Burgundy Beef Stew Recipes

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Beef Bourguignon image

Beef Bourguignon is a French classic made with melt in your mouth beef, mushrooms, carrots, and red wine and is cooked to perfection in the most delicious rich sauce. A hearty and comforting meal that you will make again and again!

Provided by Alyssa Rivers

Categories     Main Course

Time 1h15m

Number Of Ingredients 15

3 1/2 tablespoons olive oil
6 slices bacon
3 pounds lean stewing beef (cut into 2-inch cubes)
Salt and pepper
2 carrots (sliced)
10-12 small pearl onions OR 1 small white onion (diced)
8 ounce mushrooms (sliced)
2 cups red wine (young and full-bodied (like Beaujolais, Cotes du Rhone or Burgundy))
2 cups beef stock
1 tablespoon tomato paste
1/2 cup tomato sauce
1/4 cup flour
2 cloves mashed garlic
1/2 teaspoon thyme
bay leaf


  • Preheat the oven to 350 degrees. In a large dutch oven over medium high heat pot add the olive oil and bacon pieces. Cook until crisp. Remove the bacon with a slotted spoon.
  • Salt and pepper the beef and add it to the pot and sear on each side for 2-3 minutes. Remove from the dutch oven.
  • Add the carrots, pearl onions, and mushrooms and saute 2-3 minutes until tender. Remove and set aside.
  • Add the red wine to the skillet scraping down the sides and allow to deglaze. Add the beef stock, tomato paste, tomato sauce, and whisk in the flour.
  • Add the beef and the vegetables and bacon back to the pot and stir. Add garlic, thyme and bay leaf. Put a lid on pot and let it simmer in the oven for 1 1/2-2 hours until the beef is tender.
  • Stovetop: Bring to a boil and reduce heat to a low and simmer. Cover and let cook 1 1/2- 2 hours or until beef is tender.


Classic Beef Burgundy Stew image

A hearty stew with garlic, and fresh vegetables. Recipe courtesy of Sorensen's a historic resort in the Sierra Nevada. Time is an estimate.

Provided by cookiedog

Categories     Stew

Time 2h45m

Yield 8-10 serving(s)

Number Of Ingredients 17

4 tablespoons butter or 4 tablespoons margarine
5 -6 garlic cloves
3 lbs stew meat, fat trimmed and cut into bite-size pieces
3 cups red Burgundy wine
1 tablespoon beef base or 1 tablespoon bouillon
3 cups beef consomme or 3 cups beef broth
1/2 large onion, cubed
2 celery ribs, sliced
1 1/2 tablespoons dried parsley
2 tablespoons dried basil
2 bay leaves
garlic salt, to taste
3 -4 carrots, peeled and sliced diagonally
6 red potatoes, peeled and chopped into bite-size pieces
5 -6 mushrooms, sliced
2 tablespoons cornstarch


  • Melt butter in a large skillet over medium heat. Add garlic and pepper. Add beef in batches and brown thoroughly.
  • Put beef into a soup pot with wine, beef base, consomme, onion, celery, parsley, basil, bay leaves and garlic salt. Bring to a boil, lower heat, cover and simmer for 45-60 minutes, until meat is tender.
  • Add carrots and potatoes; simmer until tender. Add mushrooms and cook a few minutes longer until mushrooms are cooked through. Adjust seasonings, to taste.
  • To thicken, mix cornstarch with enough water to form a smooth, slightly thick mixture; stir into stew, remove from heat and serve.


