Beef Bourguignon Recipe
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Beef Bourguignon is a beloved French stew known for its tender, fall-apart chunks of beef and rich red wine sauce. This recipe features carrots, onions, and mushrooms, slowly cooked to create deep, complex flavors. It is an exceptional family dinner that can be prepared entirely ahead of time, gaining flavor upon reheating.
Ingredients
Instructions
Slow Cooker/Crockpot
Prepare the beef: Pat the meat dry with paper towels and season generously with salt and pepper (about one teaspoon each).
Brown the beef: Heat the olive oil in a large skillet set over high heat. Working in batches, brown the beef on all sides, about 3-4 minutes per batch. Transfer the browned beef to the slow cooker and repeat until all of the meat has been browned.
Lightly caramelize the onions. Return the skillet to medium-high heat and add the remaining tablespoon of olive oil. Add the diced onion and cook until golden and softened, about 8-10 minutes.
Add the garlic. Stir in the minced garlic and continue to cook for another 2-3 minutes, stirring continuously.
Transfer to the slow cooker.
Prepare the bouquet garni (bundle of herbs). Tie the fresh thyme and rosemary together using cooking twine and transfer them to the slow cooker.
Deglaze the pan. Return the skillet to medium-high heat. Pour a small amount of red wine into the skillet and scrape up any browned bits.
Warm the wine sauce. Then, add the rest of the red wine, marsala wine, beef broth, and tomato paste. Gently whisk to combine and heat until warmed through.
Transfer to the slow cooker. Add the chopped carrots, mushrooms, celery, canned tomatoes, and sun-dried tomatoes to the slow cooker and carefully pour the red wine mixture on top.
Cook. Cover and cook on low for 6-8 hours or high for 4-5 hours.
Add the pearl onions about 30 to 60 minutes before serving.
Thicken with cornstarch (optional) about 15 minutes before serving. Mix the cornstarch and cold water in a small bowl, then add it to the stew.
Remove the bundle of herbs and season with additional salt and black pepper to taste. Serve hot over buttered noodles or mashed potatoes.
Traditional Oven and Stovetop Instructions
Pat the meat dry with paper towels and season generously with salt and pepper (about one teaspoon each). Preheat the oven to 350°F (180°C).
Prepare the bouquet garni (bundle of herbs). Tie the fresh thyme and rosemary together using cooking twine.
Heat the olive oil in a large heavy-bottomed pot or oven-safe Dutch oven set over high heat. Working in batches, brown the beef on all sides about 3-4 minutes per batch. Transfer the browned beef to a clean plate and repeat until all of the meat has been browned. Set aside.
Return the pot to medium heat and add the remaining tablespoon of olive oil. Add the diced onion and cook until golden and softened, about 8-10 minutes. Stir in the minced garlic and continue to cook for another 2-3 minutes, stirring continuously. Remove the onions to a clean bowl and set aside.
Add the mushrooms and two tablespoons of butter and cook for 5 minutes or until golden. Remove to the same bowl as the onions and garlic.
Increase the heat to high and add a small amount of the red wine into the pot. Scrape up any browned bits, then add the rest of the red wine, marsala wine, beef broth, and tomato paste. Gently whisk to combine and bring to a simmer.
Add the seared beef, the bundle of herbs, caramelized onions and garlic, sautéed mushrooms, carrots, celery, canned tomatoes, sun-dried tomatoes, and pearl onions. Mix well to combine.
Oven Method: Bring to a simmer, then cover and transfer the pot to the oven for approximately 2-3 hours. At the end of cooking, carefully stir in the cornstarch slurry to thicken.
Stovetop Method: Bring to a simmer, then reduce the heat to low. Cover and cook for 2-3 hours, stirring every 10-20 minutes. At the end of cooking, carefully stir in the cornstarch slurry to thicken OR simmer uncovered until the desired thickness is reached.
Remove the bundle of herbs and season with additional salt and black pepper to taste. Serve hot over buttered noodles or mashed potatoes.
