The BEST Beef Burgundy aka Beef Bourguignon

4.96 from 25 votes

The BEST Beef Burgundy aka Beef Bourguignon

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

Course Dinner, Lunch

Cuisine French

Keyword beef, Beef Bourguignon Recipe, Beef Burgundy Recipe, Beef in red wine, bourguignon, burgundy, French cooking, slow-cooked

Prep Time 10 minutes

Cook Time 3 hours

Total Time 3 hours 10 minutes

Servings servings

Calories 402kcal

Author Veena Azmanov

Cost $10

Equipment

Ingredients

2 lb Beef
1 lb Chestnut mushrooms
4 strips Bacon optional
1 cup Burgundy wine
1 cup Beef stock
4 tbsp Cooking oil
½ 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
½ tsp Pepper

Metric - US customary

Instructions

Using a sturdy cutting board and chefs knife cut lamb into bitesize pieces not too small
Season with salt and pepper. Coat well in flour and dust off excess. 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
Add 2 tbsp olive oil to a cast-iron skillet or heavy-bottom saute pan and brown the meat on all sides; 3 to 5 minutes. Do not crowd the pan. If necessary do this in batches. Remove and keep warm
To the same pan add bacon pieces and cook until all the oil is released. ( if not using bacon add 2 tbsp olive oil)
Add, onions, and saute until translucent. Then add the garlic and brown sugar. Saute until the sugar caramelizes
Tip - keep the heat on low so the sugar does not burn. This adds a nice color to the dish too
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, 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.
Lastly, return the beef back to the pot along with any juices. Season with salt and pepper.

Stovetop

Continue to cook in the on the stovetop stirring frequently until meat is cooked through and become fork-tender - about 1 to 1 ½ hour
Always ensure you have enough water so the meat has enough moisture to cook. If necessary add ¼ to ½ cup more.

Oven

Alternatively, transfer to a preheated oven at 170 C / 340 F. Cook for about 1 ½ to 2 hours or until the beef is fork-tender
Always ensure you have enough water so the meat has enough moisture to cook. If necessary add ¼ to ½ cup more.
Tip - This has a thick sauce so don't add too much water either.

Slow-cooking

Alternatively, transfer to a slow cooker or crockpot, and cook until the meat is fork-tender
Tip- You can cook for 6 to 8 hours on low or for 3 to 4 hours on high. Personally, I like cooking on low so the meat is moist, juicy and fork-tender

Video

Nutrition