Classic Beef Burgundy: The Ultimate French Comfort Stew
Sautéed mushrooms and slow-braised chuck roast meld in wine for a deeply savory finish.
Beef Burgundy, also known as Boeuf Bourguignon, is a timeless French beef stew celebrated for its deep flavors, tender meat, and comforting warmth. This dish transforms humble ingredients—beef, red wine, mushrooms, and pearl onions—into a rich, aromatic meal perfect for special gatherings or cozy nights in.This guide walks you through every step, from selecting ingredients to serving suggestions, answering common questions and revealing chef secrets for the perfect stew.
What Is Beef Burgundy?
Beef Burgundy refers to a classic French stew where chunks of beef are braised in robust red wine, typically from Burgundy, alongside beef broth, aromatic vegetables, mushrooms, and pearl onions. The slow braising process infuses each ingredient with deep, layered flavor, creating a dish that is decadent yet remarkably approachable.
Why Is It So Special?
- Flavor Complexity: Wine delivers fruit and acidity, while bacon and mushrooms add savory undertones.
- Tender Texture: Chuck roast becomes meltingly soft after braising.
- Tradition: A beloved centerpiece for French family meals and festive occasions.
Ingredients for Traditional Beef Burgundy
Gather the freshest ingredients for authentic results. Here’s what you’ll need for a hearty batch:
| Ingredient | Amount | Notes |
|---|---|---|
| Thick-cut bacon | 8 slices | Chopped; provides richness |
| Chuck roast | 4-5 lbs | Cubed (1.5-inch); best for stew |
| Kosher salt | 2 tsp + more | For seasoning |
| Ground black pepper | 1.5 tsp divided | Freshly ground preferred |
| Yellow onion | 1 medium | Chopped |
| Celery stalk | 1 | Chopped |
| Tomato paste | 2 Tbsp | Deepens flavor and color |
| All-purpose flour | 1/4 cup | Thickens the stew |
| Garlic cloves | 6 | Finely chopped |
| Dry red wine | 1 bottle (750 mL) | Burgundy or Pinot Noir recommended |
| Frozen pearl onions | 14.4 oz bag | No need to thaw |
| Fresh thyme | 1 tsp | Or sprigs |
| Bay leaf | 1 | For earthy aroma |
| Peeled carrots | 4 | Cut into 1-inch pieces |
| Beef broth | 3 cups | Low sodium preferred |
| Button mushrooms | 1 lb | Trimmed; adds umami |
| Mashed potatoes | To serve | Optional for serving |
| Parsley | 2 Tbsp+ | Chopped for garnish |
Step-by-Step Directions: How to Make Beef Burgundy
- Preheat and Prep: Preheat oven to 325°F, chop bacon and vegetables.
- Crisp Bacon: Cook bacon in a heavy Dutch oven until golden and crisp (5–7 min). Remove bacon and reserve drippings.
- Brown Beef: Pat beef cubes dry; season with salt and pepper. Brown in batches in bacon drippings, setting aside each batch.
- Sauté Vegetables: In the same pot, cook onion and celery until softened and golden (2–3 min). Add tomato paste, flour, chopped garlic, remainder of salt and pepper. Stir and cook briefly (1–2 min).
- Braise: Add wine, whisking to incorporate and deglaze. Bring to boil, add frozen pearl onions, thyme, bay leaf, and carrots. Return browned beef and half the bacon; pour in just enough beef broth to cover meat. Simmer, cover, and transfer to oven.
- Oven Cooking: Braise beef for 1.5–2 hours, until fork tender.
- Mushrooms: Meanwhile, sauté mushrooms in reserved fat in a large skillet until golden on both sides. Set aside.
- Finishing: Skim excess fat from stew. Stir in sautéed mushrooms. Taste and adjust salt.
- To Serve: Ladle stew over mashed potatoes. Top with fresh parsley and remaining bacon.
Time-Saving Tip
No need to thaw frozen pearl onions—just add them straight to the pot. They will soften perfectly in the braising liquid, imparting a mild sweetness and classic French texture to the stew.
Expert Tips for Perfect Beef Burgundy
- Meat Selection: Use well-marbled chuck roast for tenderness.
- Drying Beef: Patting the meat dry before searing ensures a golden brown crust.
- Wine Choice: Choose a robust, dry red wine—classic Burgundy or Pinot Noir.
- Cooking Vessel: A heavy Dutch oven provides consistent heat for slow braising.
- Flavor Depth: Searing the meat and sautéing vegetables in bacon drippings adds a layer of complexity.
- Advance Prep: Make the dish a day ahead for better flavor—the stew develops even more richness overnight.