Burgundy Beef image

This classic recipe is a pot full of richly flavored beef and sauce. It's great as soup with bread or spooned over noodles.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h35m

Yield 6

Number Of Ingredients 11

2 pounds beef round steak, 1 inch thick
2 tablespoons shortening or bacon fat
3 large onions, sliced
8 ounces fresh mushrooms, sliced (2 1/2 cups)
2 tablespoons Gold Medal™ all-purpose flour
1 teaspoon salt
1/2 teaspoon snipped fresh marjoram leaves or 1/4 teaspoon dried marjoram leaves
1/2 teaspoon snipped fresh thyme leaves or 1/4 teaspoon dried thyme leaves
1/8 teaspoon pepper
1/2 cup beef bouillon
1 cup red Burgundy or other dry red wine or tomato juice


  • Cut beef into 1-inch cubes. Melt shortening in Dutch oven.
  • Cook beef in shortening over medium heat until brown; remove. Cook onions and mushrooms in Dutch oven, stirring occasionally, until onions are tender, adding shortening if neccessary. Remove mushrooms and onions; cover and refrigerate.
  • Return beef to Dutch oven; sprinkle with flour, salt, marjoram, thyme and pepper. Stir in bouillon and Burgundy.
  • Heat to boiling; reduce heat. Cover and simmer about 1 1/4 hours or until beef is tender. (Liquid should just cover beef.) If necessary, stir in additional bouillon and Burgundy (1 part bouillon to 2 parts Burgundy).
  • Add mushrooms and onions; heat through, stirring occasionally.

Nutrition Facts : Calories 230, Carbohydrate 11 g, Cholesterol 75 mg, Fat 1, Fiber 2 g, Protein 30 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 650 mg


Beef Bourguignon image

Try Ina Garten's Beef Bourguignonne recipe, a French classic with bacon, mushrooms and red wine, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 19

1 tablespoon good olive oil
8 ounces dry cured center cut applewood smoked bacon, diced
2 1/2 pounds chuck beef cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
1 pound carrots, sliced diagonally into 1-inch chunks
2 yellow onions, sliced
2 teaspoons chopped garlic (2 cloves)
1/2 cup Cognac
1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
1 can (2 cups) beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
4 tablespoons unsalted butter at room temperature, divided
3 tablespoons all-purpose flour
1 pound frozen whole onions
1 pound fresh mushrooms stems discarded, caps thickly sliced
Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove
1/2 cup chopped fresh parsley, optional


  • Preheat the oven to 250 degrees F.
  • Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
  • Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
  • Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
  • Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.
  • To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.


Jennifer's Burgundy Beef Stew image

This is a great comfort food for those cold winter days, and it's great tasting. This is my own recipe. I like to serve it in big pre-warmed soup bowls with salad and French bread.

Provided by Jennifer

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h

Yield 4

Number Of Ingredients 16

1 slice bacon
1 tablespoon olive oil
¼ cup all-purpose flour
1 ½ pounds London broil-cut beef, cut into chunks
2 cups low-sodium beef stock
1 cup Burgundy wine
4 carrots, cut into chunks
1 pound potatoes, cut into chunks
½ pound mushrooms, sliced
2 garlic cloves, minced
1 onion, cut into chunks
1 teaspoon dried marjoram
¾ teaspoon ground thyme
½ teaspoon seasoned salt
⅛ teaspoon salt
1 pinch ground black pepper, or to taste


  • Cook bacon in a large skillet over medium-high heat until evenly browned, about 10 minutes. Remove bacon to a paper towel, retaining drippings in the skillet. Pour olive oil into reserved bacon drippings.
  • Pour flour into a large sealable plastic bag; add the beef, seal, and shake to coat meat with flour. Cook and stir beef in the bacon drippings mixture until browned on all sides, 7 to 10 minutes.
  • Crumble the bacon and add to the skillet. Pour beef stock and Burgundy wine over the beef mixture; bring to a boil, reduce heat to medium-low, and simmer until the beef is tender, about 1 hour.
  • Stir carrots, potatoes, mushrooms, garlic, onion, marjoram, thyme, seasoned salt, salt, and black pepper into the beef mixture; continue cooking at a simmer until the vegetables are tender, 20 to 30 minutes.

