Beef Bourguignon
on May 21, 2024
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Beef Bourguignon is a classic and comforting French stew that is surprisingly simple to make! The star of this dish is the red wine which simmers down and mixes with beef broth to create a stew base that is savory, rich, and slightly sweet.
Looking for an easy way to take your stew game up a notch? Instead of making a boring American beef stew, opt for this easy beef bourguignon instead! This simple, yet elegant dish features tender beef, carrots, mushrooms, and crispy bacon all covered in a thickened red wine sauce.
One of my favorite things about this bœuf bourguignon recipe is how versatile it is! I’ll whip up a batch of this easy stew to warm myself up on a rainy day or I’ll break out my nice dishes and serve this French beef stew at dinner parties and at-home date nights. No matter when you choose to enjoy this beef bourguignon, the rich and savory flavors in this dish are sure to satisfy!
Table of Contents
Why You’ll Love This Recipe
- Can be dressed up or down; enjoy it on a rainy day or make it for your next dinner party!
- Is packed with hearty beef and tender veggies submerged in a tasty red wine sauce.
- Stores well! Make a big batch and save the leftovers in the fridge or freezer to be enjoyed later.
Recipe Ingredients
- Stew Beef—This inexpensive cut of beef comes trimmed and diced, making it easy to toss into this dish!
- Red Wine—If you want to keep things traditional, use a few cups of red burgundy. If you’re not picky, any type of dry red wine will do.
- Bacon—Adds a subtle salty and smoky flavor to your finished stew.
- Carrots—Washed and chopped into bite-sized pieces.
- Mushrooms—I used basic white mushrooms in my beef bourguignon, but any type of fresh mushroom will add a bouncy texture and earthy flavor to this stew.
- Onion—White or yellow. Diced.
- Beef Broth—Creates a rich, salty, and meaty base for your beef and vegetables to simmer in.
- Butter—Softens the vegetables and adds a sense of richness to your finished dish.
- Flour—Acts as a thickener.
- Spices—A mixture of Italian seasoning and garlic powder adds a sense of freshness to this otherwise hearty and comforting French dish.
See the recipe card for full information on ingredients and quantities.
How to Make Beef Bourguignon
Step #1. Prepare the beef, vegetables and measure out all of the other ingredients in prep for making this dish.
Step #2. In a large soup pot, fry the bacon until it reaches your desired level of crispiness. Remove the meat from the pot but leave behind the rendered fat.
Step #3. Add the stew meat, carrots, onion, butter, and flour and cook until the beef is no longer pink in the middle. Return the cooked bacon to the pot along with the mushrooms, beef broth, red wine, Italian seasoning, and garlic powder.
Step #4. Bring the mixture to a simmer and give everything a good stir. Cover the pot and let the stew simmer until the vegetables are soft and the broth has thickened.
Recipe FAQs
The difference between beef bourguignon and a typical American beef stew all comes down to the addition of red wine! Beef bourguignon, which originated in the burgundy region of France, features a thick soup base made of broth and red wine. Beef stew on the other hand, is simmered in a mixture of broth and water or tomato sauce. Because there is so much wine in the bourguignon, it must be cooked slowly, resulting in a stew that is more flavorful and tender.
Most modern-day recipes call for the use of brisket, but since this dish simmers for several hours, feel free to use a cheaper cut of beef. I find that even the toughest cubes of stew beef will tenderize when simmered in this beef bourguignon. Chuck roast, shoulder roast, and round roast are also great options.
This is likely because the dish is overcooked. Depending on what type of red wine you use, it can become bitter if it simmers for too long. If this happens to you, try adding a bit of sugar or redcurrant jam to add some sweetness. However, if you follow my recipe steps, your finished stew should be meaty, flavorful, and tender rather than bitter.
How to Store Bœuf à la Bourguignonne
If you have any leftover beef bourguignon, you can store it in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. When you’re ready to enjoy this rich and hearty stew again, allow it to thaw completely before heating it in the microwave or on the stovetop until it reaches your desired temperature.
What to Serve with Beef Bourguignon
When serving Beef Bourguignon, consider pairing it with creamy mashed potatoes, which are perfect for soaking up the rich sauce. Homemade Italian bread is another excellent choice, ideal for dipping and savoring every drop of the stew. Additionally, an easy green bean salad offers a refreshing contrast to the hearty, savory flavors of the dish. These sides complement the Beef Bourguignon perfectly, making for a well-rounded and satisfying meal.
Expert Tips
- I like to make my bœuf bourguignon in an enameled cast iron pot. These pots do a great job of evenly distributing the heat from the stovetop, ensuring even simmering.
- Want to make your beef bourguignon gluten free? Swap out the flour for a little bit of cornstarch or arrowroot powder. Either of these substitutions should thicken your stew nicely.
- Want to add an extra punch of meaty flavor to your bourguignon? Toss in a beef bouillon cube along with your other spices.
More Beef Recipes To Consider
Beef Recipes
Reverse Sear Steak
From Scratch Recipes
Beef Noodle Soup
Easy Appetizers
Carne Asada Fries
Crock Pot Recipes
Mississippi Pot Roast
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Beef Bourguignon
Ingredients
- 1 cup diced bacon, uncooked
- 2 tablespoons butter
- 1 tablespoon flour
- 1 ½ pounds stew beef
- 1 cup diced carrots
- 1 cup diced onion
- 1 cup sliced mushrooms
- ½ tablespoon Italian seasoning
- 2 teaspoon garlic powder
- 2 cups beef broth
- 2 cups red wine
Instructions
- Cook the bacon in a large pot or high-sided pan until crispy. Remove the bacon but keep the bacon grease in the pan.
- Add the beef, carrots, onion, butter, and flour to the pan and cook over medium heat for about 10 minutes, or until the beef is no longer pink in the middle.
- Add the cooked bacon, mushrooms, Italian seasoning, garlic powder, beef broth, and red wine. Stir the ingredients to combine them and then bring the mixture to a simmer. Cover the dish and allow it to simmer for 1 ½ hours.
- Serve and enjoy!
Notes
- We like to use stew beef since it cuts down on prep time, but you can also use brisket.
- You don’t have to worry too much about tenderizing the veggies since they are going to cook for almost 2 hours.
- The butter and flour helps form a roux that will allow the sauce to thicken as it simmers.
- You can store your leftovers in the fridge for up to 5 days. Reheat a serving in the microwave for about one minute, stirring halfway through to ensure it reheats evenly.
