Best 2 Classic Beef Burgundy Stew Recipes

Embark on a culinary journey to Burgundy, France, where the classic Beef Burgundy Stew awaits. This hearty and flavorful dish, also known as Boeuf Bourguignon, is a symphony of flavors that has captivated taste buds for generations. Picture tender beef cubes lovingly braised in a rich and robust red wine sauce, infused with aromatic herbs, succulent mushrooms, and smoky bacon. The secret lies in the patient simmering, allowing the flavors to meld and create a tapestry of taste that will transport you to the heart of French countryside.

Our collection of Beef Burgundy Stew recipes offers a diverse range of interpretations, each with its unique flair. From the traditional version that stays true to its Burgundian roots to modern takes that incorporate contemporary ingredients and techniques, there's a recipe here to suit every palate. Whether you prefer a classic preparation or a more adventurous twist, you'll find inspiration and guidance within these pages.

Let's cook with our recipes!

BOEUF EN DAUBE - CLASSIC FRENCH BEEF BURGUNDY STEW (BOURGUIGNON)

Boeuf En Daube - Classic French Beef Burgundy Stew (Bourguignon) image

Rich, savory stew of prime beef in red wine and cognac with traditional French herbs, pearl onions, garlic, mushrooms, bacon and dried orange: a French classic! A rustic country bread for mopping the juices, a tossed green salad, a platter of cheeses, and a nice bottle of red wine are all you need to round out this fabulous meal in true French style. Bon appetit! Adapted from Williams-Sonoma. Notes: Can be made in the crock-pot. I like to make this in advance, as it tastes better the second day. Occasionally I've reduced the marinade time to just an hour or two, and it still turns out fine. Freezes and reheats beautifully, and leftovers make a lovely shepherd's pie see my recipe #355446 #355446.

Provided by BecR2400

Categories Stew

Time P1DT1h

Yield 6-8 serving(s)

Number Of Ingredients 23

Ingredients

3 1/2 lbs boneless prime lean stewing beef, trimmed and cubed in 2-inch pieces
4 tablespoons cognac
2 whole cloves
4 garlic cloves, peeled and chopped
12 ounces white pearl onions, peeled
2 medium carrots, peeled and sliced
2 stalks celery, sliced
1 large bay leaf
1/2 teaspoon crushed dried sage
1 teaspoon crushed dried thyme
3 tablespoons fresh parsley, chopped
1/4 teaspoon fresh coarse ground black pepper
1 teaspoon dried orange peel, finely chopped
1 (750 ml) bottle Burgundy wine
12 ounces fresh baby bella mushrooms, halved (can use button mushrooms or 2 oz. dried porcini cepes)
3 ounces cured unsmoked bacon such as pancetta, diced (regular bacon or lardons is fine)
kosher salt
fresh ground pepper
2 cups beef stock or 2 cups beef consomme
1 pinch sugar
2 tablespoons tomato paste
1 cup diced tomato (optional)
10 whole pimiento-stuffed green olives (optional)

Steps:

In a large non-reactive bowl, combine beef, Cognac, cloves, garlic, onions, carrots, celery, bay leaf, sage, thyme, parsley, 1/4 teaspoon coarsely ground black pepper, orange peel, wine, and mushrooms. Cover and refrigerate overnight or for up to 2 days, stirring from time to time.
Bring the meat and vegetables to room temperature. Drain, reserving the marinade.
Blot the beef and veggies dry with paper towels.
Preheat oven to 325F/175°C.
In a large heavy oven proof dish (such as a cast iron dutch oven or Le Creuset), fry the bacon over medium heat until it renders its fat, about 3-5 minutes. Using a slotted spoon, remove the bacon to paper towels and reserve.
Working in batches so as not to overcrowd the pan, add the meat and vegetables to the fat in the pan, and brown them on all sides over medium heat, seasoning with salt and pepper as they brown, about 7 minutes per batch.
Transfer to a platter. Add the marinade to the pot, and bring to a boil over high heat. Reduce to medium heat and simmer until the liquid is reduced by one-third, about 8 minutes. Skim off the foam from the surface. Add the stock or consomme, and simmer another 8 minutes, until reduced again by one-third. Stir in the pinch of sugar and the tomato paste, (and add the diced tomatoes and green olives now, if using).
Return the meat, vegetables and reserved bacon to the pot. Cover and bake in the oven until the meat is tender, 2 1/2-3 hours. -OR- alternately, at this stage you can cook in the crock-pot on LOW heat 8 to 10 hours, or on HIGH heat 4 to 6 hours.
Serve with a rustic bread for mopping the juices, along with a green salad and a platter of cheeses.
Freezes and reheats beautifully. Leftovers will make a lovely Cottage-Shepherd's Pie a la Provencale, see my recipe #355446.

CLASSIC BEEF BURGUNDY STEW

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

Ingredients

4 tablespoons butter or 4 tablespoons margarine
5 -6 garlic cloves
pepper
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

Steps:

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.

Tips:

Use high-quality ingredients: The better the quality of your ingredients, the better your stew will taste. Choose a good quality cut of beef, such as chuck roast or short ribs, and use fresh vegetables and herbs.
Brown the beef well: Browning the beef before stewing it helps to develop flavor and color. Be sure to brown the beef in batches so that it doesn't crowd the pan and steam instead of brown.
Use a good quality red wine: The wine you use in your stew will have a big impact on the flavor, so choose a wine that you enjoy drinking. A full-bodied red wine, such as a Cabernet Sauvignon or Pinot Noir, is a good choice.
Simmer the stew for at least 2 hours: The longer you simmer the stew, the more tender the beef will become and the more the flavors will develop. Simmer the stew for at least 2 hours, or longer if you have the time.
Serve the stew with mashed potatoes, egg noodles, or crusty bread: Beef Burgundy is a hearty and flavorful stew that can be served with a variety of sides. Mashed potatoes, egg noodles, or crusty bread are all good choices.

Conclusion:

Beef Burgundy is a classic French stew that is made with beef, red wine, and vegetables. It is a hearty and flavorful dish that is perfect for a cold winter day. With a little planning and effort, you can easily make this delicious stew at home. So next time you're looking for a comforting and satisfying meal, give Beef Burgundy a try. You won't be disappointed!

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