Beef Bourguignon was certainly one of my bucket checklist 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.

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Final 12 months, we booked a last-minute journey to Europe, the place I lived out my dream to eat beef Bourguignon (or as it’s referred to as in French “Boeuf Bourguignon“) within the area the place it was created, Burgundy, France.

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

If you happen to’re not conversant in this traditional French beef stew, right here’s what it’s worthwhile to know:

• 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 (normally a tricky, cheap lower like chuck), purple wine, beef inventory, carrots, aromatics like garlic and onion, pearl onions, mushrooms, and bacon.
• It tastes sturdy, comforting, velvety, and complicated. (Like the perfect Braised Brief Ribs in a stew type.)

5 Star Evaluate

“That is AMAZING! It made me really feel like an actual French chef. My home smelled sooo good the entire time it was cooking too!”

— Nicole —

If you happen to’ve by no means had the pleasure of tasting beef Bourguignon, chances are you’ll be questioning, “What’s particular about beef Bourguignon?”

Beef Bourguignon, is particular as a result of:

• It cooks for hours (like a superb Crockpot Beef Stew).
• 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 might put it merely, I might 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 from Burgundy.

Basic beef stew recipes (like my Instantaneous Pot Beef Stew) shouldn’t have to incorporate wine; however beef Bourguignon, which is taken into account a beef stew, all the time does.

In different phrases, all beef Bourguignons are beef stew, however not all beef stews are beef Bourguignon (you already know, the rectangle/sq. logic).

Methods to Make Beef Bourguignon

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

I wished to make it accessible to house cooks by streamlining the substances and decreasing the prepare dinner time.

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

• I doubled up on the carrots and mushrooms, a transfer all of my style testers appreciated.
• I eliminated substances that weren’t important to making a profitable, conventional dish I might proudly serve to any of the fantastic Burgundy wine makers we met.
• Like a sluggish cooker beef Bourguignon, this recipe takes time, however the steps are simple.

If ever there have been an simple beef Bourguignon recipe, that is it!

The Substances

• Chuck Roast. Chuck roast is the perfect lower of beef for beef Bourguignon (and Beef Barley Soup). Full of protein, it turns into tantalizingly tender throughout cooking however nonetheless retains its taste.

Substitution Tip

Whereas I like to recommend boneless chuck roast for this recipe, you would swap one other stewing beef, comparable to high spherical roast or backside spherical roast.

• 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 improbable addition to beef dishes like this one (and Instantaneous Pot Beef Stroganoff). Plus, mushrooms are full of fiber and antioxidants.
• Butter. Provides richness to the dish, which is vital for making this the perfect beef Bourguignon recipe.
• Crimson Wine. In cooking, Bourguignon means “cooked in purple wine,” which is what we’re doing on this recipe. It intensifies the flavour and helps tenderize the meat throughout cooking. A dry purple wine like pinot noir works greatest right here.

Ingredient Be aware

Actually genuine beef Bourguignon is made with wine from the Burgundy area of France that comprises 100% pinot noir grapes. If you happen to’re fortunate sufficient to have a bottle of this improbable wine available, nice! In any other case, select any pinot noir wine you get pleasure from.

• Carrots. Tender, tasty carrots add fantastic shade and taste. Wealthy in fiber, vitamin C, and vitamin A, 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. (This trick can also be used on this Crock Pot Hamburger Soup.)
• Thyme. For an earthy, herby taste.

Ingredient Be aware

Some recipes for beef Bourguignon name for a bay leaf. To maintain the substances easy, I didn’t embrace one. Nonetheless, in case you have one available, it’s a welcome addition to this recipe.

• Beef Broth. Accentuates the meat taste and provides depth.
• All-Goal Flour. Helps thicken the stew.

Dietary Be aware

If you wish to make this beef Bourguignon gluten free, you possibly can experiment with substituting the flour for cornstarch. Whisk 1 tablespoon along with 3 tablespoons water or inventory to create a slurry, then add to the stew. Then, add the butter.

The Instructions

1. Minimize the meat chuck into 1-inch cubes. Dry and season the meat.

2. Cook dinner the bacon, then take away it to a plate. 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. Stir in about 1/4 of the wine.