Serving Suggestions
- Mashed Potatoes: Classic and recommended for soaking up wine sauce.
- Buttered Egg Noodles: French cookbooks also suggest pairing with noodles for a lighter twist.
- Warm Crusty Bread: Essential for savoring every drop of stew left in the bowl.
- Fresh Parsley: Adds a bright counterpoint to the rich sauce.
What others are reading
Wine Pairing
Serve with the same dry red wine used in cooking for continuity in flavor. French Burgundy, Pinot Noir, or a robust Merlot works well.
Variations and Substitutions
- Mushroom Types: White button, cremini, or a mix add depth and texture.
- Herbs: Fresh or dried thyme, bay leaf, and a touch of rosemary provide traditional French aromatics.
- Meat Alternatives: For a lighter version, try brisket or short ribs, though chuck roast remains classic.
Frequently Asked Questions (FAQs)
Q: Can I make Beef Burgundy ahead of time?
A: Yes. In fact, many chefs recommend making the stew a day in advance—the flavors deepen as it sits overnight and it’s easier to remove the excess fat for reheating.
Q: What is the difference between Beef Burgundy and Beef Bourguignon?
A: They are the same dish. Boeuf Bourguignon is simply the French term for Beef Burgundy—it refers to the region and wine used in the recipe.
Q: Which wine is best for Beef Burgundy?
A: Use a high-quality dry red wine, ideally Burgundy, Pinot Noir, or Merlot. Avoid sweet or heavily oaked wines.
Q: Can I freeze leftovers?
A: Yes. Cool completely, then freeze in airtight containers. Thaw overnight in the fridge for best texture and flavor.
Q: Are frozen pearl onions as good as fresh?
A: Frozen pearl onions are convenient and break down perfectly in the braising liquid, adding classic sweetness and texture.
Nutrition and Dietary Information
Beef Burgundy is rich in protein and layered with vegetables and herbs. Here’s an approximate breakdown for one serving (with mashed potatoes):
| Nutrient | Per Serving |
|---|---|
| Calories | 650 kcal |
| Protein | 35 g |
| Fat | 38 g |
| Carbohydrates | 30 g |
| Sodium | 900 mg |
Note: Nutritional values vary based on serving size, potato and broth brands.
Chef Secrets for Next-Level Beef Burgundy
- Deglaze With Wine: Scrape up all flavorful browned bits after searing meat. These ‘fonds’ are packed with flavor.
- Saute Mushrooms Separately: Sautéing mushrooms apart from the stew ensures they stay golden and tender, not soggy.
- Final Taste Test: After simmering, always taste the sauce and adjust salt to match your palette.
- Garnish Generously: Chopped fresh parsley at the end adds color and freshness.
Storage and Reheating Instructions
- Refrigeration: Store cooled leftovers in airtight containers up to 4 days. Reheat gently over low heat.
- Freezing: Beef Burgundy freezes beautifully. Cool thoroughly, portion into freezer containers or bags, label, and freeze up to 2 months. Thaw in refrigerator overnight before gently reheating.
Tips and Troubleshooting
- Beef Too Tough? Ensure enough oven cooking time; use fork to check tenderness.
- Watery Sauce? Simmer stew uncovered for 10-15 minutes to reduce and thicken.
- Overly Salty? Add extra mashed potatoes or unsalted broth to dilute.
- Oil On Top? Skim fat after braising for a lighter, more refined finish.
Frequently Asked Questions (Quick Reference)
Q: Can I use a slow cooker for Beef Burgundy?
A: Yes, after browning and prepping, you can transfer everything to a slow cooker. Cook on low for 6–8 hours until the beef is fork-tender.
Q: What if I don’t have pearl onions?
A: Substitute chopped yellow onions or shallots, though the classic flavor may differ slightly.
Q: Is Beef Burgundy gluten-free?
A: Not traditionally, but you may substitute all-purpose flour with a gluten-free blend.
Conclusion
Beef Burgundy is much more than stew—it’s a tradition, a celebration of slow cooking, and a conversation starter around any dinner table. With this guide, you’re ready to master one of France’s most beloved dishes. Savor each bite and enjoy sharing this hearty classic with family and friends.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a45538356/beef-burgundy-recipe/
- https://cabininthewoodsblog.com/beef-bourguinon/
- https://www.youtube.com/watch?v=soUg1z7UbTI
- https://www.thepioneerwoman.com/food-cooking/recipes/a8914/steak-with-burgundy-mushroom-sauce/
- https://inspiredbypioneerwoman.com/pioneer-woman-beef-bourguignon/
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