Indulge in the rich flavors of France with these 18 Hearty Beef Bourguignon Recipes, each one a delicious twist on the classic dish. Beef Bourguignon, also known as Boeuf Bourguignon, is a slow-cooked French stew that originated from the Burgundy region. The original recipe typically consists of braised beef short ribs cooked in red wine with mushrooms, onions, and bacon. But why stick to just one way when you can have 18? From classic variations to creative spin-offs, we’ve gathered a collection of Beef Bourguignon recipes that will transport your taste buds to the streets of Paris.
Classic Beef Bourguignon with Red Wine
Classic Beef Bourguignon with Red Wine Recipe Summary:
A rich and flavorful French dish, this classic beef bourguignon recipe simmers tender chunks of beef, mushrooms, and vegetables in a deep red wine broth, resulting in a hearty and satisfying meal.
Ingredients:
– 2 pounds beef chuck, cut into 1-inch cubes
– 1 tablespoon vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 8 ounces mushrooms (button or cremini), sliced
– 1 cup red wine (Burgundy or Merlot)
– 1 cup beef broth
– 2 carrots, peeled and chopped
– 1 celery stalk, chopped
– 1 teaspoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Add beef and cook until browned on all sides, about 5 minutes. Remove from pot and set aside.
3. Reduce heat to medium; add onion, garlic, mushrooms, carrots, celery, thyme, salt, and pepper. Cook until vegetables are tender, about 10-12 minutes.
4. Add red wine and beef broth; bring to a boil.
5. Return beef to pot; cover and simmer for 2 hours or until meat is tender.
6. Stir in tomato paste; season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 2-3 hours
Slow Cooker Beef Bourguignon with Mushrooms
Experience the rich flavors of French cuisine without the hassle of cooking from scratch. This slow cooker recipe simmers tender beef and savory mushrooms in a rich red wine broth, perfect for a cozy dinner or special occasion.
Ingredients:
– 2 pounds beef stew meat (chuck or round)
– 1 tablespoon olive oil
– 1 onion, sliced
– 3 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 cup red wine (Cabernet Sauvignon or Merlot work well)
– 1 cup beef broth
– 1 teaspoon tomato paste
– 1 bay leaf
– Salt and pepper to taste
– Fresh thyme, chopped (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat. Brown the beef in batches, about 2-3 minutes per side. Remove from heat and set aside.
2. Add the sliced onion to the same skillet and cook until caramelized, about 5 minutes.
3. Add the mushrooms, garlic, red wine, beef broth, tomato paste, and bay leaf to the slow cooker.
4. Browned beef pieces (step 1) go in next, followed by any accumulated juices from the skillet.
5. Cook on low for 8-10 hours or high for 4-6 hours.
6. Season with salt and pepper to taste. Garnish with chopped thyme if desired.
Cooking Time: 4-10 hours (low) or 2-6 hours (high)
Beef Bourguignon with Pearl Onions and Bacon
This classic French dish is a hearty, richly flavored stew that’s perfect for special occasions or cozy weeknights. With tender beef, caramelized onions, and crispy bacon, this recipe is sure to please even the most discerning palates.
Ingredients:
– 2 pounds beef stew meat (chuck or round)
– 6 slices of thick-cut bacon
– 1 large onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup red wine
– 1 cup beef broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 300°F.
2. Cook bacon in a large Dutch oven over medium heat until crispy. Remove bacon from pot with slotted spoon; set aside.
3. Add sliced onions to pot and cook until caramelized, stirring occasionally.
4. Add garlic, beef, red wine, beef broth, and thyme to pot. Season with salt and pepper to taste.
5. Cover pot and transfer to preheated oven. Braise for 2 1/2 hours or until beef is tender.
6. Stir in cooked bacon and chopped parsley (if using). Serve hot.
Cooking Time: 2 1/2 hours
Vegetable-Infused Beef Bourguignon
Elevate your comfort food game with this rich and flavorful take on the classic French dish. This recipe combines tender beef short ribs with a medley of vegetables and aromatic spices, perfect for a cozy evening in.