4. Sauté the carrots and onions. Add garlic cloves and tomato paste. Return the meat and bacon to the pot. Pour within the remaining wine and broth.

5. Lay the sprigs of thyme on high. Let simmer. Cowl and bake beef Bourguignon at 250 levels F for 1 hour and quarter-hour.

6. Return the pot to the stovetop. Mash the butter and flour collectively, then add the combination to the pot.

7. Add the pearl onions and remaining mushrooms. Convey to a boil, then let simmer. Take away the thyme. DIG IN!

Wine Pairing

Pair this beef Bourguignon with a purple Burgundy (most suitable option!). Or, attempt a full-bodied pinot noir, merlot, or cabernet sauvignon.

Methods to Serve Beef Bourguigon

• With Bread. Probably the most conventional and (for my part) scrumptious choice. Toasted, crusty bread is the proper pairing with beef Bourguignon.
• With Potatoes. Beef Bourguignon with potatoes can also be tasty! Attempt both Crockpot Mashed Potatoes or Roasted Fingerling Potatoes.
• With Noodles. Egg noodles would pair properly with this dish.
• With Rice. A easy aspect of Instantaneous Pot Brown Rice will assist take in the delicious juices.
• With Polenta. For an Italian spin, attempt beef Bourguignon with polenta.
• With Veggies. Any of your favorites! Boiled potatoes are what Julia Youngster served with beef Bourguignon, and they might be a good selection. Or attempt a roasted inexperienced vegetable, comparable to Roasted Brussels Sprouts with Garlic or the extra decadent Maple Bacon Brussels Sprouts.

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.

You can also make this complete dish a day forward; rewarm gently earlier than serving.

What to Serve with Beef Bourguignon

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Beneficial Instruments to Make this Recipe

• Dutch Oven. I take advantage of my 5.5 quart to make a Le Creuset beef Bourguignon recipe, however you should utilize any model of Dutch oven you want; STAUB is nice too.
• Wood Spoon. Helps scape up all of the scrumptious browned bits from the pot.
• Additional Giant Reducing Board. Loads of room for slicing all the substances on this recipe.

The Greatest Dutch Oven

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

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The following time you want a particular meal, I hope you do this boeuf Bourguignon recipe.

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

Regularly Requested Questions

How Can I Use My Beef Bourguignon Leftovers?

Certainly one of my favourite issues about this recipe is the leftovers. Beef Bourguignon is a type of recipes that’s even higher the following day (and the day after that). Serve leftovers on a mattress of pasta or rice for a hearty and comforting meal.

Can I Make Beef Bourguignon With out Wine?

The wine is a part of what makes this recipe so flavorful and distinctive. If you happen to omit the wine, it received’t have fairly the identical richness. If you happen to should go away it out, extra beef broth is what you possibly can substitute for purple wine in Bourguignon.

Is Beef Bourguignon Speculated to Be Thick?

Sure. Beef Bourguignon is a hearty, traditional French stew that ought to have a wealthy, luscious, and thick consistency. If you happen to’re discovering your Bourguignon to be a little bit skinny, let it simmered uncovered a little bit longer to let the stew scale back additional.

Can I Make Beef Bourguignon in an Instantaneous Pot?

I’ve not tried to make this beef Bourguignon recipe in a stress cooker, so it will be an experiment. If you happen to determine to mess around, I might love to listen to about your outcomes.

• 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 bottle dry purple wine (750 ml) comparable to 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 can reduced-sodium beef broth (15-ounces) 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 must thaw
• Chopped contemporary parsley for serving
• Toasted baguette slices for serving

• Preheat the oven to 250 levels F. Make certain to place the racks as a way 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 warmth. Add the bacon and prepare 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 prepare dinner 30 extra seconds. Switch to a separate plate or bowl that’s separate from the bacon.

• Enhance the Dutch oven to medium-high warmth. Add a single layer of beef cubes (watch out the cubes don’t contact—you’ll must work in batches) and sear till the meat is properly browned on all sides, about 3 to five minutes (you do not want to prepare dinner it all through). 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!).

• Rigorously pour in about 1/4 of the bottle of wine. With a picket 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 prepare 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 convey 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 fork-tender.

• 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 scorching 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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