Braised Beef Burgundy Stew

Do you love Braised Beef Burgundy Stew? Ready to make beef bourguignon at home? You are going to love this beef burgundy recipe.

I love stew. It is like a really thick soup, and as I have said over and over on here, I love soup. I could eat it every day. That being said one of my favorites is Braised Beef Burgundy Stew. If you are looking for a Beef Burgundy Stew recipe that you can make at home, this is the only beef burgundy recipe you need.

Is beef bourguignon the same as beef burgundy

Sometimes you will hear Beef Burgundy called beef bourguignon. These stews are the same thing, just called by different names. The names are used interchangeably.

What meat is best for beef burgundy?

The best meat to use for beef burgundy is a cheaper cut of meat that does well with a long slow cooking process. Meat like stewing cubes, beef chuck or other tougher cuts of meat is great for beef burgundy.

Can I keep leftover of beef bourguignon?

Yes. In order to keep the leftovers for beef burgundy, you need to store it in the refrigerator. Once the beef bourguignon has cooled, it can be wrapped well and put in the refrigerator.

How long can you keep beef bourguignon in the fridge?

When stored properly, beef bourguignon can be stored in the refrigerator for 3-4 days. When it is reheated, be sure to make it is reheated properly.

How do you reheat beef bourguignon?

When you are heating beef bourguignon, either in the microwave, stove top or in the oven, you want to make sure that the stew reaches 325 degrees and let it simmer. This kills any bacteria left in the stew.

Can I make Beef Burgundy without red wine

While the recipe is based on red wine, there are ways to make beef bourguignon without the wine. If you need to omit the wine from this beef burgundy recipe, you can omit the wine and use 1 1/2 cups red grape juice and 1/2 cup red grape vinegar.

Can I make Beef Burgundy in the Slow Cooker?

Yes, this recipe can be made in a slow cooker. You will do the sauteing step in a frying pan on the stove. Continue through the recipe until it is ready to be put in the oven. At this point, you will put it in the slow cooker. When you cook it on high, it will be ready in about the same time. If you cook the recipe on low, it will take about 6 hours.

How to Make Beef Burgundy Stew at Home

Beef Burgundy Stew

Prep time: 15 minutes
Cook time: 3 – 3½ hours
Serves: 4-6

Ingredients:

6 slices thick-cut bacon, diced
2 lbs. beef chuck, cut into 1-inch pieces
Sea salt and black pepper, to taste
1 small red onion, chopped
1 cup frozen pearl onions
2 large carrots, sliced diagonally
3-4 garlic cloves, minced
8 oz. white mushrooms, roughly chopped
3 T. almond flour
1 T. tomato paste
3 c. dry red wine
1½ c. beef broth
2 bay leaves
4 sprigs fresh thyme
¼ c. fresh parsley, chopped

Directions:

1. Place top oven rack in the center position and preheat oven to 325°F.
2. Heat a large Dutch oven over medium heat. Add bacon and cook, stirring occasionally, until crispy, approximately 4-5 minutes. Transfer bacon to a plate lined with paper towels and blot off excess grease. Set aside.
3. Drain and discard all but 1 tablespoon bacon grease from Dutch oven. Add beef chunks and season with salt and black pepper, to taste. Cook, stirring occasionally until browned on all sides, approximately 4-5 minutes. Remove beef and transfer to the same plate with the bacon. Set aside.
4. Add red onion, pearl onions, carrots, and garlic. Cook, stirring occasionally, until the veggies become fragrant and translucent, approximately 4-5 minutes.
5. Add mushrooms and sprinkle with almond flour. Cook, stirring frequently, for 1-2 minutes or until the mixture starts to thicken.
6. Return bacon and beef to the Dutch oven. Add tomato paste, red wine, beef broth, bay leaves, and fresh thyme. Season with additional salt and black pepper, to taste, and stir to combine.
7. Increase heat to medium-high and bring to a gentle boil, stirring occasionally. Remove from heat, cover, and transfer Dutch oven into the preheated oven. Cook for 2½ to 3 hours, stirring every 40-50 minutes.
8. Remove from oven and discard bay leaves and thyme sprigs. Serve immediately topped with fresh chopped parsley, if desired. Enjoy!

Other recipes you will enjoy:

• Instant Pot Stuffed Pepper Soup
• Roasted Butternut Squash Soup
• New England Clam Chowder Recipe
• Instant Pot Thai Chicken Rice Bowl
• Potato Bacon Soup
• Cauliflower Soup

Print

Beef Burgundy Stew

Prep Time 15 minutes

Cook Time 3 hours 30 minutes

Total Time 3 hours 45 minutes

Servings 6 servings

Ingredients

• 6 slices thick-cut bacon diced
• 2 lbs. beef chuck cut into 1-inch pieces
• Sea salt and black pepper to taste
• 1 small red onion chopped
• 1 cup frozen pearl onions
• 2 large carrots sliced diagonally
• 3-4 garlic cloves minced
• 8 oz. white mushrooms roughly chopped
• 3 T. almond flour
• 1 T. tomato paste
• 3 c. dry red wine
• 1½ c. beef broth
• 2 bay leaves
• 4 sprigs fresh thyme
• ¼ c. fresh parsley chopped

Instructions

1. Place top oven rack in the center position and pre-heat oven to 325°F.
2. Heat a large Dutch oven over medium heat. Add bacon and cook, stirring occasionally, until crispy, approximately 4-5 minutes. Transfer bacon to a plate lined with paper towels and blot off excess grease. Set aside.
3. Drain and discard all but 1 tablespoon bacon grease from Dutch oven. Add beef chunks and season with salt and black pepper, to taste. Cook, stirring occasionally, until browned on all sides, approximately 4-5 minutes. Remove beef and transfer to the same plate with the bacon. Set aside.
4. Add red onion, pearl onions, carrots, and garlic. Cook, stirring occasionally, until the veggies become fragrant and translucent, approximately 4-5 minutes.
5. Add mushrooms and sprinkle with almond flour. Cook, stirring frequently, for 1-2 minutes or until the mixture starts to thicken.
6. Return bacon and beef to the Dutch oven. Add tomato paste, red wine, beef broth, bay leaves, and fresh thyme. Season with additional salt and black pepper, to taste, and stir to combine.
7. Increase heat to medium-high and bring to a gentle boil, stirring occasionally. Remove from heat, cover, and transfer Dutch oven into the pre-heated oven. Cook for 2½ to 3 hours, stirring every 40-50 minutes.
8. Remove from oven and discard bay leaves and thyme sprigs. Serve immediately topped with fresh chopped parsley, if desired. Enjoy!