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Our best beef Bourguignon recipes - 6 recipes

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Top rated Beef Bourguignon recipes

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A timeless French recipe brought to America by the great Julia Child, these flavors will live with us forever as we...

  • 6 ounces applewood bacon, cut into 1/2-inch pieces
  • 3 pounds beef chuck, cut into 1 1/2-inch cubes
  • Salt and ground black pepper
  • 3 tablespoons all-purpose flour
  • 3 cups beef broth
  • 1 large onion, peeled and coarsely chopped
  • 2 carrots, unpeeled and coarsely chopped
  • 1 head garlic, unpeeled cloves separated and lightly crushed
  • 6 sprigs fresh thyme
  • 2 dried bay leaves
  • Pinch of whole black peppercorns
  • 10 sprigs fresh flat-leaf parsley, cut in half, plus 3 tablespoons chopped, for garnish
  • 1 bottle red wine, such as Pinot Noir
  • 1 tablespoon tomato paste
  • 1 pound pearl onions
  • 2 tablespoons unsalted butter
  • 12 ounces white mushrooms, caps quartered and stems removed and trimmed on the bias to same size as cap pieces
4.6/5 (15 Votes)

By

Beef bourguignon doesn't have to take you all day in the kitchen! This recipe makes it easy with the slow cooker

  • 3 slices bacon, chopped
  • 2 1/2 pounds beef stew meat, cut into 4 centimeter cubes
  • 10 ounces small mushrooms, halved
  • 1 medium onion
  • 1 large carrot, chopped
  • 1/4 cup all-purpose flour
  • 1/2 cup water
  • 1 cup dry red wine
  • 1 package Knorr® Hunter Classic Roast Gravy Mix
  • 2 cloves garlic, finely chopped
4.1/5 (8 Votes)

By

For marinade: In a large bowl, combine the wine, A1 steak sauce, onions, carrots, parsley, bay leaf, garlic, pepper...

  • Marinade
  • 3 cups Burgundy wine
  • 2 tablespoons A1 Steak sauce
  • 1 large red onion, diced
  • 1 LB carrots, diced
  • 1 tablespoon fresh parsley
  • 1 bay leaf
  • 1 tablespoon minced garlic
  • 1/4 teaspoon black pepper
  • 1 teaspoon salt
  • 2 pounds cubed beef chuck roast
  • COOK
  • 4 tablespoons olive oil, divided
  • 1/4 pound bacon, cubed
  • 3 tablespoons all-purpose flour
  • 1 6 ounce can tomato paste
  • 2 Tablespoon minced garlic
  • 1 (10.5 ounce) can French onion soup + 1 can water
  • salt and pepper to taste
  • 4 tablespoons butter
  • 1 pound fresh mushrooms, sliced
4.2/5 (5 Votes)

By

Preheat oven to 350°F (175°C)

  • 1 tablespoons extra-virgin olive oil
  • 6 ounces bacon, roughly chopped
  • 3 pounds beef brisket, trimmed of fat (chuck steak or stewing beef) cut into 2-inch chunks
  • 1 large carrot sliced 1/2-inch thick
  • 1 large white onion, diced
  • 6 cloves garlic, minced (divided)
  • 1 pinch coarse salt and freshly ground pepper
  • 2 tablespoons flour
  • 12 small pearl onions (optional)
  • 3 cups red wine like Merlot, Pinot Noir, or a Chianti -- for a milder sauce, use only 2 cups of wine
  • 2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock)
  • 2 tablespoons tomato paste
  • 1 beef bullion cube, crushed
  • 1 teaspoon fresh thyme, finely chopped
  • 2 tablespoons fresh parsley, finely chopped (divided)
  • 2 bay leaves
  • 1 pound fresh small white or brown mushrooms, quartered
  • 2 tablespoons butter
4/5 (1 Votes)

By

Beef Bourguignon is a casserole that delivers on all levels with an intensely flavored red wine sauce and beef that...

  • For the caramelized shallots and mushrooms:
  • 3 to 4 tablespoons olive oil
  • 10 oz. smoked bacon lardons
  • 2 1/2 lbs. lean chuck steak, cut into large chunks
  • 3 cups full-bodied red wine, at room temperature
  • 3 garlic gloves, finely minced
  • 2 tablespoons tomato paste
  • 1 cup hot double-strength beef stock
  • 2 medium carrots, thinly sliced
  • 1 bouquet garni (made up of a few fresh parsley, thyme, and rosemary sprigs and 2 fresh bay leaves)
  • Salt and freshly ground black pepper
  • 3 tablespoons chopped fresh parsley, to serve
  • 4 tablespoons butter
  • 14 oz. small shallots or white pickling onions
  • 14 oz. small button mushrooms
  • For the beurre manié to thicken:
  • 3 tablespoons softened butter
  • 2 tablespoons all-purpose flour
0/5 (0 Votes)

By

Browning the meat is an optional step, but if you have the time, I like to do it

  • 2 Tbsp olive oil
  • 2 lb stewing beef, cut in large chunks
  • 1 tsp salt
  • 1 tsp fresh cracked black pepper
  • 2 Tbsp flour (leave out for gluten free)
  • 1 bunch fresh thyme, tied in a bundle (reserve some leaves for garnish)
  • 1/2 cup cognac
  • 2 cups beef stock or broth
  • 2 cups red wine (Burgundy, Cabernet Sauvignon, Pinot Noir)
  • 1 heaping Tbsp tomato paste (I like the kind in the tube)
  • 4 cloves garlic, crushed
  • 1 yellow onion, peeled, halved, and sliced
  • 3 carrots, peeled and cut in 1 inch pieces
  • 1 lb small white skinned potatoes, left whole if small, or cut in large chunks
  • 8 oz (give or take) mushrooms, dusted off and halved
  • 1 bag frozen pearl onions
  • a splash of red wine vinegar or sherry vinegar
0/5 (0 Votes)

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