Ingredients:
– 1 lb beef short ribs
– 2 tbsp olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 carrots, peeled and sliced
– 2 celery stalks, sliced
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 1 cup beef broth
– 1/2 cup red wine
– 2 tbsp tomato paste
– 2 tsp dried thyme
– 1 tsp paprika
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season short ribs with salt, pepper, and thyme.
3. Heat oil in a large Dutch oven over medium-high heat. Brown beef in batches, then set aside.
4. Add onion, garlic, carrots, celery, and mushrooms; cook until vegetables are tender.
5. Add broth, wine, tomato paste, and paprika. Stir to combine.
6. Return short ribs to pot, cover with lid, and transfer to oven.
7. Cook for 2-3 hours or until beef is tender.
8. Serve hot, garnished with fresh parsley if desired.
Cooking Time: 2-3 hours
Beef Bourguignon with Garlic Mashed Potatoes
Experience the rich flavors of France with this iconic dish, featuring tender beef and a rich broth served alongside creamy garlic mashed potatoes.
Ingredients:
For the Beef Bourguignon:
– 2 pounds beef chuck, cut into 2-inch pieces
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup red wine
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper, to taste
For the Garlic Mashed Potatoes:
– 4-5 large potatoes, peeled and chopped
– 2 cloves garlic, minced
– 1/4 cup unsalted butter
– 1/2 cup milk or heavy cream
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 325°F (165°C).
2. Brown the beef in a large Dutch oven over medium-high heat.
3. Add onion, garlic, red wine, beef broth, tomato paste, thyme, salt, and pepper. Bring to a boil, then cover and transfer to the preheated oven.
4. Cook for 2 1/2 hours or until the beef is tender.
5. Meanwhile, boil the potatoes until tender. Drain and mash with butter, garlic, milk, salt, and pepper.
Cooking Time: 3-3 1/2 hours
Gluten-Free Beef Bourguignon Stew
Experience the rich flavors of France with this gluten-free twist on a classic dish. This hearty stew is perfect for a cold winter’s night, and can be served over rice or with crusty bread.
Ingredients:
– 2 pounds beef stew meat (such as chuck or round)
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 cup gluten-free red wine
– 2 cups beef broth
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons tomato paste
– 2 carrots, peeled and sliced
– 2 celery stalks, sliced
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or pot, brown the beef over medium-high heat, then remove from pot.
3. Add onion and garlic; cook until softened, about 5 minutes.
4. Add red wine, broth, thyme, salt, and pepper; stir to combine.
5. Return beef to pot and add tomato paste, carrots, and celery.
6. Cover and transfer to oven; braise for 2-3 hours, or until beef is tender.
Cooking Time: 2-3 hours
Beef Bourguignon with Herb Crust
A classic French dish gets a flavorful boost from a fragrant herb crust, elevating the tender beef and rich sauce to new heights.
Ingredients:
– 2 lbs beef short ribs or chuck roast, cut into 2-inch pieces
– 1 tablespoon olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup red wine (such as Burgundy or Merlot)
– 1 cup beef broth
– 1 teaspoon tomato paste
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 1 teaspoon dried thyme
– 1/4 cup fresh parsley, chopped
– 1/4 cup fresh rosemary, chopped
– Salt and pepper to taste
– Herb crust ingredients: 1/4 cup breadcrumbs, 2 tablespoons olive oil, 2 cloves garlic, minced, 2 sprigs of fresh rosemary, chopped
Instructions:
1. Preheat oven to 325°F (165°C).
2. Season beef with salt and pepper.
3. Heat oil in a large Dutch oven over medium-high heat. Brown beef on all sides, about 5 minutes. Remove from pot, set aside.
4. Add more oil if necessary, then sauté onion and garlic until softened. Add carrots, celery, thyme, bay leaves, and tomato paste; cook 1 minute.
5. Add wine, broth, and browned beef to the pot. Bring to a boil, then cover and transfer to the preheated oven. Braise for 2-3 hours or until beef is tender.
