Beef Burgundy, as it’s also called Beef Bourguignon in French, is a stew prepared with braised beef and red wine sauce. Traditionally, they used Burgundy wine that’s why often this dish is called Beef Burgundy instead of its original name, beef Bourguignon. And, I call it Beef Burgundy because I’m really terrible with French pronunciations. In the old days, slow-cooked meat was often used to soften tough cuts of meat. And, although this started off as a peasant dish, today, it’s at the heart of French cooking. In fact, often, you will find it at some very high-end French restaurants.
Step-by-step: Stovetop Beef bourguignon
Using a sturdy cutting board and chef’s knife cut lamb into bitesize pieces not too small.Pro tip – I like cutting the beef into about 2-inch pieces, making sure they are all similar in size so they cook evenly.
Cook mushrooms – In a Dutch oven or heavy bottom pan, add 1 tablespoon butter and 1 tablespoon oil. Add the mushrooms and garlic. Saute on high for 2 minutes then add some salt and pepper. Cook another minute. Then, remove from the heat and set aside.Pro tip – Cooking on high will ensure the moisture released from the mushrooms evaporates preventing them from stewing and becoming soggy. We want them to soak up the gravy later not the juices now. ?
Sear the meat – To the same pan, add 1 tbsp oil and the beef pieces, cook on high for 2 minutes. Then, turn and cook on the other sides for 2 minutes more. Remove from the pan and set aside.Pro tip – Do not crowd the pan. If necessary, do this in batches. I did this in two batches.
To the same pan, add 1 tbsp oil, 1 tbsp butter, and chopped bacon. Saute the onions, carrots, garlic, and bay leaves until the onions are translucent.Pro tip – You can omit the oil if you are using bacon. As bacon has enough fat to cook the veggies. (in the video I did not use the bacon). Next, add the flour and saute for another minute or two. Lower the heat to medium, and add the red wine. Cook for 2 to 3 minutes deglazing/scraping the pan to remove all the stuck bits in the pan.Pro tip – We want to cook the flour but not burn it, so keep the heat on low. Similarly, we want the alcohol to evaporate. So, let boil for at least 2 to 3 minutes. The mixture will get thicker because of the flour makes a nice thick gravy.
Next, season with salt and black pepper. Then, add the tomato paste and thyme. Return the beef back to the pan. Combine well with a wooden spoon, then add the stock or beef broth to the pan. Bring to a boil. Then, lower the heat to a simmer and cook on low for 1 to 1 ½ hours stirring occasionally. Add ¼ to ½ cup water if necessary to prevent it from sticking at the bottom.Pro tip – Depending on the cut of meat you use, it will take between 1 to 2 hours. For example, brisket takes me almost 2 hours, stew meat makes just 1 ½ hour or less.
When the meat is fork-tender, return the mushrooms back to the pan. Taste and adjust seasoning. Garnish with fresh parsley.
Step-by-step: Slow-cooker/crockpot beef bourguignon
Have your slow cooker pot ready so you can add things into it as they are ready. Using a sturdy cutting board and chef’s knife cut the beef into bitesize pieces not too small.Pro tip – I like cutting the beef to about 2-inch pieces when cooking in the slow cooker. Sear the meat – To the large Dutch oven or heavy-bottom pan, add 1 tbsp oil and the beef pieces, and cook on high for 2 minutes. Then, turn and cook on the other sides for 2 minutes more. Remove from the pan and add it to the slow cooker.Pro tip – Do not crowd the pan. If necessary, do this in batches. I did this in two batches. To the same pan, add 1 tbsp oil, 1 tbsp butter, and chopped bacon. Saute the onions, carrots, garlic, bay leaves, and sugar until the onions are translucent.Pro tip – You can omit the oil if you are using bacon. Bacon has enough fat to cook the veggies (in the video I did not use the bacon). We use sugar only in the slow-cooker version to enhance the color. But, feel free to omit it. Add the mushrooms. Turn the heat up to medium-high and saute until all the liquid released from the mushrooms is almost dried. Then, add the red wine and cook for 2 to 3 minutes.Pro tip – We want the excess moisture from the mushrooms to evaporate and the alcohol in the wine to evaporate. So, let boil for at least 2 to 3 minutes.
Next, pour the mushroom mixture over the beef in the slow cooker along will all the rest of the ingredients. Thyme, tomato paste, stock, salt, and pepper.Pro tip – I like to combine the tomato paste with the stock/broth so it does not stay lumpy in the slow cooker. Combine everything well. Cover with the lid and cook in the slow cooker or crockpot until the meat is fork-tender.Pro tip – You can cook for 6 to 8 hours on low or for 3 to 4 hours on high. Personally, I like cooking on low so the meat is moist, juicy, and fork-tender. Adjusting gravy – The excess liquid does not evaporate when cooking in the slow cooker. You can serve the extra liquid with bread or rice. Alternatively, drain the meat from the slow cooker in a colander and transfer the liquid to a saucepan. Reduce it over medium heat on the stovetop until it’s a thicker consistency. Then, add the meat back to the liquid.
Step-by-step: Oven braised beef bourguignon
Preheat the oven to 325°F / 165°C / gas mark 3. Saute the mushrooms, sear the meat, and cook the meat as described above for the stovetop method. Then, instead of cooking on the stovetop, cover and transfer to a preheated. Cook for about 1 ½ to 2 hours or until the beef is fork-tender. When done – add the sauteed mushrooms and parsley. Cook another 10 to 15 minutes to warm the mushrooms.
Frequently asked questions
Creative ways to serve beef burgundy.
Puff Pastry Beef Bourguignon Pie: Ladle the Beef Bourguignon into individual ramekins or a large baking dish and top it with a layer of puff pastry. Bake until the pastry is golden brown and puffed, creating a luxurious Beef Bourguignon pie. Beef Bourguignon Sliders: Serve mini Beef Bourguignon sliders using small brioche buns or dinner rolls. Top the beef with caramelized onions and a slice of gruyere cheese for a delightful twist on sliders. Beef Bourguignon Vol-au-Vent: Fill pre-made vol-au-vent shells with Beef Bourguignon to create elegant and bite-sized appetizers. Beef Bourguignon Risotto: Use Beef Bourguignon as a base for a creamy risotto by adding Arborio rice and simmering until the rice is cooked and creamy. Beef Bourguignon Poutine: Serve Beef Bourguignon over a bed of crispy French fries, and top with cheese curds or shredded cheese for a French-Canadian twist on poutine. Beef Bourguignon Focaccia Sandwich: Spread Beef Bourguignon on a slice of focaccia bread, add some arugula or spinach, and another slice of focaccia on top for a hearty and flavorful sandwich.
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