Easy Beef Bourguignon
This Easy Beef Bourguignon is packed with melt in your mouth tender chunks of beef and vegetables coated in a delicious rich sauce. This is the perfect dish to make when you want to impress, it might taste fancy but is actually incredibly easy to make. This Beef Bourguignon is Paleo, Dairy Free, Grain Free, Gluten Free and Specific Carbohydrate Diet Legal.
WHY YOU ARE GOING TO LOVE THIS EASY BEEF BOURGUIGNON
- When it comes to rich and decadent meals that are also comforting, it’s hard to beat this beef bourguignon
- If you like fall apart tender meat then you will LOVE this easy beef bourguignon
- Unlike other beef bourguignon recipes this one is incredibly easy to make. Sear the beef and cook the veggies and bacon and then sit back and let your oven (or slow cooker or instant pot) do all of the work.
- This is a great dish to make for guests because everything can be prepared earlier in the day (or even the day before) and then quickly reheated before serving. Its so rich and flavourful that guests always think it’s so much fancier than it really is.
- It’s kid friendly too! Even my picky toddler devours the tender chunks of beef.
WHAT IS BEEF BOURGUIGNON
Beef Bourguignon or bœuf bourguignon is a French beef stew characterized by chunks of tough, usually inexpensive beef slowly cooked in red wine and beef stock until they are fall apart tender. Think of it as beef stew, but richer and more complex in flavour. Julia Child’s created one of the most famous recipes for beef bourguignon which can be found all over the internet. I’ve made it a few times and as delicious as it is, it’s also quite time consuming to make with an endless list of steps. This recipe is a much simpler to make version with very similar insanely delicious results.
WHAT TYPE OF WINE SHOULD I USE?
To make this Beef Bourguignon authentic you should use a Burgundy. That being said I have used a variety of different types of red wine and it has always turned out delicious. Other types of red wine that would work well in this recipe include cabernet sauvignon, merlot or pinot noir.
CAN I USE A DIFFERENT CUT OF MEAT?
Any type of stewing beef would work in this recipe. I prefer using chuck roast, but brisket comes in a very close second as a great alternative. Other cuts of stewing beef such as shoulder or shin which are tough and sinewy will yield the most tender chunks of beef once cooked.
WHAT SHOULD I SERVE WITH THIS BEEF BOURGUIGNON?
I highly recommend serving this easy beef bourguignon with mash (either cauliflower or potato) to absorb all of the delicious sauce. Other great side dishes to serve alongside this dish include:
- Garlic & Herb Roasted Fennel
- Roasted Broccoli
- Roasted Carrots
- One Pan Green Beans & Bacon
- Caramelized Leek, Fennel & Onion Gratin
- Bacon Wrapped Green Bean Bundles
CAN I MAKE THIS BEEF BOURGUIGNON IN THE SLOW COOKER?
Absolutely! If you have a slow cooker with a sear function that’s ideal, otherwise I would recommend searing the beef in a pot on the stove before transferring the browned meat to the slow cooker. Searing the meat adds a lot of flavour and a caramelized texture to the outside which greatly benefits the final dish so don’t skip this step! Next add the onion, garlic and carrots to the pot and cook them for a few minutes to develop some flavour. Add the vegetables and beef to the slow cooker along with the wine, tomato paste, herbs and beef stock and leave it to cook for 8 hours on low or 4 hours on high until the meat is very tender.
CAN I MAKE THIS BEEF BOURGUIGNON IN THE INSTANT POT?
Turn the instant pot to sear and sear the meat until brown on all sides. Next remove the beef and add in the veggies and cook for a few more minutes before returning the beef to the instant pot and pouring in the wine, tomato paste, herbs and beef stock. Turn the instant pot to high pressure and cook for 60 minutes followed by natural release. Add the sauteed mushrooms in and serve!
CAN I MAKE THIS BEEF BOURGUIGNON IN ADVANCE?
