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Beef Burgundy {Beef Bourguignon}

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 bourguignon, beef burgundy, easy beef bourguignon, slow cooker beef burgundy
Prep Time 45 minutes
Cook Time 1 hour 30 minutes
0 minutes
Total Time 2 hours 15 minutes
Servings 11 cups
Calories 299kcal
Author Blair Lonergan

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: 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