Nutrition Facts : Calories 472 calories, Carbohydrate 43.3 g, Cholesterol 55.2 mg, Fat 15.1 g, Fiber 6.5 g, Protein 29.9 g, SaturatedFat 5.2 g, Sodium 394.6 mg, Sugar 9.1 g


Slow Cooker Beef Burgundy image

Tender cubes of beef are braised in a burgundy wine sauce with savory vegetables. I made this often when I worked full time. It's good over noodles or mashed potatoes. -Sherri Mott, New Carlisle, Indiana

Provided by Taste of Home

Categories     Dinner

Time 7h45m

Yield 8 servings.

Number Of Ingredients 17

6 bacon strips, diced
1 boneless beef chuck roast (3 pounds), cut into 1-1/2-inch cubes
1 can (10-1/2 ounces) condensed beef broth, undiluted
1 small onion, halved and sliced
1 medium carrot, sliced
2 tablespoons butter
1 tablespoon tomato paste
2 garlic cloves, minced
3/4 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1 bay leaf
1/2 pound fresh mushrooms, sliced
1/2 cup burgundy wine or beef broth
5 tablespoons all-purpose flour
2/3 cup cold water
Optional: Hot cooked noodles and minced fresh parsley


  • In a large skillet, cook bacon over medium heat until crisp. Use a slotted spoon to remove to paper towels. In the drippings, brown the beef; drain. , Place beef and bacon in a 5-qt. slow cooker, Add the broth, onion, carrot, butter, tomato paste, garlic, thyme, salt, pepper and bay leaf. Cover and cook on low until meat is tender, 7-8 hours., Add mushrooms and wine. Combine flour and water until smooth; gradually stir into slow cooker. Cover and cook on high until thickened, 30-45 minutes. Discard bay leaf. If desired, serve with noodles and parsley.

Nutrition Facts : Calories 460 calories, Fat 29g fat (12g saturated fat), Cholesterol 130mg cholesterol, Sodium 663mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 37g protein.


Beef Bourguignon image

This delicious easy Beef Bourguignon recipe is simple to make in a pressure cooker, slow cooker, oven or stove top.

Provided by Sarah Barnes

Categories     Main Course

Time 1h

Number Of Ingredients 14

1 tbsp Olive oil
1 kg Braising beef
200 g Smoked bacon lardons
4 Cloves Garlic (Peeled and crushed)
450 g Pearl onions (See recipe notes, I use frozen)
5 Large carrots (Peeled, trimmed and cut into big chunks)
400 g Button mushrooms
400 ml Red wine
350 ml Beef stock
2 tbsp Dried thyme
3 tbsp Tomato puree
Salt and pepper
3 tbsp Cornflour
Chopped fresh parsley to serve.


  • Heat the oil over a medium heat in your pressure cooker and brown the beef in batches. Removing from the pan as they are coloured.
  • After you've browned the beef and the pan is empty (apart from the beef bits stuck to the pan - keep these!) pop in the bacon pieces and fry on a high heat until starting to go brown and crispy.
  • Add in the garlic, onions, carrots and mushrooms and fry for a couple of minutes until just starting to colour.
  • Put the browned beef back into the pan, along with the red wine, beef stock, dried thyme, tomato puree and plenty of salt and pepper. Give everything a good stir.
  • Lock on the lid of the pressure cooker, turn the pressure to II (or whichever regular setting your pressure cooker uses), wait for the pressure indicator to show you that it has reached pressure and then reduce the heat until it reaches a low, regular hiss.
  • Cook for 45 minutes and when the time is up, quick release the pressure (making sure it's away from your face/hand).
  • Spoon a ladle or two of cooking juice out of the pan into a small bowl and whisk in the cornflour to make a smooth paste with no lumps. Add back into the pressure cooker and stir well.
  • Allow this to bubble for 5 minutes to thicken and serve.

