Beef Bourguignon

Beef Bourguignon is a popular French Dish often known as Beef Burgundy.  The French would use a Burgundy red wine, hence the name, but you can use other dry deep reds that you like to drink.  The beef is cut into cubes, browned to add that delicious caramelized flavor and then braised in red wine, beef broth, onions, mushrooms and other great flavors.  Some would even call this a stew that is served over egg noodles or boiled new potatoes.  This is absolutely one of my favorite French dishes of all time!

As with other time consuming French dishes, I have altered the original recipe I got from Julia Child’s “Mastering the Art of French Cooking” cookbook, ever so slightly.  All of the flavors are still there, I just prefer to simplify without sacrifice!

Go to recipe

Here’s how I make it.

Beef Burguignon

Beef Bourguignon W09

Cut the beef roast into 2 inch pieces, toss with salt and pepper.

I typically use a sirloin roast because it’s a bit leaner than a chuck roast and I can get a whole sirloin roast at a warehouse store cheaper than the grocery store.  The whole sirloin roast will run anywhere from 7-9 pounds and the butcher will cut it into whatever pieces I want.  When I get home, I’ll put the individual roasts/stew meats into zip top freezer baggies, label them with description, weight and date.  They freeze super well!

Beef Bourguignon W10    Beef Bourguignon W11

In a large oven safe skillet with 3 inch sides or a dutch oven, brown the meat on two sides in extra virgin olive oil over medium high heat.  Move the meat into a bowl and set aside.

Tip:  It’s important to brown the meat in a single layer, otherwise you’ll just steam it and they won’t brown.  One other thing, traditionally in French cooking, the meat is browned on all sides.  That’s not only time consuming, it will tend to dry out the meat a bit, so I just brown 2 sides.

Beef Bourguignon W12

Reduce the heat to a medium low.  In the same skillet  or dutch oven with the drippings from the meat, brown the fresh sliced mushrooms.

Beef Bourguignon W13

Then add the chopped onions and saute’ until they are tender.  About 4-5 minutes.  If the pan is dry, add 1 Tablespoon extra virgin olive oil.

Beef Bourguignon W14

Add the garlic and saute’ for 1 minute.

Beef Bourguignon W15

Now, let’s add our liquids starting with Cognac.  Some folks add Sherry instead.  I’ve eaten it both ways and like it both ways, so I go by whatever I have on hand.

Beef Bourguignon W16

Then add the red wine and…

I typically use a Burgundy, Cabernet Sauvignon or Red Zinfandel.

Beef Bourguignon W17

beef stock or broth…

Beef Bourguignon W18

tomato paste…

Beef Bourguignon W20

and fresh thyme leaves, lightly chopped.

Beef Bourguignon W19

Add back the meat, bring to a boil and cook a few minutes to cook off the alcohol.  Then you’ll be left with succulent rich flavors!

Beef Bourguignon W21

Cover with a fitted lid and place it in a preheated 350 degree oven for 2 1/2 hours.  Check for liquid level after about an hour.  Add water if necessary.

Beef Bourguignon W22

Peel and cut carrots into 1/2 inch slices.  I prefer to add the carrots near the end of the cooking time to keep them from getting overcooked and mushy.

Beef Bourguignon W24

After 2 1/2 hours of cooking, add the carrots to the meat, cover and put back into the oven for 30 more minutes.

Beef Bourguignon W25

Check meat with a fork, and if it is tender and coming apart easily, it’s ready!

In a small bowl, combine the melted butter and flour to create a roux.  This will thicken the juices of the Beef Bourguignon.  While stirring the Bourguignon liquid, pour in the roux.  Bring back to a boil over medium heat and cook for 3-4 minutes until it’s thickened.  Do a taste test for seasonings and add salt and pepper if necessary.

