The Recipe Critic

BEST EVER Beef Bourguignon

February 27, 2019

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

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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 cut of beef for Beef Bourguignon?

 

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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! 

  • 3 1/2 tablespoons olive oil
  • 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
  • 8 ounce mushrooms (sliced*)
  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 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.

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

 

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