Make Ahead
Beef Bourguignon
Popular on Food52
82 Reviews
cookbabycook
April 15, 2023
Amazing! I've made this 4 times this winter and it is delicious, not to mention the house smells divine. Doubled it for Easter dinner (filled a 7.5 Quarter) and served with garlic/rosemary mashed potatoes. Cooked as directed (and kept that first batch of carrots and onions in!) but I always add more carrots at that last stage and add lemon juice to brighten the sauce a bit. Leftovers make great Sliders, on Hawaiian buns with a thin slice of Swiss cheese.
Granny S.
January 16, 2022
This is soo good (minus the brandy bc I had none). I do add halved mushrooms at the last and use pearl onions (blanched and cleaned). A company-worthy recipe!
Rocio F.
December 10, 2021
A beautiful and delicious dish that was able to warm our guts and our souls. It's fantastic because it can be as elegant and as comforting as you want to make people believe. I didn't make anything different than the recipe and it came out perfect. I'm preparing this again this weekend and the only change is that I will prepare more so there are more leftovers. Effectively it tastes even better the following day.
MrsBeeton
December 5, 2021
This is a house favorite! The flavor is amazing. (I sometimes use Calvados for the cognac.) My trick for the sauce is, I discovered, what many others do as well: turn those glorious carrots and onions into a paste with an immersion blender, and stir them back into the reduced sauce. We always have this with garlicky mashed potatoes. It’s a dinner worthy of an occasion. But our occasion can just be Sunday night!
Basil
January 28, 2021
Made this last night with minor modifications depending what I had in hand, and it turned out GREAT! I made the sauce mushing the vegetables into the sauce, eliminated the sugar all together. Just added extra steamed carrots at the end. Served it with roasted potatoes and a green salad. It was a perfect cold winter dinner.
[email protected]
January 4, 2021
An amazing dish that was definitely worth all the time and effort. I substituted brandy for the cognac in the deglazing step and thickened the final, strained sauce with a little corn starch slurry and it was perfect with the riced potatoes I served along side. It was the maiden voyage of my Christmas gift, a beautiful Basil green Staub, and it worked and cleaned up like a dream!
johnfood351
December 31, 2020
making this for new year's eve dinner in the new cherry red stab 7-quarter stock pot i got for christmas. probably trying a hybrid between this recipe and the julia child one, but with an added twist -- i'm roasting marrow bones to add in. like many here, i also plan on doubling the mushrooms, and though i realize it might be sacrilege for the purists, am also going to use multi-colored baby carrots and quartered sweet onions [since i'm just not a fan of pearls] . . . hadn't thought about the cognac deglaze, but after reading all here thinking i'll give that a shot, as well . . . of course, the julia child variation calls for diced bacon and so going to dice some from a nice slab and add it in [who doesn't love bacon, right?] . . . i cook a lot of different things, but this will be a first, as well as the first test for the staub, so thanx for all the tips i've read here -- in advance!
TheAnxiousBaker
December 28, 2019
This recipe earned backflips from our Christmas dinner guests. I went the distance—made the beef the day ahead, chilled in the strained sauce overnight and skimmed the fat, reduced by maybe 25% and added the vegetables the day of. A little painstaking, but worth the elegant, savory result. Sprinkle of fresh thyme perked it up nicely for serving.
Sabine G.
December 21, 2018
This came out phenomenal! I, like many others, left the vegetables in and just let them become part of the sauce. Serving with some buckwheat bread but I could see a side of potatoes being phenomenal with this! Comes together pretty easily. Will definitely make this again! Thanks so much for the recipe!
JamieATL
September 16, 2018
This was divine. I did strain which I think made it lighter (there was a lot of fat at the bottom of the pan), but kept the veggies. Used shallots instead of pearl onions b/c they were out of pearl onions at the grocery store, and doubled the mushrooms like so many others. Had to make sure I had time to let it cook, but it was not hard.
galsmu
March 4, 2016
Love this! Followed several recommendations in the comments - kept the veggies and blended to thicken the sauce, didn't add sugar or pearl onions and didn't miss either. Doubled the mushrooms. Great flavor.
Melirose
October 31, 2015
delicious and amazingly complex flavors! Be careful with the cognac, I had quite a flare up! Love this and can't wait to make again. I too did not throw out the vegetables or strain; I didn't add pearl onions but I did add the mushrooms, which are just about the best part!
sevenfaces
April 24, 2015
I've always thought beef bourguignon was probably very complicated and fancy, but when I read this recipe it seemed surprisingly doable - and it was! I did steps 1-5 one night, then the next night did steps 7-10 (I put all the carrots in at the beginning, so I skipped step 6). I didn't discard the vegetables; the onions had melted into the sauce, and the carrots retained their shape very well and were so intensely flavoured. However, I know pearl onions are traditional, but I didn't think they added much to the dish. Overall very tasty :)
Megan T.
January 22, 2015
The perfect winter meal--I made it a day ahead of time so the flavors could develop more and couldn't have been more pleased. Can't wait to make this again (and again!).
