Boeuf Bourguignonne Beef Burgundy Crock Pot or Not
Indulge in the classic French comfort of Boeuf Bourguignonne (Beef Burgundy), a hearty, wine-infused stew that’s as rich in flavor as it is versatile in preparation. Perfect for a cozy dinner, this recipe can be effortlessly made in a crockpot for a fuss-free, slow-cooked feast or simmered stovetop for a more hands-on approach. Tender chunks of beef chuck, crisp bacon, sweet pearl onions, and earthy mushrooms are simmered to perfection in a robust red wine and beef stock base, enriched with tomato paste, fresh thyme, and a hint of garlic. The result is a melt-in-your-mouth dish with deep, savory layers of flavor. Ideal for serving over buttery mashed potatoes or with crusty bread to mop up the velvety sauce, it’s an elegant yet approachable meal that’s guaranteed to impress. Whether you're hosting a dinner party or simply treating yourself, this Boeuf Bourguignonne will transport your taste buds straight to the heart of Burgundy.
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Recipe Information
Ingredients
- 2 pounds beef chuck or stew meat, cut into 2-inch cubes
- 2 tablespoons olive oil
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 0.25 cup all-purpose flour
- 4 ounces bacon, diced
- 1 large yellow onion, diced
- 3 carrots, peeled and cut into 1-inch chunks
- 3 garlic cloves, minced
- 2.5 cups dry red wine (e.g., Burgundy, Pinot Noir)
- 1 cup beef stock
- 2 tablespoons tomato paste
- 4 fresh thyme sprigs
- 1 bay leaf
- 1 cup pearl onions, peeled
- 8 ounces button mushrooms, halved
- 2 tablespoons chopped parsley (optional, for garnish)
Instructions
Pat the beef cubes dry with paper towels, then season with 1 teaspoon of salt and all the black pepper. Toss the beef with flour to lightly coat each piece.
In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Sear the beef in batches until browned on all sides. Transfer the browned beef to your crockpot or a large plate.
In the same pan, add the diced bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pan.
Add the onion and carrots to the pan. Sauté until softened, about 5 minutes. Add the garlic and cook for 1 additional minute.
Deglaze the pan by pouring in 1/2 cup of wine, scraping up any brown bits. Let the wine reduce slightly, then transfer the contents of the pan to the crockpot (or leave in the pan if cooking stovetop).
Add the browned beef, bacon, remaining wine, beef stock, tomato paste, thyme, and bay leaf to the pot or crockpot. Stir to combine.
If using a crockpot: Cover and cook on low heat for 6-8 hours, or on high heat for 3-4 hours, until the beef is very tender. If using stovetop: Bring to a simmer, cover, and cook on low heat for 2.5-3 hours, stirring occasionally.
About 30 minutes before the dish is finished, heat the remaining olive oil in a skillet over medium-high heat. Sauté the pearl onions and mushrooms until golden and tender, about 5-7 minutes. Stir them into the stew.
When done cooking, remove the thyme sprigs and bay leaf. Taste and adjust seasoning with additional salt if needed.
Serve warm, garnished with chopped parsley if desired. Pair with crusty bread or buttery mashed potatoes.
Nutrition Facts
Calories |
4101 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 259.3 g | 332% | |
| Saturated Fat | 93.2 g | 466% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 805 mg | 268% | |
| Sodium | 6452 mg | 280% | |
| Total Carbohydrate | 121.3 g | 44% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 41.5 g | ||
| Protein | 234.1 g | 468% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 390 mg | 30% | |
| Iron | 31.7 mg | 176% | |
| Potassium | 6483 mg | 138% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
