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The BEST Beef Burgundy aka Beef Bourguignon

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The BEST Slow Cooked Beef Burgundy aka Beef Bourguignon

This beef Burgundy recipe 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. Details below.

Slow cooked Beef called Burgundy or Bourguignon or bourgignon
Slow-cooked French Beef Recipe with Burgundy wine, Bourguignon.

Beef burgundy as it's also called Beef Bourguignon in French is a stew prepared in braised beef and red wine. Traditionally they used Burgundy wine that's why often this dish is called Beef Burgundy instead of its original name, Beef Bourguignon. I called it Beef Burgundy because I really am terrible with French pronunciations.

The slow-cooked meat was often used in olden days to soften tough cuts of meat. Though this started off as a peasant dish today it's at the heart of French cooking and often you will find it at some very exotic high-end French restaurants.

This Beef Burgundy or Beef Bourguignon is the ultimate French comfort food. Chunks of beef pieces bathed in burgundy wine are cooked long and slow with herbs and mushrooms until they are fork tender and just melt in the mouth.
Best Bourguignon aka French Beef Burgundy recipe slow-cooked in the slow-cooker

About beef burgundy, beef bourguignon

This is fork-tender pieces of beef in a rich red-wine gravy along with mushrooms. A very simple and very easy recipe to make and very versatile too. 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.

As you can see the progress pictures are of the stovetop method and the video shows how to make it in the slow cooker. In both methods, you still have to slow cook it until the meat is fork-tender. The advantage of the slow-cooker is that you don't have to stir it often.

We love to have it with rice but my kids love to enjoy it with mashed potato or couscous too. When I'm on a low carb mood I usually serve it with cauliflower rice. This recipe is versatile and goes well with couscous as well as creamy polenta.

This Beef Burgundy or Beef Bourguignon is the ultimate French comfort food. Chunks of beef pieces bathed in burgundy wine are cooked long and slow with herbs and mushrooms until they are fork tender and just melt in the mouth. 
Best Bourguignon aka French Beef Burgundy recipe slow-cooked in the slow-cooker

Useful tips and tools

  • In the interest of good hygiene, it is a good practice to always use separate chopping boards, one for the veggies and a separate one for the meat.
  • A chef's knife does a great job of cutting meats, while a utility knife works best for the veggies.
  • And, a heavy-bottom saute-pan or cast-iron skillet to sauté if using any veggies.
  • Slow cooker or Crock-Pots are readily available these days and also quite affordable. They make meal planning so much easier, avoiding that last-minute stress of "what's for dinner?" If possible, choose one that has the option to sauté, so you can do everything in one pot including browning the meat. My only regret is that I can't brown the meats or saute the onions in the same pot. By the way, the Instant Pot also has a slow cooker option. And I'm pretty excited that I will be able to use it for slow cooking. 
  • And, if you don't have a slow cooker, a good quality Dutch oven does a great job of slow cooking on the stovetop.
  • If you plan to cook it on the stovetop, but don't have a Dutch oven, use a heavy-bottom skillet that will endure the long slow cooking. You can also use a heat tamer or heat diffuser that you can place under the pan to distribute the heat evenly.
  • Also, I like to use my wooden spatula to cook, so I do not damage the surface of my pans.
  • And, if you following a recipe it's best to use measuring cups and spoons for accuracy.
  • Read - 10 essential pots and pan to help you cook better.
Slow cooked Beef called Burgundy or Bourguignon or bourgignon
Slow-cooked French Beef Recipe with Burgundy wine, Bourguignon.

Ingredients and Substitutes

  • Beef - When slow cooking it's great to use cheap cuts of meat that can endure and benefit from the long and slow cooking. So go ahead and use what you find affordable. I love to use Chuck or shoulder which again does great in slow long cooking. You want meat that has a good marbling of fat as this fat than when cooked over a long time gives the sauce that gelatin thickness which is absolutely amazing.
  • Vegetables - I only use mushrooms as the main vegetable but you are free to use carrot and pearl onions as was done in a traditional Beef Burgundy. I prefer a thick sauce so I actually avoid vegetables that will dilute the thickness of my sauce. 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. The resulting flavor is so much richer and thicker.
  • Herbs - Traditionally a bouquet garni is used which is a combination of herbs. There are many variations of a bouquet garni but most common you will find parsley, thyme, bay leaves, sage leaves, celery stalk as some of the main herbs in there. I am today only using thyme, sage, and bay leaves. I think that alone is plenty of flavors.
  • Ginger - I know!! traditionally there is no ginger in Beef Bourguignon but I love to flavor red meat with ginger and you must trust me when I say.. don't omit it!! it just adds so much depth of flavor.
  • All-purpose flour - You can add cornflour/cornstarch if you prefer. The flour helps sear and brown the meat on all sides as well as helps thicken the sauce.
Slow cooked Beef called Burgundy or Bourguignon or bourgignon
Slow-cooked French Beef Recipe with Burgundy wine, Bourguignon.

