Wednesday, January 19, 2022
HomeHealthy FoodBeef Bourguignon {French Burgundy Beef Stew} –

Beef Bourguignon {French Burgundy Beef Stew} –

Beef Bourguignon was considered one of my bucket listing recipes, and it didn’t disappoint! Fall-apart tender beef simmered in a wealthy purple wine sauce, this conventional French beef stew is without doubt one of the most particular dinners we’ve shared.

Beef Bourguignon with carrots and mushrooms in a bowl

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Final month, Ben and I booked a last-minute journey to Europe, the place I lived out my dream to eat beef Bourguignon (or as it’s known as in French “Boeuf Bourguignon“) within the area the place it was created, Burgundy, France.

And I even had a glass (or two) of Burgundy wine to pair with it. How fortunate am I?!

  • Boeuf Bourguignon is pronounced “booff boar-gone-yawn.”
  • It interprets to “Burgundy Beef” (“beouf” is French for “beef” and “Bourguignon” is French for “Burgundian”).
  • Boeuf Bourguignon consists of beef (often a tricky, cheap lower like chuck), purple wine, beef inventory, carrots, aromatics like garlic and onion, pearl onions, mushrooms, and bacon.
  • It tastes strong, comforting, velvety, and sophisticated.
Classic beef Bourguignon stew in a Dutch oven

Beef Bourguignon is particular as a result of it cooks for hours, it displays the substances of the land the place it originates (purple wine for which Burgundy is legendary for is used within the recipe), and it turns humble substances like cheap beef and carrots into one thing actually spectacular.

Tacky because it sounds, if I may put it merely, I’d say beef Bourguignon tastes like love.

Beef Stew vs. Beef Bourguignon

The distinction between beef stew and beef Bourguignon is whether or not or not it comprises wine. Traditional beef stew recipes (like my Instantaneous Pot Beef Stew and Crockpot Beef Stew) don’t embody wine. Nonetheless, Beef Bourguignon is taken into account a beef stew. In different phrases, all beef Bourguignons are beef stew, however not all beef stews are beef Bourguignon (you recognize, the rectangle/sq. logic).

A Dutch oven of easy beef Bourguignon

Methods to Make Beef Bourguignon

Ever since we returned from Burgundy, I’ve needed to recreate beef Bourguignon, however with a Nicely Plated twist.

I additionally needed to make it accessible to house cooks by streamlining the substances and lowering the cook dinner time.

No offense to the masters, however I discovered the boeuf Bourguignon Julia Little one authentic model and even Ina Garten’s model left me wishing for extra greens to steadiness the meat.

  • I doubled up on the carrots and mushrooms, a transfer all of my style testers appreciated.
  • I eliminated substances that, whereas tasty, weren’t important to making a profitable, conventional dish I’d proudly serve to any of the fantastic Burgundy wine makers we met.
  • This recipe takes time, however the steps are simple. If ever there have been an simple beef Bourguignon recipe, that is it!
A bowl of boeuf Bourguignon with carrots and mushrooms

The Substances

  • Chuck Roast. Chuck roast is the very best lower of meat to make use of for beef Bourguignon. It turns into tantalizingly tender throughout cooking however nonetheless retains its taste.
  • Bacon. Beef Bourguignon with out bacon simply isn’t the identical! It provides an additional layer of savory goodness that’s completely scrumptious.
  • Mushrooms. A unbelievable addition to beef dishes like this one. Plus, mushrooms are full of fiber and antioxidants.
  • Butter. Provides richness to the dish.
  • Purple Wine. Intensifies the flavour and helps tenderize the meat throughout cooking. A dry purple wine like Pinot Noir works finest right here.
  • Carrots. Tender, tasty carrots add fantastic colour and taste. Wealthy in fiber and nutritional vitamins, carrots are additionally a nutritious addition.
  • Onions. A mixture of yellow onions and frozen pearl onions add taste and texture.
  • Tomato Paste. Helps to create a simmered all day taste in a fraction of the time.
  • Beef Broth. Accentuates the meat taste and provides depth.
  • Thyme. For an earthy, herby taste.
  • All-Objective Flour. Helps thicken the stew.

