When you think about Beef Burgundy, you're likely imagining tender beef simmered in a rich wine sauce. You might be surprised to discover the variety of ways to prepare this classic dish, each bringing unique flavors and textures to the table. From the traditional Classic Beef Bourguignon to a modern Instant Pot version, there's a recipe suited for every occasion. Whether you're short on time or looking to impress guests, the perfect Beef Burgundy recipe is just around the corner. Curious about which ones stand out the most?
Classic Beef Bourguignon
Classic Beef Bourguignon is a rich and hearty French stew that epitomizes comfort food. This dish features tender beef braised in red wine with aromatic vegetables, herbs, and a touch of bacon, resulting in a deeply flavorful sauce that pairs beautifully with crusty bread or creamy mashed potatoes. Perfect for a family gathering or a special occasion, Beef Bourguignon showcases the beauty of slow cooking, allowing the flavors to meld together for a truly satisfying meal.
Ingredients:
- 2 lbs beef chuck, cut into 1-inch cubes
- 4 oz bacon, diced
- 1 medium onion, chopped
- 2 carrots, sliced
- 3 cloves garlic, minced
- 2 cups red wine (Burgundy or Pinot Noir)
- 2 cups beef broth
- 1 bouquet garni (thyme, bay leaf, and parsley tied together)
- 2 tbsp tomato paste
- 1 tbsp flour
- 1 lb pearl onions, peeled
- 8 oz mushrooms, quartered
- Olive oil
- Salt and pepper to taste
To prepare the Beef Bourguignon, start by preheating your oven to 350°F (175°C). In a large Dutch oven or heavy pot, cook the diced bacon over medium heat until crispy, then remove it with a slotted spoon and set aside.
In the same pot, add the beef cubes and sear them on all sides until browned. Remove the beef and sauté the chopped onion and carrots in the remaining fat until softened. Stir in the minced garlic and cook for an additional minute.
Sprinkle flour over the vegetables and stir well. Return the beef and bacon to the pot, then add the red wine, beef broth, tomato paste, and bouquet garni. Bring the mixture to a simmer, cover, and transfer to the oven. Cook for 2 to 3 hours, until the beef is fork-tender.
In the last 30 minutes of cooking, add the pearl onions and mushrooms, then adjust seasoning with salt and pepper before serving.
When making Beef Bourguignon, it's important to choose a good quality red wine, as it greatly influences the flavor of the dish. Allowing the stew to sit for a few hours or overnight will improve the flavors even more, making it an ideal make-ahead meal.
For an added depth of flavor, consider adding a splash of brandy or cognac before simmering. Serve with crusty bread to soak up the delicious sauce, and enjoy this classic dish that's sure to impress your guests!
Slow Cooker Beef Burgundy
Slow Cooker Beef Burgundy is a flavorful and comforting dish that combines tender beef, red wine, and aromatic vegetables to create a rich sauce that's perfect for any occasion. This recipe takes advantage of the slow cooker's ability to meld flavors over time, making it an ideal choice for busy days or cozy evenings at home. The result is a hearty meal that pairs beautifully with crusty bread or creamy mashed potatoes.
Ingredients:
- 2 pounds beef chuck, cut into 1-inch cubes
- 4 slices of bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups mushrooms, quartered
- 3 carrots, sliced
- 2 cups red wine (preferably Burgundy)
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions:
In a large skillet, cook the chopped bacon over medium heat until crispy, then transfer it to the slow cooker, leaving the fat in the skillet.
Season the beef cubes with salt and pepper, then brown them in the skillet in batches, adding them to the slow cooker as they finish.
After browning the beef, sauté the onions and garlic in the remaining bacon fat until softened, then add them to the slow cooker along with the mushrooms, carrots, red wine, beef broth, tomato paste, thyme, and bay leaf.
Stir to combine all ingredients, cover, and cook on low for 7-8 hours or until the beef is tender.
Extra Tips:
For a deeper flavor, consider marinating the beef in red wine for a few hours or overnight before cooking.
If you prefer a thicker sauce, you can mix the flour with a little water to create a slurry and stir it into the slow cooker during the last 30 minutes of cooking.
Always taste and adjust seasoning before serving, and feel free to garnish with chopped fresh parsley for an added touch of color and freshness.
Enjoy your delicious Beef Burgundy with a side of your choice!
Instant Pot Beef Burgundy
Beef Burgundy, a classic French dish, is known for its rich flavors and tender meat, traditionally slow-cooked in red wine. With the advent of modern kitchen appliances, preparing this savory dish has become quicker and easier with the Instant Pot. This method retains the deep, robust flavors associated with the original recipe while considerably reducing the cooking time, making it perfect for weeknight dinners or impressing guests at a gathering.
