This easy Beef Burgundy recipe simplifies the classic dish made famous by Julia Child. Tender beef, vegetables and potatoes are slowly braised in a rich broth for a hearty, satisfying and nourishing dinner that can be prepared in the oven or in the slow cooker!
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!
What is Beef Burgundy?
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.
How to make Beef Burgundy:
While a traditional recipe requires many, many steps and can take quite a lot of time to prepare, I've simplified the dish (as I always do!) 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 below! Let's get started...
Ingredients for Beef Burgundy:
- Butter
- Bacon
- Stew beef
- Garlic, salt, pepper, thyme, bay leaf, paprika, flour
- Onions
- Carrots
- Potatoes
- Mushrooms
- Tomato paste
- Beef broth
- Red wine
First, sauté bacon in butter until crisp and browned. Then remove the bacon with a slotted spoon and set aside.
Next, sear the beef in the butter and bacon fat until browned on all sides.
Add the bacon back into the pot, along with the remaining ingredients. Stir really well to make sure that everything is completely combined!
Then just cover the pot and bake in a 350 degree F oven for about 1 ½ hours, or until the beef is fall apart tender.
Give it a stir, remove the bay leaf, and serve!
What goes with Beef Burgundy?
Since it's full of protein, veggies and starch, this stew is a great one-pot meal! That said, here are a few easy options to serve with Beef Burgundy:
- Noodles or mashed potatoes
- Buttermilk biscuits or crusty French baguette
- Southern Collard Greens
- A simple green salad dressed with Buttermilk Dressing
- Roasted Broccoli
Cook's Tips and Recipe Variations:
- I purchase "stew beef" that has already been cut into cubes for a shortcut. If you can't find this prepared stew beef, you can dice chuck steak or brisket.
- For an even more "authentic" beef bourguignon, try adding pearl onions to the stew.
- For a more bold wine taste, use two cups of red wine and just 1 cup of beef broth.
- What wine is best for Beef Burgundy? If available, a good burgundy wine is most authentic. Otherwise, Pinot Noir is a good substitute.
- Can I freeze Beef Burgundy? Yes; however, it's important to know that the texture of the potatoes and vegetables will likely be mushier when thawed.
- How long will Beef Burgundy last in the refrigerator? Stored properly in an airtight container, the stew will keep in the refrigerator for 3-4 days.
- To reheat the Beef Burgundy: 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, or 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.
More easy beef recipes that you might enjoy:
- Farmhouse Slow Cooker Beef Stew
- Beef Tips with Mushroom Gravy
- Balsamic Slow Cooker Roast Beef
- Amish Chuck Roast
Easy Beef Burgundy
Equipment
- Slow Cooker
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 salt
- ½ teaspoon black pepper
- Leaves from 2 sprigs fresh thyme (or a 1 teaspoon dried thyme)
- 1 bay leaf
- ½ teaspoon paprika
- 2 large onions, chopped
- 4 whole carrots, peeled and chopped
- 3 russet potatoes, 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 3-5 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 until browned on all sides (about 5 minutes). Depending on the size of your pot, you may need to work in batches so that the beef can brown without overcrowding.
- Add bacon back to the pot with the beef, along with the remaining ingredients. Stir really well to completely combine.
- Cover and bake in a 350 degree 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 until browned on all sides. 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
- I purchase "stew beef" that has already been cut into cubes for a shortcut. If you can't find this prepared stew beef, you can dice chuck steak or brisket.
- For an even more "authentic" beef bourguignon, try adding pearl onions to the stew.
- For a more bold wine taste, use two cups of red wine and just 1 cup of beef broth.
- What wine is best for Beef Burgundy? If available, a good burgundy wine is most authentic. Otherwise, Pinot Noir is a good substitute.
- Can I freeze Beef Burgundy? Yes; however, it's important to know that the texture of the potatoes and vegetables will likely be mushier when thawed.
- How long will Beef Burgundy last in the refrigerator? Stored properly in an airtight container, the stew will keep in the refrigerator for 3-4 days.
- To reheat the Beef Burgundy: 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, or 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.
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!