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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, satisfying and nourishing dinner that can be prepared in the oven or in the slow cooker!

Overhead shot of two white bowls full of easy Beef Burgundy recipe on a wooden table

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!

Fried bacon on a slotted spoon

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.

Pan of cubed beef stew meat on a tray over a Dutch oven

What is the difference between beef burgundy and Beef Bourguignon?

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.

Bowl of chopped vegetables going into a pot

Ingredients

This is just a quick overview of the ingredients that you’ll need for this easy beef burgundy recipe. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.

  • Butter: to sauté the bacon and add rich flavor to the dish.
  • Bacon: gives the stew a smoky flavor and creates drippings for browning the beef.
  • Stew beef: 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 and dice it into 1-2 inch cubes at home.
  • Garlic, salt, pepper, thyme, bay leaf, paprika: for savory flavor
  • Flour: to thicken the broth, creating a rich gravy for the base of your stew.
  • Onions, carrots, potatoes and mushrooms: vegetables that give the stew texture, color, and flavor.
  • Tomato paste: adds rich tomato flavor to the sauce; thickens the broth.
  • Beef broth: the base of the sauce.
  • Red wine: gives the dish its name! You can substitute with additional beef broth, but it won’t be quite the same.
Pouring Burgundy red wine into a Dutch oven

The Best Wine for Beef Bourguignon

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.

Ladle serving beef bourguignon from a Dutch oven

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 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…

  1. Sauté bacon in butter until crisp and browned; remove the bacon with a slotted spoon and set aside.
  2. 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.
  3. Add the bacon back into the pot, along with the remaining ingredients. Stir really well to make sure that everything is completely combined!
  4. Cover and bake in a 350°F oven for about 1 ½ hours, or until the beef is fall-apart tender.
  5. Remove the bay leaf, give everything a good stir, and serve!
Overhead shot of a ladle in a pot of beef burgundy.

What to Serve with Beef Bourguignon

Since it’s full of protein, veggies and potatoes, this stew is a great one-pot meal! That said, here are a few easy options that go well with beef burgundy:

Two bowls of beef bourguignon on a dinner table with a side of bread

Storage

  • 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, 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.
Side shot of bowls of easy beef burgundy recipe on a dinner table with a side of bread

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.
The best beef burgundy stew served in two white bowls with fresh herbs for garnish

Tips for the Best Beef Burgundy Recipe

  • An authentic Beef Bourguignon is made with a red Burgundy wine, such as Pinot Noir. You can also use Cabernet Sauvignon, Malbec, Shiraz or Merlot. Most importantly, pick a high-quality wine that you would actually like to drink, since the wine that you cook with will impact the taste of your meal.
  • Brown the meat. This is an extra step, but it’s worth the effort. The caramelized surface gives the beef extra flavor, while the browned bits and drippings in the pot add even more flavor to the stew.
  • To make the beef stew tender, it’s important to cook the beef long enough to break down the tough connective tissue and fibers. If your meat 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.
  • 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.
Side shot of the best beef bourguignon recipe served on a farmhouse dinner table

More Beef Recipes to Try

Overhead shot of two white bowls full of easy Beef Burgundy recipe on a wooden table

Beef Burgundy {Beef Bourguignon}

5 from 2 votes
Prep: 45 minutes
Cook: 1 hour 30 minutes
0 minutes
Total: 2 hours 15 minutes
Servings 11 cups
Calories 299 kcal
This easy Beef Burgundy recipe simplifies the classic dish made famous by Julia Child. Prepare the tender beef stew in the oven or in the slow cooker!

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 kosher salt, plus extra for seasoning the meat
  • ½ teaspoon black pepper, plus extra for seasoning the meat
  • 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 (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 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

  • An authentic Beef Bourguignon is made with a red Burgundy wine, such as Pinot Noir. You can also use Cabernet Sauvignon, Malbec, Shiraz or Merlot. Most importantly, pick a high-quality wine that you would actually like to drink, since the wine that you cook with will impact the taste of your meal.
  • Brown the meat. This is an extra step, but it’s worth the effort. The caramelized surface gives the beef extra flavor, while the browned bits and drippings in the pot add even more flavor to the stew.
  • To make the beef stew tender, it’s important to cook the beef long enough to break down the tough connective tissue and fibers. If your meat 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.
  • 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.

Nutrition

Serving: 1cupCalories: 299kcalCarbohydrates: 14.2gProtein: 18gFat: 17.6gSaturated Fat: 7.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gCholesterol: 61mgSodium: 469.2mgPotassium: 364.5mgFiber: 2gSugar: 3.1g
Keyword: beef bourguignon, beef burgundy, easy beef bourguignon, slow cooker beef burgundy
Course: Dinner
Cuisine: French
Author: Blair Lonergan

This recipe was originally published in November, 2019. The photos were updated in November, 2021.

blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

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Comments

  1. Although I don’t eat beef this Beef Burgundy looks so comforting. I think I am going to replace the beef with some lamb.

  2. 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.

  3. 5 stars
    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

    1. 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!

  4. 5 stars
    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