to coat the back of a spoon, about 5 minutes. Taste and adjust the seasoning with additional salt and pepper if needed.

Step 11: Garnish and Serve

Ladle the stew into bowls, garnish with chopped parsley, and serve hot with crusty bread, mashed potatoes, or buttered noodles. The beef should pull apart easily with a fork before you plate it.

What to Serve With It

Serve it over buttery mashed potatoes or wide egg noodles so the sauce has somewhere to go. Crusty bread for dipping works just as well, and a simple green salad or roasted green beans on the side keeps the plate balanced. A glass of cold apple cider is a natural match here.

Tips for the Best Results

Dry the beef really well before it hits the pot — surface moisture is the enemy of a good brown. Keep the heat at a steady medium-high when browning and give each batch room; a crowded pot turns out gray, steamed meat. If the sauce looks thin after the paste goes in, keep simmering a few extra minutes rather than adding more flour.

Easy Variations

• Extra Vegetables — Add 8 ounces (225g) of halved pearl onions with the carrots.
• Herb Swap — Use 1 teaspoon (1g) dried thyme in place of the fresh sprigs.
• Milder Broth — Swap 1 cup (240ml) of the beef broth for water for a lighter sauce.
• Thicker Sauce — Increase the butter-flour paste to 3 tablespoons (24g) flour and 3 tablespoons (42g) butter.

Storing and Reheating

• Fridge Storage — Keep leftovers in an airtight container for up to 4 days.
• Freezer Storage — Cool completely and freeze in freezer-safe containers for up to 3 months.
• Make Ahead — Cook it up to 2 days ahead; the flavor improves overnight.
• Gentle Reheating — Warm on the stovetop over medium-low for 10 to 15 minutes, reaching 165°F (74°C).

Nutrition (per serving)

These values are estimates per serving.

FAQs

Can I make this Martha Stewart beef bourguignon recipe ahead of time?

Yes — it can be made up to 2 days ahead and actually tastes better after a night in the refrigerator. Cool it completely, store it covered, and reheat gently on the stovetop before serving.

What cut of beef works best if I don’t have chuck?

Look for another well-marbled braising cut, like bottom round or brisket, cut into the same 1 1/2-inch (4cm) cubes. Lean cuts will turn dry during the long braise, so avoid anything trimmed too closely.

How do I know when the beef is done?

The meat should pull apart easily when you press it with a fork, and it should no longer resist when pierced. If it still feels firm after 2 hours, cover the pot and give it another 15 minutes.

Why did my sauce turn out thin?

Either the paste wasn’t simmered long enough or the lid let too much steam escape during braising. Whisk in the paste and keep the stew at a gentle simmer until it coats the back of a spoon.

Martha Stewart-Inspired Beef Bourguignon

Print Recipe

A deeply savory beef stew with tender chunks of chuck, caramelized onions, and mushrooms in a rich broth, inspired by Martha Stewart’s classic home cooking. The sauce clings to every piece of beef and vegetable, and a butter-flour paste gives it a glossy finish.

• Author: Anabelle McLean
• Prep Time: 30
• Cook Time: 150
• Total Time: 180
• Yield: 6 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

• 3 pounds (1360g) beef chuck roast, cut into 1 1/2-inch (4cm) cubes
• 1 1/2 teaspoons (7g) kosher salt
• 1 teaspoon (2g) freshly ground black pepper
• 3 tablespoons (45ml) vegetable oil
• 6 ounces (170g) thick-cut beef or turkey smoked strips, cut into 1-inch (2.5cm) pieces
• 2 medium yellow onions (about 12 ounces/340g total), thinly sliced
• 3 medium carrots (about 8 ounces/225g total), peeled and cut into 1-inch (2.5cm) pieces
• 3 tablespoons (24g) all-purpose flour
• 2 cups (480ml) unsalted beef broth
• 1 cup (240ml) unsweetened apple cider
• 1 tablespoon (15g) tomato paste
• 3 sprigs fresh thyme
• 1 dried bay leaf
• 8 ounces (225g) cremini mushrooms, quartered
• 2 tablespoons (28g) unsalted butter, softened
• 2 tablespoons (16g) all-purpose flour
• Chopped fresh parsley, for garnish

Instructions

1. Pat the beef cubes dry with paper towels and season all over with the salt and pepper. Heat 2 tablespoons of the oil in a 6-quart (5.7L) Dutch oven over medium-high heat until shimmering. Working in batches, brown the beef on all sides, about 4 to 5 minutes per batch; transfer to a plate and set aside. Do not crowd the pot or the beef will steam instead of brown.
2. Reduce the heat to medium and add the smoked beef strips to the pot. Cook, stirring, until crisp at the edges, about 4 minutes, then transfer to the plate with the beef.
3. Add the remaining 1 tablespoon oil and the onions to the pot. Cook over medium heat, stirring and scraping up browned bits, until the onions are softened and golden, about 6 minutes. Add the carrots and cook, stirring, for 2 minutes more.
4. Sprinkle the 3 tablespoons flour over the vegetables and cook, stirring constantly, for 1 minute to coat evenly and remove the raw flour taste. Stir in the tomato paste and cook for 1 minute more.
5. Slowly pour in the broth and apple cider, stirring constantly, and bring to a simmer. Return the beef and smoked strips to the pot along with any accumulated juices. Add the thyme and bay leaf.
6. Cover the pot and transfer to a 325°F (165°C) oven. Cook until the beef is fork-tender, about 2 hours to 2 hours 15 minutes. Alternatively, simmer gently on the stovetop over low heat, partially covered, for the same amount of time.
7. While the stew cooks, heat 1 tablespoon of the butter in a 10-inch (25cm) skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and their moisture has evaporated, about 6 minutes. Set aside.
8. In a small bowl, mash the remaining 1 tablespoon butter with the 2 tablespoons flour to make a smooth paste (beurre manié).
9. When the beef is tender, remove the pot from the oven and discard the thyme sprigs and bay leaf. Stir in the sautéed mushrooms. Bring the stew to a gentle simmer on the stovetop over medium heat.
10. Whisk in the butter-flour paste a little at a time and simmer, stirring, until the sauce thickens enough to coat the back of a spoon, about 5 minutes. Taste and adjust seasoning with additional salt and pepper if needed.
11. Ladle the stew into bowls, garnish with chopped parsley, and serve hot with crusty bread, mashed potatoes, or buttered noodles.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, cool completely and transfer to freezer-safe containers for up to 3 months; thaw overnight in the refrigerator. Reheat gently on the stovetop over medium-low heat, adding a splash of beef broth if the sauce is too thick, until heated through, about 10 to 15 minutes. The stew can be made up to 2 days ahead; the flavor improves after a day in the refrigerator. Reheat as directed before serving.

Nutrition

• Calories: 662
• Sugar: 7g
• Sodium: 836mg
• Saturated Fat: 16g
• Carbohydrates: 15g
• Fiber: 2g
• Protein: 52g
• Cholesterol: 164mg

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