Homemade Beef Burgundy – Beef stews are a personal favorite of mine! Here’s another delectable and hearty dish that promises to bring instant warmth. From the moment I took my first bite, I was blown away by the succulent, fork-tender beef, rich red wine sauce, caramelized onions, and flavorful mushrooms. Serve it with buttered flat noodles or potatoes.
What is Beef Burgundy?
Homemade Beef Burgundy (Beef Bourguignon) is an incredible Classic French Stew dish made with tender braised bacon and beef and vegetables slow simmered in a richly flavored wine sauce. So worth the wait and so delicious.
This recipe has been a staple in my kitchen for years! I first discovered this delightful dish on one of my Healthy Lifestyle journey and my husband and I instantly became fans. Unlike my usual quick recipes, this one requires a couple of hours, but the results are worth it. All you need is 15 minutes of prep time to set and forget it in the slow cooker or Instant Pot for the ultimate ease. If you are lucky enough to have leftovers, hide it quick! This is one recipe that is worth hiding, because this meaty stew gets better after sitting overnight. Because with a large family I am always cooking meals ahead of time for the week or lunches.
Origin
Beef Bourguignon is believed to have originated as a dish for peasants, potentially tracing its roots back to the Middle Ages (400-1400 A.D.). Furthermore, it served as a method for slow-cooking tough, less desirable cuts of meat with readily available ingredients. Moreover, Beef Bourguignon has its roots in Burgundy, a charming French region situated approximately 60 miles (100 km) southeast of Paris. Traditionally, this dish features the renowned Charolais beef sourced from the region. However, the cattle in Burgundy are raised on a diet of hay, fodder, and cereal, resulting in exceptionally tender meat.
Historical Importance: This culinary creation achieved global recognition, largely due to influential chefs such as Julia Child, who highlighted the elegance of French cuisine. Originating as a humble peasant dish, it has since been transformed into a hallmark of refined dining.
What is the difference between beef stew and beef burgundy?
The key distinction between our beef stew and classic French dishes like boeuf bourguignon, Provençal daube, and Tuscan peposo lies in the prominent use of red wine. While traditional American beef stews typically rely on water and onions for moisture, later renditions incorporate beef broth or tomato sauce.
Ingredients you will need for Homemade Beef Burgundy
- Beef Stew (Chuck Roast)
- Thick Sliced Bacon
- Carrot
- Onion
- Arrowroot Starch
- Better than Boullion, Beef Flavored
- Tomato Paste
- Garlic Cloves
- smoked paprika
- Thyme leaves
- parsley
- Bay leaf
- White pearl onion
- mushroom
- Butter
- Red Wine (Burgundy)
- Sea Salt
- Fresh Ground Pepper
- Allulose
How to make Homemade Beef Burgundy
To start with: Marinate the beef in red wine overnight, ensuring it’s completely covered.
Then: Preheat the oven to 325°F (163°C).
First: In a large skillet, cook the bacon over medium heat until crisp. Remove the bacon and set it aside.
Next: Drain the beef from the marinade (keeping the wine aside) and pat it dry. Brown the beef in batches in the rendered bacon fat and olive oil. Set the beef aside.
Then: In the same large skillet, sauté the onions and carrots. Add the garlic and cook for about a minute.
Sprinkle arrowroot starch over the vegetables and continue cooking for another minute.
Place the beef and bacon in the slow-cooker or Instant Pot. Pour in the reserved wine, beef stock, tomato paste, vegetables and bouquet garni.
Bring the mixture to a simmer, cover the pot, and transfer it to the preheated oven. Allow it to cook for about 3 hours or until the meat is tender.
Approximately 30 minutes before the stew is finished cooking, sauté the mushrooms in a separate pan and then add them to the stew.
Homemade Beef Burgundy
Ingredients
- 6 slices thick-cut bacon, chopped
- 1 boneless chuck roast, cut into 1 1/2-inch cubes
- 2 teaspoon sea salt, divided, plus more to taste
- 1 1/2 teaspoon ground black pepper, divided
- 1 medium onion, quartered
- 3 Russett potatoes, peeled and cubed
- 2 cups Baby Carrots
- 2 tablespoons tomato paste
- 1/4 cup arrowroot starch
- 6 garlic cloves, finely chopped
- 1 bottle Burgundy wine
- 1 teaspoon smoked paprika
- 1 teaspoon fresh thyme, chopped
- 1 bay leaf
- 3 cups water
- 3 tablespoons Better than Boullion, Beef Flavored
- 1 lb button mushrooms, stems trimmed
- 1 tablespoon Allulose
- 1 lb egg noodle
- fresh parsley, garnish (2 tablespoons)
Instructions
- To start with: Marinate the beef in red wine overnight, ensuring it’s completely covered.
- Then: Preheat the oven to 325°F (163°C).
- First: In a large skillet, cook the bacon over medium heat until crisp. Remove the bacon and set it aside.
- Next: Drain the beef from the marinade (keeping the wine aside) and pat it dry. Brown the beef in batches in the rendered bacon fat and olive oil. Set the beef aside.
- Then: In the same large skillet, sauté the onions and carrots. Add the garlic and cook for about a minute.
- Sprinkle arrowroot starch over the vegetables and continue cooking for another minute.
- Place the beef and bacon in the slow-cooker or Instant Pot. Pour in the reserved wine, beef stock, tomato paste, vegetables and bouquet garni.
- Bring the mixture to a simmer, cover the pot, and transfer it to the preheated oven. Allow it to cook for about 3 hours or until the meat is tender.
- Last but not least, approximately 30 minutes before the stew is finished cooking, sauté the mushrooms in a separate pan and then add them to the stew.
Serve with steamed rice. Enjoy!
NOTE
Select a wine that you personally find enjoyable to drink. The quality of the wine plays a significant role in enhancing the flavor of the stew. For an even more robust flavor, consider preparing the stew a day in advance and reheating it before serving. Enjoy Fine WIne here:
Traditional Beef Burgundy contains pearl onions. But, I’ve never been a fan of pearl onion, no matter what dish it is in. So, I often omit them and just used the diced walla walla sweet onions. However, you can add those extra onions for delicious flavor!
While you can certainly serve beef bourguignon right away, I suggest preparing it a day in advance to allow the flavors to fully meld. After cooking, let it cool thoroughly, then cover and refrigerate overnight. The next day, gently reheat it on the stovetop over low heat. This not only saves time before serving but also enhances the depth of flavors as they mingle in the fridge.