How to make Beef Burgundy / Beef bourguignon (Save/Pin)

Prepare

  • Cut beef into large bite-size pieces.
  • Season with salt and pepper
  • Add flour and toss to coat well. Set aside - set aside
  • Wipe the mushrooms with a clean kitchen cloth and chop the large ones into two so they are all the same size - set aside
  • Add the tomato paste to the beef stock and mix well - set aside

Saute

  • Heat 2 tbsp oil in a saute pan on high heat
  • Brown meat on all sides. Remove and set aside.
  • To the same pan add bacon pieces and cook until all the oil is released
  • Add Onions (if not using bacon add 2 tbsp olive oil)
  • Sweat the onions until translucent about 2 minutes
  • Add the garlic and brown sugar. Saute for a minute until the brown sugar caramelizes.
  • Add the mushrooms and a pinch of salt. Turn the heat up to medium-high and saute until all the liquid released from the mushrooms is almost dried.
  • Lower the heat to medium and add the red wine. Cook for 2 to 3  minutes so the alcohol evaporates.
  • Next add thyme, bay leaves, and sage leaves.
  • Followed by the beef stock
  • Season with salt and pepper.
  • Lastly, add the beef back to the pot along with any juices.

Stovetop cooking

  • Cover and continue cooking on the stove-top on medium to low heat
  • Stir often so it does not stick to the bottom (every 15 mins)
  • Add more water if the liquid dries off too quickly. (about 1/4 cup at a time)
  • Usually takes about 1 1/2 to 2 hours on low heat until fork tender.

Oven-cooking

  • Transfer the pan to a preheated oven at 170 C / 340 F
  • Cooked covered for 2 hours then uncovered for one hour.
  • Until the meat is fork-tender

Slow-cooker

  • Transfer all ingredients to a slow cooker and set to cook
  • On low for 5 hours OR On high for 3 hours. Until fork-tender.
This Beef Burgundy or Beef Bourguignon is the ultimate French comfort food. Chunks of beef pieces bathed in burgundy wine are cooked long and slow with herbs and mushrooms until they are fork tender and just melt in the mouth. 
Best Bourguignon aka French Beef Burgundy recipe slow-cooked in the slow-cooker

Serving

  • Traditionally beef burgundy aka Beef Bourguignon is served with steamed potatoes
  • But you can serve them with mashed potatoes or steamed rice.
  • I prefer steamed rice, mashed potatoes and sometimes even couscous.
This Beef Burgundy or Beef Bourguignon is the ultimate French comfort food. Chunks of beef pieces bathed in burgundy wine are cooked long and slow with herbs and mushrooms until they are fork tender and just melt in the mouth. 
Slow Cooked Beef Burgundy / Beef Bourguignon Recipe
This Beef Burgundy or Beef Bourguignon is the ultimate French comfort food. Chunks of beef pieces bathed in burgundy wine are cooked long and slow with herbs and mushrooms until they are fork tender and just melt in the mouth. 

The BEST Beef Burgundy aka Beef Bourguignon

Author: Veena Azmanov
4.96 from 25 votes
Print Pin Rate
Prep Time: 10 mins
Cook Time: 3 hrs
Total Time: 3 hrs 10 mins
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
ADJUST SERVINGS HERE - 8 servings

Ingredients

  • 2 lb (1 kg) Beef
  • 1 lb (450 g) Chestnut mushrooms
  • 4 strips Bacon optional
  • 1 cup (250 ml) Burgundy wine
  • 1 cup (250 ml) Beef stock
  • 4 tbsp Cooking oil
  • 1/2 cup Onion chopped
  • 1 tbsp Garlic minced
  • 1 tsp ( ) Ginger minced
  • 1 tbsp Brown sugar
  • 1 tbsp Tomato paste
  • 4 tbsp All purpose flour
  • 2 tbsp Thyme fresh
  • 2 Bay leaves
  • 4 Sage leaves
  • 1 tsp Salt
  • 1/2 tsp Pepper

Instructions

Prepare

  • Cut beef into large bite-size pieces.
  • Season with salt and pepper
  • Add flour and toss to coat well. Set aside – set aside
  • Wipe the mushrooms with a clean kitchen cloth and chop the large ones into two so they are all the same size – set aside
  • Add the tomato paste to the beef stock and mix well – set aside

