BEST EVER Beef Bourguignon

Beef Bourguignon is a French classic made with melt in your mouth beef, mushrooms, carrots, and red wine and is cooked to perfection in the most delicious rich sauce.  A hearty and comforting meal that you will make again and again! 

After my Slow Cooker Beef Bourguignon went crazy viral, I knew that I wanted to show you how to make it on the stove and in the oven.  If you are looking for more hearty beef stew recipes, be sure to also try Beef Stew with Bacon, Vegetable Beef Soup, or this Slow Cooker Beef Stew.

BEST EVER Beef Bourguignon

You will fall in love with this Beef Bourguignon! I am so excited to share with you the stove top version! If you are looking for a slow cooker Beef Bourguignon click here. I love everything about this meal and how completely flavorful every bite is. The meat falls apart so smoothly and melts in your mouth with the beautiful taste of the broth that coats every meat and vegetable leaving you wanting more. I have two teenage boys and I was getting worried I wouldn’t have any left overs for me to warm up the next day with them continuing to enjoy bowlful after bowlful. My girls were equally enjoying it and kept saying between each spoonful “this is good, this is really good!”

When I know that my family is quiet at the dinner table I imagine a silent, slow clap and knew I had to share immediately on this way of cooking Beef Bourguignon. Your family will be thanking you! It does take a few extra steps but don’t let that intimidate you. It is meant for any level cooking and can be prepared quickly. It is a family favorite that is going on the monthly menu plan!

How do you make Beef Bourguignon?

  • Preheat the oven to 350 degrees. In a large dutch oven over medium high heat pot add the olive oil and bacon pieces. Cook until crisp. Remove the bacon with a slotted spoon.
  • Add the carrots, pearl onions, and mushrooms and sauté 2-3 minutes until tender. Remove and set aside.
  • Add the red wine to the skillet scraping down the sides and allow to deglaze. Add the beef stock, tomato paste, tomato sauce, and whisk in the flour.
  • Add the beef and the vegetables back to the pot and stir. Add garlic, thyme and bay leaf. Put a lid on pot and let it simmer in the oven for 1 1/2-2 hours until the beef is tender.
  • Stovetop: Bring to a boil and reduce heat to a low and simmer. Cover and let cook 1 1/2- 2 hours or until beef is tender.

What is the difference between Beef stew and Beef Bourguignon?

The big difference between beef stew, and French boeuf bourguignon, is the presence of red wine. Traditional American beef stews are lubricated with water and onions; later versions, with beef broth or tomato sauce. Stews with wine must be cooked slowly.

What is the best red wine for Beef Bourguignon?

In this case, Beef Bourguignon, literally translated as Burgundian Beef, is a very old French recipe that uses fatty beef cooked in red wine to create a stew that is either served warm or cold (as in a left-over, the following day). The red wine was typically a red Burgundy – a Pinot Noir or Gamy.

Most good beef stews do have red wine in them.  This really brings out the deep and rich flavor in the sauce.  But rest assured the alcohol does get cooked out.  But I promise it is necessary in really bringing out this amazing flavor in the stew!

If you are not wanting wine in your Beef Bourguignon you are welcome to omit it and use beef stock in replace of it. The wine does add the flavorful touch. I would recommend keeping the red wine and enjoy the rich flavors this stew has to offer!

What is the best cut of beef for Beef Bourguignon?

  • A good quality lean stewing beef is what I was able to master with this Beef Bourguignon.
  • Brisket
  • Chuck Steak
  • Round Steak

Can you freeze Beef Bourguignon?

Yes, you can! Properly stored, cooked beef stew will last for 3 to 4 days in the refrigerator. To further extend the shelf life of cooked beef stew, freeze it; freeze in covered airtight containers or heavy-duty freezer bags.

I like to freeze it in freezer bags or a sealing bag that locks in all the flavors. I freeze them laying down and take them out the night before I am wanting to serve it. Defrost overnight in the refrigerator or you can defrost in the microwave if needed on low heat to warm through, stirring occasionally. It will freeze up to 3 months.

What do you serve with Beef Bourguignon?