Nutrition Facts : Calories 571 kcal, Carbohydrate 22 g, Protein 43 g, Fat 28 g, SaturatedFat 9 g, Cholesterol 125 mg, Sodium 515 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving


Slow-Simmered Burgundy Beef Stew image

My mother-in-law shared this recipe with me about 25 years ago. Ever since then, it's been a go-to whenever I need good food without a lot of fussing. -Mary Lou Timpson, Colorado City, Arizona

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 4 servings.

Number Of Ingredients 15

1-1/2 pounds beef stew meat (1-1/4-inch pieces)
3 tablespoons all-purpose flour
3/4 teaspoon salt
2 to 4 teaspoons canola oil, divided
2 teaspoons beef bouillon granules
2 teaspoons dried parsley flakes
1-1/2 teaspoons Italian seasoning
2 cups water
1 cup Burgundy wine or beef stock
3 medium potatoes (about 1-1/3 pounds), peeled and quartered
1 cup fresh mushrooms, halved
1 medium onion, cut into 8 wedges
2 medium carrots, cut into 1-inch pieces
2 celery ribs, cut into 1/2-inch pieces
Additional water, optional


  • Preheat oven to 350°. Toss beef with flour and salt to coat lightly; shake off excess. In an ovenproof Dutch oven, heat 2 teaspoons oil over medium heat. Brown beef in batches, adding additional oil as needed. Remove from pan., Add bouillon, parsley, seasoning, 2 cups water and wine to same pan; bring to a boil, stirring to loosen browned bits from pan. Add beef; return to a boil. Transfer to oven; bake, covered, 1 hour., Stir in vegetables and, if desired, thin with additional water. Bake, covered, until beef and vegetables are tender, 45-60 minutes.

Nutrition Facts : Calories 419 calories, Fat 15g fat (5g saturated fat), Cholesterol 106mg cholesterol, Sodium 949mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 4g fiber), Protein 37g protein.


Burgundy Beef Stew image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 3h

Yield 6 servings

Number Of Ingredients 14

4 slices bacon, chopped
One 4- to 5-pound chuck roast, cut into 1 1/2-inch cubes
Kosher salt and freshly ground black pepper
1 onion, finely chopped
1 stalk celery, finely chopped
5 carrots, 1 finely chopped, 4 cut into 1-inch pieces
2 heaping tablespoons tomato paste
1 tablespoon all-purpose flour
6 cloves garlic, finely chopped
1 bottle Burgundy wine
1 pound button mushrooms
One 14-ounce package frozen pearl onions
3 to 4 cups low-sodium beef broth
Chopped fresh parsley, for serving


  • Preheat the oven to 325 degrees F.
  • Put a large, heavy-bottomed, ovenproof pot over medium heat and add the bacon. Cook until crisp, 5 to 7 minutes. Remove the bacon from the pot and reserve for serving.
  • Pat the beef dry and season it with salt and pepper. Turn up the heat under the pot to medium high and brown the beef on all sides in batches, 4 to 5 minutes per batch. Remove the meat from the pot and set aside. If there is a lot of oil left, pour off all but 2 tablespoons.
  • Add the onion, celery and finely chopped carrot to the pot and cook until the vegetables begin to wilt, 5 to 6 minutes. Stir in the tomato paste, flour and garlic and cook for another minute or 2. Pour in the wine, whisking to combine, and bring to a boil. Add the mushrooms, pearl onions and 1-inch carrot pieces. Return the beef to the pot. Pour in enough broth to just cover the meat and bring to a simmer. Cover and put into the oven. Cook until the beef is tender, 1 1/2 to 2 hours.
  • Skim off any excess fat from the top of the stew and serve garnished with parsley and the reserved bacon.

