This beef Burgundy recipe or beef bourguignon is beef pieces bathed in Burgundy wine and cooked long and slow with herbs and mushrooms until they are fork-tender. This ultimate comfort food can be made in the slow cooker, stovetop as well as oven.
Table of Content
Beef Burgundy, as it's also called Beef Bourguignon in French, is a stew prepared with braised beef and red wine sauce. Traditionally, they used Burgundy wine that's why often this dish is called Beef Burgundy instead of its original name, beef Bourguignon. And, I call it Beef Burgundy because I'm really terrible with French pronunciations.
In the old days, slow-cooked meat was often used to soften tough cuts of meat. And, although this started off as a peasant dish, today, it's at the heart of French cooking. In fact, often, you will find it at some very high-end French restaurants.
Why make a beef bourguignon?
- This culinary classic from Julia Child's is fork-tender pieces of stewed beef in a rich red wine gravy along with fork-tender vegetables.
- This is the mother of all stews and the process should not be rushed which makes it the perfect make-ahead dish for entertaining.
- The recipe gets even better when you serve it the next day, which is perfect if you want to plan dinner ahead.
- A very simple and easy recipe to make. And it's also very versatile. You can make it on the stovetop, slow cooker, or oven. In fact, each and every method is so easy that I have listed them all below.
- No matter what method you use the basic process includes
- Saute the mushrooms
- Sear the meat - browned on all sides
- Saute the veggies - (onions, carrots)
- Make gravy - deglazing with wine
- Slow cook from 2 to 6 hours depending on stovetop, oven, or slow-cooker.
Note - The progress pictures are of the stovetop method and below you will find two videos, showing how to make it on the stovetop as well as the slow cooker. And, in both methods, you still have to slow cook it until the meat is fork-tender. The advantage of the slow cooker and oven is that you don't have to stir it often.
Ingredients and substitutes
- Beef - I love to use chuck beef or shoulder, which do great in slow cooking. You can use brisket, chuck steak, or round steak. These work great.
- Vegetables - I only use mushrooms, onions, and carrots as the main vegetable. And yet, you can use pearl onions as in a traditional Beef Bourguignon recipe. I prefer a thick sauce so I actually avoid vegetables that will dilute the thickness of my sauce. In fact, I even saute the mushrooms until all their juices are dried out. It's a personal preference but I highly recommend you try it at least once. As a result, the flavor is so much richer and thicker.
- Wine - As the name suggests, you need a burgundy! I like to use a merlot, pinot noir, or chianti. Most importantly, use wine that you like to drink, no cooking wines or wine that you would not drink.
- Herbs - Traditionally, they use a bouquet garni, which is a combination of herbs. There are many variations of a bouquet garni, but most commonly you will find parsley, thyme, bay leaf, sage leaves, and celery stalk. Today, I'm only using thyme, sage, and bay leaves. I think that alone is plenty of flavors.
- All-purpose flour - You can add cornflour/cornstarch if you prefer. The flour helps thicken the sauce. Note when using a slow cooker I coat the beef in flour, this helps with more color when searing as the slow cooker does not give us much color. Also, it sticks to the beef instead of the bottom of the slow cooker.
Beef bourguignon
Stovetop method
- Using a sturdy cutting board and chef's knife cut lamb into bitesize pieces not too small.
Pro tip - I like cutting the beef into about 2-inch pieces, making sure they are all similar in size so they cook evenly.
- Cook mushrooms - In a Dutch oven or heavy bottom pan, add 1 tablespoon butter and 1 tablespoon oil. Add the mushrooms and garlic. Saute on high for 2 minutes then add some salt and pepper. Cook another minute. Then, remove from the heat and set aside.
Pro tip - Cooking on high will ensure the moisture released from the mushrooms evaporates preventing them from stewing and becoming soggy. We want them to soak up the gravy later not the juices now. 😉
- Sear the meat - To the same pan, add 1 tablespoon oil and the beef pieces, cook on high for 2 minutes. Then, turn and cook on the other sides for 2 minutes more. Remove from the pan and set aside.
