Beef Bourguignon Recipe
Beef Bourguignon or originally, in french bœuf à la Bourguignonne is a tasty, very rich, very flavorful dish, that's perfect for cold autumn and winter days. Take your time when making this wonderful beef stew, it cooks for 2 hours and in that time it develops so much flavor. We usually make it on Saturdays or Sundays and then store leftovers for a busy week ahead.
- tender, juicy beef that melts in your mouth
- very rich, flavorful sauce
- great for Sunday lunch and/or dinner
- family-friendly
- easy recipe to master
What to serve with Beef Bourguignon
Serve Beef Bourguignon with these delicious sides:
How to make Beef Bourguignon on a stove
Make Beef Bourguignon on the stovetop following these easy steps:
- Cook red wine. Add wine to a saucepan and cook for 15 minutes - Choose Pinot Noir, Shiraz or Cabernet Sauvignon The better the flavor, the better the taste.
- Sear chunks of beef. Then transfer to a plate and toss with flour - this way the sauce will be thicker and creamy.
- Sauté the vegetables, carrots, onion, and garlic. Add the beef and herbs.
- Add red wine and beef stock to the beef, cover with a lid and cook for 2 hours.
- Cook mushrooms and bacon in a separate pan or skillet.
- Stir and season with salt and pepper. Add cooked mushrooms, bacon and pearl onions to the beef.
- Serve with mashed potatoes, mashed cauliflower or other tasty sides.
We made this Beef Bourguignon recipe on the stove. Feel free to cook it in the oven.
How to make Beef Bourguignon in an oven
Instead of cooking this delicious red wine beef stew on the stove, you can transfer it in the oven and instead of cooking for 2 - 2 1/2 hours on the stove, you can cook it in the preheated oven for 2 1/2 hours - 3 hours at 140 °C or 280 °F. Add the mushrooms, bacon and pearl onions.
How to store and freeze Beef Bourguignon
You can store this delicious Beef Bourguignon in two ways.
Store any leftovers covered in an airtight container, in a fridge, for up to 4 days. Before serving, transfer to a pot and bring to a boil, then serve.
Feel free to make Beef Bourguignon months ahead and store it in the freezer. Cook the Beef Bourguignon for 2 hours, then set aside to cool. Store in freezer bags or airtight container before adding the mushrooms and bacon. Store in the freezer for up to 2 months. Before serving, transfer to a pot and bring to a boil, then serve. Then, cook the mushrooms, bacon and serve.
Try these delicious beef recipes too
- Hungarian Goulash
- Pressure Cooker Beef Stroganoff
- Quick Beef Stroganoff with Kale
- Braised Beef Stew with Fluffy Dumplings
METHOD
-
cook the red wine
Add red wine to a saucepan. Place over medium-high heat and bring to a boil. Cook for 15 minutes at a low simmer, then remove from the heat.
-
cook the beef
Cut the beef in approx. 4 cm or 2-inch cubes. Place a large heavy-bottomed pot over medium-high heat. Add oil and one tablespoon of butter. When the butter melts, add the beef chunks and sear in batches in the hot oil until brown on all sides, for approx. 4 minutes. Transfer to a plate. Peel the carrots, garlic, and onion. Cut in 1 or 1/2 inch slices. Add the vegetables to the same pot and sauté for about 5 - 8 minutes over low heat, add the tomato paste, stir to combine and cook for a minute.
-
Cook Beef Bourguignon
Sprinkle the beef with flour and toss well. Add the beef to the vegetables in a pot. Stir to combine and cook for 5 minutes. Add bay leaf, thyme, parsley, ground black pepper, and ground cloves. Add the beef stock and stir well, on the bottom of the pot too. Add in the red wine. Season with salt, increase the heat and bring to a boil. Lower the heat, cover a lid and cook for 2 hours - 2 1/2 hours on low heat.
TipThe flour will cook and thicken the sauce.Tie the herbs together making a bouquet garni for easier removal later. -
cook the bacon and mushrooms
Remove the herbs from the Beef Bourguignon and continue to cook uncovered for 15 minutes over low heat. Add bacon cut in cubes to a separate pan or skillet. Place over medium-low heat and cook for about 4 - 5 minutes or until the bacon is crispy and golden-brown. Transfer to a plate. Add one tablespoon of butter to the same pan, along with cleaned and trimmed mushrooms, crushed clove of garlic and chopped parsley. Cook for 5 minutes on low heat. Add the bacon back to the pan with the mushrooms, stir to combine then transfer to a pot with Beef Bourguignon. Add pearl mushrooms and stir to combine.
TipIf the sauce is not thick enough, remove the meat and vegetables from the pot. Put the meat's sauce through a fine sieve into another saucepan and simmer for 5 - 10 minutes to thicken the sauce. -
Beef Bourguignon
Season Beef Bourguignon to taste with salt and pepper. Divide between four plates. Optionally sprinkle with freshly chopped parsley. Serve with your favorite side dish. We love mashed potatoes, parsnip puree or mashed cauliflower. Enjoy.
