Braised beef burgundy recipe is a French stew you may have heard of. The famous version is called Beef Burgundy. Perfect for a holiday dinner party or Sunday family meals, braised beef is a great way to warm up your home while filling up your belly.
To make the dish, beef is first browned in a pan to give it a rich flavor. Vegetables such as small onions, carrots, and mushrooms are then added and cooked until they are soft and fragrant. Red wine, beef broth, and fresh herbs such as thyme and bay leaves (bouquet garni) are added to the pot, and the beef and vegetables are simmered in the mixture for several hours until the meat is tender and the flavors have melded together.
Braised beef Burgundy is typically served with mashed potatoes or crusty bread to soak up the rich sauce. Furthermore, this dish is hearty, comforting, and perfect for cold winter evenings.
Additionally, this dish uses a long cooking time for tenderizing the tougher cuts of beef. Another choice is to use a slow cooker on high heat if you don’t have a Dutch oven. Also, in order speed up the process, use a pressure cooker instead of the slow cooker. It works just as well for producing tender beef.
More about Beef Burgundy!
Traditionally, Burgundy wine is used to make braised beef Burgundy, as it is the wine produced in the Burgundy region of France where the dish originated. Specifically, a red Burgundy wine made from Pinot Noir grapes is typically used. However, if Burgundy wine is not available, other dry red wines such as Bordeaux or Chianti can be used as a substitute. A good wine to use is a dry red wine that has good acidity and tannins to help tenderize the meat and provide flavor to the chuck beef or whichever cut you choose.
History
Braised beef Burgundy, also known as Boeuf Bourguignon, is a classic dish made with beef that has been slow-cooked in a rich red wine sauce. The dish is traditionally made with beef from the Burgundy region of France, which is where it gets its name. Braised beef burgundy, a simple beef stew, is also often considered a comfort food. Pair it with mashed potatoes or a baked potato and some veggies, you got a good meal.
This classic recipe is also very healthy and nutritious with the use of red wine in it’s preparation. Of course this comes from the time when housewives didn’t have access to a lot of vegetables and other ingredients and had to rely on staples for meals for their families at home. Also lots of grocery stores sold cuts of meat that came already cubed and ready to cook. So it’s very basic in terms of braised beef burgundy recipes but delicious nonetheless.
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Ingredients
- 6 slices thick-cut bacon, diced
- 2 lbs. beef chuck roast, cut into 1-inch pieces (or beef stew meat)
- 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 tablespoons almond flour
- 1 tablespoon tomato paste
- 3 cups dry red wine
- 1½ cups beef stock
- 2 bay leaves
- 4 sprigs fresh thyme
- ¼ cup fresh parsley, chopped
Equipment
- Cutting board and sharp knife
- Dutch oven
- Paper towels
Instructions
- Place top oven rack in the center position and pre-heat oven to 325°F.
- 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.
- Drain and discard all but 1 tablespoon bacon grease from Dutch oven. Add chunks of beef 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.
- Add red onion, pearl onions, carrots, and garlic. Cook, stirring occasionally, until the veggies become fragrant and translucent, approximately 4-5 minutes.
- Add mushrooms and sprinkle with almond flour. Cook, stirring frequently, for 1-2 minutes or until the mixture starts to thicken.
- Return bacon and beef to the Dutch oven. Add tomato paste, red wine, beef broth, bay leaf, and fresh thyme. Season with additional salt and black pepper, to taste, and stir to combine.
- 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.
- Remove from oven and discard bay leaves and thyme sprigs. Serve immediately topped with fresh chopped parsley, if desired. Enjoy!
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Braised Beef Burgundy
Braised beef burgundy recipe is a French stew you may have heard of. The famous version called Beef Burgundy. Perfect for a holiday dinner party or Sunday family meals, braised beef is a great way to warm up your home while filling up your belly. To make the dish, beef is first browned in a pan to give it a rich flavor. Vegetables such as small onions, carrots, and mushrooms are then added and cooked until they are soft and fragrant. Red wine, beef broth, and fresh herbs such as thyme and bay leaves (bouquet garni) are added to the pot, and the beef and vegetables are simmered in the mixture for several hours until the meat is tender and the flavors have melded together.
This dish uses a long cooking time for tenderizing the tougher cuts of beef. Another choice is to use a slow cooker on high heat if you don't have a dutch oven. In order speed up the process, some people use a pressure cooker instead of the slow cooking. It works just as well for producing tender beef.
Braised beef Burgundy is typically served with mashed potatoes or crusty bread to soak up the rich sauce. The dish is hearty, comforting, and perfect for cold winter evenings.
Ingredients
- 6 slices thick-cut bacon, diced
- 2 lbs. beef chuck roast, cut into 1-inch pieces (or beef stew meat)
- 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 tablespoons almond flour
- 1 tablespoon tomato paste
- 3 cups dry red wine
- 1½ cups beef stock
- 2 bay leaves
- 4 sprigs fresh thyme
- ¼ cup fresh parsley, chopped
Instructions
- Place top oven rack in the center position and pre-heat oven to 325°F.
- 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.
- Drain and discard all but 1 tablespoon bacon grease from Dutch oven. Add chunks of beef 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.
- Add red onion, pearl onions, carrots, and garlic. Cook, stirring occasionally, until the veggies become fragrant and translucent, approximately 4-5 minutes.
- Add mushrooms and sprinkle with almond flour. Cook, stirring frequently, for 1-2 minutes or until the mixture starts to thicken.
- Return bacon and beef to the Dutch oven. Add tomato paste, red wine, beef broth, bay leaf, and fresh thyme. Season with additional salt and black pepper, to taste, and stir to combine.
- 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.
- Remove from oven and discard bay leaves and thyme sprigs. Serve immediately topped with fresh chopped parsley, if desired. Enjoy!