More about "burgundy beef stew recipes"

beef-stew-with-carrots-potatoes-once-upon-a-chef image
2011-02-03 Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot …
From onceuponachef.com
5/5 (1.9K)
Category Dinner
Cuisine American, French
Total Time 3 hrs 30 mins
  • Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering. Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more oil for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.) Transfer the meat to a large plate and set aside.
  • Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes. Add the tomato paste and cook for a minute more. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes. Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.
  • Remove the pot from the oven and add the carrots and potatoes. Cover and place back in oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Fish out the bay leaf and discard, then taste and adjust seasoning, if necessary. Serve the stew warm -- or let it come to room temperature and then store in the refrigerator overnight or until ready to serve. This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat or in a 350°F oven. Garnish with fresh parsley, if desired.

beef-bourguignon-jo-cooks image
2018-11-28 Add the beef and bacon back to the pot. Add the red wine, beef broth, tomato paste, bay leaf, thyme and stir. Bring to a boil. Preheat the oven to 325 F …
From jocooks.com
4.6/5 (204)
Calories 560 per serving
Category Main Course
  • Heat the olive oil in a large Dutch oven or a heavy based pot that's oven safe. Add the bacon and cook until crispy. Transfer the bacon to a paper towel lined bowl and set aside.
  • Add the stewing beef in batches and brown well on all sides. Transfer to a plate and repeat with remaining beef. I did 3 batches, but depends on the size of your pot.
  • Add the chopped onion, carrot, pearl onions and season with salt and pepper. Stir in the garlic. Cook for about 3 to 5 minutes until the onions are tender and translucent.
  • Stir in the mushrooms then sprinkle the flour over. Stir and let it cook for another 2 minutes. Add the beef and bacon back to the pot.

burgundy-beef-stew-better-homes-gardens image
2011-06-14 1 cup Burgundy wine 4 slices bacon, crisp-cooked, drained, and crumbled Directions Instructions Checklist Step 1 Trim fat from meat. Cut meat into 1-inch …
From bhg.com
4/5 (98)
Calories 317 per serving
Total Time 5 hrs 20 mins
  • Trim fat from meat. Cut meat into 1-inch pieces. Sprinkle meat with salt and pepper. If desired, in a large skillet cook meat, half at a time, in hot oil over medium heat until brown. Drain off fat.
  • Place meat in a 3-1/2- or 4-quart slow cooker. Sprinkle with tapioca. Stir in carrots, green beans, onions, and garlic. Pour broth and Burgundy over meat mixture in cooker.
  • Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Sprinkle each serving with crumbled bacon. Makes 6 servings.

beef-burgundy-recipe-beef-bourguignon-video image
2019-01-04 Add beef and bacon back into the pot, and sprinkle with the flour/salt/pepper mix. Cook about 5 minutes, stirring often. Slowly add in the red wine, cognac, and …
From thecookierookie.com
Ratings 58
Calories 788 per serving
Category Main Course
  • Add the bacon to a Dutch oven set over medium heat. Cook until the fat has rendered and use a slotted spoon to transfer the bacon pieces to a paper towel-lined plate.

slow-cooker-beef-bourguignon-the-recipe-critic image
2019-12-10 I have been looking for a great slow cooker beef stew type recipe. This beef bourguignon is absolutely the most delicious recipe, one to keep forever. I …
From therecipecritic.com
4.9/5 (82)
Calories 181 per serving
Category Dinner, Main Course
  • In a large skillet cook bacon over medium high heat until crisp. Put bacon in slow cooker. Salt and pepper the beef and add to the skillet and sear on each side for 2-3 minutes. Transfer beef to the slow cooker.
  • Add the red wine to the skillet scraping down the brown bits on the side. Allow it to simmer and reduce and slowly add chicken broth, and tomato sauce, and soy sauce. Slowly whisk in the flour. Add the sauce to the slow cooker.
  • Add garlic, thyme, carrots, potatoes, and mushrooms to the slow cooker. Give it a good stir and cook on low until beef is tender for 8-10 hours or high for 6-Garnish with fresh parsley and serve with mashed potatoes if desired.