6. Meanwhile, prepare herb crust: Mix breadcrumbs, garlic, rosemary, and olive oil in a small bowl.
7. Remove pot from oven; stir in parsley. Serve beef with sauce spooned over the top and a sprinkle of herb crust on top.
Cooking Time: 2-3 hours
Beef Bourguignon Pasta Bake
Beef Bourguignon Pasta Bake: A Hearty Twist on the Classic French Dish
Experience the rich flavors of Beef Bourguignon in a new and exciting way with this pasta bake recipe.
Ingredients:
– 8 oz beef strips (such as sirloin or ribeye), cut into bite-sized pieces
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup mixed mushrooms (button, cremini, shiitake)
– 1/2 cup red wine
– 1/4 cup beef broth
– 1 tbsp tomato paste
– 1 tsp dried thyme
– 1/2 tsp paprika
– Salt and pepper to taste
– 12 oz pasta (such as penne or fusilli)
– 1 cup grated cheddar cheese, divided
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions; drain and set aside.
3. In a large skillet, cook the beef over medium-high heat until browned, about 5 minutes. Remove from heat and set aside.
4. Add onion, garlic, mushrooms, red wine, beef broth, tomato paste, thyme, paprika, salt, and pepper to the skillet. Stir to combine.
5. In a large bowl, combine cooked pasta, beef mixture, and half of the cheddar cheese. Toss to coat.
6. Transfer the pasta mixture to a 9×13-inch baking dish. Top with the remaining cheddar cheese and chopped parsley.
7. Bake for 25-30 minutes, or until the cheese is melted and bubbly.
Cooking Time: 40-50 minutes
Beef Bourguignon with Creamy Polenta
This hearty French dish combines tender beef short ribs with a rich, flavorful sauce and creamy polenta for a comforting and satisfying meal.
Ingredients:
– 1 pound beef short ribs
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup red wine
– 1 cup beef broth
– 1 teaspoon tomato paste
– 1 bay leaf
– Salt and pepper to taste
– 2 cups polenta
– 4 cups water
– 1 tablespoon butter
Instructions:
1. Preheat oven to 300°F (150°C).
2. Heat oil in a large Dutch oven over medium-high heat. Brown the beef short ribs, then remove from pot.
3. Add onion and garlic to pot; cook until softened. Add red wine, broth, tomato paste, and bay leaf. Stir to combine.
4. Return beef to pot, cover, and transfer to oven. Braise for 2-1/2 hours or overnight.
5. Cook polenta according to package instructions. Stir in butter and season with salt.
6. Serve beef short ribs with creamy polenta and sauce spooned over the top.
Cooking Time: 2-1/2 hours (or overnight)
Beef Bourguignon Pot Pie with Puff Pastry
Experience the rich flavors of French cuisine with this hearty beef pot pie, wrapped in flaky puff pastry and filled with tender chunks of beef, mushrooms, and vegetables.
Ingredients:
– 1 lb beef stew meat
– 2 cups mixed mushrooms (button, cremini, shiitake)
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 cup red wine
– 1 cup beef broth
– 1 tsp tomato paste
– 1 tsp dried thyme
– Salt and pepper, to taste
– 1 sheet puff pastry, thawed
– 1 egg, beaten (for brushing pastry)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook beef, mushrooms, onion, and garlic until browned.
3. Add red wine, beef broth, tomato paste, and thyme. Simmer for 10 minutes.
4. Roll out puff pastry to fit a 9-inch pie dish.
5. Fill the pastry with the beef mixture.
6. Brush edges of pastry with beaten egg.
7. Roll out remaining pastry to create a lattice top.
8. Place on top of filling and press edges to seal.
9. Brush with beaten egg and bake for 30-40 minutes, or until golden brown.
Cooking Time: 45-50 minutes
Beef Bourguignon with Roasted Root Vegetables
A classic French dish gets a root vegetable twist! This hearty stew is slow-cooked to perfection, resulting in tender beef and flavorful vegetables.
Ingredients:
– 1 pound beef chuck or short ribs, cut into 2-inch pieces
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 cups beef broth
– 1 cup red wine (such as Cabernet Sauvignon)
– 1 teaspoon tomato paste
– 2 carrots, peeled and chopped
– 2 parsnips, peeled and chopped
– 2 celery stalks, chopped
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large Dutch oven or heavy pot, heat oil over medium-high.