  • Mashed Potatoes
  • Rice
  • Noodles
  • Croutons
  • Crackers
  • Dinner Roll or a Baguette

Are you looking for more beef recipes? Look no further!

Beef Bourguignon

4.6 from 5 votes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Author Alyssa Rivers
Servings 6

Beef Bourguignon is a French classic made with melt in your mouth beef, mushrooms, carrots, and red wine and is cooked to perfection in the most delicious rich sauce.  A hearty and comforting meal that you will make again and again! 

Course Main Course

Ingredients

  • 3 1/2 tablespoons olive oil
  • 6 slices bacon
  • 3 pounds lean stewing beef cut into 2-inch cubes
  • Salt and pepper
  • 2 carrots sliced
  • 10-12 small pearl onions OR 1 small white onion diced
  • 8 ounce mushrooms sliced
  • 2 cups red wine young and full-bodied (like Beaujolais, Cotes du Rhone or Burgundy)
  • 2 cups beef stock
  • 1 tablespoon tomato paste
  • 1/2 cup tomato sauce
  • 1/4 cup flour
  • 2 cloves mashed garlic
  • 1/2 teaspoon thyme
  • bay leaf

Instructions

  1. Preheat the oven to 350 degrees. In a large dutch oven over medium high heat pot add the olive oil and bacon pieces. Cook until crisp. Remove the bacon with a slotted spoon.
  2. Salt and pepper the beef and add it to the pot and sear on each side for 2-3 minutes. Remove from the dutch oven.
  3. Add the carrots, pearl onions, and mushrooms and saute 2-3 minutes until tender. Remove and set aside.
  4. Add the red wine to the skillet scraping down the sides and allow to deglaze. Add the beef stock, tomato paste, tomato sauce, and whisk in the flour.
  5. Add the beef and the vegetables and bacon back to the pot and stir. Add garlic, thyme and bay leaf. Put a lid on pot and let it simmer in the oven for 1 1/2-2 hours until the beef is tender.

  6. Stovetop: Bring to a boil and reduce heat to a low and simmer. Cover and let cook 1 1/2- 2 hours or until beef is tender.

Recipe Notes

*You can also add in the mushrooms 10 minutes before serving.  

 

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Categories
Beef

Comments

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  1. I just saw the recip for the bourguigno stew which looks delicious. I am curious though the recipe says put in the oven for 1 l/2 hours (no temp given) and then take out and put on stove and cook for 1 1/2 hour. Yet total cooking time is 1 1/2 hours. What is the total correct cooking time? thanks. Anxious to try but want to have all the correct directions. Joan

    1. The instructions are for either stovetop or in the oven cooking. Either one takes about 1 1/2 hours to cook. If you are cooking in the oven you will preheat your oven to 350 degrees. Hope that helps!

  2. Good Morning……I love your recipes. they are wonderful. My question is about cooking the Beef Bourguignon, Are you cooking in the oven for the time mentioned AND coking on top of the stove. ? Thank you for your help. I really appreciate it.

  3. OK. Just so I am clear: if doing the Dutch Oven method (that is, on the stovetop), omit preheating the oven and the sentence “Put a lid on pot and let it simmer in the oven for 1 1/2-2 hours until the beef is tender.” should be ignored. Is that correct?

  4. What happens to the bacon? Also are you cooking some items in a skillet and then putting them in the Dutch oven? Sorry, I found this recipe a little confusing although it sounds delicious, and I would love to make it.

    1. The bacon will be added to the pot with the vegetables. Yes, you will cook them in the skillet and then putting them in the Dutch oven. It is a delicious recipe and tastes SO good! Enjoy!

  5. It says you can serve it with mashed potatoes, but would putting somethng like small red potatoes or yellow potatoes work?

  6. Instead of serving it with mashed potatoes, could you put small red or yellow potatoes in with the other vegetables?


  7. There’s nothing in the instructions about putting the bacon back in the pot. What happens? I think other recipes indicate putting the bacon back in with the beef.

  8. I made this recipe last night for dinner. It was easy to put together although maybe a little time consuming with cutting and par cooking all the different ingredients but well worth the time. It was delicious! My boyfriend said it was one of the best meals he’s ever had. I made mashed potatoes to go along side the dish and it was the perfect meal.

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