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Talk about comfort food! This Beef Burgundy recipe, also called Beef Bourguignon, is an amazing one pot beef stew dish. Beef is slowly braised in a red wine sauce with tons of mushrooms, bacon, carrots and onions. Primarily beef and veggies, you can enjoy this healthy dish without guilt.
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TIPS FOR MY FAVORITE BEEF BOURGUIGNON RECIPE
This recipe is one that I have been tweeting for years! I originally got it from an old Cooking Light cookbook and my husband fell in love, and frankly, so did I. Now I have to admit, this is not my usual recipe that can be done in under an hour. This one takes a couple of hours, but it’s worth it.
I will say, it does make me want to revisit this recipe with the Instant Pot later, but for now, we keep it old school. Stovetop, one-pot, loaded with meat and vegetables.
SAVE TIME ON CLEANUP – ONE POT RECIPE
While it does take a couple hours to braise the beef to tender perfection, it can be made in one pot, so dishes and active time in the kitchen is minimal. I use my very favorite coated cast iron dutch oven from Lodge that my lovely husband got me as a Christmas gift many moons ago.
INGREDIENTS AND SUBSTITUTIONS
ONIONS: I did stear away from tradition a bit for my recipe using chopped yellow onion. The traditional onion of choice is pearl onions. To keep it traditional, and you have the time to boil and peel pearl onions, grab some from the produce section. If you can find them frozen (it’s hard), that’s just as good. The thought behind the chopped onions was making it easy and keeping stew delicious. ARROWROOT: I use arrowroot flour or starch because I wanted to skip the gluten. If you aren’t worried about gluten, by all means, use all-purpose flour.
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WHAT CUT OF BEEF IS THE BEST FOR BEEF BOURGUIGNON?
This recipe calls for lean stew beef. It’s the most cost-effective option and the meat is still tender because it’s being braised in rich wine and broth sauce for an hour and forty-five minutes until it’s practically falling apart.
WHAT IS THE BEST WINE TO USE FOR BEEF BOURGUIGNON?
In the past I have always just used what is on hand, however, I have found that it does affect the flavor quite a bit.
I have found that the dryer the wine, the better. My personal favorite, if you can’t get an actual burgundy, is cabernet. It makes the flavor so much richer than any of the sweeter wines that I have tried.
WHAT IS BEEF BOURGUIGNON BEST SERVED WITH?
OVER NOODLES: If you’re not worried about keeping it grain free, this recipe goes fantastic over egg noodles. Really you can serve it over any noodle (so you can go gluten-free) and it will be delicious. OVER TOAST: Spoon some of the stew on top of toasted sourdough slices for a rustic feel. OVER POTATOES: If you want the comfort food vibe, scoop a serving of this hearty beef burgundy over a bowl of garlic mashed potatoes. WITH A SALAD OR GREEN VEGGIES: If you want to keep it low calorie and stick with whole foods, this stew goes great by itself right next to a green leafy salad or steamed green beans.OTHER AWESOME SOUP AND STEW RECIPES
- Paleo Turkey Chili – Paleo, Whole30 Option and so tasty
- Creamy Chicken Stew – Whole30, Paleo, Quick and Easy
- Southwestern Chicken Chili – Easy weeknight crockpot meal
- Instant Pot Potato Soup – Whole30, Dairy Free
Recipe
Now to the good part, the recipe! Please pin for later and when you make it, let me know what you think. You can comment below OR find me on Facebook, Twitter, Instagram and Pinterest. If you want healthy recipes sent right to your inbox, go ahead and fill out the form below for my weekly newsletter!
Beef Bourguignon
What You Need
- 2 pounds lean beef stew meat
- 1/4 cup arrowroot ((use all purpose flour if not grain free))
- sea salt and ground black pepper
- 4 bacon slices
- 2 cups chopped onion*
- 1 cup sliced carrot
- 4 garlic coves (minced)
- 14 oz. beef broth or bone broth
- 1 1/2 cup dry red wine
- 16 ounces mushrooms (stems removed)
- 2 T. tomato paste
- 2 tablespoons chopped fresh thyme
- 2 Bay leaves
How to Make It
- Combine arrowroot with 1 tsp. salt and 1/4 pepper in a large ziplock bag. Add beef, seal and shake to coat.
- Cook 2 slices of bacon in a large Dutch oven over medium high heat until crisp. Set bacon slices aside and add half of beef mixture to the bacon drippings, cook 5 minutes, or until brown on all sides.
- Remove the beef and keep warm. Repeat this process with the last pieces of bacon and coated beef. Add the second batch of browned beef to the first, keeping warm. When bacon has cooled, crumble or chop into 1/4-inch pieces
- Add onions and carrots to pan, sauté 5 minutes; add garlic and continue mixing until fragrant, around 60 seconds. Stir in the wine and broth, scraping pan to loosen browned bits.
- Return crumbled bacon and beef to the pan along with another 1 teaspoon of sea salt, 1/2 tsp pepper, mushrooms, tomato paste, thyme and bay leaves bring to a boil.
- Cover and reduce heat to a simmer for 45 minutes. Uncover, stir and cook another 60 minutes or until beef is tender. Discard bay leaves and serve immediately.
Pro Tips
Nutrition
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