Beef Burgundy

🕒 Prep: 30 min
🔥 Cook: 3 hours
🍽 Serves: 6
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Beef Burgundy, or Boeuf Bourguignon as the French would say, is a rich, flavorful stew that brings a touch of rustic elegance to your dining table. This classic dish combines tender beef, velvety wine sauce, and hearty vegetables, making it perfect for a cozy night in.

Ingredients for Beef Burgundy

Beef chuck is the star of the show, providing a tender, melt-in-your-mouth texture after long, slow cooking. Bacon adds a smoky depth—use it to build flavor from the very start. The red wine not only tenderizes the beef but also gives the dish its signature robust flavor. Pair it with a good-quality beef stock to create a rich sauce. Tomato paste adds a touch of acidity and richness, while onion and carrots bring sweetness and earthy flavors. Garlic adds aromatic depth, and a bouquet garni of parsley, thyme, and bay leaf ties all the flavors together. Don’t forget the mushrooms; they soak up all the delicious juices, adding a delightful texture.

Tips & Tricks

  • Choose a full-bodied red wine for the best depth in flavor—something you’d enjoy drinking.
  • Browning the beef in batches is key; patience here results in better flavor.
  • For a thicker sauce, remove the lid during the last half hour of cooking to let it reduce.
  • Leftover stew freezes well; it’s a great dish to make in advance.

Serving Suggestions

Beef Burgundy pairs excellently with creamy mashed potatoes, crusty French bread, or buttered noodles to soak up all that delicious sauce. A simple green salad with a light vinaigrette complements the richness beautifully. For a fuller meal, consider serving with a side of roasted green beans or asparagus.

Frequently Asked Questions

Can I use a different cut of beef?
Yes, beef brisket or short ribs work well too, though cooking times may vary slightly.
What can I use instead of red wine?
If you prefer not to use wine, additional beef stock with a splash of red wine vinegar can work as a substitute.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

Beef Burgundy Recipe Walkthrough

Start by preheating your oven to 350°F (175°C). This ensures a consistent cooking temperature for your stew. Next, pat your beef cubes dry with a paper towel. This step is crucial for getting a good sear, which adds flavor. Season the beef with salt and pepper, then dredge in flour, shaking off any excess.

In a large Dutch oven, cook the diced bacon over medium heat until it turns crisp. Scoop out the bacon and set it aside, leaving those flavorful drippings in the pot. Now, brown the beef in batches in the same pot. Avoid crowding the pan; this helps in achieving a good sear. Once browned, set the beef aside with the bacon.

Time to add some color and sweetness. Toss the onions and carrots into the pot and sauté them for about five minutes until they’re softened. Add in the minced garlic and tomato paste, stirring for another minute to let the flavors meld.

Return the beef and bacon to the pot and pour in the red wine and beef stock. Toss in the bouquet garni and bring everything to a gentle simmer. Cover the pot with a lid and transfer it to your preheated oven. Let it cook for about 2.5 hours until the beef is wonderfully tender.

While the stew is cooking, sauté the quartered mushrooms in butter in a separate pan until they’re golden brown. Add them to the stew during the last 30 minutes of cooking. Before serving, taste and adjust the seasoning with salt and pepper to your liking.

Why You'll Love This Recipe

  • Uses affordable beef chuck for an impressive, tender result.
  • Infuses deep, rich flavors with red wine and savory herbs.
  • Comforting and impressive—a great dish for gatherings.
  • Perfect for making ahead and tastes even better the next day.

Ingredients

2 lbs beef chuck, cubed
1/2 cup all-purpose flour
4 strips bacon, diced
2 cups red wine
2 cups beef stock
2 tablespoons tomato paste
1 onion, chopped
3 carrots, sliced
3 cloves garlic, minced
1 bouquet garni (parsley, thyme, bay leaf)
Salt and pepper to taste
8 oz mushrooms, quartered
2 tablespoons butter

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C).
2. Pat the beef cubes dry with a paper towel and season with salt and pepper. Dredge in flour, shaking off any excess.
3. In a large Dutch oven, cook bacon over medium heat until crisp. Remove and set aside, leaving the bacon drippings in the pot.
4. In the same pot, brown the beef in batches, ensuring not to overcrowd the pan. Remove and set aside.
5. Add onions and carrots to the pot and sauté for about 5 minutes until softened.
6. Stir in garlic and tomato paste, cooking for another minute.
7. Return the beef and bacon to the pot. Pour in the red wine and beef stock. Add the bouquet garni. Bring to a simmer.
8. Cover the pot with a lid and transfer to the preheated oven. Cook for about 2.5 hours, or until the beef is tender.
9. In a separate pan, sauté mushrooms in butter until golden brown. Add to the stew during the last 30 minutes of cooking time.
10. Adjust seasoning with salt and pepper before serving.

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