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Easy Beef Burgundy

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!
Course Dinner
Cuisine French
Keyword beef burgundy, easy beef bourguignon, slow cooker beef burgundy
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
0 minutes
Total Time 2 hours
Servings 11 cups
Calories 299kcal
Author Blair

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.

Nutrition

Serving: 1cup | Calories: 299kcal | Carbohydrates: 14.2g | Protein: 18g | Fat: 17.6g | Saturated Fat: 7.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 61mg | Sodium: 469.2mg | Potassium: 364.5mg | Fiber: 2g | Sugar: 3.1g