Jenniferruth
January 30, 2014
We loved this! I liked other commenters' idea of blending the veggies and adding them to the sauce, so I did. I had mashed potatoes with it. It was awesome!
Skeenah
January 3, 2014
Had this over New Years and it was wonderful!!! We made Spätzle which was fantastic with this dish!!!
tulip549
December 24, 2013
Agree with a few others regarding a few things- I added a bay leaf to the mixture before I popped it in the oven. I definitely kept the original vegetables (really seemed a shame to discard them and instead blended them for a final sauce), and I added a touch of white vinegar to the sauce mixture at the end to bring out the pop in the flavors (otherwise invariably anything that has been in the oven for a few hours will come out tasting delicious but slightly dull). Definitely skim the fat at the end (why kill your coronary arteries, I ask you?), also I skipped the sugar as I liked the flavors as they were. Also I found that everything tasted just amazing the day afterwards as well. Thanks so much!
AntoniaJames
December 17, 2013
I find rather intriguing the editors' comment that this starts out like any bourguignon recipe, but somehow differs in that the onions and mushrooms are cooked separately. Traditional beef bourguignon has always been made that way. (See, e.g., "Mastering the Art of French Cooking.") I agree however that the addition of carrots is different, as the classic Beef Burgundy simply would not have them at all. In fact, there are many who would argue that adding the carrots makes this a beef stew with red wine, and not "Beef Bourguignon," for that reason. ;o)
AniaSweets
October 7, 2015
Thought the same about the similarity between Julia Child's recipe and then realized just how much of a foodie I have become. Am trying this tonight...with carrots!
bas26
May 12, 2018
I too thought this was similar to Julia Child's beef bourguignon which I have made for years. I use pearl onions, mushrooms and carrots added at the end. I think I'll try this recipe next.time.
Muse
December 12, 2013
This is just what the doctor ordered on a cold winter's day! Saving your recipe for sure...thank you for sharing it. Peace, Light and Love.
John-K46
February 25, 2013
I followed the recipe as written except that I cut quantities in half. The result was an excellent meal. I would like to complement TasteFood for a a recipe well written with proportions well thought out and no doubt tested.
Erika K.
January 23, 2013
Hi TasteFood, I made this last night with just a few tweaks (didn't need to reduce the sauce it was already quite thick and lovely). My family turned into a pack of wolves; as I was ladling it into bowls they didn't want me to give any to my daughter's friends who were here studying for finals. The thin veneer of civilization vanished upon smelling this truly extraordinary dish. Thank you!!
kbradley
January 21, 2013
I made this on Saturday. The house smelled amazing and the dish tasted even more amazing! Loved it!!
kate H.
January 20, 2013
I made this yesterday afternoon to serve for dinner tonight. I am in awe how the flavors improved and developed overnight. I can not wait to serve. I will be putting it over pappardelle and top with some fresh chopped parsley. Delicious!
maam
January 20, 2013
I made this yesterday for dinner while finishing the drywall in the now kitchen/dining room...the aromas for the 3 hours while it was cooking were nothing less than heavenly. It caused me daydream about the meals I will be serving in my new dining area.
I have to agree with valerieg...those braised veggies are just too good to waste, both my daughter and I had the same thought...to blend them into the sauce. I am presently eating them reheated for lunch with a big cold glass of milk...while my final skim coat of drywall compound dries...yummy. The bourguignon was delicious! We made it with brandy instead of cognac and we served it with whole wheat biscuits, to absorb that fabulous sauce and finished with homemade whole wheat chocolate chip cookies...being the oven was already to go! An all round wonderful winter comfort food meal. Thank you TasteFood
I have to agree with valerieg...those braised veggies are just too good to waste, both my daughter and I had the same thought...to blend them into the sauce. I am presently eating them reheated for lunch with a big cold glass of milk...while my final skim coat of drywall compound dries...yummy. The bourguignon was delicious! We made it with brandy instead of cognac and we served it with whole wheat biscuits, to absorb that fabulous sauce and finished with homemade whole wheat chocolate chip cookies...being the oven was already to go! An all round wonderful winter comfort food meal. Thank you TasteFood
valerieg
January 19, 2013
I made it today for dinner tomorrow, and I tok the veggies from the braise, ground them up in the cuisinart, and added them to the sauce. It meant I reduced the sauce less (and more sauce is huge in this family), and its incredibly good. I'm counting on cooling time plus overnight refridge to seep flavor into the other veggies.
looloo
January 19, 2013
Thank you. I cooked it yesterday for tonight dinner (my husband ate half of it already though !) Perfect dinner in snowy Paris ! But why not add all the vegetables from the beginning ? Tha carrots and onions that cooked the all time are so much better than the carrots, onions and mushrooms I put at the end ! Have a good week end.
annealene
January 17, 2013
great suggestion on the thyme and rosemary...and thanks to all those out there who made suggestions about how to go alcohol/brandy-free. I found another idea for alcohol-free Bourguignon which was to use Verjus or de-alcoholized wine. Has anyone attempted either or know of a brand recommendation for the latter?
dymnyno
January 17, 2013
Lynda, thanks for a great recipe! Perfect for the very cold weather we are experiencing!