2021-03-07 Beef stew or beef bourguignon, is the quintessential comfort food since it’s warm and delicious. As a result, there’s many recipes for it as well as cooking methods. This one comes from …
From bakeatmidnite.com
Cuisine French
Calories 452 per serving
Category Dinner, Main, Main Course
  • In a Dutch oven over high heat, heat half of the oil until shimmering. Working in several batches, and without moving the meat much, sear the meat on all sides until well browned, adding more oil as needed. (If you try to cook too much meat at once, it will steam and turn gray instead of brown.) Once the meat is well browned, transfer to a plate.
  • Reduce the heat to medium-high and add the onions and any remaining oil to the pot. Cook, stirring from time to time, until the onions have softened and turn golden, about 10 minutes. Sprinkle the flour on top and cook, stirring occasionally, until thickened, 4 to 5 minutes. Add the wine and, using a wooden spoon, stir, scraping up all the browned bits (fond) off the bottom of the pot.
  • Once the wine starts to boil, return the meat and its accumulated juices to the pot, and add the carrots, garlic and the bouquet garni. Add 1 1/2 cups of water (and about 2 tablespoons of demi-glace, if you have it). Bring to a boil, then reduce the heat to medium-low and cook, uncovered, until the meat is tender, 2 to 2 1/2 hours, skimming off any foam or oil that might accumulate on the surface. Check on the stew every 15 to 20 minutes, stirring and scraping the bottom of the pot to prevent scorching or sticking.

2021-02-03 Add liquid – Slowly add the beef stock while stirring so the flour dissolves easily, no lumps! Then stir the reduced red wine in; Add beef, bacon, thyme and bay leaves, then give it a good stir …
From recipetineats.com
5/5 (54)
Category Main, Stew
Cuisine French
Calories 745 per serving
  • Marinate beef: Place the Beef Marinade ingredients in a large, non-reactive ceramic dish or ziplock bag. Marinate overnight in the fridge (minimum 12 hours, maximum 24 hours).

2016-01-06 Melt butter with oil in a Dutch oven over medium-high heat; add meat, and cook 5 minutes, stirring to brown all sides. Add onion and next 3 ingredients, and cook, stirring often, 15 minutes or …
From myrecipes.com
5/5 (1)
Total Time 3 hrs 45 mins
Servings 4-6
  • Place meat and wine in a medium bowl; chill 1 hour. Remove meat using a slotted spoon; reserve wine in a small saucepan. Pat meat dry with paper towels.
  • Cook reserved wine over medium-high heat, stirring occasionally, 15 minutes or until reduced to 1 cup.
  • Melt butter with oil in a Dutch oven over medium-high heat; add meat, and cook 5 minutes, stirring to brown all sides. Add onion and next 3 ingredients, and cook, stirring often, 15 minutes or until vegetables and meat are cooked. Sprinkle flour over meat mixture, and cook, stirring constantly, 1 minute. Stir in reduced wine, salt, pepper, and 1/4 cup beef broth. Cover and reduce heat to low; simmer, stirring occasionally, 2 hours, adding up to 1/2 cup beef broth if needed.

2019-11-01 Beef Burgundy. Also called "Beef Bourguignon" or "Bœuf Bourguignon," this beef stew braised in red wine and beef stock originated in France. A classic recipe typically includes carrots, …
From theseasonedmom.com
Reviews 2
Category Dinner
Cuisine French
Total Time 2 hrs
  • In a large oven-safe pot or Dutch oven, sauté bacon in butter over medium heat until crisp and browned (about 3-5 minutes). Remove bacon with a slotted spoon and set aside.
  • In a large skillet or Dutch oven, sauté bacon in butter over medium heat until crisp and browned (about 3 minutes). Remove bacon with a slotted spoon and transfer to a slow cooker.