Saute

  • Heat 2 tbsp oil in a saute pan on high heat
  • Brown meat on all sides. Remove and set aside.
  • To the same pan add bacon pieces and cook until all the oil is released
  • Add Onions (if not using bacon add 2 tbsp olive oil)
  • Sweat the onions until translucent about 2 minutes
  • Add the garlic and brown sugar. Saute for a minute until the brown sugar caramelizes.
  • Add the mushrooms and a pinch of salt. Turn the heat up to medium-high and saute until all the liquid released from the mushrooms is almost dried.
  • Lower the heat to medium and add the red wine. Cook for 2 to 3 minutes so the alcohol evaporates.
  • Next add thyme, bay leaves, and sage leaves.
  • Followed by the beef stock
  • Season with salt and pepper.
  • Lastly, add the beef back to the pot along with any juices.

Stovetop cooking

  • Cover and continue cooking on the stove-top on medium to low heat
  • Stir often so it does not stick to the bottom (every 15 mins)
  • Add more water if the liquid dries off too quickly. (about 1/4 cup at a time)
  • Usually takes about 1 1/2 to 2 hours on low heat until fork tender.

Oven-cooking

  • Transfer the pan to a preheated oven at 170 C / 340 F
  • Cooked covered for 2 hours then uncovered for one hour.
  • Until the meat is fork-tender

Slow-cooking

  • Transfer all ingredients to a slow cooker and set to cook
  • On low for 5 hours OR On high for 3 hours. Until fork-tender.

Serving suggestions

  • Traditionally beef burgundy aka Beef Bourguignon is served with steamed rice
  • But you can serve them with mashed potatoes or steamed rice.
  • I prefer steamed rice, mashed potatoes and sometimes even couscous.

Equipment

Slow cooker
Meas Cups and Spoons
Spatula
Nutrition Information
Serving: 360gCalories: 402kcalCarbohydrates: 35.9gProtein: 29.1gFat: 16.3gSaturated Fat: 3.5gPolyunsaturated Fat: 5.4gMonounsaturated Fat: 0gTrans Fat: 0.5gCholesterol: 93mgSodium: 212mgPotassium: 0mgFiber: 5.6gSugar: 2.7gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg

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

Did you make this recipe? Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov

10 Tips when using the slow cooker or crockpot

  1. Plan your slow cooker recipe ahead of time so you choose the right meat as well as time for cooking.
  2. Use the right size slow-cooker for the quantity of meat on hand.
  3. Never overfill the slow cooker - leave enough space for the meat to release its juices without overspilling.
  4. Low slow-cooking overnight works great for red meat and tough meat cuts - while short slow--cooking works best of chicken and fish.
  5. Use cheap cuts for the slow-cooker and save expensive meats for stovetop or delicate cooking.
  6. When choosing meat for the slow-cooker or crockpot, use cuts like beef brisket, lamb shoulder, pork shoulder, leg of lamb, chicken thighs.
  7. You don't need much fat when slow cooking so trim off as much fat as you can before slow cooking.
  8. Use less liquid in the slow-cooker or crockpot because liquid in the slow-cooker does not evaporate.
  9. Use starch or slurry towards the end of slow-cooking so it won't settle at the bottom of the crockpot. This can also ruin the cooker.
  10. Leave the slow cooker alone - no peeking. Avoid opening the slow-cooker or crockpot during the cooking time because it will release heat and you will need to increase cooking time.

Frequently asked questions

How long with this slow cooker beef burgundy keep?

This slow-cooked beef bourguignon will keep in the fridge for 5 to 6 days. It can also be frozen for up to a month.

What kind of red wine works best in this beef bourguignon?

A good quality burgundy red wine. 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.

What can I substitute for the wine in this beef burgundy?

Well, you can omit the wine completely and add more stock or broth. It won't be the same but it will be delicious.

Can I throw the excess liquid out of this slow cooker beer-braised beef?

No, any excess liquid in the recipes is very delicious and can be drunk like a soup. I love to serve a crusty baguette so we can soak up all the juices when eating a slow-cooked recipe.

How can I reduce the liquid in the slow-cooker?

While we do need liquid to cook the meat, the excess liquid does not evaporate when slow-cooking. You can serve the extra liquid with bread or rice. Alternatively,
Remove the meat from the slow cooker and transfer the liquid in a saucepan. Reduce it over medium heat on the stovetop until it's a thicker consistency. Then add the meat back to the liquid.

What do you serve with this slow cooker beef bourguignon recipe?

We love to have it with rice but my kids love to enjoy it with mashed potato or couscous too. When I'm on a low carb mood I usually serve it with cauliflower rice. This recipe is versatile and goes well with couscous as well as creamy polenta.

