is really not complicated and does not take as long to prepare as Julia Child’s infamous Beef Bourguignon recipe.
Beef Stew Bourguignon Style
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.
Beef Stew Bourguignon Style
This recipe was adapted from Beef Bourguignon recipe in allrecipes.com magazine.
- 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.
There are several steps to this recipe, but the prep goes quickly.
There are a few extra steps to this recipe, 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.
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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.