This Burgundy beef dish combines tender beef with vegetables, all cooked in a rich red wine sauce. This traditional French Burgundy beef dish is a meal you’ll never forget, but it’s surprisingly easy to make at home.
Why You’ll Love This Easy Beef Bourguignon Recipe
- Rustic yet impressive. Boeuf bourguignon (or boeuf bourguignon in French) is a specialty. It cooks for hours, like slow-cooked beef or braised short ribs, rewarding your patience by turning inexpensive beef and carrots into something truly exquisite.
- Boeuf Bourguignon for home cooks. I wanted to make boeuf bourguignon accessible to home cooks by simplifying the ingredients and cutting down on cooking time. I found that Julia Child’s original boeuf bourguignon and Ina Garten’s version left me craving more vegetables and some of the steps seemed unnecessary. I doubled the amount of carrots and mushrooms, then eliminated ingredients that weren’t necessary to make the best boeuf bourguignon I’ve ever tasted.
- Easier than you think. When you think of French cooking, you probably think it involves a lot of work. This easy beef bourguignon recipe (along with fried chicken and omelette) proves that’s not the case! This recipe takes time, but the steps are clear and simple.
How to prepare the best beef bourguignon
The Ingredients
- Steak. A boneless, well-marbled cut of beef is the best cut for making beef bourguignon. Don’t worry, it becomes tender and tempting as it cooks. You can substitute another stew meat, such as a roast beef or a pot roast.
- Bacon. Beef Burgundy without bacon just isn’t the same! It adds an extra layer of savory flavor that’s absolutely delicious.
- Mushrooms. A great addition to meat dishes like this one (and beef stroganoff).
- Lard. It adds richness to the dish and helps thicken the sauce (plus it’s French!).
- Red wine. In cooking, bourguignon means “cooked in red wine,” which is what we’re doing in this recipe. It enhances the flavor and helps tenderize the meat as it cooks. It’s best to have a dry red wine.
- Carrots and onions. These humble veggies give this French soup a hearty flavor. Onion and French cuisine lovers will also enjoy this classic French onion soup!
- Tomato paste. Helps create all-day slow-cooked flavor in a fraction of the time. (This trick also works in slow-cooked hamburger soup.)
- Thyme. For an earthy, grassy flavor.
- Beef stock. Brings out the meaty flavor and adds depth.
- All-purpose flour. If you want to make your Burgundy beef stew gluten-free, experiment by substituting the cornstarch for the flour. Whisk 1 tablespoon with 3 tablespoons water or stock to a paste, then add to the soup. Then stir in the butter.
Ingredient Note
Our authentic Burgundy Beef is made with wine from the Burgundy region of France that contains 100% Pinot Noir grapes. If you are lucky enough to have a bottle of this wonderful wine on hand, that’s great! Otherwise, choose any Pinot Noir you prefer.
The Directions
1.Prepare the meat. Cut the meat into 1-inch cubes. Pat the meat dry and season.
2.Cook the bacon and mushrooms. Start with the bacon, then brown the mushrooms and butter in the pot with the bacon fat. Transfer to a plate.
3.Cook the meat. Brown the meat until browned on all sides. Transfer the meat to the plate with the bacon. Repeat with the remaining meat. Add about 1/4 of the wine.
4.Add some vegetables. Stir in the carrots and onions, then add the rest of the soup ingredients.
5.Bring to a simmer and bake. Top with thyme sprigs. Bring to a simmer. Cover the Burgundy beef and bake at 250 degrees for 1 hour and 15 minutes.
6.Thick. Return the pot to the heat. Mix together the butter and flour, then add the mixture to the pot.
7.Done. Add the pearl onions and remaining mushrooms. Bring the Burgundy beef to a simmer and then remove the thyme. Enjoy!
Wine Pairing
You can eat Burgundy beef with Burgundy red wine (the best option!). You can also try a Pinot Noir, Merlot or Cabernet Sauvignon.
What to serve with beef bourguignon?
- Bread. The most traditional and delicious option (in my opinion). Crusty toast is the perfect accompaniment to boeuf bourguignon. Try bread with olive oil and rosemary or homemade dinner rolls.
- Potatoes. Boeuf bourguignon with potatoes is pure comfort! Try garlic mashed potatoes, classic baked potatoes, slow cooker mashed potatoes, or roasted baby potatoes.
- Pasta. Egg noodles would pair well with this dish.
- Rice. A simple side of brown or white rice in the Instant Pot will help soak up the delicious juices.
- With corn grits. For an Italian twist, try boeuf bourguignon with creamy polenta.
- With vegetables. Which is your favorite? Boiled potatoes are what Julia Child served with boeuf bourguignon, and they would be a good choice (or better yet, oven-roasted potatoes). Or try roasted green vegetables, such as roasted Brussels sprouts with garlic or Brussels sprouts with bacon and maple syrup.
Recipe Tips and Tricks
- Get the perfect golden brown. Start by searing your meat. When it’s dry on the outside, you’ll be able to sear it better. Then, when you’re cooking your meat, work in batches. Overfilling the pan also makes searing more difficult because it creates a lot of steam.
- Cook the tomato paste. When you add the garlic and tomato paste, you’ll cook for about 30 seconds before moving on to the next step. Cooking the tomato paste is one of those little tricks that helps take your meals to the next level. Similar to a floral seasoning, it adds a surprising amount of depth and dimension!
- Remove the fat from the pan. Another trick that adds flavor to your Burgundy beef recipe? Deglazing! When you pour in the wine, the acidity helps loosen the cooked bits on the bottom and sides of the pan. Add the wine and let it sit for about 30 seconds, then use a wooden spoon (it looks like a wooden spoon, but with a flat edge on the bottom) or spatula to scrape it down so that nothing sticks to the pan.
