Beef Burgundy Stew
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Channel your inner French chef with this slow-braised beef Burgundy stew, also commonly referred to as beef bourguignon. Our beef Burgundy stew recipe is loaded with flavorful red wine, roasted vegetables and plenty of butter. The cooking time is mainly inactive, and the techniques aren’t too advanced, so pour a glass of wine (or two) and relax into the meditative practice of preparing this Parisian-inspired dinner.
Rich, flavorful stovetop dinners like this beef Burgundy stew are the perfect lazy wintertime dinner. Prep your ingredients, fire up your stove and let your dinner simmer while you lounge around the house.
Ever wondered what to serve with beef bourguignon? Look no further — these sides won’t outshine the star of the show, but your guests are sure to leave satisfied.
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Beef Burgundy Stew
Start to finish: 4 hours
Impresses: 8
Ingredients
3 pounds beef stew meat
2 tablespoons kosher salt, divided
1½ teaspoons freshly cracked black pepper
1 pound bacon, chopped (if possible, use end trimmings)
4 tablespoons salted butter, divided
1 pound baby portobello mushrooms, wiped clean and sliced
6 sprigs fresh thyme
4 springs fresh rosemary
1 fresh bay leaf
1 large white onion, sliced
4 large carrots, peeled and chopped
4 garlic cloves, peeled and smashed
2 tablespoons all-purpose flour
3 cups Burgundy wine (or Beaujolais, Côtes du Rhône or pinot noir)
3 cups beef stock
Method
Spread the beef stew meat onto a plastic cutting board and pat dry with a paper towel. Sprinkle generously with 1 tablespoon kosher salt and freshly cracked black pepper. Set aside. Heat oven to 325 F.
Place a heavy-bottomed Dutch oven over medium heat. Add chopped bacon. Cook bacon until browned and crispy, about 8 minutes. Remove bacon pieces from pot and set into a paper-towel lined bowl to drain. Carefully pour the drippings into a heat-safe bowl for later use.
Reduce heat to low and return 1 teaspoon bacon drippings to the pan, along with 1 teaspoon butter. Add ½ the sliced mushrooms and a generous sprinkling of kosher salt, stirring to coat. Cook mushrooms until they have released their natural juices, scraping the pan to lift any browned bits off the bottom. Remove cooked mushrooms to a bowl and set aside. Repeat with another 1 teaspoon bacon drippings, 1 teaspoon butter and the remaining mushrooms.
Increase heat to medium. Add 1 tablespoon bacon drippings and ½ tablespoon butter to the pot, heating until butter is melted. Add ½ the seasoned beef stew meat, cooking until browned on all sides, about 5 minutes. Remove from pan to a clean plate and set aside. Repeat process with another 1 tablespoon bacon drippings, ½ tablespoon butter and remaining stew meat. While the meat browns, tie the thyme, rosemary and bay leaf together with butcher’s twine and set aside.
Once all the meat is browned, reduce heat to low. Add 1 tablespoon butter to the pot, followed by the onion, carrots and garlic cloves. Sauté 3 minutes, deglazing the pot with a splash of the red wine and scraping up the browned bits from the bottom.
Return the meat to the pot, making sure to pour in the juices from the plate as well. Sprinkle the contents of the pot with 2 tablespoons flour and toss to coat. Add the herb bundle, followed by the remaining red wine and beef stock. Cover and bake for 3 hours.
After 3 hours, remove stew from oven. Remove and discard the herb bundle. Using a fine mesh sieve, remove the stew meat and roasted vegetables from the liquid, cover and set aside.
Skim the fat off the cooking liquid before setting over high heat. Bring to a boil and reduce by ½ to a silky sauce. Return the meat and vegetables to the pot, stirring in the reserved mushrooms and bacon.