Beef Bourguignon French Beef Stew With Wine Wellplated Com

Last year, we booked a last-minute trip to Europe, where I lived out my dream to eat beef Bourguignon (or as it is called in French “Boeuf Bourguignon“) in the region where it was created, Burgundy, France. And I even had a glass (or more) of Burgundy wine to pair with it. How lucky am I?! If you’re not familiar with this classic French beef stew, here’s what you need to know:

Boeuf Bourguignon is pronounced “booff boar-gone-yawn.”It translates to “Burgundy Beef” (“beouf” is French for “beef” and “Bourguignon” is French for “Burgundian”).Boeuf Bourguignon consists of beef (usually a tough, inexpensive cut like chuck), red wine, beef stock, carrots, aromatics like garlic and onion, pearl onions, mushrooms, and bacon.It tastes robust, comforting, velvety, and complex. (Like the best Braised Short Ribs in a stew form.)

If you’ve never had the pleasure of tasting beef Bourguignon, you may be wondering, “What is special about beef Bourguignon?” Beef Bourguignon, is special because:

It cooks for hours (like a good Crockpot Beef Stew).It reflects the ingredients of the land where it originates (red wine for which Burgundy is famous for is used in the recipe), andIt turns humble ingredients like inexpensive beef and carrots into something truly spectacular.

Cheesy as it sounds, if I could put it simply, I would say beef Bourguignon tastes like love.

How to Make Beef Bourguignon

Ever since we returned from Burgundy, I’ve wanted to recreate beef Bourguignon, but with a Well Plated twist. Classic beef stew recipes (like my Instant Pot Beef Stew) do not have to include wine; but beef Bourguignon, which is considered a beef stew, always does. In other words, all beef Bourguignons are beef stew, but not all beef stews are beef Bourguignon (you know, the rectangle/square logic). I wanted to make it accessible to home cooks by streamlining the ingredients and reducing the cook time. No offense to the masters, but I found the boeuf Bourguignon Julia Child original version and even Ina Garten’s version left me wishing for more vegetables to balance the meat.

I doubled up on the carrots and mushrooms, a move all of my taste testers appreciated.I removed ingredients that were not essential to creating a successful, traditional dish I would proudly serve to any of the wonderful Burgundy wine makers we met.Like a slow cooker beef Bourguignon, this recipe takes time, but the steps are straightforward.

If ever there were an easy beef Bourguignon recipe, this is it!

The Ingredients

Chuck Roast. Chuck roast is the best cut of beef for beef Bourguignon (and Beef Barley Soup). Packed with protein, it becomes tantalizingly tender during cooking but still retains its flavor.

Bacon. Beef Bourguignon without bacon just isn’t the same! It adds an extra layer of savory goodness that is absolutely delicious. Mushrooms. A fantastic addition to beef dishes like this one (and Instant Pot Beef Stroganoff). Plus, mushrooms are packed with fiber and antioxidants. Butter. Adds richness to the dish, which is key for making this the best beef Bourguignon recipe. Red Wine. In cooking, Bourguignon means “cooked in red wine,” which is what we’re doing in this recipe. It intensifies the flavor and helps tenderize the beef during cooking. A dry red wine like pinot noir works best here.

Carrots. Tender, tasty carrots add wonderful color and flavor. Rich in fiber, vitamin C, and vitamin A, carrots are also a nutritious addition. Onions. A mix of yellow onions and frozen pearl onions add flavor and texture. Tomato Paste. Helps to create a simmered all day flavor in a fraction of the time. (This trick is also used in this Crock Pot Hamburger Soup.) Thyme. For an earthy, herby flavor.

Beef Broth. Accentuates the beef flavor and adds depth. All-Purpose Flour. Helps thicken the stew.

The Directions

Storage Tips

To Store. Refrigerate leftovers in an airtight storage container for up to 3 days. To Reheat. Rewarm beef Bourguignon in a Dutch oven on the stovetop over medium-low heat or in the microwave. To Freeze. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Recommended Tools to Make this Recipe

Dutch Oven. I use my 5.5 quart to make a Le Creuset beef Bourguignon recipe, but you can use any brand of Dutch oven you like; STAUB is great too.Wooden Spoon. Helps scape up all the delicious browned bits from the pot. Extra Large Cutting Board. Plenty of room for cutting all of the ingredients in this recipe.

The next time you need a special meal, I hope you try this boeuf Bourguignon recipe. You also can make this entire dish a day ahead; rewarm gently before serving.

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Brussels Sprouts Slaw

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