You can, of course, serve veggies on the side such as garlic sesame asparagus, parmesan asparagus, sesame green beans, cheesy baked eggplant slices, lemon rosemary potatoes, roasted dill potatoes,

An experience to remember

Beef Bourguignon is a very special dish for me. I've eaten it and made it for so many years! But the best one I had was in Paris at a small fine dining restaurant with my husband (then boyfriend). I clearly remember they had beef Bourguignon on the menu and when our server recommended we try the beef bourguignon? I simply said - 'Nah I've eaten and made that so often". His reply was - 'No this is the best Beef Bourguignon you will ever taste madam!"

Of course, I did order the Beef Bourguignon and guess what? It was by far the best I've ever eaten!! And not like the ones I'm used to with carrot and onions. This one was different.
I asked to compliment the chef who very graciously came to our table, sat and chatted. Not comfortable asking him for the recipe I very politely complimented him and said I wish my  Beef Burgundy came out half as good as this. I add carrots and onions and lots more herbs just like the traditional recipe. This is what he told me which actually changed my view of cooking from that day on.

He said in an exotic French accent- "Beef Bourguignon is not about the carrots and onions and herbs. It's about the beef and the burgundy! Everything else is added to the flavor and enhance these two ingredients. When you cook you must first read the recipe and find out what is the true spirit of this recipe. What makes the star of the show in this recipe? Then add or minus what will flavor and enhance that star. Like there is the only one-star actor and many extra artists that dance around him. Do you know who they are? - No! Because they are there to make the actor look good!

Lesson learned

After that my view of cooking had changed completely. I never took a recipe as the Bible truth. I already had a great foundation from my mom and I always tried to follow her recipes. That had changed now and I started to explore and enjoy my cooking even more.

Beef Bourguignon was never the same. Every time I tried it I tweaked it so I could achieve that same soft tender juicy and yet smooth flavor. I've made so many Beef Bourguignon over the years and I have tried so many different cooking methods too. They all work great. |
The one I love most and swear by is the oven method. I find cooking in the oven just makes it perfect!! The right consistency and texture of the sauce, as well as the meat, cooked until fork tender. The mushrooms just melt in the mouth.

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Slow cooked Beef called Burgundy or Bourguignon or bourgignon
Slow-cooked French Beef Recipe with Burgundy wine, Bourguignon.

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Author - Veena Azmanov

Veena Azmanov

Veena is the author of three blogs - Veena Azmanov, Cake Decorating Tutorials, and East Indian Recipes.
She writes about cooking, baking, desserts, and cake decorating. Being a professional cake decorator and food blogger for over ten years she has been featured in many online magazines and publications around the world. On her blogs, you will find delicious, easy and practical recipes often with instructional videos and tutorials for the home cook.

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  1. 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!

    Reply

    • Veena Azmanov

      Thanks, April. Yes, this is so tender and juicy.

      Reply

  2. Cathleen

    I love how slow cooking your beef makes it taste so much better. This looks amazing!!

    Reply

    • Veena Azmanov

      Thanks, Cathleen.

      Reply

  3. 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 🙂

    Reply

    • Veena Azmanov

      Thanks, Tammy. So glad you enjoyed it. Thanks

      Reply

  4. 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.

    Reply

    • Veena Azmanov

      Thanks, Marissa. You must try this. Your hubby will love this beef.

      Reply

  5. Lauren Vavala

    This recipe looks incredible! So comforting! I love that the chef sat down with you and gave you advice that changed the way you cook - you just never know when a small gesture will mean so much!

    Reply

    • Veena Azmanov

      Thanks Lauren. Yes, sometimes it's nice talking to chefs who are happy to share.

      Reply

  6. Melissa

    Love that this can be made in the slow cooker, the flavours will really get the proper time they need to develop this way! Also, that makes it so much easier for Sunday supper, just do your prep ahead of time!

    Reply

    • Veena Azmanov

      Thanks, Malissa. I love my slow cooker for sure.

      Reply

  7. Noel Lizotte

    Such a delicious looking meal! I'm sure all those spices slow cooking into the beef give this dish an incredible depth of flavor!

    Reply

    • Veena Azmanov

      Thanks, Noel. Yes, the slow cooking just makes it so heavenly.

      Reply

  8. Dan Zehr

    I love the beef! Great recipe. I like all the ingredients in it. This is perfect for me. thank you.

    Reply

    • Veena Azmanov

      Thank you, Dan. I think you will love this.

      Reply

  9. Jyothi (Jo)

    Gotto love slow cooker recipes. The flavors are so rich and meat falls apart. Loved the story about French chef 😀

    Reply

    • Veena Azmanov

      Absolutely, Jyothi. Love slow cooker recipes.

