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.

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.

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.

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.

Ingredients and Substitutes (Save/Pin)

• 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.
• A word on Bacon

 I have tried both with and without bacon. Here in Israel bacon is as expensive as gold so often I just do without it. Unlike the traditional beef burgundy where the low cuts of beef were loaded with lard (pig fat) today, we do not really need to add so much fat. If you buy good meat with a decent marbling that extra bacon fat is unnecessary.

How to Make Slow Cooked Beef Burgundy / Beef Bourguignon Recipe (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.

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.

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

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

Today, We love to have it with rice but my kids love to enjoy it with mashed potato 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,

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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

• 1 kg (2.0 lb) Beef
• 500 grams (1.0 lb) Chestnut mushrooms
• 4 strips Bacon optional
• 250 ml (1.00 cups) Burgundy wine
• 250 ml (1.00 cups) 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 - 4 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 potatoes
• 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? I'd love to hear about itMention @veenaazmanov or #tag on Instagram #veenaazmanov

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