This easy Beef Burgundy recipe, or Beef Bourguignon, simplifies the classic dish made famous by Julia Child. Tender beef, vegetables, and potatoes are slowly braised in a rich red wine sauce for a hearty dinner in the oven or in the slow cooker!
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If you’re looking for even more cozy beef recipes, be sure to try this Dutch oven beef stew, a Dutch oven pot roast, this Crock Pot beef stew, and this Irish stew, too!
Great recipe!…All I can say is it turned out fabulous…
– William
Video: How to Make Beef Burgundy
Beef bourguignon sounds so darn fancy and intimidating, so we’re calling this dish by its Americanized name: Beef Burgundy! After all, I don’t have the time or energy to fuss with a “fancy” meal. Fortunately, this delicious beef stew is a simple Sunday supper that you can throw together whenever the craving strikes — no sophisticated cooking methods required.
Why You’ll Love this Beef Burgundy Recipe
- Simple ingredients. It might seem like there are a lot of ingredients in this pot, but the dish is really comprised of basic staples that come together in a delicious way — beef, bacon, potatoes, and other fresh vegetables. You don’t need a trip to a fancy grocery store, and you don’t need to break the bank to pull this one together!
- Layers of flavor. The ingredients might be simple and easy to find in any store, but the process of layering flavor as you cook the stew packs every bite with a bold, rich, satisfying, and powerful punch.
- Versatile. Make it in the Dutch oven or in the slow cooker! I’ve included both sets of instructions below, so choose the option that works best with your schedule.
- Freezer-friendly. This beef burgundy recipe yields a very large batch of stew. That means that you can feed a crowd, or you can freeze the leftovers for another meal. I love when we get multiple dinners out of a single effort.
- Comfort food. Few meals are cozier than a Dutch oven full of beef stew simmering on the stovetop. It will make you feel warm from the inside out!
The Difference between beef burgundy and Beef Bourguignon
Also called “Beef Bourguignon” or “Bœuf Bourguignon,” this beef stew braised in red wine and beef stock originated in France. A classic recipe typically includes carrots, onions, garlic and a variety of herbs, and may be garnished with pearl onions, mushrooms and bacon.
While Julia Child made the dish famous in American culture, it’s not clear who invented bœuf bourguignon. Versions of the recipe were first documented in the 19th century, but the dish wasn’t considered a Burgundian specialty until the 20th century.
There’s no difference at all! These two terms refer the same dish. Beef burgundy is the American name for the French meal, Beef Bourguignon. It gets its name because Burgundy wine is a traditional ingredient in the beef stew.
What to Know Before You Get Started
- I purchase “stew beef” or “stew meat” that has already been cut into cubes for a shortcut. Stew meat is made from cuts of beef with lots of tough connective tissue, typically chuck (which comes from the front shoulder) or round (the rear muscle). When you slowly braise these tough cuts in a liquid, the connective tissue breaks down and becomes melt-in-your-mouth tender. That’s why it’s traditionally simmered in stock and turned into beef stew or pot roast. If you can’t find this prepared stew beef, you can purchase a whole chuck roast or brisket and dice it into 1-2 inch cubes at home.
- The Best Wine for this Beef Burgundy Recipe: If available, a good red burgundy wine is most authentic choice for beef bourguignon. Red burgundy is wine that is made in the Burgundy region of eastern France using 100% Pinot Noir grapes. That’s right, red Burgundy is just a Pinot Noir. As a result, any pinot noir will work here. You can also substitute with a good Cabernet sauvignon or a Merlot.
- For a more bold wine taste, use two cups of red wine and just 1 cup of beef broth.
- Herbs to Put in Beef Burgundy: I’ve used thyme, which is a classic savory herb to pair with a rustic beef dish. If you’d like even more herb flavor in your stew, try adding parsley and rosemary, too.
- For an even more “authentic” beef bourguignon, try adding pearl onions to the stew.
How to Make this Beef Burgundy Recipe
While a traditional recipe requires many, many steps and can take quite a lot of time to prepare, I’ve simplified the dish so that it’s suitable for our busy lifestyle. You can prepare my version in either the oven (as shown here) or in the Crock Pot — both sets of instructions are provided in the recipe card below!