Pro tip - Do not crowd the pan. If necessary, do this in batches. I did this in two batches.
- To the same pan, add 1 tablespoon oil, 1 tablespoon butter, and chopped bacon. Saute the onions, carrots, garlic, and bay leaves until the onions are translucent.
Pro tip - You can omit the oil if you are using bacon. As bacon has enough fat to cook the veggies. (in the video I did not use the bacon). - Next, add the flour and saute for another minute or two. Lower the heat to medium, and add the red wine. Cook for 2 to 3 minutes deglazing/scraping the pan to remove all the stuck bits in the pan.
Pro tip - We want to cook the flour but not burn it, so keep the heat on low. Similarly, we want the alcohol to evaporate. So, let boil for at least 2 to 3 minutes. The mixture will get thicker because of the flour makes a nice thick gravy.
- Next, season with salt and black pepper. Then, add the tomato paste and thyme. Return the beef back to the pan. Combine well with a wooden spoon, then add the stock or beef broth to the pan. Bring to a boil.
- Then, lower the heat to a simmer and cook on low for 1 to 1 ½ hours stirring occasionally. Add ¼ to ½ cup water if necessary to prevent it from sticking at the bottom.
Pro tip - Depending on the cut of meat you use, it will take between 1 to 2 hours. For example, brisket takes me almost 2 hours, stew meat makes just 1 ½ hour or less.
- When the meat is fork-tender, return the mushrooms back to the pan. Taste and adjust seasoning. Garnish with fresh parsley.
Slow-cooker beef bourguignon
- Have your slow cooker pot ready so you can add things into it as they are ready.
- Using a sturdy cutting board and chef's knife cut the beef into bitesize pieces not too small.
Pro tip - I like cutting the beef to about 2-inch pieces when cooking in the slow cooker. - Sear the meat - To the large Dutch oven or heavy-bottom pan, add 1 tablespoon oil and the beef pieces, and cook on high for 2 minutes. Then, turn and cook on the other sides for 2 minutes more. Remove from the pan and add it to the slow cooker.
Pro tip - Do not crowd the pan. If necessary, do this in batches. I did this in two batches. - To the same pan, add 1 tablespoon oil, 1 tablespoon butter, and chopped bacon. Saute the onions, carrots, garlic, bay leaves, and sugar until the onions are translucent.
Pro tip - You can omit the oil if you are using bacon. Bacon has enough fat to cook the veggies (in the video I did not use the bacon). We use sugar only in the slow-cooker version to enhance the color. But, feel free to omit it. - Add the mushrooms. Turn the heat up to medium-high and saute until all the liquid released from the mushrooms is almost dried. Then, add the red wine and cook for 2 to 3 minutes.
Pro tip - We want the excess moisture from the mushrooms to evaporate and the alcohol in the wine to evaporate. So, let boil for at least 2 to 3 minutes.
- Next, pour the mushroom mixture over the beef in the slow cooker along will all the rest of the ingredients. Thyme, tomato paste, stock, salt, and pepper.
Pro tip - I like to combine the tomato paste with the stock/broth so it does not stay lumpy in the slow cooker. - Combine everything well. Cover with the lid and cook in the slow cooker or crockpot until the meat is fork-tender.
Pro tip - You can cook for 6 to 8 hours on low or for 3 to 4 hours on high. Personally, I like cooking on low so the meat is moist, juicy, and fork-tender. - Adjusting gravy - The excess liquid does not evaporate when cooking in the slow cooker. You can serve the extra liquid with bread or rice. Alternatively, drain the meat from the slow cooker in a colander and transfer the liquid to a saucepan. Reduce it over medium heat on the stovetop until it's a thicker consistency. Then, add the meat back to the liquid.
Traditional oven-baked beef bourguignon
- Preheat the oven to 325°F / 165°C / gas mark 3.
