Okay, friend, gather ’round, because I’m about to share something truly special. What is a recipe for Beef Burgundy? Is it a hug in the bowl, warm blanket on cold nights, if it’s France right in your own kitchen? I remember my grandmother’s Sunday dinner, the aroma filling the house with comforting aromas. If you love a good pot roast, but you’re ready to elevate your comfort food game, Beef Burgundy is the perfect recipe. What is calling your name? What is the secret to making a rich, hearty, and easy recipe? Time and patience, and a good bottle of Burgundy, of course!
What is Beef Burgundy?
Beef Burgundy, also known as Boeuf Bourguignon, is a classic French stew braised in red wine. Why is Burgundy wine called “Boutique”? Think of it as the sophisticated cousin of your everyday beef stew. What’s the difference between slow-cooked beef and a rich red wine sauce? Wine, beef broth, mushrooms, onions, bacon (or pancetta). The long braising process transforms the beef into melt-in-your-mouth goodness, and the wine infuses the meat into a zing. Every bite with a depth of flavor that’s simply irresistible. Is peasant food an art form?
Why you’ll love this recipe?
Why do I love Beef Burgundy? First and foremost, the need for justice.flavorIs it out of this world? The combination of the rich beef, the earthy mushrooms, smoky bacon, and the fruity red wine. What are some of the best symphonies of flavors? What I love most about this is how surprisingly surprising it is.simpleIt is to make. Yes, it requires some time, but the actual hands-on work is minimal. Is it perfect for a weekend project where you just let it simmer away while you relax? Plus, it’s incrediblycost-efficientYou can use a less expensive cut of beef, and the other ingredients are relatively inexpensive. What are some of the best budget-friendly meals for a special occasion?versatilityServe it over mashed potatoes, egg noodles, polenta, or even crusty bread. The possibilities are endless. I’ve tried similar recipes, but this one just hits different. The flavor and tenderness of beef are unmatched.
How do I make beef Burgundy?
Quick Overview
How do you make a good beef Burgundy? How do you brown beef? How do I make a sauce with bacon, onions, mushrooms, garlic? Next, we deglaze the pot with red wine and add beef broth. Is it safe to cook beef in a pan? Don’t be intimidated by the long cooking time – most of it is hands-off. Is it really a simple process that yields incredible results?
Ingredients
For the Main Dish:
* 2 1/2 pounds beef chuck, cut into 1 1/2-inch cubes (I always trim off excess fat, but leave some).
* 2 tablespoons olive oil
* 1 large onion, chopped
* 8 ounces bacon, diced (pancetta works great too!)
* 1 pound cremini mushrooms, quartered
* 2 cloves garlic, minced
* 2 tablespoons all-purpose flour
* 1 (750ml) bottle dry red wine, preferably Burgundy (but a Pinot Noir or Cabernet Sauvignon will work) Is there a way to do this in pinch?
* 2 cups beef broth
* 1 tablespoon tomato paste
* 1 teaspoon dried thyme
* 1 bay leaf
* Salt and pepper to taste
For Serving:
* Fresh parsley, chopped (for garnish)
* Mashed potatoes, egg noodles, or crusty bread (for serving) (Mashed Potatoes)
What are the steps to
Step 1: Preheat & Prep Pan
First, preheat your oven to 325°F (160°C). Is it possible to make this recipe in a Dutch oven? It helps distribute the heat evenly and keeps everything nice and cozy. If you don’t have a Dutch oven, any large, oven-safe pot will work. Make sure your beef is patted dry with paper towels. This will help it brown properly.
Step 2: Brown the Beef
In a Dutch oven, heat olive oil over medium-high heat. Add salt and pepper to taste. Season beef generously with salt and pepper. Working in batches (don’t overcrowd the pot! ), brown the beef on all sides. This step is crucial for developing flavor, so don’t skip it! You want a nice, deep sear on each piece. Set the browned beef aside.
Step 3: Cook the Bacon & Vegetables
Add the diced bacon to the Dutch oven and cook until crispy. With a slotted spoon, remove the bacon and set aside, leaving the rendered bacon fat in the pot. Add the chopped onion to the pot and cook until softened, about 5-7 minutes. Then, add the quartered mushrooms and cook until they release their moisture and start to brown. About 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
Step 4: Flour & Wine
Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly. How do you thicken sauce? How do I pour the red wine into a large pot, scraping up any browned bits from the bottom of the pot? What is the best way to deglaze and it adds tons of flavor! ). Bring the wine to a simmer and let it reduce slightly, about 5 minutes.