Ingredients:
- 2 pounds beef chuck, cut into 1-inch cubes
- 1 tablespoon olive oil
- 4 ounces bacon, chopped
- 1 large onion, diced
- 2 carrots, sliced
- 3 cloves garlic, minced
- 2 cups red wine (preferably Burgundy)
- 2 cups beef broth
- 1 tablespoon tomato paste
- 2 teaspoons dried thyme
- 2 bay leaves
- Salt and pepper, to taste
- 8 ounces mushrooms, quartered
- Fresh parsley, for garnish
Instructions:
Begin by setting the Instant Pot to the sauté function. Add the olive oil and chopped bacon, cooking until the bacon is crispy.
Next, add the diced onion and sliced carrots, sautéing until the onions are translucent. Stir in the garlic and cook for another minute before adding the beef cubes.
Brown the beef on all sides, then pour in the red wine and beef broth, scraping up any browned bits from the bottom of the pot.
Mix in the tomato paste, thyme, bay leaves, salt, and pepper. Close the lid, set the valve to sealing, and cook on high pressure for 35 minutes.
Once done, carefully release the pressure. Add the quartered mushrooms, reseal, and cook for an additional 5 minutes on high pressure.
After cooking, let the pressure release naturally for 10 minutes before opening the lid.
Extra Tips:
For more depth of flavor, consider marinating the beef in the red wine overnight before cooking.
You can also adjust the consistency of the sauce by using the sauté function once cooking is completed; simmer for a few minutes to thicken.
Serve over buttered noodles or mashed potatoes, and don't forget to sprinkle fresh parsley on top for a touch of color and freshness.
Enjoy your quicker, yet still delicious, Beef Burgundy!
Red Wine Braised Beef
Red Wine Braised Beef is a rich and flavorful dish that showcases the depth of taste from slow-cooking tender beef in a robust red wine sauce. This classic French recipe not only fills your kitchen with a wonderful aroma but also creates a hearty meal that pairs perfectly with mashed potatoes or crusty bread.
The magic of this dish lies in the slow braising process, allowing the beef to absorb the flavors of the wine, herbs, and vegetables, resulting in a comforting and satisfying dinner option.
Ingredients:
- 3 lbs beef chuck roast, trimmed and cut into 2-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, sliced
- 3 cloves garlic, minced
- 2 cups red wine (preferably a full-bodied variety)
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions:
In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Season the beef cubes with salt and pepper, then brown them in batches, ensuring they're well-seared on all sides.
Once browned, remove the beef and set aside. In the same pot, add the chopped onion and carrots, cooking until softened. Add the minced garlic and cook for another minute.
Stir in the red wine, scraping up any browned bits from the bottom of the pot. Return the beef to the pot, then add the beef broth, tomato paste, thyme, and bay leaf.
Bring the mixture to a simmer, then cover and reduce the heat to low. Allow to braise for 2.5 to 3 hours, or until the beef is fork-tender. Adjust seasoning if necessary, and discard the bay leaf before serving.
Tips: To improve the flavor of your Red Wine Braised Beef, consider marinating the beef in the wine overnight before cooking. This allows the meat to absorb even more flavor.
Additionally, using a good quality red wine that you enjoy drinking will raise the dish. Feel free to experiment with adding mushrooms or other root vegetables to the braise for added depth.
Finally, allow the dish to rest for a few minutes after cooking; the flavors will continue to meld, creating an even richer taste.
Gourmet Beef Burgundy With Mushrooms
Beef Burgundy, also known as Boeuf Bourguignon, is a classic French dish that showcases the rich flavors of beef simmered in a hearty red wine sauce, complemented by the earthy taste of mushrooms.
This gourmet version raises the traditional recipe by incorporating a variety of fresh ingredients that improve its depth and complexity. Perfect for a cozy dinner or a special occasion, this dish will impress your guests with its robust flavors and tender texture.
Ingredients:
- 2 pounds beef chuck, cut into 1-inch cubes
- 4 cups red wine (preferably Burgundy)
- 2 cups beef broth
- 1 cup pearl onions, peeled
- 1 cup mushrooms, quartered
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 3 tablespoons olive oil
- 2 tablespoons butter
- 4 sprigs fresh thyme
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Cooking Instructions:
In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat.
Season the beef cubes with salt and pepper, then brown them in batches until they're golden on all sides. Remove the beef and set it aside.
In the same pot, add the pearl onions and mushrooms, cooking until they're tender. Stir in the garlic and tomato paste, cooking for an additional minute.
Return the beef to the pot and pour in the red wine and beef broth. Add the thyme, bay leaves, and bring the mixture to a simmer.
Reduce the heat to low, cover, and let it cook for about 2 to 2.5 hours, or until the beef is fork-tender. Just before serving, stir in the butter to add richness to the sauce and garnish with fresh parsley.
Extra Tips:
For the best results, marinate the beef in the red wine overnight to improve the flavor and tenderize the meat.
When choosing your wine, opt for a quality bottle that you'd enjoy drinking.
This dish can be made a day in advance, as the flavors deepen overnight, making it even more delicious when reheated.
Serve Beef Burgundy with crusty bread or over creamy mashed potatoes to soak up the flavorful sauce, and don't forget a side of leafy greens for a well-rounded meal.