      Reply

  10. Mahy Elamin

    Oh God, this beef makes me crazy. This sounds fantastic! Looks tasty! This recipe is perfect for me and my family. Thank you!

    Reply

    • Veena Azmanov

      Thanks, Mahy. I think you will love this.

      Reply

  11. Pavani

    That slow cooked beef burgundy sounds delicious. This is definitely a comforting and hearty meal.

    Reply

    • Veena Azmanov

      Thanks, Pavani. Definitely, comfort food.

      Reply

  12. Claudia Lamascolo

    I love slow cooker recipes and this looks so rich and meat tender. The ease of set and go on with my daily tasks is my favorite way to cook my whole family will love this

    Reply

    • Veena Azmanov

      Thank you, Claudia. The meat sure cooks fork tender.

      Reply

  13. Gloria

    This is comfort food at it's best. What a great dish for winter entertaining. Your guests will feel like they are eating a French restaurant. Leftover would be great too.

    Reply

    • Veena Azmanov

      Absolutely, Gloria. Definitely French home cooking

      Reply

  14. Katzen

    I absolutely love this recipe. It turned out the best beef burgundy I have ever made or eaten. My family loved it very much. Thank you for sharing your recipes. They always work.

    Reply

    • Veena Azmanov

      Thank you so much Katzen. So happy to hear you enjoyed this recipe. Thank you for taking the time to come back and give me this feedback. Truly appreciate it.

      Reply

  15. Arlene Mobley

    Veena that beef looks so tender and melt in your mouth.

    Reply

    • Veena Azmanov

      Thank you Arlene. Yes it does melt in the mouth.

      Reply

  16. Jolina

    We make beef bourguignon but it doesn't look this amazing LOL! I think it's time we try your recipe. It looks so good!

    Reply

    • Veena Azmanov

      Thank you Jolina. I'm very proud because it always gives me bonus points with family and friends. I do hope you try it.

      Reply

  17. Gloria @ Homemade & Yummy

    You can never go wrong combining meat wine. French cooking is so delicious, and easier than people think. Simple ingredients cook low and slow.....and wow the results are so amazing. I need to make this, and oh how wonderful the leftovers are going to be too. Perfect comfort food for this cold weather.

    Reply

    • Veena Azmanov

      Absolutely Gloria.! I love French Cooking too! Mostly crazy about the desserts but such meat recipes too.

      Reply

  18. Denise Wright

    Oh I love that story about the French chef! Good advice for anyone who loves to cook. If's funny that you added ginger. I've been adding ginger to everything lately. I just love the taste of it and I can see how that would really taste great in this recipe. Can't wait to try it!

    Reply

    • Veena Azmanov

      I love experiences and they really do make so much sense to life. I love ginger..! I can eat candy ginger the whole day.!

      Reply

  19. Marisa Franca @ All Our Way

    What a great story!! I would have enjoyed asking to speak to the chef too. I've never made the French version -- more the Italian. And I always saute mushrooms first. If they are browned first their taste is so much better. It is an extra step but one well worth it. I'm looking forward to trying your recipe. In fact, I may try it with our venison.

    Reply

    • Veena Azmanov

      Thank you Marisa. I didn't know there was an Italian version of this too! How interesting!! I do caramelize the mushrooms until all their liquid is evaporated in the onions and sugar.

      Reply

  20. Luci

    Yummy, I will have to make this recipe soon maybe with pork instead of beef since I don't eat beef.

    Reply

    • Veena Azmanov

      Sound good with pork too Luci. I have not tired it yet. I bet it will taste awesome

      Reply

  21. Jenni

    This is one of my favorite comfort foods! Its so worth the time it takes to make it!

    Reply

    • Veena Azmanov

      Absolutely Jenni. I never complain about the time it takes because it's always the best when slow cooking.

      Reply

  22. [email protected]

    Slow cooked meals always seem to have so much more flavor and this looks like the ultimate version of comfort food!

    Reply

    • Veena Azmanov

      Absolutely Stephanie. I love slow cooked meals. Always so flavorful

      Reply

  23. Sarah

    Love that you call this Beef Burgundy! Totally my style haha! This looks absolutely delicious...can't wait to give it a try!

    Reply

    • Veena Azmanov

      Thank you Saraha. Yeah I'm terrible with those pronunciations

      Reply

  24. Liz

    I can tell my dad would love this! I might have to pass this recipe along to my mom! 😉

    Reply

    • Veena Azmanov

      Sounds good Liz - I'm sure she will enjoy it!

      Reply
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