The BEST Beef Burgundy aka Beef Bourguignon
Coooking Temperature: Stovetop, slow-cooker, Oven
Calories: 20
Adjust Servings Here: 8 servings
Description
This Beef Burgundy or Beef Bourguignon consists of beef pieces bathed in burgundy wine and cooked long and slow with herbs and mushrooms until they are fork-tender. This ultimate comfort food can be made in a slow cooker, on the stovetop, or in the oven.
Ingredients
- 2 lb (1 kg) Beef
- 1 lb (450 g) Mushrooms
- 4 strips Bacon optional
- 4 tbsp (60 ml) Cooking oil
- 2 tbsp Butter
- ½ cup Onion diced
- ½ cup Carrots sliced into rounds
- 1 tbsp Garlic minced
- 1 tbsp Brown sugar (optional)
- 2 tbsp Tomato paste
- 4 tbsp (30 g) All purpose flour
- 1 tbsp Thyme dried or 2 tbsp fresh
- 2 Bay leaves
- 4 Sage leaves
- 1 cup (250 ml) Beef stock
- 2 cup (470 ml) Burgundy wine
- 1 tsp Salt
- ½ tsp Pepper
Instructions
Stovetop beef bourguignon
- Using a sturdy cutting board and chef's knife, cut the meat into bite-sized pieces that are not too small. Pro tip - I like cutting the beef into about 2-inch pieces, making sure they are all similar in size so they cook evenly.
- Cook mushrooms - In a Dutch oven or heavy-bottom pan, add 1 tbsp butter and 1 tbsp oil. Add the mushrooms and garlic. Saute on high for 2 minutes, then add some salt and pepper. Cook another minute. Then, remove from the heat and set aside. Pro tip - Cooking on high will ensure that the moisture released from the mushrooms evaporates, preventing them from stewing and becoming soggy. We want them to soak up the gravy later, not the juices now.
- To the same pan, add 1 tbsp oil, 1 tbsp butter, and chopped bacon. Saute the onions, carrots, garlic, and bay leaves until the onions are translucent. Pro tip - You can omit the oil if you are using bacon. As bacon has enough fat to cook the veggies. (In the video, I did not use the bacon.)
- Next, add the flour and saute for another minute or two. Lower the heat to medium and add the red wine. Cook for 2 to 3 minutes, deglazing/scraping the pan to remove all the stuck bits in the pan.Pro tip - We want to cook the flour but not burn it, so keep the heat low. Similarly, we want the alcohol to evaporate, so let it boil for at least 2 to 3 minutes. The mixture will get thicker because the flour makes a nice, thick gravy.
- Next, season with salt and pepper, then add the tomato paste and thyme. Return the beef to the pan. Combine well, then add the stock or broth to the pan. Bring to a boil.
- Then, lower the heat to a simmer and cook on low for 1 to 1 ½ hours, stirring occasionally. Add ¼ to ½ cup water if necessary to prevent it from sticking to the bottom.Pro tip - Depending on the cut of meat you use, it will take between 1 to 2 hours to cook. For example, brisket takes me almost 2 hours, while stew meat takes just 1 ½ hours or less.
- When the meat is fork-tender, return the mushrooms to the pan. Taste and adjust seasoning. Garnish with fresh parsley.
Slow-cooker Beef bourguignon
- Have your slow cooker pot ready so you can add things to it as they are ready.
- Using a sturdy cutting board and chef's knife, cut the meat into bite-sized pieces, not too small. Pro tip - I like cutting the beef to about 2-inch pieces when cooking in the slow cooker.
- Sear the meat - To the Dutch oven or heavy-bottom pan, add 1 tbsp oil and the beef pieces. Cook on high for 2 minutes, then turn and cook on the other sides for 2 minutes more. Remove from the pan and add it to the slow cooker.Pro tip - Do not crowd the pan. If necessary, do this in batches. I did this in two batches.
- To the same pan, add 1 tbsp oil, 1 tbsp butter, and chopped bacon. Saute the onions, carrots, garlic, bay leaves, and sugar until the onions are translucent.Pro tip - You can omit the oil if you are using bacon. As bacon has enough fat to cook the veggies. (In the video, I did not use the bacon). We use sugar only in the slow-cooker version to enhance the color. But feel free to omit it.
- Add the mushrooms. Turn the heat up to medium-high and saute until all the liquid released from the mushrooms is almost dried. Then, add the red wine and cook for 2 to 3 minutes. Pro tip - We want the excess moisture from the mushrooms and the alcohol in the wine to evaporate, so let it boil for at least 2 to 3 minutes.
- Next, pour the mushroom mixture over the beef in the slow cooker, along with all the rest of the ingredients: thyme, tomato paste, stock, salt, and pepper. Pro tip- I like to combine the tomato paste with the stock or broth, so it does not become lumpy in the slow cooker.
- Combine everything well. Cover and cook in the slow cooker or crockpot until the meat is fork-tenderPro 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
- Adjusting gravy - The excess liquid does not evaporate when cooking in the slow-cooker. You can serve the extra liquid with bread or rice. Alternatively, drain the meat from the slow cooker in a colander and transfer the liquid to a saucepan. Reduce it over medium heat on the stovetop until it reaches a thicker consistency. Then, add the meat back to the liquid.
Traditional oven-baked beef bourguignon
- Preheat the oven at 325°F/ 165°C / Gas Mark 3
- Saute the mushrooms, sear the meat, and cook the meat as described above for the stovetop method.
- Then, instead of cooking on the stovetop, cover and transfer to a preheated oven. Cook for about 1 ½ to 2 hours or until the beef is fork-tender
- When done, add the sauteed mushrooms and parsley. Cook another 10 to 15 minutes to warm the mushrooms.
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
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