Notes
- Equipment recommendations: Oven and Stovetop: You will need a 7.5-quart oven-safe Dutch oven (or larger). Slow Cooker: Use an 8-quart Crockpot (or larger). Ingredient Notes and Substitutions: The best cut of beef is chuck roast, followed by brisket or round roast. Bundling the herbs, aka bouquet garni, is a technique that infuses the stew with flavor while preventing the dispersal of leaves and stems throughout the dish. It also makes it easy to remove at the end of cooking. Wine: Classic beef bourguignon recipes are made with Pinot Noir (or other red wine from the Burgundy region of France). Merlot is a good alternative if you prefer a wine that is softer and fruitier, while Cabernet Sauvignon is strong and more intense. Sweet Marsala Wine adds depth and complexity. It is an optional ingredient but highly recommended. Tomato paste is added for its rich tomato and umami flavor. It also helps thicken the gravy. Substitute with tomato sauce (the sauce will have a thinner consistency). Sun-dried tomatoes are intensely flavorful, rich, and tangy. They strengthen the overall tomato flavor. Pearl onions: Fresh or frozen can be added to this recipe. If you prefer not to include pearl onions, sauté an additional yellow onion. Cornstarch and Water: The gluten-free alternative to using all-purpose flour. It’s purpose is to thicken the sauce. Use more or less to suit your preference. If you prefer flour, sprinkle the seared chunks of beef with approximately one-fourth cup before removing them from the skillet. Cook over medium heat until the raw flour is cooked off, then remove to a clean plate. Variations: Alcohol-free beef bourguignon: Use non-alcoholic wine, beef broth, or a combination of grape juice and vinegar to mimic the wine’s acidity. I have not tried any of these variations personally, but I would expect the overall flavor to be quite different. Beef alternative: Lamb or venison would be fantastic for their rich, flavorful, and somewhat gamey taste. Bacon: Many versions of beef bourguignon include bacon for its smoky flavor. You can use thick-cut bacon, pancetta, or smoked sausage. Potatoes: Potatoes are a great addition if you’re hoping to make this an all-in-one meal. I recommend using Yukon gold or baby potatoes, which will likely hold up after extended cooking. Top Recipe Tips: Marinate the beef. Several traditional versions of beef bourguignon call for marinating the beef chunks in red wine, with pearl onions, carrots, and a bouquet garni (a bundle of herbs). The process has two goals: tenderize the meat and infuse it with flavor before cooking. It’s best to do this in a glass bowl or ceramic dish. Sauté the mushrooms in butter. Before adding the mushrooms to the stew, sauté them in a couple tablespoons of salted butter until browned, but not so long that they’ve released all their water. You can add them to the pot at the same time as the rest of the vegetables or wait until the end of cooking. Adding them later keeps their texture and flavor distinct from the rest of the stew. Thicken the stew properly. Yes, we’re already helping the process with tomato paste and an (optional) cornstarch slurry. Still, if you find yourself with a stew that is too watery (particularly problematic when using the slow cooker), you may need to strain the beef and vegetables from the broth and boil the liquid down. This is the best way to preserve the flavor of the stew. Season with salt and pepper to taste. How much salt is needed will vary from one cook to another. Add according to your preference. Storage and Freezing: Cool to room temperature before refrigerating. Transfer to an airtight container and store in the refrigerator for up to 4 days. Reheat in a saucepan set over medium heat, stirring occasionally, until it is heated through. If the stew seems too thick, add a little water or broth to adjust the consistency. To freeze beef bourguignon, transfer the (cooled) leftovers to freezer-safe ziplock bags or airtight containers, removing as much air as possible to prevent freezer burn. Freeze for up to 3 months. For best results, thaw frozen leftovers in the refrigerator overnight before reheating. What about the Instant Pot? I have never attempted beef bourguignon in the Instant Pot. I'm sure it can be done, BUT I (personally) feel that the flavors won't have enough time to layer and develop to justify the cost of ingredients.
