Beef Burgundy (Bourguignon)

Beef bourguignon is one of the best comfort foods out there. It has a rich sauce and a hearty stew-like texture that will have you coming back for more! Beef bourguignon is often served with mashed potatoes or egg noodles to soak up all that delicious sauce. This recipe takes less than an hour from start to finish and can be made in advance if desired.

👩 Mom's Beef Burgundy

I wanted to share my mother's beef burgundy recipe (beef Bourguignon). Easily one of my favorite things she makes. It's really actually a simple version that delivers fantastic results every time. I have tried many different burgundy recipes throughout the years, but nothing beats my mom's version.

The long cooking time makes the beef so tender and enables the flavors to blend together perfectly. This is the perfect fall dish. It's so comforting and satisfying, like all of my mother's food.

I like Julia Child's recipe, but it's time-consuming, and this one produces almost the same result. In fact, with a few minor modifications, you might even prefer this version to the original! So let's get started.

🍽 What you need

This recipe is simple, but you'll need a number of ingredients and a big saucepan, stockpot, or dutch oven. I do not recommend using a slow cooker or crockpot for this dish because the textures become mushy after hours of cooking.

Equipment

• Large Saucepan or stockpot
• Cutting Board
• Sharp Chef's Knife

Ingredients

• salt pork - ⅛ pound, diced fine
• onion - 1 large, chopped
• all-purpose flour - 3 tablespoons
• salt - ½ teaspoon
• black pepper - ¼ teaspoon
• beef stew meat - 2 pounds, cut into bite-sized pieces (beef chuck also works)
• marjoram - 1 teaspoon, dried 
• rosemary - 1 teaspoon, dried
• fresh thyme - 1 teaspoon, dried
• 2 bay leaves 
• red wine - 1 ½ cups
• beef broth or beef stock - 1 ½ cups
• pearl onions - 20, trimmed and peeled
• mushrooms - ½ pound, quartered
• olive oil or canola oil

🔪 How to make the Beef Burgundy

Learn how to make this delicious beef burgundy in less than an hour with my step-by-step instructions and video walkthrough.

Step 1

Over medium heat, melt the salt pork in a large saucepan or stockpot.

Step 2

Remove and place the pork on a plate lined with paper towels once it's cooked. Leave the little bits because they are full of taste and add depth to the dish.

Step 3

Finally, add the chopped onions and cook over medium heat for about 10 minutes or golden brown. The moisture released by the onions will help you clean the pan's bottom, collecting flavor from the salt pork. Remove them when they're light brown.

Step 4

Combine the flour, salt, and black pepper on a dinner plate until they are thoroughly mixed. Next, roll the meat in it until it is fully coated.

Step 5

Brown your beef. For reliable results, you may need to do it in stages.

Step 6

Next, add in the herbs, wine, and beef broth.

Step 7

Add the pork and onions back to the pan, cover it, and simmer for 1½ hours, stirring occasionally.

Step 8

Add the pearl onions and cook for an additional 20 minutes.

Step 9

Add the mushrooms and cook for another 10 minutes.

Step 10

When the onions are fork-tender, and the beef burgundy is done.

💭 Top recipe tips

• The ratio of wine to broth can be changed for a bit of a stronger taste. Try using 2 whole cups of wine and 1 cup of broth. Minor adjustments like these can really change a dish around.
• You'll want to use a dry red wine for this recipe. A good Burgundy or Pinot Noir would be best, but any red wine works fine.
• If you don't want to use red wine in this recipe, you can swap it out for more broth or beef stock. Fair warning, the Beef Burgundy won't taste the same as it would with the wine added in.
• Slices bacon would work just as well as salt pork.

🥗 What to serve with Beef Burgundy

Now that we've finished preparing our wonderful beef burgundy recipe, it's time we take a look at what we can serve with it. There are many good options with this savory meat-based dish, so here are three of my favorites in no particular order.

Roasted Hasselback Potatoes

This roasted hasselback potato recipe with salt and pepper goes wonderfully with beef burgundy. The savory burgundy sauce penetrates the soft potatoes thanks to the deep slices. And I really like the fact this delicious beef stew flavor can shine!

Pair your beef burgundy with this roasted hasselback potato recipe.

Perfectly Simple Pasta

Pasta recipes are one of the best types of meals you can prepare full stop, and this is especially true when talking about pairings for a beef stew. This is quick and easy and the flavor profile won't overpower your beef burgundy.

