The BEST Beef Burgundy aka Beef Bourguignon

The BEST Slow Cooked Beef Burgundy aka Beef Bourguignon

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 Slow Cooked Beef Burgundy aka Beef Bourguignon Recipe

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 it’s 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.

The Best Slow Cooked Beef Burgundy aka Beef Bourguignon Recipe

20 years ago!!

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 dinning 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 wass – ‘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 use 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 complemented 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.

The Best Slow Cooked Beef Burgundy aka Beef Bourguignon Recipe

The Chefs words

He said in 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 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 and minus what will flavor and enhance that star. Like there is only one star actor and many many extra artist that dance around him. You know who they are – No! Because they are there to make the actor look good!

The Best Slow Cooked Beef Burgundy aka Beef Bourguignon Recipe

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 cooks until fork tender. The mushrooms just melt in the mouth.

The Best Slow Cooked Beef Burgundy aka Beef Bourguignon Recipe

Let’s talk 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 a meat that has good marbling of fat as this fat then when cooked over 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 more 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 flavor.
• Ginger – I know!! traditionally there is no ginger in Beef Bourguinon but I love to flavor red meat with ginger and you must trust me when I say.. don’t omit it!! it’s just add 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 a good meat with a decent marbling that extra bacon fat is unnecessary.

The Best Slow Cooked Beef Burgundy aka Beef Bourguignon Recipe

Recipe – Slow Cooked Beef Burgundy / Beef Bourguignon Recipe

Tools

• Oven and gas safe Cooking potor Dutch Oven
• Chopping board
• Kitchen knife
• Bowls

Ingredients

• Beef – 1 kg (2 lbs)
• Chestnut Mushrooms – 500 grams (3 cups)
• Bacon – 4 strips (optional)
• Burgundy wine – 2 cups
• Beef Stock – 1 cup
• Cooking oil – 4 tbsp
• Onion – 1/2 cup chopped
• Garlic – 1 tbsp minced
• Ginger – 1 tsp minced
• Brown Sugar – 1 tbsp
• Tomato paste – 1 tbsp
• All purpose flour- 4 tbsp
• Thyme – 2 fresh sprigs or 1 tsp dried
• Bay leaves – 2 leaves
• Sage – 4 leaves
• Salt and Pepper to taste

Method

Prepare

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

Sear the meat

• Heat 2 tbsp oil in a saute pan on high heat
• Brown meat on all sides.
• Remove meat and set aside.

Saute

• 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 3 minutes
• Add the ginger garlic and brown sugar
• Saute for a minute until the brown sugar caramelizes about 2 minutes
• Add the mushrooms and a pinch of salt.
• Turn the heat up to medium high again.
• Saute until the mushrooms release and dries off  all the liquid about 10 minutes
• Lower the heat to medium and add the red wine.
• Cook for 5 to 6  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.

Oven Cooking

• Transfer the pan to a preheated oven at 170 C / 340 F
• Cooked covered for 2 hours then uncovered for 1 hours.
• 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.

Stove Top Cooking

• Alternatively continue cooking covered on the stove top on medium low heat
• Stirring often so it does not stick to the bottom.
• 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.

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.

Don’t forget to save this tutorial on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest

The Best Slow Cooked Beef Burgundy aka Beef Bourguignon Recipe

11 votes

Print

The BEST Beef Burgundy aka Beef Bourguignon

Prep 10 mins

Cook 3 hours

Total 3 hours, 10 mins

Author Veena Azmanov

Yield 8 servings

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. 

 

Ingredients

• Beef - 1 kg (2 lbs)
• Chestnut Mushrooms - 500 grams (3 cups)
• Bacon - 4 strips (optional)
• Burgundy wine - 2 cups
• Beef Stock - 1 cup
• Cooking oil - 4 tbsp
• Onion - 1/2 cup chopped
• Garlic - 1 tbsp minced
• Ginger - 1 tsp minced
• Brown Sugar - 1 tbsp
• Tomato paste - 1 tbsp
• All purpose flour- 4 tbsp
• Thyme - 2 fresh sprigs or 1 tsp dried
• Bay leaves - 2 leaves
• Sage - 4 leaves
• Salt and Pepper to taste

Instructions

Prepare

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

Sear the meat

• Heat 2 tbsp oil in a saute pan on high heat
• Brown meat on all sides.
• Remove meat and set aside.

Saute

• 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 3 minutes
• Add the ginger garlic and brown sugar
• Saute for a minute until the brown sugar caramelizes about 2 minutes
• Add the mushrooms and a pinch of salt.
• Turn the heat up to medium high again.
• Saute until the mushrooms release and dries off  all the liquid about 10 minutes
• Lower the heat to medium and add the red wine.
• Cook for 5 to 6  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.

Oven Cooking

• Transfer the pan to a preheated oven at 170 C / 340 F
• Cooked covered for 2 hours then uncovered for 1 hours.
• 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.

Stove Top Cooking

• Alternatively continue cooking covered on the stove top on medium low heat
• Stirring often so it does not stick to the bottom.
• 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.

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.

Courses Lunch Dinner

Cuisine French

Nutrition Facts

Serving Size 360 g

Amount Per Serving
Calories 402
% Daily Value
Total Fat 16.26 g		25%
	Saturated Fat 3.48 g	17%
	Unsaturated Fat 5.36 g
	Trans Fat 0.46 g
Cholesterol 93 mg		31%
Sodium 212 mg		9%
Total Carbohydrates 35.86 g		12%
	Dietary Fiber 5.6 g	22%
	Sugars 2.7 g
Protein 29.09 g		58%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

 Love Cooking? You may like to check out some of my other quiche recipes.
Click here to see a Recipe Index of all recipes on my blog

You may also like these post....

Moroccan Slow Cooked Beef with Dates and Hot Paprika Slow Cooked Indian Beef Curry Recipe Slow Cooker Beef in Red Wine Sauce Slow Cooker Apricot Cranberry Chicken with Couscous