3. Brown beef in batches, then set aside.
4. Add onion, garlic, and carrots; cook until vegetables are tender.
5. Add broth, wine, tomato paste, parsnips, celery, salt, and pepper. Stir to combine.
6. Return beef to pot and cover. Transfer to oven and braise for 2 hours or until meat is tender.
7. Garnish with fresh thyme leaves and serve.
Cooking Time: 2 hours
Beef Bourguignon with Buttered Noodles
This classic French dish is a hearty and flavorful stew that simmers tender beef short ribs in a rich red wine broth, served with buttery noodles.
Ingredients:
– 2 lbs beef short ribs
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups beef broth
– 1 cup red wine (such as Burgundy or Merlot)
– 1 tbsp tomato paste
– 1 tsp dried thyme
– Salt and pepper to taste
– 8 oz pasta of your choice (e.g., egg noodles, fettuccine)
– 4 tbsp butter
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven, brown the beef short ribs in small batches over medium-high heat.
3. Remove the browned beef from pot and set aside. Add chopped onion to pot and cook until softened, about 5 minutes.
4. Add garlic, beef broth, red wine, tomato paste, thyme, salt, and pepper to pot. Stir to combine.
5. Return the browned beef to pot and bring mixture to a simmer.
6. Transfer pot to preheated oven and braise for 2 1/2 hours, or until beef is tender.
7. Cook pasta according to package instructions.
8. Butter noodles with melted butter.
Cooking Time: 2 1/2 hours (braising) + 15 minutes (cooking pasta)
Beef Bourguignon with Caramelized Carrots
This classic French dish is a hearty and flavorful stew that combines tender beef, rich broth, and sweet caramelized carrots.
Ingredients:
– 2 lbs beef short ribs or chuck roast
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup red wine
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 carrots, peeled and chopped
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Sear the beef until browned on all sides, about 5 minutes. Remove from pot and set aside.
3. Add the onion and garlic to the pot and cook until softened, about 5 minutes.
4. Add the red wine, beef broth, tomato paste, thyme, salt, and pepper to the pot. Stir to combine.
5. Return the beef to the pot and bring to a boil.
6. Reduce heat to low and simmer, covered, for 2 hours or until the beef is tender.
7. Meanwhile, caramelize the carrots by heating them in a skillet with 1 tablespoon of butter over medium-low heat. Cook for 20-25 minutes or until tender and golden brown.
Cooking Time: 2 hours
Beef Bourguignon with Crusty French Bread
A hearty French stew made with tender beef, rich broth, and crusty bread – perfect for a cold winter’s night.
Ingredients:
– 2 pounds beef short ribs or chuck roast, cut into 1-inch pieces
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup red wine (such as Cabernet Sauvignon)
– 1 cup beef broth
– 1 tablespoon tomato paste
– 2 bay leaves
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 1 baguette, cut into 1-inch slices
Instructions:
1. Preheat oven to 300°F (150°C).
2. Heat oil in a large Dutch oven over medium-high heat. Brown beef in batches, then set aside.
3. Add onion and garlic; cook until softened, about 5 minutes.
4. Add wine, broth, tomato paste, bay leaves, and thyme. Stir to combine.
5. Return beef to pot, cover, and transfer to the preheated oven. Braise for 2-1/2 hours or overnight.
6. Slice baguette and toast until crispy. Serve with stew.
Cooking Time: 2-3 hours
Beef Bourguignon with a Pinot Noir Reduction
Beef Bourguignon with Pinot Noir Reduction Recipe
Experience the rich flavors of France with this classic Beef Bourguignon dish, elevated by a reduction made from a glass of Pinot Noir.
Ingredients:
– 2 pounds beef short ribs
– 1 tablespoon olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup red wine (Pinot Noir)
– 1 cup beef broth
– 1 teaspoon tomato paste
– 1 bay leaf
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the beef short ribs and cook until browned, about 5 minutes. Remove from pot and set aside.
