Boeuf Bourguignon Burgundy Beef Stew Done Right

Best Beef Burgundy Recipe A Taste of Paris at Home

By Amara Vitalis July 3, 2025

Table of Contents

Recipe Introduction

Fancy a bit of France, eh? Ever wondered how to bring that cozy bistro vibe home? Well, let's talk beef burgundy recipe ! It's like a hug in a bowl, seriously.

This isn't just any stew; it's Boeuf Bourguignon Recipe Easy !

Quick Hook

Honestly, have you ever tasted anything so comforting? Our beef burgundy recipe brings that classic French flavour right to your kitchen. It's all about rich, red wine and melt-in-your mouth beef.

Brief Overview

Traditional Beef Bourguignon hails from Burgundy, France. It's a stew where beef chuck chills out in red wine with mushrooms, bacon and onions.

This recipe's medium difficulty and needs around 4 hours to be ready. It gives around 6-8 servings. Perfect for sharing with friends and family!

Main Benefits

One of the best things? It’s packed with protein! This Red Wine Beef Stew Recipe is ideal for a Sunday roast or any special occasion.

What makes this beef burgundy recipe special is that low and slow cooking makes the beef so tender it melts in your mouth.

Time to round up your ingredients and let's dive into creating the Best Beef Bourguignon .

Grab that Dutch Oven Beef Burgundy . I bet you're wondering How To Serve Beef Bourguignon ... stay tuned!

Ingredients & Equipment: Your Beef Burgundy Recipe Arsenal

Alright, let's talk kit and kaboodle. For this beef burgundy recipe , we need to get serious about ingredients.

Main Ingredients: The Heart of Boeuf Bourguignon

Beef Chuck: 3 lbs (1.36 kg) . Look for well marbled beef. It’ll be super tender.
Olive Oil: 2 tbsp (30 ml) .
Salt: 1 tsp (5 ml) , plus more to taste.
Black Pepper: 1/2 tsp (2.5 ml) , plus more to taste.
All-Purpose Flour: 2 tbsp (25 g) .
Bacon: 4 oz (113 g) , diced. Smoked bacon is the way to go.
Yellow Onion: 1 large, chopped.
Carrots: 2, chopped.
Celery: 2 stalks, chopped.
Garlic: 2 cloves, minced.
Tomato Paste: 1 tbsp (15 ml) .
Dry Red Burgundy Wine: 1 bottle (750 ml) .
Beef Broth: 2 cups (473 ml) .
Worcestershire Sauce: 1 tbsp (15 ml) .
Dried Thyme: 1 tsp (5 ml) .
Bay Leaf: 1.
Cremini Mushrooms: 8 oz (227 g) , quartered.
Boiling Potatoes: 1 lb (250g) , quartered.
Unsalted Butter: 2 tbsp (30 g) .
Fresh Parsley: 2 tbsp (15 g) , chopped.

If you’re wondering about the wine, splurge a bit. Trust me! A decent bottle will elevate the flavors of the Best Beef Bourguignon . Think something you'd actually drink!

Seasoning Notes: The Magic Touch

Thyme and bay leaf are essential . They add that earthy depth. A little Worcestershire sauce gives it some umami. Don't skip these! For quick subs, use a pre-made Italian herb blend instead of thyme.

Equipment Needed: Simple is Best

Dutch Oven: This is your workhorse. It needs to be big and heavy.
Large Skillet: Optional, but helpful for searing.
Cutting Board: Obvs.
Sharp Knife: Again, crucial.
Wooden Spoon or Spatula: For stirring.
Measuring Cups and Spoons: Accurate measurements are key.

If you don’t have a Dutch oven, a large, heavy bottomed pot with a lid will do. The Dutch Oven Beef Burgundy version is ideal, though.

The key here is that a good dutch oven will help keep temperatures even and consistent during the long braising process.

I got mine at a car boot sale for 5 quid! You just gotta look.

Once you have everything prepped, the Traditional Beef Bourguignon comes together pretty easily. Grab your ingredients and let's get started!

Beef Burgundy Recipe : Let's Get This Show on the Road

Right, love. Ready to tackle the best beef burgundy recipe this side of the Channel? Forget those fancy restaurants. We're doing it ourselves.

You’ll soon realize that Traditional Beef Bourguignon is easier than you think! Trust me, if I can do it, anyone can.

It’s all about patience and letting those flavours sing. The Dutch Oven Beef Burgundy just takes time.

Prep Steps: Get Your Ducks in a Row

Honestly, half the battle is just getting everything ready. You know? Mise en place, as the posh chefs say.

Essential Mise en Place : Chop the beef into 1 1/2 inch cubes. Dice your bacon, chop the onion, carrots, and celery. Mince your garlic. Quarter those mushrooms. Get your herbs and spices out. It's much easier when everything is ready.
Time Saving Organization Tips : Chop veggies the day before. Seriously. And get your beef ready.
Safety Reminder : Careful with that knife. Slow and steady wins the race. No need to be a hero.

step-by-step: From Zero to Hero

Pat the beef dry and chuck it in some flour seasoned with salt and pepper.
Sear the beef in hot olive oil until brown. Don't overcrowd the pan ! This is key for browning.
Fry bacon until crispy. Remove and set aside. Keep that bacon fat. Flavour bomb!
Sauté onion, carrots, and celery in the bacon fat until softened, about 8- 10 minutes . Add garlic for the last minute.
Deglaze the pan with a whole bottle (750 ml) of dry red wine. Scrape up all those tasty bits. Add beef broth, Worcestershire sauce, thyme, and a bay leaf.
Put the beef and bacon back. Braise in a 325° F ( 160° C) oven for 3-3. 5 hours until the beef is fork tender.
Sauté mushrooms in butter until browned. Add to the stew and cook the potatoes, 30 minutes before the end. Simmer for 15 minutes to meld flavours.

