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 Cooker 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 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.

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 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.

The Best Slow-Cooked Beef Burgundy aka Beef Bourguignon Recipe

The Chefs words

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 and minus what will flavor and enhance that star. Like there is the only one-star actor and many many extra artists 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, cook until fork tender. The mushrooms just melt in the mouth.

The Best Slow-Cooked Beef Burgundy aka Beef Bourguignon Recipe

The Best Slow Cooked Beef Burgundy aka Beef Bourguignon Recipe

Recipe – Slow Cooked Beef Burgundy / Beef Bourguignon Recipe (Save/Pin)

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.

The Best Slow-Cooked Beef Burgundy aka Beef Bourguignon Recipe

The BEST 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. 

 

Print

Course Lunch Dinner

Cuisine French

Keyword Beef Bourguignon Recipe, Beef Burgundy Recipe

Prep Time 10 minutes

Cook Time 3 hours

Total Time 3 hours 10 minutes

Servings 8 servings

Calories 402 kcal

Author Veena Azmanov

Ingredients - Choose (Metric or US Customary) below

• 1 kg Beef
• 500 grams Chestnut mushrooms
• 4 strips Bacon optional
• 350 ml Burgundy wine
• 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 - 4 leaves
• 1 tsp Salt
• 1/2 tsp Pepper

Metric - US customary

Instructions

Prepare

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

Sear the meat

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

Saute

1. To the same pan add bacon pieces and cook until all the oil is released
2. Add Onions (if not using bacon add 2 tbsp olive oil)
3. Sweat the onions until translucent about 3 minutes
4. Add the ginger garlic and brown sugar
5. Saute for a minute until the brown sugar caramelizes about 2 minutes
6. Add the mushrooms and a pinch of salt.

7. Turn the heat up to medium-high again.

8. Saute until the mushrooms release and dries off  all the liquid about 10 minutes
9. Lower the heat to medium and add the red wine.
10. Cook for 5 to 6  minutes so the alcohol evaporates.
11. Next add thyme, bay leaves, and sage leaves.
12. Followed by the beef stock
13. Season with salt and pepper.
14. Lastly add the beef back to the pot along with any juices.

Oven Cooking

1. Transfer the pan to a preheated oven at 170 C / 340 F
2. Cooked covered for 2 hours then uncovered for 1 hours.
3. Until the meat is fork tender

Slow Cooker

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

Stove Top Cooking

1. Alternatively, continue cooking covered on the stove top on medium-low heat

2. Stirring often so it does not stick to the bottom.
3. Add more water if the liquid dries off too quickly. (about 1/4 cup at a time)
4. Usually takes about 1 1/2 to 2 hours on low heat until fork tender.

Serving

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

Nutrition Facts

The BEST Beef Burgundy aka Beef Bourguignon

Amount Per Serving (360 g)

Calories 402 Calories from Fat 147

% Daily Value*

Total Fat 16.3g 25%

Saturated Fat 3.5g 18%

Trans Fat 0.5g

Polyunsaturated Fat 5.4g

Monounsaturated Fat 0g

Cholesterol 93mg 31%

Sodium 212mg 9%

Potassium 0mg 0%

Total Carbohydrates 35.9g 12%

Dietary Fiber 5.6g 22%

Sugars 2.7g

Protein 29.1g 58%

Vitamin A 0%

Vitamin C 0%

Calcium 0%

Iron 0%

* Percent Daily Values are based on a 2000 calorie diet.

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