Our best beef Bourguignon recipes - 6 recipes
Top rated Beef Bourguignon recipes
Beef Bourguignon by Julia Child
By mrshermes2002
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
Slow Cooker Beef Bourguignon
By á-50671
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
A1 Beef Bourguignon
By Beefman-2
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
Beef Bourguignon
By sassy47
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
Beef Bourguignon from Le Creuset
By á-3145
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
Crock Pot Beef Bourguignon
By Meisje
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
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