Step 5: Simmer & Bake
Add the beef broth, tomato paste, bay leaf, and thyme to the pot. Return the browned beef and cooked bacon to the pot. Bring the mixture to a simmer, then cover the Dutch oven and transfer it to the preheated oven. Is it safe to bake beef for 2 1/2 hours? I always check the beef after 2 hours just to make sure it doesn’t get too soft.
Step 6: Serve
Remove Dutch oven from oven and let it rest for 10 minutes before serving. Discard the bay leaf. Taste and adjust seasoning as needed. Serve hot over mashed potatoes, egg noodles, or crusty bread. Garnish with fresh parsley.
What should I serve it with?
What are some good ways to enjoy Beef Burgundy?For a cozy night in the country.I love serving it over creamy mashed potatoes with a side of crusty bread for soaking up all that goodness. What is the best sauce What is a simple green salad?For a more elegant dinner party, consider an elegant table.Serve over polenta with Parmesan cheese. What is the best way to pair a glass of red wine with the stew? What’s a good meal to serve family-style with your friends? Beef Burgundy? What are some good side dishes to serve with roasted vegetables? My family tradition is to serve it with homemade egg noodles – it’s a total comfort food overload. Would we have it any other way?
How do I perfect my beef Burgundy?
How can I take my Beef Burgundy to the next level?Why is beef quality important?Don’t skimp on beef! What is the best beef chuck to use?Browning is the key to a Take your time browning the beef in batches. This step is crucial for developing a deep, rich flavor.
* Don’t Overcrowd the Pot: Overcrowding the pot will steam the beef instead of browning it. Work in small batches for best results.
* Wine Selection: While a traditional Burgundy wine is ideal, a Pinot Noir or Cabernet Sauvignon will also work well. Just make sure it’s a dry red wine that you enjoy drinking.
* Low and Slow: The key to tender beef is cooking it low and slow. Don’t rush the process!
* Thicken the Sauce (if needed): If the sauce is too thin after cooking, you can thicken it by simmering it on the stovetop for a few minutes, or by whisking in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).
Storing and Reheating Tips
Beef Burgundy is even better the next day, as the flavors have had time to meld together! To store, let the stew cool completely before transferring it to an airtight container. In the refrigerator, it will keep for up to 3-4 days. For longer storage, you can freeze it for up to 2-3 months. Thaw it overnight in the refrigerator before reheating. To reheat, simply simmer the stew on the stovetop over low heat until heated through. You can also reheat it in the microwave, but be sure to stir it occasionally to ensure even heating. If freezing, I like to divide the stew into individual portions for easy lunches. Make sure the container you use is freezer safe so the taste stays fresh. I usually don’t add parsley until serving for freshness as well.
Frequently Asked Questions
Final Thoughts
Beef Burgundy is truly one of those recipes that’s worth the effort. It’s a comforting, flavorful, and impressive dish that’s perfect for any occasion. I’ve made this countless times, and it always gets rave reviews. The rich, savory sauce and the melt-in-your-mouth beef are simply irresistible. If you enjoy this recipe, you might also like my Coq au Vin (Chicken in Red Wine) – it’s another classic French dish with similar flavors. Now, go ahead and give this Beef Burgundy recipe a try. I promise you won’t be disappointed. And don’t forget to come back and let me know how it turns out! Happy cooking!
Beef Burgundy
Ingredients
Main Ingredients
- 3 lb Beef Stew Meat
- 1 cup All-purpose Flour
- 2 tbsp Olive Oil
- 1 large Onion, chopped
- 2 cloves Garlic, minced
- 1 bottle Dry Red Wine
- 1 cup Beef Broth
- 1 tsp Dried Thyme
- 1 bay leaf Bay Leaf
- 1 lb Baby Carrots
- 1 lb Cremini Mushrooms
Instructions
Preparation Steps
- Season beef cubes with salt and pepper. Dredge in flour.
- Sear beef in olive oil until browned on all sides.
- Add onion and garlic; cook until softened.
- Pour in red wine, beef broth, thyme, and bay leaf. Bring to a simmer.
- Transfer to a slow cooker or Dutch oven; cook on low for 6-8 hours or until beef is tender.
- Add carrots and mushrooms during the last hour of cooking.
- Serve hot.
