Beef Bourguignon (Beef Burgundy)

Introduction

Beef Bourguignon, also known as Beef Burgundy, is a classic French stew. This dish is hearty and rich, combining tender beef with vegetables and a full-bodied red wine. The low and slow cooking method not only enhances the flavors but also transforms the beef into a melt-in-your-mouth delicacy. Perfect for gatherings or a comforting dinner, Beef Bourguignon is a dish that warms the heart.

Why Make This Recipe

This recipe is perfect if you want to impress guests or simply enjoy a delicious meal at home. The flavors of the wine, fresh herbs, and tender beef come together beautifully. Moreover, it’s a great make-ahead option, as it often tastes even better the next day! You can serve it over mashed potatoes or crusty bread, making it a complete and satisfying dish.

How to Make Beef Bourguignon

Making Beef Bourguignon is a straightforward process that involves marinating, cooking, and slow simmering. Let’s dive into the steps.

Ingredients:

800g / 1.6 lb chuck beef, cut into 4-5 cm / 2” cubes
2 large carrots, cut on an angle into 4-5 cm / 2” pieces
16 pearl onions or small, round pickling onions
1 bay leaf, fresh (sub: dried)
3 sprigs thyme
750ml / 25 oz pinot noir or other red wine
3 tbsp oil (olive, canola or vegetable)
3/4 tsp salt
1/2 tsp pepper
200g / 7oz mushrooms, halved (quarters if large)
150g / 5oz bacon piece, cut into 1cm / 1/2” thick batons
50g / 3 tbsp unsalted butter
3 garlic cloves, minced
2 tbsp tomato paste
6 tbsp flour (plain / all-purpose)
3 cups beef stock (low sodium)
1/4 tsp salt
2 tbsp chopped parsley (for garnish)

Directions:

Marinate beef: Place the beef and marinade ingredients in a large dish and marinate overnight or for at least 12 hours.
Brown beef and vegetables: Preheat the oven to 180°C / 350°F. Dry the beef, season it, and brown in a heavy pot. Add and brown the bacon, mushrooms, onions, and carrots, stirring in garlic and tomato paste.
Slow-cook: Add the strained marinade, beef stock, and herbs to the pot. Bring to a simmer, cover, and bake in the oven for an hour. Add in the onions and mushrooms, then cook for an additional 1.5 hours until the beef is tender.
Adjust seasoning: Taste the sauce and add more salt if needed.

How to Serve Beef Bourguignon

Serve this delicious stew over a mound of creamy mashed potatoes or with crusty bread to soak up the savory sauce. Garnish with fresh parsley for a pop of color and freshness.

How to Store Beef Bourguignon

Tips to Make Beef Bourguignon

Choose good quality meat for the best flavor.
Let the dish rest overnight after cooking to enhance the flavors.
Adjust the consistency of the sauce by adding more beef stock or letting it simmer longer.

Variation

For a lighter version, you can replace the beef with chicken or even mushrooms for a vegetarian option. Adjust the cooking time as necessary.

FAQs

Can I use different wine?
Yes, any good full-bodied red wine can be used in place of Pinot Noir, such as Merlot or Cabernet Sauvignon.
What can I serve with Beef Bourguignon?
It pairs wonderfully with mashed potatoes, rice, or buttered noodles. A side salad can add a fresh element too.
Is it necessary to marinate the beef?
While it’s not strictly necessary, marinating the beef enhances the flavor and tenderness of the meat.

With this simple recipe, you will create a comforting and delicious Beef Bourguignon that will surely impress anyone lucky enough to taste it! Enjoy your cooking!

Beef Bourguignon

A classic French stew combining tender beef, vegetables, and full-bodied red wine, known for its rich flavor and comforting nature.

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Prep Time 12

Cook Time 1 30

Total Time 13 30

Course Dinner, Main Course

Cuisine French

Servings 6 servings

Calories 500 kcal

Ingredients

For the stew

800 g 800g / 1.6 lb chuck beef, cut into 4-5 cm / 2” cubes Use good quality meat for best flavor.
2 large 2 large carrots, cut on an angle into 4-5 cm / 2” pieces
16 pieces 16 pearl onions or small, round pickling onions
1 leaf 1 bay leaf, fresh (sub: dried)
3 sprigs 3 sprigs thyme
750 ml 750ml / 25 oz pinot noir or other red wine Any good full-bodied red wine can be used.
3 tbsp 3 tbsp oil (olive, canola or vegetable)
3/4 tsp 3/4 tsp salt
1/2 tsp 1/2 tsp pepper
200 g 200g / 7oz mushrooms, halved (quarters if large)
150 g 150g / 5oz bacon piece, cut into 1cm / 1/2” thick batons
50 g 50g / 3 tbsp unsalted butter
3 cloves 3 garlic cloves, minced
2 tbsp 2 tbsp tomato paste
6 tbsp 6 tbsp flour (plain / all-purpose)
3 cups 3 cups beef stock (low sodium)
1/4 tsp 1/4 tsp salt
2 tbsp 2 tbsp chopped parsley (for garnish)

Instructions

Preparation

Marinate beef: Place the beef and marinade ingredients in a large dish and marinate overnight or for at least 12 hours.
Brown beef and vegetables: Preheat the oven to 180°C / 350°F. Dry the beef, season it, and brown in a heavy pot. Add and brown the bacon, mushrooms, onions, and carrots, stirring in garlic and tomato paste.
Slow-cook: Add the strained marinade, beef stock, and herbs to the pot. Bring to a simmer, cover, and bake in the oven for an hour. Add in the onions and mushrooms, then cook for an additional 1.5 hours until the beef is tender.
Adjust seasoning: Taste the sauce and add more salt if needed.

Serving

Serve this delicious stew over a mound of creamy mashed potatoes or with crusty bread to soak up the savory sauce. Garnish with fresh parsley for a pop of color and freshness.

Notes

Store leftover Beef Bourguignon in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove over low heat. It can also be frozen for up to 3 months. Thaw overnight in the fridge before reheating. Let the dish rest overnight after cooking to enhance the flavors. Adjust the consistency of the sauce by adding more beef stock or letting it simmer longer.

Keyword Beef Bourguignon, Beef Burgundy, comfort food, French stew, slow-cooked beef