- Saute the mushrooms, sear the meat, and cook the meat as described above for the stovetop method.
- Then, instead of cooking on the stovetop, cover and transfer to a preheated. Cook for about 1 ½ to 2 hours or until the beef is fork-tender.
- When done - add the sauteed mushrooms and parsley. Cook another 10 to 15 minutes to warm the mushrooms.
Tips for Success
- Make sure the beef is cut into about 2-inch pieces not too big or too small.
- Cook the beef only when completely thawed or it will cook unevenly.
- A Dutch oven or heavy bottom pot works best for such slow-cooking dishes. Alternatively, you can transfer to the slow cooker.
- When searing the meat, do not make haste to turn it over. If the meat resists movement it means it needs a minute more.
- Do not skip sauteing the veggies this will add a nice depth of flavor from the caramelization achieved.
- Saute the mushrooms on medium-high this will evaporate all the juices immediately giving you dry mushrooms which will soak up as much flavor from the gravy later.
- If you have excess moisture in the dish - you can drain all meat and mushrooms in a colander. Then, cook the sauce over medium-high heat until it is reduced significantly. This way the sauce gets thicker and you don't overcook the meat.
- Cook on low and stir often making sure to add water if necessary to prevent the dish from burning on the bottom. Cooking on high for a long time will only result in tough, not fork-tender meat.
How long will this beef Burgundy keep?
This beef bourguignon will keep in the fridge for 5 to 6 days. It can also be frozen for up to a month.
What is the difference between beef stew and beef bourguignon?
The main difference between a beef stew and a beef bourguignon is the presence of red wine. A classic stew does not usually have tomatoes in any form but these days we do add them as well.
What is the best cut for beef bourguignon?
Brisket, shoulder, chuck steak, or round steak.
For slow cooking and stews, it's great to use cheap cuts of meat that can endure and benefit from long and slow cooking. I love to use chuck or shoulder, which do great in slow cooking. You want meat that has a good marbling of fat. Since, this fat when cooked over a long time gives the sauce that gelatin thickness, which is absolutely amazing.
What red wine works best for bourguignon?
A good quality burgundy red wine. I like to use a merlot, pinot noir, or chianti. Most importantly, any wine that you like to drink with, no cooking wines or wine that you would not drink. It makes a huge difference in taste and flavor.
Can you freeze beef bourguignon?
Absolutely! This beef will keep in the refrigerator for 4 to 5 days but if stored well you can freeze it for up to 3 months. In fact, I like to use these freezer-safe silicone storage bags. Thawing in the refrigerator overnight works best to defrost.
What side dish goes with this beef burgundy?
Almost any vegetable works great on the side. Try
quick garlic sesame asparagus or garlic Parmesan asparagus, Swiss chard patties, sesame green beans, oven-baked butternut squash, oven-baked carrot sticks.
What do you serve with this beef bourguignon?
Mashed potatoes, steamed rice, or buttered noodles are very popular. But you can also serve other potatoes like lemon rosemary roast potatoes, lemon dill potatoes, and potato wedges. Below are my kids' favorites, mashed potatoes, rice, and couscous. Yes, my Rhea loves it over couscous! When I'm in a low-carb mood I usually serve it with cauliflower rice. In addition, you can also serve it with creamy polenta.
