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!
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!
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.
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.
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.
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.
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...
- Sauté bacon in butter 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.
- 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.
- Remove the bay leaf, give everything a good stir, and serve!
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:
- Noodles
- Buttermilk biscuits, French baguette, a crusty loaf of Dutch oven bread, flaky biscuits or skillet cornbread
- Southern collard greens
- Green salad with red wine vinaigrette or a classic Caesar salad
- Roasted broccoli
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.
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.
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.
More Beef Recipes to Try
- Dutch Oven Beef Stew
- Beef Tips with Mushroom Gravy
- Dutch Oven Pot Roast
- Balsamic Slow Cooker Roast Beef
- Dutch Oven BBQ Beef
- Red Wine Braised Beef Short Ribs
- Beef Ragu
Beef Burgundy {Beef Bourguignon}
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
This recipe was originally published in November, 2019. The photos were updated in September, 2021.
Ruwani
Although I don't eat beef this Beef Burgundy looks so comforting. I think I am going to replace the beef with some lamb.
Blair
That would be great, Ruwani!
Vicky
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.
Blair Lonergan
Hi, Vicky! Yes, I think that would probably work fine for the slow cooker. 🙂