Be warned, this Beef Burgundy has a way of making dinner plans disappear.
You will smell wine and butter mingling like old friends, hear the gentle bubble of a slow simmer, and feel your kitchen turn into a cozy, comforting hug.
This is one of those recipes that warms your hands and your memory, with meaty richness and velvet sauce that asks only for a heaping scoop of mashed potatoes.
Why Beef Burgundy Is Worth Turning on the Oven For
There is something almost theatrical about braising beef in red wine.
It takes time, but the payoff is a bowl so deep and satisfying you will want to invite people just to show off the oven-proof pot.
Families love it because it feeds a crowd and makes any evening feel like a holiday.
This Beef Burgundy is for anyone who likes a meal that smells like home.
Make it on a rainy Sunday, for a slow Sunday supper, or when you want to pretend it took more effort than it did.
It pairs perfectly with long conversations and an appetite for seconds.
How to Make Beef Burgundy
“If your kitchen smells like butter and brown sugar, you’re doing it right.”
Start by imagining the colors and textures.
You will see deep browns from the seared beef, glossy wine lacquer on the sauce, and bright green parsley sprinkled like confetti.
The steps are gentle and forgiving. As the sauce thickens and the meat relaxes into fork-tender bliss, your confidence in the kitchen will grow.
If you like slow, comforting meals, you might also enjoy this slow braised beef roast with cranberries that sings the same cozy tune.
Before we dive into the exact steps, picture this: you brown the beef and bacon until the air hums with rich aroma.
Then you scrape up those browned bits and pour wine that sizzles and lifts every flavor.
Soon the oven does the rest, turning tough meat into something tender and generous.
The Sweet Line-Up
3 pounds chuck roast or bottom round, cut into 2-inch cubes
6 strips thick-cut bacon, diced
2 tablespoons olive oil
Salt and freshly ground black pepper
1 large yellow onion, sliced
2 medium carrots, cut into 1-inch pieces
3 tablespoons tomato paste
4 cloves garlic, minced
3 tablespoons all-purpose flour
1 bottle (750ml) dry red wine (Burgundy or Pinot Noir)
2 cups beef broth, preferably low-sodium
2 bay leaves
4-5 fresh thyme sprigs (or 1 teaspoon dried)
3-4 fresh parsley sprigs
1 pound small pearl onions, peeled
1 pound button or cremini mushrooms, quartered
2 tablespoons butter
Fresh parsley for serving
Friendly notes: use real butter for the best flavor.
Don’t skip the pinch of salt, it makes all the savory notes sing.
Choose a wine you would enjoy drinking; it matters in the sauce.
Step-by-Step Directions
- Heat Dutch oven over medium heat. Add diced bacon and cook until crispy, about 8-10 minutes. Remove bacon, leaving fat in pot.
Let the fat brown a bit for flavor. Save the crispy pieces to toss back in at the end. - Season beef cubes with salt and pepper, brown in bacon fat over medium-high heat, about 12-15 minutes.
Work in batches so the meat does not steam. You want a deep brown crust that adds real depth. - Remove beef, add onions and carrots, cook until softened. Stir in tomato paste and garlic, cook for 1 minute. Sprinkle flour and cook for 2 minutes.
The tomato paste will caramelize slightly and the flour will toast. This builds the base for a silky sauce. - Pour wine, scraping up browned bits. Add beef broth, herbs, and return beef and bacon to pot. Ensure liquid covers meat.
Give the pot a good scrape with a wooden spoon. Those browned bits are flavor gold. - Bring to simmer, cover and transfer to a 325°F oven. Braise for 2 to 2½ hours.
Check at two hours for tenderness. The meat should be fork-fall-apart tender without drying out. - Sauté pearl onions in butter and cook mushrooms until moisture is evaporated.
Cook them in a skillet over medium-high heat to get a bit of color. That caramelization brightens the whole dish. - After braising, remove bay leaves, add sautéed vegetables, let rest for 10 minutes.
The stew will settle and thicken slightly. Taste and adjust salt and pepper now. - Serve over mashed potatoes, noodles, or polenta and garnish with fresh parsley.
A spoonful of rich sauce over a cloud of mashed potatoes is pure comfort. Enjoy.
Mini tips: Pat the beef dry before seasoning to get a better sear.
If your sauce is thin after braising, reduce it on the stove for ten minutes to concentrate flavors.
If you want another slow-cook option to compare techniques, try this slow braised beef roast with cranberries for a different spice profile and finish.
Serving Beef Burgundy With Love
Serve this Beef Burgundy hot, heavy ladles and steam rising from the bowl.
Place it over creamy mashed potatoes for a classic pairing. You can also spoon it over buttered egg noodles or creamy polenta.
Add a simple green like steamed beans or sautéed spinach to cut through the richness.
Family-style bowls on the table make everyone feel invited to tuck in.
Let people help themselves and watch the contented sighs begin. The parsley on top is small but mighty.
If you have crusty bread, set it out. It becomes a spoon and a plate all at once.