You absolutely can! Like most braised recipes I find that the flavours only seem to get better after a night in the fridge. Once the beef is done cooking, remove the pot from the oven and leave it to cool completely before transferring it to the fridge. An added benefit to making this the night before is that you can scoop off any excess fat that has hardened when refrigerated. To reheat the beef bourguignon simply place the pot onto the stove on medium heat, add a splash of beef stock and leave for approximately 6-10 minutes until it is all warmed through.
WHAT ABOUT LEFTOVERS?
Leftover Beef Bourguignon can be stored in an airtight container in the fridge for up to 4 days and can be reheated in the microwave or in a pot on the stove. Alternatively you can freeze the beef bourguignon in a ziploc bag or airtight container for up to 5 months. It’s a great dish to have stored in the freezer for a night when you are craving something cozy and rich in flavour.
Here are a few more comforting beef dishes that you might enjoy:
- Beef & “Barley” Soup
- Classic Pot Roast
- Brisket Chili
- Mexican Stewed Beef Bowl
- Garlic Herb Steak Bites with Mushrooms
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Easy Beef Bourguignon
- 1 tbsp olive oil
- 7 ounces diced bacon
- 2.5 lbs chuck roast or brisket cut into 2 inch sized cubes
- 1 tsp salt
- 1 tsp pepper
- 1 cup chopped carrots
- 1 cup thinly sliced onions
- 5 cloves garlic minced
- 1 tsp dried thyme
- 3 cups beef stock
- 2 cups red wine
- 2 tbsp tomato puree
- 2 bay leaves
- 1 tbsp butter or ghee (use olive oil to make this dairy free)
- 8 ounces button mushrooms halved/quartered depending on size
- 1 tbsp chopped parsley
- Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
- Heat the olive oil in a dutch oven or oven proof pot on medium high heat. Cook the bacon for 4 to 5 minutes until golden. Remove from the pot and set aside.
- Generously season the cubed beef on all sides with the salt and pepper. Add half of the beef to the pot, ensuring that you don't overcrowd the pot. Cook the beef for approximately 3 minutes per side until a golden brown sear forms. Once browned on all sides, remove the beef and set it aside on a plate and repeat the searing with the second batch of beef.
- Next add the carrots, onion and garlic to the pot and cook for 5 minutes until the onion begins to soften. Next add the thyme, tomato paste, beef stock and red wine and stir. Return the bacon and beef to the pot and add in the bay leaves. Bring to a simmer and then transfer the pot (with the lid on) to the oven to cook for 2 hours and 30 minutes.
- With about 2 hours left of cooking, check the pot to ensure that there is enough liquid, you may need to add approximately 1/2 cup more beef stock if too much liquid has evaporated.
- To a skillet on medium heat melt the butter/ghee and add in the mushrooms, sprinkle with salt and leave them to cook for approximately 5 minutes until they have softened.
- After 2 1/2 hours of cooking the beef should easily fall apart with a fork. Remove the pot from the oven and stir the cooked mushrooms in. Serve the beef bourguignon over mash and garnish with chopped parsley.
This looks amazing!! Could you make this in a crock pot?!
Yes definitely! Just make sure you sear the beef before putting it in the crock pot as that really helps to enhance the flavour. Low for 8 hours should work out well.
Awesome!!! Can’t wait to try this! Thank you!
Let me know how to turns out in the crock pot!
Going to make but I don’t cook with wine soooo what size bottle of red wine?
Thanks for pointing that out! I have just updated the recipe. It should be a normally 750mil bottle of wine. Let me know how it goes! vv
Made this today. Absolutely delicious! Could you tell me what the nutritional values are in this dish?
So happy to hear that it turned out well! I use an app called RecipeIQ, if you paste the blog post link into the app it will calculate all of the nutritional info for you 😃
I used to make this dish while living abroad many years ago, and I am overjoyed to discover your recipe which closely resembles the one I used, Hence, I will try it and let you know how it turns out. Many thanks.