When it comes to cold-weather comfort food, few dishes satisfy like Beef Burgundy โ also known as Beef Bourguignon. This rich, slow-cooked French stew combines tender beef, hearty vegetables, red wine, and aromatic herbs in one deeply flavorful dish. Whether served over creamy mashed potatoes, buttered noodles, or crusty bread, every bite delivers warmth and elegance.
Perfect for dinner parties or cozy nights in, this dish is worth every simmered second.
Ingredients
This recipe yields 6โ8 servings. Use the scale buttons on your blog to double or triple if needed.
For the Stew:
- 8 slices bacon, cut into ยผ-inch pieces
- 1 tablespoon canola oil
- 3 lbs boneless beef chuck, trimmed and cut into 1ยฝ-inch cubes
- Kosher salt and freshly ground black pepper
- 5 carrots, peeled and sliced diagonally into 1-inch chunks
- 1 large yellow onion, diced
- 4 cloves garlic, minced (divided)
- 2 tablespoons all-purpose flour
- 1 bottle (750 ml) dry red wine (Pinot Noir or Cรดtes du Rhรดne recommended)
- ยฝ cup cognac
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon fresh thyme leaves (or ยฝ teaspoon dried)
- 1 bay leaf
For the Vegetables:
- 4 tablespoons unsalted butter (divided)
- 1 lb frozen pearl onions, thawed
- 1 lb fresh cremini mushrooms, stems removed and sliced thickly
Instructions
1. Preheat & Prep
Preheat your oven to 325ยฐF (163ยฐC).
Pat the beef dry with paper towels and season generously with salt and pepper.
2. Render the Bacon
In a large Dutch oven over medium heat, cook the bacon until crisp. Remove with a slotted spoon and set aside on a paper towel-lined plate. Leave the rendered fat in the pot.
3. Sear the Beef
Add 1 tablespoon of canola oil to the Dutch oven. Working in batches, sear the beef on all sides until browned (about 2โ3 minutes per side). Avoid overcrowding the pan. Transfer browned beef to the plate with the bacon.
4. Sautรฉ the Vegetables
To the same pot, add carrots and diced onions. Season with 1 teaspoon kosher salt and ยฝ teaspoon black pepper. Sautรฉ until lightly caramelized, about 8โ10 minutes. Add half of the minced garlic and cook for 30 seconds more.
5. Build the Stew Base
Return the beef and bacon to the pot with the vegetables. Sprinkle the flour over everything and stir well, cooking for 4โ5 minutes to remove the raw flour taste.
Deglaze with red wine, scraping up any browned bits from the bottom of the pot. Stir in the cognac and enough beef broth to just cover the meat. Mix in the tomato paste, thyme, and bay leaf.
6. Oven Time
Cover the Dutch oven tightly with a lid and place in the oven. Cook for 2 to 3 hours, stirring occasionally, until the beef is fork-tender.
While the Stew Cooks: Prepare Onions & Mushrooms
In a medium skillet over medium-low heat, melt 2 tablespoons butter. Add the thawed pearl onions, season with salt and pepper, and sautรฉ until browned (8โ10 minutes).
Add the remaining 2 tablespoons butter, sliced mushrooms, and the rest of the minced garlic. Cook until the mushrooms are golden brown (6โ8 minutes). Season to taste and set aside.
Final Touches
Once the beef is tender, remove the pot from the oven and return it to the stovetop. Discard the bay leaf.
Stir in the prepared pearl onions and mushrooms. Bring the stew to a gentle boil, then reduce the heat and simmer for 15 minutes to blend the flavors. Let the stew rest for another 15 minutes before serving.
Serving Suggestions
Serve hot over:
- Buttery mashed potatoes
- Egg noodles
- Creamy polenta
- Or enjoy on its own with crusty bread
Pair with a glass of red wine and a cozy blanket for the ultimate winter comfort.
Tips for Success
- Use good-quality wine: If you wouldnโt drink it, donโt cook with it.
- Sear in batches: Avoid crowding the pan to ensure a proper crust.
- Make ahead: This dish tastes even better the next day!
- Thicker stew? Let it simmer uncovered a bit longer to reduce.
Beef Burgundy is more than a stew โ itโs a celebration of slow-cooked flavor and French comfort. Once you try it, youโll want to make it every winter!