Printable Recipe
The BEST Beef Burgundy aka Beef Bourguignon
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: Stovetop, slow-cooker, Oven
Difficulty: Medium
Calories: 402kcal
Adjust Servings Here: 8 servings
Description
This Beef Burgundy or Beef Bourguignon is beef pieces bathed in burgundy wine cooked long and slow with herbs and mushrooms until they are fork-tender. This ultimate comfort food can be made in the slow cooker, stovetop as well as the oven.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 2 lb (1 kg) Beef
- 1 lb (450 g) Mushrooms
- 4 strips Bacon (optional)
- 4 tablespoon Cooking oil
- 2 tablespoon Butter
- ½ cup Onion (diced)
- ½ cup Carrots (sliced into rounds)
- 1 tablespoon Garlic (minced)
- 1 tablespoon Brown sugar ((optional) )
- 2 tablespoon Tomato paste
- 4 tablespoon All purpose flour
- 1 tablespoon Thyme (dried or 2 tablespoon fresh)
- 2 Bay leaves
- 4 Sage leaves
- 1 cup (250 ml) Beef stock
- 2 cup (470 ml) Burgundy wine
- 1 teaspoon Salt
- ½ teaspoon Pepper
Instructions
Stovetop beef bourguignon
- Using a sturdy cutting board and chef's knife cut lamb into bitesize pieces not too small. Pro tip - I like cutting the beef to about 2-inch pieces, making sure they are all similar in size so they cook evenly.
- Cook mushrooms - In a Dutch oven or heavy bottom pan add 1 tablespoon butter and 1 tablespoon oil. Add the mushrooms and garlic. Saute on high for 2 minutes then add some salt and pepper. Cook another minute. Then remove from the heat and set aside. Pro tip - cooking on high will ensure the moisture released from the mushrooms evaporates preventing them from stewing and becoming soggy. We want them to soak up the gravy later not the juices now 😉
- To the same pan, add 1 tablespoon oil, 1 tablespoon butter, and chopped bacon. Saute the onions, carrots, garlic, and bay leaves until the onions are translucent. Pro tip - you can omit the oil if you are using bacon. As bacon enough fat to cook the veggies. (in the video I did not use the bacon)
- Next, add the flour and saute for another minute or two. Lower the heat to medium, add the red wine. Cook for 2 to 3 minutes deglazing/scraping the pan to remove all the stuck bits in the pan.Pro tip - We want to cook the flour but not burn so keep the heat on low, similarly we want the alcohol to evaporate so let boil for at least 2 to 3 minutes. The mixture will get thicker because of the flour making a nice thick gravy.
- Next, season with salt and pepper, then add the tomato paste and thyme. Return the beef back to the pan. Combine well then add the stock or broth to the pan. Bring to a boil.
- Then, lower the heat to a simmer and cook on low for 1 to 1 ½ hour stirring occasionally. Add ¼ to ½ cup water if necessary to prevent it from sticking at the bottom.Pro tip - Depending on the cut of meat you use, it will take between 1 to 2 hours. For example, brisket takes me almost 2 hours, stew meat makes just 1 ½ hour or less
- When the meat is fork-tender return the mushrooms back to the pan. Taste and adjust seasoning. Garnish with fresh parsley.
Slow-cooker Beef bourguignon
- Have your slow cooker pot at the ready so you can add things into it as they are ready.
- Using a sturdy cutting board and chef's knife cut lamb into bitesize pieces not too small. Pro tip - I like cutting the beef to about 2-inch pieces when cooking in the slow cooker.
- Sear the meat - To the Dutch oven or heavy-bottom pan, add 1 tablespoon oil and the beef pieces, cook on high for 2 minutes then turn and cook on the other sides for 2 minutes more. Remove from the pan and add it to the slow cookerPro tip - do not crowd the pan. If necessary do this in batches. I did this in two batches.
- To the same pan, add 1 tablespoon oil, 1 tablespoon butter, and chopped bacon. Saute the onions, carrots, garlic, bay leaves, and sugar until the onions are translucent.Pro tip - you can omit the oil if you are using bacon. As bacon enough fat to cook the veggies. (in the video I did not use the bacon). We use sugar only in the slow-cooker version to enhance the color. But, feel free to omit it.
- Add the mushrooms. Turn the heat up to medium-high and saute until all the liquid released from the mushrooms is almost dried. Then add the red wine and cook for 2 to 3 minutes. Pro tip - we want the excess moisture from the mushrooms to evaporate and the alcohol in the wine to evaporate so let boil for at least 2 to 3 minutes.
