Beef Bourguignon, also known as Beef Burgundy, is tender beef that is simmered in a red wine gravy with lots of vegetables. Try my Crock Pot Beef Stew for another comforting and hearty meal.
Beef Bourguignon (Beef Burgundy) is a beef stew that smells so good as it simmers in the oven. It will be hard to wait to dig into this dish, but the wait will be worth it. The beef is fall-apart tender and smothered in a red wine gravy that is full of mushrooms, onions, pearl onions, carrots, and garlic. It is delicious over mashed potatoes, rice, or egg noodles. And, be sure to have some ciabatta bread, dinner rolls, or French baguettes for dipping!
Beef Bourguignon Ingredients
Beef: Stew beef like chuck roast, is the beef I used in this recipe. This cut of meat is generally tough but becomes super tender when simmered in a liquid, like in this beef bourguignon.
Vegetables: I added mushrooms, yellow onion, pearl onions, and carrots. You could also add additional vegetables like celery and parsnips.
Pearl Onions: Pearl onions are also known as ‘button’, ‘baby’, or ‘silverskin’ onions. They are tiny onions that are similar to white onions, but a bit sweeter. You do need to peel the onions; to make peeling easier, trim the ends of the pearl onions first.
Wine: Look for burgundy wine, like a pinot noir or a dry red wine. You don’t have to spend a lot on a bottle of wine for cooking, but be sure it is a wine that you would also drink (if you drink wine).
Preparing the Beef
The first thing to do is to get the beef ready to go into the stew. To do this, first, cut the beef into 1-inch cubes, or something close to bite-sized. Next, use a paper towel to pat dry the beef. This is important for even searing. If you skip this step, the beef will not get crisp and caramelized (which is what you want).
After the beef has been cubed and pat dry, melt butter in a Dutch oven (I used a 3-quart pot) over medium-high heat. If you don’t have a Dutch oven, use an oven-safe heavy bottom pot with a lid. Once the butter is sizzling, add the beef to the pot and sear for about 3 minutes on each side. The beef does not have to be cooked all the way through at this point. Place the seared beef on a plate or in a bowl. Tent it to keep it warm as you make the red wine sauce.
How to Make Beef Bourguignon
While the beef is resting, continue with the recipe by making the sauce. In the same Dutch oven or pot you were using, add the mushrooms, onions, pearl onions, and carrots. Saute the vegetables over medium heat for 8-10 minutes, or until the onions are tender. Next, add the garlic and cook for an additional minute.
Once the vegetables have been sauteed, sprinkle flour over the vegetables, stirring to combine. Add the wine, bay leaf, parsley, thyme, salt, and pepper. Stir everything together, scraping the sides and bottom of the pot. Finally, pour in the beef broth and add the seared beef. Cover the Dutch oven and place in the oven for about 2 1/2 hours, or until the beef is fall-apart tender. Store leftovers in the refrigerator in a sealed container for up to 3-4 days.
Can I Freeze This?
Yes! To freeze this dish, let it cool completely. Then, store the beef bourguignon in freezer-safe containers for up to 3 months. Be sure to label and date the containers. When ready to enjoy, let it thaw in the refrigerator before reheating.
Why is My Beef Tough?
You patiently wait for the beef bourguignon to be done, only to bite into a still tough cube of beef! What went wrong? Well, there are a few things that you could keep in mind for next time:
- Cut of Beef: For stews, choose a less expensive, tougher cut of beef, like chuck meat. This may sound counter-intuitive, but when the tough meat is slowly cooked in liquid, it breaks down wonderfully for a tender bite. If you use leaner meat (and usually more expensive), it ends up being tough and chewy.
- Skipping the Sear: Do not skip the step of searing the beef. It does take a little extra time, but it is so important in a recipe like this one. Be sure to sear it, not just brown it. It will add lots of flavor to the beef bourguignon.
- Not Cooking Long Enough: Low and slow is the way to go here. It does take time to let the tough connective tissue in the beef break down and become tender, so don’t rush the cooking time. And keep the temperature low.
- 4 tablespoons butter
- 2 pounds chuck roast, or stew meat, cut into 1-inch cubes and pat dry
- 1 package (8 ounces) baby Bella mushrooms, sliced
- 1 yellow onion, finely diced (approximately 1 cup)
- 10-12 small pearl onions, peeled
- 2 large carrots, peeled and cut into rounds (approximately 1½ cups)
- 5 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 cups red wine merlot, or pinot noir
- 1 bay leaf
- 3 tablespoons fresh parsley, chopped
- ½ teaspoon dried thyme
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 cups beef broth
- salt and pepper, to taste
- Preheat oven to 350°F.
- In a 3-quart Dutch oven (or oven-safe heavy bottom pot with a lid) over medium-high heat, melt butter. Add the cubes of beef to the pot and sear on all sides (3 minutes each side). The beef does not need to be cooked all the way through.
- Transfer the beef to a plate or bowl. Tent to keep warm.
- To the Dutch oven, add the mushrooms, onions, pearl onions, and carrots. Saute over medium heat for 8-10 minutes, or until onion is tender.
- Add garlic and cook for one minute. Then, sprinkle the flour over the vegetables, stirring to combine.
- Add the wine, bay leaf, parsley, thyme, salt, and pepper. Stir to combine, scraping up the sides and bottom of the pan.
- Add the beef broth and seared meat back into the Dutch oven. Cover the Dutch oven and place it in the oven to cook for 2½ hours, or until the meat is fall-apart tender.
- When done cooking, remove the bay leaf. Serve with mashed potatoes, egg noodles, rice, or bread. Salt and pepper, to taste.
Did you make this recipe?
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