Ok, I’m going to confess something here.  I know there are some readers that are going to think I forgot the pearl onions in here!  Beef Bourguignon traditionally has pearl onions and they’re added at the end and cooked a few minutes.  Well, Paul and I are not big pearl onion people so I just don’t add ’em.  There’s plenty of chopped onions sauteed in the beginning and that’s what works for us.  If you like pearl onions, just add 1 pound, fresh or frozen, with the carrots near the end.  No biggie…

Beef Bourguignon B04

We love this served over egg noodles.  It’s delicious!!  I’ve also eaten Beef Bourguignon served over boiled buttered new potatoes.  Equally delicious!

Beef Bourguignon B05

For a few other French dishes, check out:

Coq Au Vin Beef with Red Wine and Prunes chicken-provencial-w14 French Onion Soup

Coq Au Vin, Beef with Red Wine and Prunes , Chicken Provençal and French Onion Soup!

Beef Bourguignon B28

I’m telling ya, it just doesn’t get much better than Beef Bourguignon!

Go to top

Here’s the printer friendly recipe.

Beef Bourguignon

Cook Time: 3 hours, 20 minutes

Yield: 8 servings

Beef Bourguignon

The beef is cut into cubes, browned to add that delicious caramelized flavor and then braised in red wine, beef broth, onions, mushrooms and other great flavors. Some would even call this a stew that is served over egg noodles or boiled new potatoes. This is absolutely one of my favorite French dishes of all time!

Ingredients

  • 2 1/2 - 3 pounds sirloin beef roast
  • 2 Tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon fresh cracked pepper
  • 1 pound fresh sliced button mushrooms
  • 1 large onion, chopped, about 2 cups
  • 2 teaspoon minced garlic
  • 1/4 cup Cognac or Sherry
  • 2 cups dry full bodied red wine, Burgundy, Cabernet Sauvingnon, or Red Zinfandel.
  • 2 cups beef stock or broth
  • 1 Tablespoon tomato paste
  • 1 teaspoon fresh thyme leaves, roughly chopped
  • 1 pound carrots, peeled and cut into 1/2 inch slices
  • 1 pound pearl onions, fresh or frozen (optional)
  • 4 Tablespoon butter, melted
  • 4 Tablespoon all purpose flour

Instructions

  1. Cut the beef roast into 2 inch pieces, toss with salt and pepper.
  2. In a large oven safe skillet with 3 inch sides or a dutch oven, brown the meat on two sides in extra virgin olive oil over medium high heat. Move the meat into a bowl and set aside.
  3. Reduce the heat to a medium low. In the same skillet or dutch oven with the drippings from the meat, brown the fresh sliced mushrooms.
  4. Then add the chopped onions and saute' until they are tender. About 4-5 minutes. If the pan is dry, add 1 Tablespoon extra virgin olive oil.
  5. Add the garlic and saute' for 1 minute.
  6. Pour in the Cognac or Sherry, red wine, beef stock or broth, tomato paste and fresh thyme leaves. Add back the meat, bring to a boil and cook a few minutes to cook off the alcohol.
  7. Cover with a fitted lid and place it in a preheated 350 degree oven for 2 1/2 hours. Check for liquid level after about an hour. Add water if necessary.
  8. Peel and cut carrots into 1/2 inch slices. I prefer to add the carrots near the end of the cooking time to keep them from getting overcooked and mushy.
  9. After 2 1/2 hours of cooking, add the carrots to the meat, cover and put back into the oven for 30 more minutes.
  10. Check meat with a fork, and if it is tender and coming apart easily, it's ready!
  11. In a small bowl, combine the melted butter and flour to create a roux. This will thicken the juices of the Beef Bourguignon. While stirring the Bourguignon liquid, pour in the roux. Bring back to a boil over medium heat and cook for 3-4 minutes until it's thickened. Do a taste test for seasonings and add salt and pepper if necessary.
  12. Serve over egg noodles or boiled new potatoes.

Notes

Beef Bourguignon traditionally has pearl onions and they're added at the end and cooked a few minutes. Well, Paul and I are not big pearl onion people so I just don't add 'em. There's plenty of chopped onions sauteed in the beginning and that's what works for us. If you like pearl onions, just add 1 pound, fresh or frozen, with the carrots near the end.

https://sweetteawithlemon.com/beef-bourguignon/

s

Be the first to comment

Leave a Reply