- Next, pour the mushroom mixture over the beef in the slow cooker along will all the rest of the ingredients. Thyme, tomato paste, stock, salt, and pepper. Pro tip- I like to combine the tomato paste with the stock/broth so it does not stay lumpy in the slow cooker.
- Combine everything well. Cover and cook in the slow cooker or crockpot until the meat is fork-tenderPro tip- You can cook for 6 to 8 hours on low or for 3 to 4 hours on high. Personally, I like cooking on low so the meat is moist, juicy and fork-tender
- Adjusting gravy - The excess liquid does not evaporate when cooking in the slow-cooker. You can serve the extra liquid with bread or rice. Alternatively, drain the meat from the slow cooker in a colander and transfer the liquid to a saucepan. Reduce it over medium heat on the stovetop until it's a thicker consistency. Then add the meat back to the liquid.
Traditional oven-baked beef bourguignon
- Preheat the oven at 325°F/ 165°C / Gas Mark 3
- Saute the mushrooms, sear the meat, and cook the meat as described above for the stovetop method.
- Then instead of cooking on the stovetop, cover and transfer to a preheated. Cook for about 1 ½ to 2 hours or until the beef is fork-tender
- When done - add the sauteed mushrooms and parsley. Cook another 10 to 15 minutes to warm the mushrooms.
Recipe Notes & Tips
- Make sure the beef is cut into about 2-inch pieces not too big or too small.
- Cook the beef only when completely thawed or it will cook unevenly
- A Dutch oven or heavy bottom pot works best for such slow-cooking dishes. Alternatively, you can transfer to the slow cooker.
- When searing the meat do not make haste to turn it over. If the meat resists movement it means it needs a minute more.
- Do not skip on sauteing the veggies at this will add a nice depth of flavor from the caramelization achieved.
- Saute the mushrooms on medium-high this will evaporate all the juices immediately giving you dry mushrooms which will soak up as much flavor from the gravy later.
- If you have excess moisture in the dish - you can drain all meat and mushrooms in a colander. Then cook the sauce over medium-high heat until it is reduced significantly. This way the sauce gets thicker and you don't over-cook the meat.
- Cook on low and stir often making sure to add water if necessary to prevent the dish from burning on the bottom. Cooking on high for a long time will only result in tough, not fork-tender meat.
Nutrition Information
Serving: 360- gCalories: 402- kcalCarbohydrates: 35.9- gProtein: 29.1- gFat: 16.3- gSaturated Fat: 3.5- gPolyunsaturated Fat: 5.4- gMonounsaturated Fat: 0- gTrans Fat: 0.5- gCholesterol: 93- mgSodium: 212- mgPotassium: 0- mgFiber: 5.6- gSugar: 2.7- gVitamin A: 0- IUVitamin C: 0- mgCalcium: 0- mgIron: 0- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Karen
Your instructions don't say when to add the ginger
Veena Azmanov
The garlic and ginger go together karen. Thanks
April
Your beef burgundy looks so juicy and flavorful! It sounds so fancy but it looks pretty easy make! I've never tried it but now I want to! Saving for later! Can't wait to try it out!
Veena Azmanov
Thanks, April. Yes, this is so tender and juicy.
Cathleen
I love how slow cooking your beef makes it taste so much better. This looks amazing!!
Veena Azmanov
Thanks, Cathleen.
Tammy
What a perfect winter dish for the whole family! We just made beef bourguignon for the first time the other week and it was so delicious. It's certainly a meal I'd love to have again 🙂
Veena Azmanov
Thanks, Tammy. So glad you enjoyed it. Thanks
Maria Franca
I just couldn't resist -- I showed Hubby the picture of your Burgundy Beef and said I wanted that next weekend. It looks so good and we are very fond of ginger. We always have it on hand. In fact, there are several marinades we make that uses ginger. We don't usually have burgundy in the house but we'll have to get a special bottle just for the beef. And we may not have all of our kitchen equipment, we do have our slow cooker.
Veena Azmanov
Thanks, Marissa. You must try this. Your hubby will love this beef.