Pair your beef burgundy with this some simple pasta recipe.

Homemade Mashed Potatoes

Potatoes compliment this beef burgundy recipe perfectly. This recipe is creamy, fluffy, and I love the addition of sour cream. Definitely a top option for any cooked stew!

Pair this beef bourguignon with a creamy mashed potato recipe.

As a side note, you can also "pair" your beef with any red wine that might be left over from the cooking process!

🧊 Storing and ♨️ Reheating

If you're making your beef bourguignon ahead or (for some inexplicable reason), you happen to have some of it leftover. In that case, you can keep it for later.

If you intend to eat it within a few days, you can just put it in the fridge. All you have to do is let the dish cool, cover up your Beef Bourguignon and place it in the refrigerator. The dish will keep like this for 3 to 4 days.

Alternatively, you could also store this in a freezer to keep it for longer periods. Once again, make sure the Beef Bourguignon has cooled completely, then seal it in an airtight freezer bag or container. Then place it in the freezer. Stored this way, you can keep your beef bourguignon for 3 to 4 months! If you do freeze your beef bourguignon, the fat will rise to the top and freeze there. You can just scrape this off, and then you can choose to add this when warming up the dish.

When you're ready to defrost it and serve, let it thaw out overnight. Then just reheat in a saucepan on low to medium heat until it reaches the serving temperature you want.

🍳 Related Beef Recipes

Try one of these hearty and comforting recipes in your next meal. Including my beef shank recipe.

• Beef Chop Suey Recipe
• Beef and Rice Recipe
• Beef Enchiladas Casserole
• Cabbage Roll Soup with Ground Beef
• Italian Meatloaf with Ground Beef

👪 Serving Size

There you have it! My mother's beef burgundy, possibly the greatest beef bourguignon recipe out there. This dish feeds 6 people. So, whether you're pressed for time or simply want to kill an afternoon, we've got you covered. So what's your excuse now? Give it a go!

Love this recipe? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.

Try one of my comfort dinner recipes for your next family meal! And if you have any questions, I'm here to help!

📋 Recipe

Beef Burgundy (Bourguignon)

I wanted to share my mother’s beef bourguignon (or beef burgundy) recipe—one of my favorite things she makes. It’s really actually a quite simple version that delivers fantastic results every time.

4.93 from 13 votes

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Course: Dinner, Main Dish

Cuisine: French

Prep Time: 40 minutes minutes

Cook Time: 2 hours hours 20 minutes minutes

Total Time: 3 hours hours

Servings: 6 servings

Calories: 410kcal

Author: Ben Rayl

Ingredients

 

1x2x3x

• ⅛ pound salt pork - diced fine
• 1 large onion - chopped
• 3 tablespoons flour
• ½ teaspoon salt
• ¼ teaspoon pepper
• 2 pounds stew beef - cut into bite sized pieces
• 1 teaspoon marjoram - dried
• 1 teaspoon rosemary - dried
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 ½ cups red wine
• 1 ½ cups beef broth
• 20 pearl onions - trimmed and peeled
• ½ pound mushrooms - quartered

Instructions

• Melt the salt pork over medium heat in a heavy Dutch oven or covered casserole. When crisp and golden, remove and drain on a paper towel lined plate.
• Add the chopped onions to the melted fat in the pan, and slowly cook them to a light golden brown. Remove and set aside.
• Brown the beef, a few pieces at a time, and add the herbs, wine, and beef broth.
• Return the pork and onions to the pot and cover. Simmer for 1½ hours.
• Add the pearl onions and cook for an additional 20 minutes, then add the mushrooms and cook for about 10 more.
• When the onions are fork-tender, the stew is done.

Video

Notes

• The ratio of wine to broth can be changed for a bit of a stronger taste. Try using 2 whole cups of wine and 1 cup of broth. Minor adjustments like these can really change a dish around.
• You'll want to use a dry red wine for this recipe. A good Burgundy or Pinot Noir would be best, but any red wine works fine.
• If you don't want to use red wine in this recipe, you can swap it out for more broth or beef stock. Fair warning, the Beef Burgundy won't taste the same as it would with the wine added in.
• Slices bacon would work just as well as salt pork.

Nutrition

Calories: 410kcal | Carbohydrates: 18g | Protein: 38g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 102mg | Sodium: 765mg | Potassium: 940mg | Fiber: 3g | Sugar: 6g | Vitamin A: 14IU | Vitamin C: 10mg | Calcium: 73mg | Iron: 4mg