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Beef Bourguignon

Beef Bourguignon Recipe

Beef Bourguignon is a classic French stew that originated in the Burgundy region of France. Traditionally made with red wine, the braised beef takes on deep, complex flavors during its lengthy simmering time. In addition to wine, the beef is cooked with bacon, mushrooms, pearl onions, and herbs that further enhance the rich taste. While elaborate versions exist, the beauty of a simple beef stew shines through. Serve this comforting dish with buttery egg noodles or mashed potatoes to soak up the delicious sauce. Add a loaf of crusty bread and green salad for a satisfying cool-weather meal.

Ingredients

AmountIngredient
2 1/2 poundsbeef for stew cut into 1 to 1 1/2-inch pieces
4 slicesbacon chopped (about 4 ounces)
1/4 cupall-purpose flour
Vegetable oil
1 teaspoonsalt
1/4 teaspoonpepper
1/2 cupbeef broth
2 cupsBurgundy or other dry red wine
2 tablespoonstomato paste
1 tablespoonminced garlic
2 teaspoonsdried marjoram
8 ouncesbaby carrots
8 ouncesfresh pearl onions, peeled or frozen
8 ouncesmushrooms, cut in half if large
Chopped fresh parsley (optional)

Instructions :

  1. Cook bacon in a stockpot over medium heat until crisp, about 8-10 minutes. Remove with a slotted spoon to a paper towel-lined plate—reserve drippings.

  2. Coat beef lightly with flour—brown beef in batches in the hot drippings over medium heat. Remove beef from pot and season with salt and pepper.

  3. Add broth to pot, stirring to dissolve browned bits. Stir in wine, tomato paste, garlic, and marjoram. Return beef and bacon to the pot. Bring to a boil, then reduce heat, cover and simmer for 1 hour.

  4. Add carrots, onions, and mushrooms. Simmer covered for 30-40 minutes until beef and vegetables are fork tender.

  5. Skim any fat from the surface of the stew. Garnish with parsley if desired.

Cook's Tip :

The dark crust that forms on the pot bottom during browning adds rich flavor.

Q: How do I make beef bourguignon?

A: To make beef bourguignon, you will need chunks of beef, bacon, onions, carrots, garlic, a bottle of red wine (preferably burgundy), beef stock, tomato paste, and some herbs and spices. The beef is first seared to lock in the flavors, then the vegetables, wine, and stock are added. The dish is then slow-cooked until the beef is tender and the flavors have melded together. It’s a rich and savory dish that is perfect for a special occasion or for a cozy night in.

Q: What is the best cut of beef to use for beef bourguignon?

A: The best cut of beef to use for beef bourguignon is beef chuck or stewing beef. These cuts are well-marbled and have the perfect balance of fat and meat, which helps to keep the dish moist and flavorful. They also become tender and melt-in-your-mouth delicious when slow-cooked, making them ideal for this hearty French stew.

Q: Can I make beef bourguignon in a slow cooker?

A: Absolutely! Making beef bourguignon in a slow cooker is a great option if you want to set it and forget it. Simply sear the beef and sauté the vegetables on the stovetop, then transfer everything to your slow cooker with the wine, stock, and seasonings. Cook on low heat for 8-10 hours or on high heat for 4-6 hours, and you’ll be rewarded with tender and flavorful beef bourguignon.

Q: Is there a way to make beef bourguignon in an instant pot?

A: Yes! Making beef bourguignon in an instant pot is a fantastic option if you’re short on time. Start by searing the beef and sautéing the vegetables using the sauté function on your instant pot. Then, add the wine, stock, and seasonings and pressure cook for 30-35 minutes. Allow for a natural release of pressure, and you’ll have a delicious beef bourguignon in no time.

Q: Can I double the recipe for beef bourguignon?

A: Absolutely! Beef bourguignon is a great dish to make in a large batch, especially if you’re cooking for a crowd or want leftovers. Simply double all the ingredients, but make sure not to overcrowd your pot. You may need to increase the cooking time slightly to ensure that the beef becomes tender and the flavors develop fully.

Q: What is the difference between beef bourguignon and beef stew?

A: The main difference between beef bourguignon and beef stew is the addition of red wine. Beef bourguignon is a classic French stew that features chunks of beef cooked in a rich red wine sauce. This wine adds a depth of flavor and complexity to the dish that sets it apart from a traditional beef stew. However, both dishes are comforting, hearty, and perfect for a chilly day.

Q: Can I make beef bourguignon without bacon?

A: While bacon adds a delicious smoky flavor to beef bourguignon, you can certainly make it without bacon if you prefer. Simply omit the bacon from the recipe, and you will still have a flavorful and satisfying dish. If you’re looking for a vegetarian option, you can also substitute the bacon with mushrooms to add a similar umami flavor.

Q: Can I use another type of wine instead of burgundy for beef bourguignon?

A: While beef bourguignon traditionally calls for burgundy wine, you can use other types of red wine as a substitute. Look for a rich and full-bodied red wine, such as a merlot or cabernet sauvignon, to add depth and complexity to the dish. Just keep in mind that different wines may slightly alter the flavor profile of the final dish, but it will still be delicious.

Q: Should I marinate the beef before making beef bourguignon?

A: Marinating the beef is not necessary for making beef bourguignon. The slow cooking process and the flavors from the wine, stock, and vegetables will infuse the meat with plenty of flavor. However, if you prefer to marinate the beef beforehand for an extra boost of flavor, you can do so by combining the beef with some wine, herbs, and spices and letting it marinate in the fridge for a few hours or overnight.

Q: Can I make beef bourguignon ahead of time?

A: Yes! In fact, beef bourguignon is one of those dishes that actually improves in flavor when made ahead of time. The flavors have time to meld together and develop further, resulting in a more complex and delicious dish. You can make beef bourguignon up to 2-3 days ahead of time and refrigerate it. Simply reheat it on the stovetop or in the oven until heated through, and serve with your favorite accompaniments.

Mr. Foodie

Mr. Foodie

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