Beef burgundy (aka Boeuf Bourguignon) is a rich, delicious French beef stew that does require a bit of prep but is absolutely worth it.

If savory, rich, and robust is your thing, this stew will be right up your alley.  Beef Burgundy (aka Boeuf Bourguignon), is a dish made famous by Julia Child. A French version of beef stew, it is not a “throw everything in the pot and forget about it” stew but rather one that requires a bit of prep prior to the long simmering phase.

This dish can be partially prepped ahead, The meat and veggies can be prepped the day before and added to the slow cooker the next day with other ingredients for an all day simmer.

Recipe Notes:

The meat: Ask your butcher to cut a chuck or shoulder roast into 1″ cubes since the already cubed “stew meat” is not the quality you’ll want for this recipe. Just find a good, small roast (right at two pounds), and most butchers are happy to cut it for you.

The wine: I use Cavit Pinot Noir, as it can be purchased in small individual bottles at The Fresh Market. Cabernet Sauvignon or merlot would also work well.

The veggies: I used Simply Potatoes diced potatoes, and they were wonderful. For all the veggies, I steamed in a microwave steamer bag~a huge time saver for recipes that call for slightly or fully cooked veggies.

The Broth: Cook’s Illustrated tastes tests give the following beef broths a recommended rating: College Inn Bold Stock Tender Beef Flavor and Rachel Ray Stock-In-A-Box (made by Colavita). I use the College Inn, as I’ve never seen the Rachel Ray in stores.

I have served this stew over egg noodles and also plain with crusty bread and a salad. Either way, it is outstanding. It is delicious for several days in the fridge.

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Beef Burgundy in the Slow Cooker

Yield: 12

Prep Time: 40 minutes

Cook Time: 7 hours

Total Time: 7 hours 40 minutes

This classic French beef stew is rich, savory, and delicious. Loaded with meat and veggies, it is a meal in itself.

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Ingredients

• 2 lbs beef roast (chuck) trimmed into 1-inch cubes
• 5-6 slices thick sliced bacon, diced
• 1/4 cup all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon coarse ground black pepper
• 2 teaspoons kosher salt, divided (to taste)
• 2 tablespoons extra virgin olive oil
• 2 tablespoons unsalted butter
• 1 shallot, diced
• 3 garlic cloves, minced
• 32 ounces (4 cups) beef stock
• 1 cup red wine (I use Pinot Noir)
• 2 teaspoons Worcestershire sauce
• 1 tablespoon dried Italian seasoning
• 4 cups chopped red potatoes, bite size pieces (about 1/2")
• 3 cups chopped baby carrots, bite size pieces
• 1 pint mushrooms, sliced
• fresh parsley to garish, optional

Instructions

2. SAUTE MUSHROOMS:
3. Heat 1 TB butter & 1 TB EVOO in skillet until hot.
4. Saute mushrooms until tender, adding salt & pepper to taste.
5. COOK BEEF:
6. Add bacon to skillet on medium hot; cook until fat renders.
7. Combine flour, paprika, pepper and 1 teaspoon salt in a large 1 gallon resealable bag.
8. Add beef to bag; shake until well coated with flour.
9. Remove cooked bacon from skillet, leaving at least 2 TB fat.
10. Carefully add beef in stages, being sure not to overcrowd the pot.
11. Cook beef in two batches, turning pieces until all sides are browned, removing when done.
12. DEGLAZE PAN:
13. Add shallots and garlic, cooking until translucent.
14. Add wine, and deglaze pan by scraping up the browned bits at the bottom of the pan.
15. Add beef stock, Worchestershire and Italian seasoning. Stir to combine.
16. MAKE STEW:
17. Add all ingredients to slow cooker.
18. Steam potatoes and carrots until just tender; add to slow cooker.
19. Cook 6-7 hours on low.

Nutrition Information

Serving Size 1
Amount Per Serving Calories 3426Total Fat 229gSaturated Fat 90gCholesterol 705mgSodium 8294mgCarbohydrates 104gSugar 42gProtein 184g