Pro Tips: Secret Agent Stuff

Fancy learning How To Serve Beef Bourguignon ?

Dry Your Beef : Honestly, get rid of the moisture, you want a proper sear.
Don't Skimp on the Wine : Use decent wine. Cooking wine is rank. Best Beef Bourguignon needs good wine.
make-ahead Magic : This is even better the next day. Flavours meld. Big win! If you don’t fancy Beef, use a hearty mushroom instead for an Authentic French Beef Stew .

Recipe Notes: The Secret Sauce to Success

Alright, so you're about to tackle this beef burgundy recipe . Ace! But before you dive in, let's chew the fat about some extra bits and bobs.

These are the things that’ll elevate your Traditional Beef Bourguignon from "meh" to "magnifique!" Honestly, these are the little things that make all the difference.

Serving Suggestions: Time to Plate Up

Presentation matters, doesn't it? I reckon so. For plating the best beef bourguignon , think rustic charm. Ladle a generous portion of the stew into a shallow bowl.

A sprig of fresh parsley on top adds a pop of color. It's like a little present for the eyes.

Sides? Oh my gosh , get some creamy mashed potatoes. Crusty bread is a must, too. You need something to mop up that glorious sauce! If you are figuring out How to Serve Beef Bourguignon , remember that it is delightful with a glass of the very same red wine you cooked with.

Storage Tips: Keeping it Fresh

Leftovers? If you have any, you're doing well. The Beef Burgundy tastes even better the next day.

Pop it in an airtight container. Refrigerate for up to 3 days . Freezing is an option! Just make sure it's properly cooled first.

It lasts up to 3 months. To reheat, thaw it in the fridge overnight. Then gently reheat on the stovetop.

Low and slow, my friend. Don't nuke it to oblivion!

Variations: Make it Your Own

Fancy a change? Adaptations are easy peasy.

Want a vegetarian version? Swap the beef for portobello mushrooms. It is like Bourguignon Beef , but vegetarian. Use vegetable stock instead of beef broth.

Easy! You can substitute with gluten-free flour for dietary adaptations. Simple!

Seasons affecting you? Don't fret! In the summer, add some courgettes or bell peppers. A Red Wine Beef Stew Recipe is versatile!. It goes with everything.

Nutrition Basics: Goodness in Every Bite

This isn't health food, let's be real. But it is comforting and packed with flavour.

Beef gives you protein. The vegetables are full of vitamins. And red wine? Well, it is said to have antioxidants.

All these estimates about the Authentic French Beef Stew . Just remember, enjoy in moderation. Everything in moderation, eh?

So there you have it! Hopefully, these extra tips have made your Dutch Oven Beef Burgundy adventure even smoother. Don't be scared to experiment.

Enjoy the process, and most importantly, enjoy the deliciousness!

Frequently Asked Questions

Can I use a different cut of beef for this beef burgundy recipe?

Absolutely! While chuck roast is the classic choice because it becomes incredibly tender during braising, other cuts like beef shoulder (also known as blade roast) or even short ribs will work well. Just be sure to adjust the braising time accordingly; tougher cuts may require a longer cooking period.

Remember, we're aiming for that melt-in-your mouth texture!

What's the best wine to use in beef burgundy? Do I really need Burgundy wine?

Traditionally, a dry red Burgundy wine is used (hence the name!), but a Pinot Noir is a great substitute and often easier to find. The key is to choose a wine you'd enjoy drinking don't reach for the cheap stuff!

While Burgundy adds a certain je ne sais quoi, a decent Cabernet Sauvignon or Merlot will also work in a pinch if you're feeling a bit "skint".

How can I thicken the beef burgundy sauce if it's too thin?

If your sauce is a bit runny, there are a few easy fixes. You can create a slurry by mixing a tablespoon of cornstarch with a tablespoon of cold water, then whisk it into the simmering sauce.

Alternatively, you can remove the beef and vegetables, then simmer the sauce over medium heat, allowing it to reduce naturally and concentrate the flavors. Just keep an eye on it to prevent burning!

Can I make this beef burgundy recipe ahead of time?

Definitely! In fact, Beef Burgundy often tastes even better the next day. The flavors meld together beautifully overnight. Just allow it to cool completely before storing it in an airtight container in the refrigerator. When you're ready to serve, reheat it gently on the stovetop or in the oven.

This makes it a fantastic dish for entertaining less stress on the day!

I don't have a Dutch oven. What else can I use to make this Boeuf Bourguignon?

A Dutch oven is ideal because it distributes heat evenly, but a heavy bottomed pot with a tight fitting lid will also work perfectly well. You could also use a large oven safe skillet with a lid. The key is to have something that can go from the stovetop to the oven without any issues.

A slow cooker is another option, searing the beef and sauteing the veggies first and then transfer everything to the slow cooker.

Is Beef Burgundy healthy? What are the nutritional considerations?

Beef Burgundy, while delicious, is a rich dish. It contains a good amount of protein from the beef, but also has fat from the bacon and beef itself. Be mindful of portion sizes, and consider serving it with lighter sides like a green salad to balance things out.

You can also trim excess fat from the beef before cooking to reduce the overall fat content. Remember to adjust any dietary adaptions accordingly.