The Instructions

  1. Dry and season the meat.
Bacon sizzling in a Dutch oven
  1. Cook dinner the bacon, then take away it to a plate.
  2. Sauté the mushrooms and butter within the pot with the bacon drippings. Take away to a plate.
  3. Sear the meat till browned on all sides. Switch beef to the plate with the bacon. Repeat with any remaining beef.
  4. Stir in about 1/4 of the wine.
Cut carrots and onions in a Dutch oven
  1. Sauté the carrots and onions.
  2. Add garlic and tomato paste.
  3. Return the meat and bacon to the pot. Pour within the remaining wine and broth.
Beef Bourguignon cooking in a Dutch oven
  1. Lay the thyme bundle on high. Let simmer. Cowl and bake at 250 levels F for 1 hour and quarter-hour.
Mashed butter and flour in a bowl
  1. Return the pot to the stovetop. Mash the butter and flour collectively, then add the combination to the pot.
A Dutch oven of beef Bourguignon simmering
  1. Add the pearl onoins and remaining mushrooms. Convey to a boil, then let simmer. Take away the thyme. DIG IN!

Methods to Serve Beef Bourguigon

  • With Bread. Essentially the most conventional and (in my view) scrumptious choice. Toasted, crusty bread is the right pairing with beef Bourguignon.
  • With Potatoes. Beef Bourguignon with potatoes can be tasty! Strive both Crockpot Mashed Potatoes or Roasted Fingerling Potatoes.
  • With Noodles. Plain noodles would pair properly with this dish.
  • With Rice. A easy facet of plain rice will assist absorb the delicious juices.
  • With Veggies. Any of your favorites! Buttered peas are what Julia Little one served with beef Bourguignon, and they might be my selection as properly.

Wine Pairing

Pair this beef Bourguignon with a Purple Burgundy, Pinot Noir, or Cabernet Sauvignon.

The best beef Bourguignon in a bowl

Storage Suggestions

  • To Retailer. Refrigerate leftovers in an hermetic storage container for as much as 3 days.
  • To Reheat. Rewarm beef Bourguignon in a Dutch oven on the stovetop over medium-low warmth or within the microwave.
  • To Freeze. Freeze leftovers in an hermetic, freezer-safe storage container for as much as 3 months. Let thaw in a single day within the fridge earlier than reheating.

Meal Prep Tip

As much as 1 day upfront, lower the meat, bacon, carrots, onion, and garlic as directed. Retailer every individually within the fridge.

What to Serve with Beef Bourguignon

A bowl of beef Bourguignon with bread slices

Advisable Instruments to Make this Recipe

The Greatest Dutch Oven

A traditional, versatile kitchen software that can final you a lifetime. I really like utilizing mine for soups and stews, casseroles, pasta, and extra!

Beef Bourguignon in a bowl

Did you make this recipe?

Let me know what you thought!

Go away a score under within the feedback and let me understand how you appreciated the recipe.

The subsequent time you want a particular meal, I hope you do that boeuf Bourguignon recipe.

It’s a wealthy pot of slow-simmered love, and you may style that love in each chunk!

Steadily Requested Questions

How Can I Use My Beef Bourguignon Leftovers?

Serve leftover beef Bourguignon on a mattress of pasta or rice for a hearty and comforting meal.

Can I Use a Completely different Reduce of Beef?

Whereas I had the very best outcomes with boneless chuck roast for this recipe, I feel you can swap one other boneless stewing beef if needed.

Can I Make Beef Bourguignon with out Wine?

The wine is a part of what makes this recipe so flavorful and distinctive. Should you omit the wine, it gained’t have fairly the identical richness. If it’s essential to go away it out, nevertheless, you can use extra beef broth.

Certainly one of my beef stew recipes (which don’t use wine) may be a pleasant different.

