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. Having made this in the slow cooker, stovetop as well as oven I’ve given you all the option below.
The Best Slow Cooker Beef Burgundy, Slow-cooked Beef Bourguignon Recipe, Beef Burgundy 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 Cooker Beef Burgundy, Slow-cooked Beef Bourguignon Recipe, Beef Burgundy Recipe
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.
The Best Slow Cooker Beef Burgundy, Slow-cooked Beef Bourguignon Recipe, Beef Burgundy 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 Cooker Beef Burgundy, Slow-cooked Beef Bourguignon Recipe, Beef Burgundy 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 Cooker Beef Burgundy, Slow-cooked Beef Bourguignon Recipe, Beef Burgundy Recipe
Let’s talk 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 a meat that has good marbling of fat as this fat then 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!! its 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 Cooker Beef Burgundy, Slow-cooked Beef Bourguignon Recipe, Beef Burgundy 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 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.
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.
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The Best Slow Cooker Beef Burgundy, Slow-cooked Beef Bourguignon Recipe, Beef Burgundy Recipe
The BEST Beef Burgundy aka Beef Bourguignon
Print Pin RateDescription
Equipment /Tools
- Saute pan 5 quarts (Calphalon)
- Slow cooker
Ingredients
- 1 kg (2.2 lb) Beef
- 500 grams (1.1 lb) Chestnut mushrooms
- 4 strips (4 strips) Bacon optional
- 350 ml (1.46 cups) Burgundy wine
- 250 ml (1.04 cups) Beef stock
- 4 tbsp (4 tbsp) Cooking oil
- 1/2 cup (0.5 cup) Onion chopped
- 1 tbsp (1 tbsp) Garlic minced
- 1 tsp (1 tsp ) Ginger minced
- 1 tbsp (1 tbsp) Brown sugar
- 1 tbsp (1 tbsp) Tomato paste
- 4 tbsp (4 tbsp) All purpose flour
- 2 tbsp (2 tbsp) Thyme fresh
- 2 (2 ) Bay leaves
- 4 (4 ) Sage - 4 leaves
- 1 tsp (1 tsp) Salt
- 1/2 tsp (0.5 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
- 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.
Recipe Video
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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.
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!
Veena Azmanov
Thanks Lauren. Yes, sometimes it’s nice talking to chefs who are happy to share.
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!
Veena Azmanov
Thanks, Malissa. I love my slow cooker for sure.
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!
Veena Azmanov
Thanks, Noel. Yes, the slow cooking just makes it so heavenly.
Dan Zehr
I love the beef! Great recipe. I like all the ingredients in it. This is perfect for me. thank you.
Veena Azmanov
Thank you, Dan. I think you will love this.
Jyothi (Jo)
Gotto love slow cooker recipes. The flavors are so rich and meat falls apart. Loved the story about French chef 😀
Veena Azmanov
Absolutely, Jyothi. Love slow cooker recipes.
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!
Veena Azmanov
Thanks, Mahy. I think you will love this.
Pavani
That slow cooked beef burgundy sounds delicious. This is definitely a comforting and hearty meal.
Veena Azmanov
Thanks, Pavani. Definitely, comfort food.
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
Veena Azmanov
Thank you, Claudia. The meat sure cooks fork tender.
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.
Veena Azmanov
Absolutely, Gloria. Definitely French home cooking
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.
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.
Arlene Mobley
Veena that beef looks so tender and melt in your mouth.
Veena Azmanov
Thank you Arlene. Yes it does melt in the mouth.
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!
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.
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.
Veena Azmanov
Absolutely Gloria.! I love French Cooking too! Mostly crazy about the desserts but such meat recipes too.
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!
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.!
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.
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.
Luci
Yummy, I will have to make this recipe soon maybe with pork instead of beef since I don’t eat beef.
Veena Azmanov
Sound good with pork too Luci. I have not tired it yet. I bet it will taste awesome
Jenni
This is one of my favorite comfort foods! Its so worth the time it takes to make it!
Veena Azmanov
Absolutely Jenni. I never complain about the time it takes because it’s always the best when slow cooking.
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Slow cooked meals always seem to have so much more flavor and this looks like the ultimate version of comfort food!
Veena Azmanov
Absolutely Stephanie. I love slow cooked meals. Always so flavorful
Sarah
Love that you call this Beef Burgundy! Totally my style haha! This looks absolutely delicious…can’t wait to give it a try!
Veena Azmanov
Thank you Saraha. Yeah I’m terrible with those pronunciations
Liz
I can tell my dad would love this! I might have to pass this recipe along to my mom! 😉
Veena Azmanov
Sounds good Liz – I’m sure she will enjoy it!