How to Store and Enjoy Later
Leftovers are a dream. The flavors deepen overnight, so next-day Beef Burgundy often tastes even better.
To store, cool to room temperature, then refrigerate in an airtight container for up to 4 days.
Reheat gently on the stove over low heat, adding a splash of beef broth if the sauce has thickened too much.
To freeze, portion into shallow airtight containers and freeze for up to 3 months.
Thaw in the refrigerator overnight then heat slowly on the stove. Avoid microwaving on high; gentle warmth keeps meat tender.
If you want single-serving convenience, freeze in freezer bags, flattening them for faster thawing.
If the sauce separates a bit after freezing, whisk in a pat of butter off the heat. It brings the sauce back to glossy life.
Linda’s Little Baking Lessons
- Brown, don’t rush. Take your time searing the meat. That crust is flavor.
Crowding the pan steams the meat; work in batches and have patience. - Taste as you go, then taste again. Adjust salt and acid at the end with a squeeze of lemon or a splash of vinegar if the wine made it too round.
Little corrections at the finish make large differences. - Choose the right wine. You do not need a fancy bottle, but pick a decent dry red you would sip. The wine needs personality.
If you must, invest the price of one nice bottle. It pays back in taste. - For glossy sauce, finish with butter. Whisk in cold butter at the end to bring color and silk.
It is a tiny step that reads expensive. - Leftover reimagining: turn it into a shepherd’s pie topping or fold into a savory pot pie for a new supper.
One pot can become many meals.
If you like comparing slow-cooked methods, you may find inspiration in this slow braised beef roast with cranberries, which shows another way to coax tender meat and festive flavor from the oven.
Delicious Variations
Tempted to play with the recipe? Here are a few friendly twists to try.
- Mushroom-forward. Add a mix of wild mushrooms and sauté until brown. The earthiness pairs beautifully with red wine.
- Root vegetable medley. Swap or add parsnips, turnips, or rutabaga for an autumnal mix that holds up to long braising.
- Herb swap. Use rosemary instead of thyme for a piney accent, or toss in a sprig of sage for a rustic turn.
- Tomato lean. If you like a brighter sauce, add an extra tablespoon of tomato paste or a few chopped sun-dried tomatoes.
- Lighter finish. For a lighter touch, finish with a dollop of sour cream or crème fraîche stirred into a portion for tang.
Every variation still keeps the heart of Beef Burgundy: slow-cooked beef, glossy wine sauce, and moments of shared satisfaction around the table.
FAQs About Beef Burgundy
Can I make Beef Burgundy on the stovetop instead of the oven?
Yes, you can braise on the stovetop over low, steady heat. Keep the pot at a bare simmer and check every 20 minutes. It will just take a bit more attention.
What can I use instead of pearl onions?
Small shallots or quartered sweet onions work fine. If you use larger onions, cook them longer until tender.
Is it okay to use a different cut of beef?
Absolutely. Chuck roast is ideal for braising, but bottom round or short ribs also work well. Just allow time for connective tissue to break down.
I don’t have a Dutch oven. What can I use?
Use a heavy, oven-safe pot with a tight-fitting lid. If none, transfer the simmering pot ingredients to a covered baking dish and tent with foil.
Can I make this ahead for a party?
Make it the day before. Reheat gently on the stove and add the sautéed mushrooms and onions before serving for freshness.
Conclusion
Bake, braise, and gather around this Beef Burgundy, and you will have a dish that makes people linger at the table.
If you want a classic French take for comparison, the Cafe Delites Beef Bourguignon recipe is a lovely reference for traditional technique and flavor notes.
For another trusted version with clear instructions from a familiar voice, try Ina Garten’s beef bourguignon on Food Network to see how slight changes yield personal favorites.
Bake, share, and smile. This Beef Burgundy will become one of those recipes people ask about for years, and you will make it with more ease each time.
Beef Burgundy
Ingredients
Method
- Heat Dutch oven over medium heat. Add diced bacon and cook until crispy, about 8-10 minutes. Remove bacon, leaving fat in pot.
- Season beef cubes with salt and pepper, brown in bacon fat over medium-high heat, about 12-15 minutes.
- Remove beef, add onions and carrots, cook until softened. Stir in tomato paste and garlic, cook for 1 minute.
- Sprinkle flour and cook for 2 minutes. The tomato paste will caramelize slightly and the flour will toast.
- Pour wine, scraping up browned bits. Add beef broth, herbs, and return beef and bacon to pot.
- Ensure liquid covers meat. Bring to simmer, cover and transfer to a 325°F oven. Braise for 2 to 2½ hours.
- Check at two hours for tenderness. The meat should be fork-fall-apart tender without drying out.
- Sauté pearl onions in butter and cook mushrooms until moisture is evaporated.
- After braising, remove bay leaves, add sautéed vegetables, let rest for 10 minutes.
- Serve over mashed potatoes, noodles, or polenta and garnish with fresh parsley.
