Beef Bourguignon is a classic dish originated from the Burgundy region of eastern France, which quickly became our favorite comfort food. The recipe is rich in veggies and flavors, and the meat is super moist, which literally melts in your mouth. Also, I have included a short video on how to prepare this dish.
With colder weather season, this is the perfect dish to indulge yourself. If you crave delicious and tender beef recipes, we suggest you also check the Slow Cooker Corned Beef, Slow Cooker Beef Stew and Slow Cooker Yankee Roast.
Best Beef Bourguignon
Beef Bourguignon will quickly become a staple dish in your house. It is inspired by French cuisine and is nothing short of amazing. It is purely delicious, full of tender and moist meat, that has been cooked in a red wine broth. The addition of bacon gives the dish an extra rich and smokey aroma. Simply put, this dish is hearty with the right balance of flavors, soaked in the amazingly delicious wine-based sauce. It is always a hit with our guests and family, and we would like to share this amazing recipe with you.
Also, lots of tender veggies and fragrant herbs were added, to elevate the flavors of this dish. The beef is so tender it actually melts in your mouth. The veggies are perfectly done, and the red wine really brings out the deep and rich flavor in the sauce. All in all, this is a hearty meal that should be on your must-try list!
What is the best meat for Beef Bourguignon?
We make this dish with chuck steak as it yields for us the best flavors and results. Similarly, you could use brisket or any stewing beef that you have on hand. Since the meat is cooked in a rich and flavorful sauce, any stewing beef cuts should perfectly work for this recipe.
Can I make this recipe in the Instant Pot?
Making Beef Bourguignon in the Instant Pot is a great alternative to the traditional version. In addition, the dish will cook in a fraction of time, so it’s definitely worth the try. We have the Instant Pot version in this link.
How to make Beef Bourguignon in the Slow Cooker?
To make this dish in the Slow Cooker, follow the below steps:
- Start by sautéing the bacon in a skillet over medium heat, for about 3 minutes. Set aside.
- Similarly, sauté the mushrooms in some oil for a few minutes and set aside.
- Next, cut the beef into 2-inch chunks and season with salt and pepper. Add to the skillet and brown on each side for about 4 minutes or until it reaches a darker brown color and is nicely seared.
- Transfer the beef, bacon, and mushrooms to a 6-quart slow cooker.
- Add in the rest of the ingredients except butter and flour.
- Mix well to combine all of the ingredients. Cook on high heat setting for 5-6 hours or low for 7-8 hours.
- One hour before finished, combined the softened butter with flour, and add to the slow cooker, stir to combine.
Which red wine is best for Beef Bourguignon?
The traditional recipe calls for a red Burgundy or a Pinot Noir. Similarly, you could use Cote du Rhone or Gamay.
What to serve with Beef Bourguignon?
Traditionally the dish is served over rice, pasta or noodles. Similarly, chunky mashed potatoes would pair well with this dish. You can also serve the dish as is, with some crusty bread on the side for dipping.
CAN YOU FREEZE BEEF BOURGUIGNON?
Yes, this dish can easily be frozen. Let the sauce cool completely before freezing. Transfer into freezer-safe containers or heavy-duty freezer bags. Make sure the sauce covers at least partially the beef, so it won’t dry out. Label with the date, and freeze for up to 3-4 months, or longer if you use a deep freezer.
- Use good quality meat, because a centered meat meal starts with quality meat, preferably use organic.
- Look for fresh meat, that has a bright color, and lots of marbling, the marbling is essential to get great flavor and tenderness.
- Cut the beef into 2-inch chunks, so they hold their shape well after cooking.
- Browning the beef is essential, it will lock the flavor and the beef juices and also elevate the meat flavor.
- The bacon is optional, you can skip it if you don’t eat bacon.
TOOLS USED TO MAKE THIS RECIPE
- Large Pot: This pot is excellent for cooking, as it maintains the heat evenly and is a high-quality product.
- For a budget-friendlier version, you can get the Enameled Cast Iron Dutch Oven, which works also great.
Watch Beef Bourguignon Recipe Video
Prep time: 30 minutes Cook time: 1 hour 30 minutes Total time: 2 hrs
- 1 tablespoon good olive oil
- 8 slices bacon (chopped)
- 2 1/2 - 3 pounds chuck beef (cut into about 2-inch cubes)
- salt and pepper
- 2 medium carrots (sliced into 1-inch chunks)
- 1 sweet onion (diced)
- 5 cloves garlic (minced)
- 3 1/2 cups good dry red wine such as Cote du Rhone or Pinot Noir
- 2-3 cups beef broth
- 1 tablespoon tomato paste
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 4 tablespoons unsalted butter (softened to room temperature)
- 1 pound Baby Bella mushrooms (stems discarded and caps quartered)
- 3 tablespoons all-purpose flour
- 10 pearl onions
- 2 bay leaves
- 6 sprigs fresh thyme (optional)
Start by sautéing the bacon in a Dutch oven over medium-high heat (for about 3 minutes). Once the bacon is crispy and golden-brown, remove it and set aside.
Next, cut the beef into 2 inch chunks and season with salt and pepper. Add to the Dutch oven in one layer into the bacon grease. Brown on each side for about 4 minutes or until it reaches a darker brown color. Work in batches if needed. Once browned, remove and set aside with the bacon.
Add 1/4 cup of red wine and deglaze the Dutch oven.
Add onion and carrots, stir and cook for 3-4 minutes. Add garlic, stir and cook until fragrant, about 1 minute.
Add the beef and bacon to the Dutch oven. Stir to combine. Add dried thyme, dried parsley and tomato paste. Stir to combine.
Add the rest of the wine. Add beef broth, one cup at a time, just enough to cover the beef.
Place a large skillet over medium heat and add butter, once melted, sauté the mushrooms for about 5 minutes. Add flour and stir well to combine. The mixture will be dry, make sure the flour absorbed all the butter.
Add the mushrooms and flour mix to the Dutch oven. Add the pearl onions. Mix well to combine all of the ingredients and bring to a simmer.
Add bay leaves and thyme sprigs on top.
Cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 - 1 1/2 hours or until the meat and vegetables are very tender when pierced with a fork.
Serve warm over some rice or pasta with crusty bread on the side.