- Sauté bacon in butter on the stove top until crisp and browned; remove the bacon with a slotted spoon and set aside.
- Sear the beef in the butter and bacon fat until browned on all sides. Work in batches, if necessary, so that you don’t overcrowd the pan and steam the meat. This is an extra step, but it’s worth the effort. The caramelized surface gives the cubed chuck beef extra flavor, while the browned bits and drippings in the pot add even more flavor to the stew.
- Add the bacon back into the pot, along with the remaining ingredients. Stir really well to make sure that everything is completely combined!
- Cover and bake in a 350°F oven for about 1 ½ hours, or until the beef is fall-apart tender and the vegetables are fork-tender. To make the beef stew tender, it’s important to cook the meat long enough to break down the tough connective tissue and fibers. If your beef is still tough after about 90 minutes, simmer the stew a little bit longer.
- Keep the Dutch oven covered while simmering in order to trap moisture in the stew. You should end up with the perfect ratio of thick, rich gravy by the end. If you find that the stew is too thick at the end of cooking, just add an extra splash of broth until it reaches the desired consistency.
- Remove the bay leaf, give everything a good stir, and serve!
Serving Suggestions
Since it’s full of protein, veggies, and potatoes, this beef burgundy recipe is a great one-pot meal! For something extra on the side, try egg noodles, mashed potatoes with sour cream and chives, French baguette, a crusty loaf of no-knead Dutch oven bread, flaky biscuits, a classic Southern cornbread recipe, or a simple green salad with red wine vinegar salad dressing.
Preparation and Storage Tips
- Make Ahead: Prepare the stew up to 1 day ahead. Let it cool to room temperature, cover with the lid, and refrigerate overnight. Reheat the pot on the stovetop just before serving.
- Freeze: Let the stew cool to room temperature, then refrigerate. Once chilled, transfer the mixture to a resealable container and freeze for up to 3 months. Thaw in the refrigerator overnight.
- Reheat: When chilled, the fat from the stew will rise to the top and harden. You can use a spoon to scrape off most of the fat. Alternatively, you can simply leave it in the pot and stir it back into the dish when it heats up. Place the cooked stew in a saucepan or Dutch oven on the stovetop. Cover and warm over low heat, just until the stew reaches the desired temperature. Alternatively, you can reheat individual bowls of stew in the microwave for 1-2 minutes, or until warm.
All of this website’s Dutch oven recipes for braising beef have truly blessed our family, and this one was no exception. Quality balanced and rich flavor, and a perfect use for some beef stew meat…
– Wesley
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Beef Burgundy
Equipment
Ingredients
- 1 tablespoon butter
- 4 slices bacon, chopped
- 2 lbs. stew beef, cut into cubes
- 1 tablespoon tomato paste
- 1 tablespoon minced fresh garlic
- 1 teaspoon kosher salt, plus extra for seasoning the meat
- ½ teaspoon ground black pepper, plus extra for seasoning the meat
- Leaves from 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 1 dried bay leaf
- ½ teaspoon paprika
- 2 large onions, chopped
- 4 whole carrots, peeled and chopped
- 3 russet potatoes (about 6 ounces each), peeled and chopped
- 8 ounces sliced mushrooms
- 3 tablespoons flour
- 2 cups beef broth
- 1 cup Burgundy red wine, Pinot Noir, or other red wine of choice
Instructions
OVEN METHOD
- In a large oven-safe pot or Dutch oven, sauté bacon in butter over medium heat until crisp and browned (about 7-9 minutes). Remove bacon with a slotted spoon and set aside.
- Pat beef dry with a paper towel and season with salt and pepper. Sear beef in the butter/bacon fat over medium-high heat until browned on all sides (about 5 minutes per side). Depending on the size of your pot, you may need to work in batches so that the beef can brown without overcrowding.
- Add the bacon back to the pot with the beef, along with the remaining ingredients. Use a wooden spoon to scrape up any browned bits from the bottom of the pot; stir to completely combine.
- Cover and bake in a 350°F oven for about 1 ½ hours, or until beef is fall-apart tender. Remove bay leaf, season with additional salt and pepper (to taste), and serve!
SLOW COOKER METHOD
- In a large skillet or Dutch oven, sauté bacon in butter over medium heat until crisp and browned (about 3 minutes). Remove bacon with a slotted spoon and transfer to a slow cooker.