  • 2 1/4 kilos boneless chuck roast lower into 1-inch items
  • 4 1/4 teaspoons kosher salt plus extra to style
  • 2 teaspoons floor black pepper plus extra to style
  • 5 slices thick-cut bacon lower into items (5 to six ounces)
  • 32 ounces child bella mushrooms sliced
  • 2 tablespoons unsalted butter at room temperature
  • 1 (750 ml.) bottle dry purple wine resembling Pinot Noir, divided
  • 2 kilos carrots scrubbed and lower diagonally into 3/4-inch slices (I go away the peels on)
  • 2 yellow onions thinly sliced
  • 3 cloves minced garlic about 1 tablespoon
  • 1 tablespoon tomato paste
  • 1 (15-ounce) can lowered sodium beef broth divided, plus extra as wanted
  • 6 sprigs contemporary thyme tied right into a bundle
  • 2 tablespoons all-purpose flour
  • 10 to 12 ounces frozen pearl onions no have to thaw
  • Chopped contemporary parsley for serving
  • Toasted baguette slices for serving

  • Preheat the oven to 250 levels F. Be certain to place the racks so as to match a big Dutch oven inside with its lid on.

  • With paper towels, pat the meat dry. Season with 2 teaspoons salt and 1 teaspoon black pepper.

  • Warmth a big Dutch oven over medium. Add the bacon and cook dinner, stirring sometimes, till the bacon is browned and starting to show crisp and the fats has rendered, about 10 minutes. With a slotted spoon, take away the bacon to a big plate.

  • Add the mushrooms and 1 tablespoon butter to the pot. Stir to mix. Sauté over medium low till the mushrooms are properly browned and have given up their liquid, about 8 minutes. Add 1/4 teaspoon salt and stir coat. Let cook dinner 30 extra seconds. Switch to a separate plate or bowl that’s separate from the bacon.

  • Enhance the Dutch oven warmth to medium-high. Add a single layer of beef cubes (watch out the cubes don’t contact—you’ll have to work in batches) and sear till the meat is properly browned on all sides, about 3 to five minutes (you do not want to cook dinner it during). Take away to the plate with the bacon. Repeat with remaining beef (take your time right here and don’t overcrowd the pan. It’s value it!).

  • Fastidiously pour in about 1/4 of the bottle of wine. With a wood spoon, stir to scrape up any browned bits from the underside of the pot (the darkish stuff on the underside is taste!).

  • Scale back the warmth to medium. Add the carrots, onion slices, and the remaining 2 teaspoons salt and 1 teaspoon pepper. Saute the onions and carrots till the onions are frivolously browned, about 10 minutes, stirring sometimes.

  • Stir within the garlic and tomato paste and cook dinner for 30 seconds, till very aromatic.

  • Return the meat and bacon to the pot, together with any juices which have collected on the plate. Add the remaining wine and broth.

  • Add the thyme. Enhance the warmth to carry the liquid to a simmer. Cowl, then fastidiously switch the pot to the oven. Bake the boeuf bourguignon for 1 hour and quarter-hour. The meat and greens ought to really feel very tender when pierced with a fork.

  • Place the pot again on the range. In a small bowl, mash the butter and flour along with a fork. Stir it into the stew.

  • Stir within the pearl onions and reserved mushrooms. Convey the stew to a boil, then decrease the warmth and let simmer for quarter-hour. Take away the herb bundle. Style and modify salt and pepper as desired. Sprinkle with contemporary parsley. Serve sizzling with toasted baguette slices for absorbing the broth.

  • TO STORE: Refrigerate leftovers in an hermetic storage container for as much as 3 days.
  • TO REHEAT: Rewarm beef Bourguignon in a Dutch oven on the stovetop over medium-low warmth or within the microwave.
  • TO FREEZE: Freeze leftovers in an hermetic, freezer-safe storage container for as much as 3 months. Let thaw in a single day within the fridge earlier than reheating.
  • TO MAKE AHEAD: As much as 1 day upfront, lower the meat, bacon, carrots, onion, and garlic as directed. Retailer every individually within the fridge.

Serving: 1(of 6)Energy: 712kcalCarbohydrates: 36gProtein: 44gFats: 36gSaturated Fats: 15gPolyunsaturated Fats: 4gMonounsaturated Fats: 16gTrans Fats: 1gLdl cholesterol: 147mgPotassium: 2102mgFiber: 7gSugar: 14gVitamin A: 25503IUVitamin C: 18mgCalcium: 140mgIron: 5mg

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