2017-02-24 Boeuf Bourguignon recipe (red wine beef stew) The Famous red wine beef stew. Features: Cuisine: French cuisine; Ingredients. 1kg beef. 400ml red wine. pinot noir. 500ml veal stock. 1 onions. 1 carrots. 1 bouquet garni. For the garnish; 1kg potatoes. 200gr bacon. 200gr mushroom. 10 pearl onions. Directions. Share. Boeuf Bourguignon: for the best results use a cast iron casserole …
From thefrenchcookingacademy.com
5/5 (1)
Servings 4
Cuisine French Cuisine
Category Meat Dishes

2017-02-15 Save Rich Burgundy Beef Mushroom Stew to my recipe box. Our Rich Burgundy Beef Mushroom Stew recipe makes a savoury Sunday dinner. With beef, carrots and a wine and mushroom sauce slow-cooked to perfection, this stew poured over a bed of noodles makes a satisfying dish! Ingredients Metric Imperial 2 tbsp 30 mL canola oil; 1 1/2 lb 681 g beef for stew, cut into 3/4" (2 cm) …
From cookwithcampbells.ca
3.8/5 (5)
Calories 480
Servings 6
Calories 480 per serving

2020-10-01 Boeuf Bourguignon is a delicious beef stew braised in red wine or traditionally Burgundy wine. This beef bourguignon recipe has red wine, beef stock, carrots, onions, garlic, and topped with pearl onions, mushrooms, and bacon pieces. Easy Beef Bourguignon Recipe
From afarmgirlskitchen.com
5/5 (2)
Calories 438 per serving
Category Main Course

Heat bacon and half the oil in an 8-qt. Dutch oven over medium-high heat; cook, stirring occasionally, until slightly crisp, 8 minutes. Using a slotted spoon, transfer bacon to a bowl; set aside ...
From saveur.com

Cuban Beef Stew. Rating: 4.57 stars. 207. The traditional dish uses a good amount of olive oil and meat with a lot of marbling. This version is lower in fat, but is true to the spirit of the recipe. Although it does take a fair amount of time, it is not difficult to make. By Bob Cody. Boeuf Bourguignon.
From allrecipes.com

Pioneer Woman Beef Bourguignon Recipe SLOW COOKER BOEUF BOURGUIGNON. I'd wanted to make beef Burgundy ever since I got one of Julia Child's cookbooks, but I wanted to find a way to fix it in a slow cooker. My version of the popular beef stew is still rich, hearty and delicious, but without the need to watch on the stovetop or in the oven. -Crystal Jo Bruns, Iliff, Colorado . Provided by Taste ...
From tfrecipes.com

2021-10-08 2 cloves garlic, 3 cups red wine, 2 cups beef stock, 2 tbsp tomato paste, 4 stems thyme, 1 bay leaf, 2 bay leaves Sauteed Mushrooms and Onions In the last hour of the cooktime, prepare pearl onions and mushrooms by peeling the onions and cutting the …
From bestbeefrecipes.com

2020-04-17 Transfer beef to a rimmed baking sheet. Add split carrots, halved onions, and garlic to Dutch oven and cook, turning occasionally, until lightly browned, about 4 minutes; lower heat if browned bits on bottom of Dutch oven threaten to burn. Add brandy, if using, and boil until alcohol has nearly cooked off, about 2 minutes.
From seriouseats.com

2021-10-08 Beef Bourguignon is the French name for Beef Burgundy. The stews- and preparation- are essentially the same, with minor changes found in every recipe. Beef Burgundy (Beef Bourguignon) is a stew of tender beef, vegetables, bacon and …
From savorthebest.com

2011-09-17 Julia Child’s Beef Bourguignon (Beef Burgundy) This recipe is adapted from Mastering the Art of French Cooking by Julia Child. It’s somewhat of a long recipe, but no one ever said French cooking was easy. Have a glass of wine while preparing this wonderful dish, and the results will be rewarding. Ingredients: 3 1/2 tablespoons olive oil; 3 pounds lean stewing beef, cut into 2-inch cubes; …
From juliachildsrecipes.com

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