Beef Burgundy Recipe For Two – The Ultimate Comfort Food Recipe

If you are looking for a classic comfort food recipe that will warm you from the inside out, you will love this Beef Burgundy recipe. Also known as “Beef Bourguignon,” this iconic French dish consists of fall apart chunks of beef and tender vegetables that are cooked low and slow in a rich, flavorful, and thick sauce.

It is a fantastic meal to make for Sunday supper when getting dinner on the table quickly isn’t a priority. However, it also makes for a great special occasion dinner for two (ex. Valentine’s Day) because of the rich flavor that the dish provides.

Serve it over a bed of creamy mashed potatoes, buttery noodles, or with crusty bread to soak up all of that delicious sauce. Or eat it as a stand alone meal so that you can enjoy a tasty low cab dinner for two.

Best of all this recipe is super easy to prepare! Although it looks extravagant when served, the simplicity of preparation makes this recipe ideal to make for dinner.

All you have to do is sear the beef, add the vegetables and then let it cook low and slow in a delicious wine infused sauce. Once it comes out of the oven you will be ready to enjoy a hearty comfort food meal.

Beef Burgundy vs. Beef Bourguignon

However, before we get to the actual recipe let me explain the terms Beef Burgundy and Beef Bourguignon. Both of these names refer to the same classic French dish, which involves slow-cooking beef in red wine, typically from the Burgundy region of France.

The terms are often used interchangeably, and the primary difference lies in the language origin used to describe the dish. The authentic French term for the dish reflects the use of Burgundy wine, known as “Bourgogne” in French and Bourguignon refers to anything from the Burgundy region.

On the other hand, “Beef Burgundy” is the English translation and is used to describe the same dish, once again highlighting the key ingredient of Burgundy wine. The translation simplifies the name for English speakers while maintaining the essence of the recipe.

What Type of Beef To Use For Beef Burgundy

No matter what you call it, when making this dish it’s best to use a cut of beef that benefits from slow cooking as the dish involves braising or stewing the meat for an extended period. Here are some recommended cuts:

Chuck Roast: This cut of beef is the most popular choice for stews. Chuck roast comes from the shoulder area and has a fair amount of marbling, which adds great flavor when cooked low and slow.

Bottom Round Roast: This cut comes from the rear leg of the cow. While it’s leaner than a chuck roast, it still works well for slow-cooked dishes like Beef Burgundy. The longer cooking time helps break down the connective tissue, resulting in a tender and flavorful dish.

Short Ribs: Beef short ribs are known for their rich, beefy flavor and succulent texture when cooked low and slow. They can be a fantastic choice for this recipe because they add an extra depth of beefy flavor to the dish.

Brisket: While brisket is often associated with slow-cooked barbecue, it can also be used in stews. It has a good amount of connective tissue that breaks down during cooking, resulting in a tender and flavorful dish. Although it is more expensive option than chuck roast.

No matter what type of beef that you choose, be sure to cut it into even bite-sized chunks. This will ensure that the meat cooks evenly, leaving you will melt in your mouth results every time.

What Vegetables To Include

Onions: Yellow or pearl onions are often used in Beef Burgundy. They add a sweet and savory flavor to the dish. Whole pearl onions are traditional, but you can also use sliced yellow or sweet onions for convenience.

Carrots: Carrots contribute a natural sweetness and vibrant color to the stew. Just be sure to cut them into even chunks or thick slices so they don’t turn to mush during the long cooking process.

Mushrooms: Sliced mushrooms, such as cremini or button mushrooms, are a classic addition to this recipe. They soak up the flavors of the wine and broth and add another meaty texture to the dish.

Garlic: A few cloves of garlic, minced or whole, add a robust flavor to the dish. Garlic compliments the richness of the beef and wine.

Potatoes: Although a classic way to serve Beef Burgundy is over a bed of mashed potatoes, I prefer to include potatoes in the stew itself. It saves me one extra step because I don’t have to make an extra side dish, however you can certainly leave them out if you prefer.

Parsnips (optional): Some variations of Beef Burgundy include parsnips for additional sweetness and a unique flavor. If you enjoy parsnips, feel free to add them to the mix.

The Wine Sauce

Whether you call it sauce or gravy the liquid component in this recipe comes from a combination of broth, Burgundy wine and seasonings. It is the crucial element of the dish that sets it apart from traditional Beef Stew.

So what type of wine should you use? Although traditionally made with Pinot Noir, any dry red wine will work in this recipe. Feel free to use Cabernet Sauvignon, Merlot, or Tempranillo wine as a substitute.

Beef Burgundy Recipe For Two

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 1 tablespoon butter
• 2 slices bacon, chopped
• 3⁄4 lb. stew beef, cut into cubes
• 1 teaspoon tomato paste
• 1 teaspoon minced fresh garlic
• 1 teaspoon kosher salt
• 1⁄2 teaspoon black pepper
• 1⁄4 teaspoon dried thyme
• 1⁄8 teaspoon paprika
• 1 bay leaf
• 1/2 cup pearl onions, (or 1 medium onion chopped)
• 8 baby carrots, chopped
• 1 large russet potatoes, peeled and chopped
• 1 cup sliced mushrooms
• 1 tablespoon all-purpose flour
• 3⁄4 cup beef broth
• 1⁄3 cup dry red wine

INSTRUCTIONS

Preheat oven to 350°F (177°C). Be sure the oven racks are positioned to accommodate a Dutch oven or a deep casserole dish with a lid.

Place a Dutch oven or an oven safe pot over medium heat. Add the bacon and cook until crisp and browned (about 5 minutes). Remove bacon and set on a paper towel lined plate to drain and set aside.

Pat beef dry with a paper towel and season with salt and pepper. Add the butter to the pot and once it melts add the beef cubes.

Cook over medium-high heat until browned on all sides (about 4-5 minutes per side). Pour the beef broth into the pot and use a wooden spatula to scrape any brown bits off the bottom of the pot.

Crumble the bacon and add it to the pot. Then add the remaining ingredients to the pot and stir to combine.

Cover and bake in a 350°F oven for 1½ hours, or until beef is fall-apart tender. Remove the bay leaf, season with additional salt and pepper (to taste), and serve.

Crock Pot Cooking Instructions For Beef Burgundy

In a large skillet or Dutch oven, sauté bacon over medium heat until crisp and browned (about 5 minutes). Remove bacon and place on a paper towel lined plate to drain. Once cool enough crumble the bacon and place in the slow cooker.

Pat beef dry with a paper towel and season with salt and pepper. Add butter to the skillet or pot and sear the beef over medium-high heat until browned on all sides (about 5 minutes per side). Transfer beef to the slow cooker.

Decrease the heat to medium and add the broth and wine. Let the liquid simmer for 3-4 minutes and deglaze the pan by scraping any brown bits from the surface with a wooden spatula. Whisk in the flour and continue to whisk until no lumps are visible. Allow the liquid to reduce and thicken slightly and pour the mixture into the slow cooker.

Add tomato paste, minced garlic, salt, pepper, dried thyme, paprika, onions, carrots, potatoes, mushrooms and bay leaf to the slow cooker.

Add the remaining ingredients in the slow cooker and stir.

Cook on LOW heat for 8 hours or on HIGH for 4-6 hours or until the beef is fall-apart tender. Remove the bay leaf, season with salt and pepper to taste and serve!

Enjoy! Mary

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