Bkpesch
January 17, 2013
Love adding fresh thyme and rosemary as well. I don't mess with the pearl onions, just use a yellow onion with the rest of the veggies.
gretchen O.
December 9, 2018
Frozen pearl onions work quite well & save all that tedious peeling! But yellow onions work well too. I say use what you have & work within your time constraints. A great recipe.
Brooke B.
January 17, 2013
A glorious step up from mom's pot roast! Close your eyes and pretend your in a Tuscan farmhouse.
HRH
January 16, 2013
Beef bourguignon is one of my absolute favorite go-to meals! It is somehow homey and impressive at the same time. Thanks for the recipe, I'll give it a try.
TasteFood
January 16, 2013
Thank you for the wildcard win, Food52! And thank you everyone for your comments. I hope this recipe keeps you warm and happy!
Bkpesch
January 16, 2013
I make this type of braised dish quite often in the winter - works wonderfully with my oven because I can set my stove on delay bake and it will cook while we are at church on Sunday mornings. Great smells welcome us as we come home. I love using short ribs as well. Bones give it a great flavor. I sometimes add fresh sliced ginger for a little different punch of flavor.
annealene
January 16, 2013
any ideas on how to make a wine/cognac-free Bourguignon? I have an alcohol sensitive family
[email protected]
January 16, 2013
I'd try a sugar-free grape juice(natural, unsweetened) or unsweetened prune juice
Coffeecat
January 16, 2013
If it's alcohol to which you are sensitive, that shouldn't be an issue as all the alcohol cooks off this dish very quick. If it is other components in the red wine then a wine and Cognac free version may be called for, but the wine does have ingredients (other than alcohol) that help tenderize the meat and give added depth of flavor so it's worth keeping if you can.
Pegeen
January 21, 2013
I am late to the party, but just wanted to mention it is not safe to assume that all alcohol cooks off a dish. I believe that technically, it does not. And there are medications that interact very badly with just trace alcohol. So if someone says they may not have alcohol, best not to serve any dish that contains it.
TerriLouWhoCooks
February 3, 2013
I made this dish today without Wine--but with Balsamic Vinegar. You can put half the amount in the dish--and it was intense but amazing. So rich. I also like to add a tsp of horseradish or grainy mustard. No need to use any sugar with the Balsamic.
theresa94010
November 5, 2013
This is a terrific idea, using balsamic vinegar and no (or less) sugar. This is what I will do today.
Lizthechef
January 16, 2013
Congratulations to one fantastic cook whose talent has impressed me for 3 years!
emmyloop
January 16, 2013
My little sister calls this "God's Beef Stew!" Invest in that bottle of cognac and you will deglaze anything and everything with it. My favorite chef, my heart and soul of the food world, strips fat pieces of lemon zest into his 'trinity', little tangy surprise diversions...there truly is nothing like this French classic.
Betty A.
January 16, 2013
Oh my goodness! This is such a rich and wonderful recipe. My family will love it. Thanks for sharing this Beef Bourguignon!
aaron33409
January 16, 2013
I love this recipe. It is very simple and taste amazing. I have substituted beef short ribs as well.
fayehess
January 16, 2013
Hey RL here is an easy version; the onion that cooks on the side, while the meat is browning should be finely chopped (u don't have to chop anything else.) http://dinnerlist.com/pg/blog/read/41449/if-all-i-had-to-do-was-cook
Walknrun
January 16, 2013
Thanks for this recipe for Boeuf Bourguignon! It will be the perfect meal to serve to my family when they come from East Coast to West to have my Grand-daughter baptized!
RLStewart
January 16, 2013
I love to cook, but this is a lot work for a housewife without a sous chef's assistance. I'm sure it's delicious, but will have to wait until I feel like standing in the kitchen for way too long.
HRH
January 16, 2013
If you do the chopping prep ahead of time, it really isn't that time intesive. The only thing that really takes some time is browning the meat, but I promise you this dish is worth it!
fayehess
January 16, 2013
I love BB and make it a lot for work and home. a tip to keep in mind whether u do it on top of the stove or in the oven: be sure that the liquid is at a very gentle simmer or the beef will be tough.
ChefJune
January 16, 2013
Boeuf B is my favorite winter food. I've been making it since the 7th grade. Needless to say the recipe has evolved over the years. I use a bit of aged Sherry vinegar as I'm stirring in the onions and mushrooms these days.
sodehpop
December 27, 2011
Made this for a gaggle on Christmas and it was delicious! I found adding about 2T of a nicely aged balsamic while simmering those last 15 minutes really popped all the flavors quite nicely. Thank you for sharing this tasty recipe, it's going into my files to be made again soon!
TasteFood
December 27, 2011
I've never added balsamic vinegar, but it sounds like a great idea! I"m so glad you liked the recipe.
JoanieMarie
November 11, 2010
I am going to try this stew on Sat.
Will let you know how it turned out.
Thank you for sharing.
Will let you know how it turned out.
Thank you for sharing.
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