Beef Bourguignon (Beef Burgundy) – VIDEO!!

Beef Bourguignon is a scrumptious beef stew that’s good for winter meals. Also referred to as beef burgundy or boeuf bourguignon, this dish is hearty and filling. This filling stew recipe is made with beef, purple wine, beef broth, and plenty of greens. Serve this beef burgundy stew with mashed potatoes, egg noodles, rice, or all by itself. It’s scrumptious it doesn’t matter what!

Nothing feels fairly as comforting to me as a wealthy, savory stew simmering away on a chilly day, and this beef bourguignon is one I attain for each winter. It’s full of tender beef, carrots, onions, mushrooms, purple wine, cognac, and beef broth, creating deep, cozy flavors that make me wish to pour myself a glass of wine to take pleasure in alongside it. I really like making an enormous batch as a result of it reheats superbly and freezes even higher, so I all the time have a comforting dinner able to go. Served over mashed potatoes, egg noodles, or fluffy Duchess potatoes, it’s one in every of my favourite cold-weather meals.

Ideas for Freshmen

• Dry the meat. Dry the meat very well with paper towels earlier than searing; any moisture on the floor will cease it from browning correctly.
• Work in batches. Brown the meat in batches so the pot stays scorching and the meat develops a deep crust as a substitute of steaming.
• Scale back the wine. Let the purple wine cut back by a minimum of one third earlier than including the broth. This concentrates the flavour and provides the sauce its wealthy, velvety base.
• Steadiness the acidity. If the stew tastes just a little sharp or acidic, let it simmer a bit longer or stir in a teaspoon of sugar to steadiness every thing out.
• Skinny sauce. In case your sauce feels too skinny on the finish, take away the lid and simmer uncovered for the final 20 minutes to thicken it naturally.
• Permit the flavors time to meld collectively. Be conservative with the salt at first, because the lengthy simmer and wine discount will intensify the flavors because the stew cooks.

Tips on how to Make Beef Bourguignon Step by Step

Collect the substances: Collect all of the substances collectively and preheat the oven to 325° F Trim and dice a 3 lb. boneless beef chuck.

Dry and season the meat: Pat the three lbs of cubed beef chuck dry with paper towels. As soon as dry, season with kosher salt and freshly floor black pepper and put aside.

Combine the flour coating: In a small bowl, mix 2 tbsp all-purpose flour and a few kosher salt and black pepper. Put aside.

Cook dinner the bacon: Add 8 slices of lower bacon to a Dutch oven over medium warmth. ​​Cook dinner till the fats renders, then switch the bacon to a paper towel–lined plate. Preserve the remaining fats within the pot.

Sear the meat: Add 1 tbsp canola oil to the pot and let it warmth up for 30 seconds. Sear ⅓ of the meat cubes at a time, turning to brown all sides. Switch the browned beef to the plate with the bacon. Repeat with the remaining beef cubes.

Sauté the greens: Add the 5 sliced carrots and 1 massive diced yellow onion to the Dutch oven, then season with 1 tsp kosher salt and ½ tsp black pepper. Cook dinner for 10–12 minutes, stirring often, till the greens are frivolously browned. Add half of the 4 minced garlic cloves and cook dinner for one more 30 seconds till aromatic.

Add beef, bacon, and flour: Add the browned beef chunks and bacon to the pot with the sauteed greens and blend. Sprinkle the flour combination into the pot and cook dinner for five minutes, stirring usually.

Deglaze the pan: Slowly pour in 750 ml of fine dry purple wine (like Pinot Noir or Côte du Rhône) whereas scraping up any browned bits. Add ½ cup of cognac and about 2 cups of beef broth, or sufficient to virtually cowl the meat.

Add seasonings and simmer: Stir in 1 tbsp tomato paste, 1 tsp recent thyme leaves (or ½ tsp dried), and 1 bay leaf till every thing is properly mixed. Carry the combination to a delicate simmer, cowl the pot, and switch it to the preheated oven.

Sluggish braise the meat: Cook dinner for two–3 hours, stirring often, till the meat is fork-tender.

Cook dinner the onion and mushrooms: Whereas the meat cooks, soften 2 tbsp butter in a saucepan over medium-low warmth. Add 1 lb. thawed pearl onions, season with salt and pepper, and cook dinner 8–10 minutes till frivolously browned. Add the remaining 2 tbsp of butter, 1 lb. recent mushrooms, and the remaining 2 minced garlic cloves. Cook dinner 6–8 minutes till golden; season to style and put aside.

End the stew: When the meat is tender, return the pot to the stovetop. Add the onion and mushroom combination. Carry to a boil, cut back the warmth, and simmer quarter-hour. Let it relaxation for one more quarter-hour.

Season and serve: Discard the bay leaf and season the stew to style. Serve and luxuriate in!

Recipe Variations

• Change the bacon: Swap bacon for pancetta or turkey bacon.
• Add veggies: Add extra mushrooms for a “meat-light” model.
• Alcohol free: You may make this alcohol-free utilizing broth + vinegar.
• Gluten-free possibility: thicken with cornstarch as a substitute of flour.

Sluggish Cooker Technique

To make this beef bourguignon within the gradual cooker, begin by searing the meat and cooking the bacon on the stovetop as directed. Sauté the carrots, onions, and garlic within the rendered fats, then sprinkle the combination with flour and cook dinner for a couple of minutes to construct the bottom of the sauce. Switch every thing to the gradual cooker, then stir within the purple wine, cognac, beef broth, tomato paste, thyme, and bay leaf. Cowl and cook dinner on low for 7 to eight hours or on excessive for 4 to five hours, till the meat is tender. Sauté the pearl onions and mushrooms individually on the stovetop, then stir them into the stew over the past half-hour of cooking. Season to style earlier than serving.

Tips on how to Retailer and Reheat

Retailer any leftover beef bourguignon in an hermetic container within the fridge for 4 to five days. The flavors deepen because it sits, so it tastes even higher the following day. 

For longer storage, let the stew cool fully and freeze it in freezer-safe containers for as much as 3 months. Reheat gently on the stovetop over medium-low warmth, including a splash of beef broth or water if the sauce thickens an excessive amount of.

The stew might be made as much as 2 days forward. Simply reheat on the stovetop and serve.

Serving Options

I really like serving this beef bourguignon over an enormous scoop of creamy mashed potatoes or buttery egg noodles so all that wealthy sauce can soak proper in. On colder nights, I’ll pair it with crusty bread or buttery biscuits. If I’m making it for the corporate, I’ll pour a glass of the identical purple wine I used within the stew and set every thing out family-style so everybody will help themselves. It’s a type of cozy, comforting meals that feels particular with none additional effort.

Extra Cozy Beef and Winter Stew Recipes to Strive

Our Beef Bourguignon recipe was initially printed 1/4/19. It was retested, reworked, and republished to be higher than ever 12/15/25.