- Pat beef dry with a paper towel and season with salt and pepper. Sear beef in the butter/bacon fat over medium-high heat until browned on all sides (about 5 minutes per side). Transfer beef to the slow cooker. Add tomato paste, garlic, salt, pepper, thyme, bay leaf, paprika, onions, carrots, potatoes and mushrooms to the slow cooker.
- Heat the same skillet or Dutch oven over medium heat and add wine and broth. Simmer for 3-5 minutes, then whisk in the flour until there are no lumps. Allow to reduce and thicken slightly, then pour the wine mixture into the slow cooker.
- Give everything a good stir, cover, and cook on LOW heat for 8 hours or on HIGH for 4-6 hours (until beef is fall-apart tender). Remove bay leaf, season with salt and pepper (to taste), and serve!
Notes
Nutrition
More Beef Recipes to Try
Beef Tips and Gravy (Oven or Crock Pot)
6 hours hrs 20 minutes mins
BBQ Beef
3 hours hrs 30 minutes mins
Braised Beef with Red Wine and Tomatoes
3 hours hrs 30 minutes mins
This was originally published in November, 2019. It was updated in December, 2024.
Although I don’t eat beef this Beef Burgundy looks so comforting. I think I am going to replace the beef with some lamb.
That would be great, Ruwani!
Looks great! To save a step though can you flour the beef lightly – dredge do they say? before you browned it? Then there’s no need to make the gravy later.
Hi, Vicky! Yes, I think that would probably work fine for the slow cooker. 🙂
I don’t drink so how or what can you use to replace the wine?
You can substitute with additional broth, but the flavor won’t be quite the same.
I am truly thankful that I happened upon Blair’s recipes. For the better part of the last decade, my wife has been sick, and I have tried to help her with cooking, etc.
All of this website’s dutch oven recipes for braising beef have truly blessed our family, and this one was no exception. Quality balanced and rich flavor, and a perfect use for some beef stew meat (that I had left from our last 1/2 cow order).
Again, I want to thank you for making these available, it has helped us much, and our family wishes you a warm blessing from the state of Michigan.
God Bless,
Wes, Naomi, and family
Wes! Your note made my day! Thank you so much for taking the time to leave such kind comments. Helping families like yours is exactly why I do this. Sending love and many more tasty meals your way!
Made this last night in slow cooker for 4 hrs on high.
Variation: Made a rue with flour and butter then combined the broth and wine and cooked a minute or so scraping the fond off the bottom then combined in the slow cooker.
Small difference but your recipe was exceptional. Woke up at 4am and had a bowl it was that good.
Thanks,
Rich
Sounds delicious, Rich! So glad that it was a hit. 🙂
Love beef burgundy, will try this recipe in the slow ccoker.
Hope you enjoy, Chris!
Great recipe! I followed the recipe with three minor exceptions. There was a 1/2 cup of wine left over in the bottle so I put it in the stew and I added a cup of chopped celery. I forgot to get the beef broth so I made my own with 3 heaping teaspoons of Better than Bouillon. All I can say it it turned out fabulous. Thank You.
Thank you, William! We’re so glad you were able to make it work for you.
I loved Virginia. I lived there for awhile!!! I will certainly try these recipes and thank you !!!
It’s a great place, Ellen! Hope you enjoy the recipes!
I just finished making the beef burgundy. I can’t wait to try it. I did make 1 subtraction, so I know that’s on me. It looks and smells so wonderful!
We would love to know how it turns out, Carolyn! We hope you enjoy.
I made this with very slight alterations in the amounts of the various vegetables. The taste is outstanding. My entire family, including one rather selective eater, loved it! The beef becomes amazingly tender.
I made it on a Thursday to serve on a Friday. After chilling overnight, I removed most of the solidified fat—and there was far less than I anticipated. Reheated slowly in the stovetop.
The single problem I encountered was that the oven version needs to be cooked 2 and half hours, rather than one and a half hours. Otherwise this recipe is as near perfect as it could be.
Oops. I forgot to say that I whisked the four with the beef broth before adding to the pot.
Hi, Gail! Thanks so much for your feedback. I’m so happy to hear that you enjoyed the dish and made it your own. Thanks for taking the time to leave a note!