Beef Stew Bourguignon Style
is really not complicated and does not take as long to prepare as Julia Child’s infamous Beef Bourguignon recipe.
The French style beef stew, or Boeuf Bourguignon is made using a bottle of red burgundy wine from the burgundy region in France – this region is called Bourguignon in French – hence the traditional name Boeuf Bourguignon.
Using red wine was a way of tenderizing the less expensive and tougher cut of meat.
Of course we are not pouring an expensive French red wine over our beef cubes. You can use most any dry red wine.
I often use Shiraz, Pinot Noir, or even a Spanish Rioja for cooking. I’ve purchased dry red wines for cooking in the $6-10 range when on sale and I set them aside to use in a recipe such as this beef stew.
The cooking time is long to ensure a tender beef stew (you can definitely make this in the slow cooker). The preparation has a few steps but is quite easy and the red wine which acts as a tenderizer also gives a rich flavor to the stew.
The classic recipe preparation for Boeuf Bourguignon calls for marinating the meat in advance for at least 6 hours or overnight is even better. If you’ve followed me for a while you know I’m a quick and easy kind of recipe gal so marinating the meat for 6 hours doesn’t fit into my chaotic schedule.
In the center photo below you can see I marinated the beef cubes while I was getting together the rest of the ingredients (marinating was only about 30 minutes). To start this beef stew recipe you need beef cubes, onions, carrots, a few slices of bacon. You’ll also need garlic, tomato paste, and mushrooms which are added toward the end of the cooking time.
Using a slotted spoon remove the cubes from the wine (save the wine to add to the simmering stew) and place on paper towels to drain.
Here’s how I moved past the long marinating stage and prepped the stew which took about 30 minutes and then added everything into a large dutch oven and baked in a low oven for 3-4 hours.
Saute the beef cubes in a dutch oven until browned on all sides, remove to a large bowl when done. Saute the bacon, carrots, onions and when lightly browned remove them to the same bowl with the beef.
One more prep step is to add flour to the oil and stir well along with tomato paste and garlic, add the saved wine from the marinade and beef broth, bring to a boil and stirring constantly to remove any lumps. TIP: You can use tomato paste in the tube for this recipe. It’s more economical to purchase the tube of tomato paste if you do not use paste often. It lasts a long time in the fridge and you’ll always have it available.
- 3 cups dry red wine
- 2-3 lbs. beef cubes for stew
- 6 tbls. vegetable oil (I use avocado oil)
- 1 large onion chopped
- 2 large carrots chopped
- 4-6 strips of bacon cut into 1 inch pieces
- 1 clove garlic
- 1 tbls. tomato paste
- 2 tbls. chopped fresh parsley
- 1 bay leaf
- 1 can low sodium beef broth
- salt and pepper to taste
- Additional wine (or you can use water and/or beef broth) to add when stew is cooking to thin out the sauce.
- 2 tbls. butter
- 1 lb. fresh mushrooms, cleaned and sliced
- To marinate the beef cubes add to a bowl with wine, bay leaf, garlic and salt and pepper. Cover and chill approximately 30 minutes or longer if you have the time.
- Remove the beef from the wine and drain on paper towels. Reserve the wine to use later.
- In a 5 quart Dutch Oven heat 1 tablespoon oil. Add the beef and sear on all sides, remove and set aside. If necessary add more oil and continue until all the beef is seared, remove to large bowl.
- Add the bacon and cook until crisp, remove and add to the same bowl with the seared beef.
- Discard the bacon drippings from the pan. Now add in about ½ cup of the reserved wine to the pan and with a wooden spoon scrape up the browned bits, simmering the wine for about 1 minute and pour back into the bowl with the beef.
- Add 2 tablespoons of oil to pan on medium to high and add in the chopped onions and carrots, stirring often cook for about 3-5 minutes. Remove from pan and add to the bowl with the beef and bacon.
- Preheat Oven to 300 Degrees.
- Heat 2 tablespoons of oil to the dutch oven and stir in the flour, cook for 2-3 minutes stirring continuously just until light brown. Add in the tomato paste and garlic and stir well until blended and then add in the reserved marinade and beef broth and salt and pepper to taste. Bring this mixture to a boil and stir well to prevent lumps cooking until slightly thickened - approximately 1-2 minutes.
- Add the beef and vegetables to the pot stirring gently to distribute everything.
- Place the dutch oven uncovered into the preheated 300 degree oven to cook, stirring every 20-30 minutes. The stew will thicken as it cooks and you can add additional water, beef broth or red wine as needed to taste.
- Cook for 3 to 4 hours or until the beef is tender.
- While the stew is cooking, melt butter in a skillet over medium heat. Saute the mushrooms, stirring until lightly browned - 5 to 7 minutes depending on how large the mushrooms are.
- Stir the mushrooms into the cooked stew, let sit for a few minutes to distribute flavors and serve.
There are a lot of steps, but it is so worth it especially since the prep time only takes about 30 minutes. The results were exceptional, this was the best stew I’ve made in a long time.
Again, you can certainly make this in the slow cooker and, I will definitely make this recipe in the slow cooker next time around.
Marinating the meat overnight in a French red wine (which I did not do) is one of the steps for a successful Boeuf Bourguignon – now you know why this is not actually Boeuf Bourguignon but Beef Stew Bourguignon style.