2. Reduce heat to medium and add diced onion to pot. Cook until softened, about 5 minutes. Add garlic and cook for an additional minute.
3. Add Pinot Noir wine to pot, scraping up any browned bits. Bring to a simmer and cook until reduced by half, about 10 minutes.
4. Add beef broth, tomato paste, bay leaf, thyme, salt, and pepper to pot. Stir to combine.
5. Return the browned short ribs to pot and bring to a boil. Reduce heat to low and simmer for 2-3 hours or until meat is tender.
6. Remove from heat and let rest for 10 minutes before serving.
Cooking Time: 2-3 hours
Beef Bourguignon with Thyme and Bay Leaves
This classic French dish is a rich and flavorful stew that combines tender beef, aromatic thyme, and savory bay leaves. Perfect for a cold winter’s night or special occasion.
Ingredients:
– 2 pounds beef stew meat (such as chuck or round)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup red wine (such as Burgundy or Merlot)
– 1 cup beef broth
– 1 teaspoon dried thyme
– 4 bay leaves
– 1 teaspoon tomato paste
– Salt and pepper to taste
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Add onion and garlic; cook until onion is translucent, about 5 minutes.
3. Add beef; brown on all sides, about 5-7 minutes.
4. Add wine, broth, thyme, bay leaves, and tomato paste; bring to a boil.
5. Reduce heat to low and simmer, covered, for 2 1/2 hours or until beef is tender.
6. Season with salt and pepper to taste.
Cooking Time: 2 1/2 hours
Beef Bourguignon with Wild Mushrooms
A rich and flavorful French stew that combines tender beef, wild mushrooms, and red wine for a hearty and satisfying meal.
Ingredients:
– 2 pounds beef chuck, cut into 1-inch cubes
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 8 oz mixed wild mushrooms (such as chanterelle, cremini, and shiitake), sliced
– 1 cup red wine (Burgundy or Cabernet Sauvignon)
– 2 cups beef broth
– 1 teaspoon tomato paste
– 1 bay leaf
– 1 thyme sprig
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Brown the beef cubes, then remove from pot.
2. Add onion and garlic; cook until softened. Add mushrooms and cook until they release their liquid and start to brown.
3. Add wine, broth, tomato paste, bay leaf, thyme, salt, and pepper. Stir to combine.
4. Return beef to pot, cover, and transfer to oven. Braise at 300°F (150°C) for 2-1/2 hours or until beef is tender.
5. Serve hot, garnished with parsley if desired.
Cooking Time: 2-1/2 hours
Beef Bourguignon with a Rich Demi-Glace Sauce
A classic French dish that’s perfect for a special occasion, Beef Bourguignon is a hearty and flavorful stew made with tender beef, mushrooms, and rich demiglace sauce.
Ingredients:
– 2 lbs beef short ribs or chuck roast
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 cups mixed mushrooms (button, cremini, shiitake)
– 1 cup red wine
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 2 tablespoons butter
– 2 tablespoons all-purpose flour
Instructions:
1. Preheat oven to 300°F (150°C).
2. Brown the beef in a large Dutch oven, then set aside.
3. Cook the onion and garlic until softened, then add mushrooms and cook until they release their liquid and start to brown.
4. Add red wine, beef broth, tomato paste, thyme, salt, and pepper. Stir to combine.
5. Return the beef to the pot and cover with a lid.
6. Transfer the pot to the preheated oven and braise for 2-3 hours or until the beef is tender.
7. Remove from oven and whisk in butter and flour to make demiglace sauce.
8. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 2-3 hours
Summary
Experience the rich flavors of France with these 18 hearty beef bourguignon recipes, each with its own unique twist. From classic red wine-infused dishes to slow cooker recipes and pasta bakes, there’s something for every taste bud. Discover how to elevate this beloved French stew with ingredients like mushrooms, pearl onions, and bacon, or try your hand at innovative variations featuring garlic mashed potatoes, creamy polenta, and puff pastry pot pies. Whatever your preference, these recipes will transport you to the heart of France with every delicious bite.
