Imagine preparing this Beef Burgundy Stew in the slow cooker before you head out, then when you come home, being greeted by the delicious aromas that fill the kitchen. A hearty stew is always on point for those long cold days of winter, and this stew recipe should be on your menu!
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Beef Burgundy Stew
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions; to ensure that you have all the ingredients and equipment required, and to understand the steps and timings involved.
As I write this post the snow is falling down quite heavily in my part of the world, and it’s the perfect kind of weather to cook up and eat a rich, hearty meal like this beef burgundy stew.
It’s also known as beef bourguignon which is a French beef stew braised in red wine, often red Burgundy, and beef stock, with carrots, onions, garlic, pearl onions, mushrooms, and bacon.
The name refers to the red wine used in it rather than it being from the Burgundy region of France.
It is a dish that is easy to make – and this recipe can be cooked in either a Dutch oven or casserole dish in the oven, or in a slow cooker.
However you choose to make this stew, you will end up with a warming and satisfying meal that is perfect for winter.
Ingredients & Equipment Used In This Recipe
For your convenience, any specialized or notable ingredients and equipment needed for this recipe have been listed below and linked to Amazon or other stores if available online. The full list of ingredients with measurements is found in the recipe card.
- Beef Chuck – one of the more economical cuts of beef. In the UK, this part is commonly referred to as “braising steak” or “stewing steak”. It’s a cut that benefits from long cooking.
- Almond Flour – to help thicken the sauce. We suggested almond flour to make this recipe gluten-free, but if this isn’t a concern for you, then regular flour will do the same job.
- Tomato Paste – also known as tomato purée.
- Dry Red Wine – ideally burgundy, but your favorite red wine to drink will work. If you would rather not use wine in this dish you can substitute it for tart cherry juice, cranberry juice, or pomegranate juice.
- Beef Broth
- Bay Leaves
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog! I try to give American, imperial, and metric measurements in my recipes. You can mix cup measurements with weighted measurements, but never imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).
More Recipes Using Beef
One of the hero ingredients in this recipe is beef, so here are some more recipes using the same:
- Rosemary Garlic Beef Tenderloin Recipe
- 5-Ingredient Pineapple Beef Stir-Fry
- Greek Steak Salad with Feta & Kalamata Olives
More Stew Recipes
Looking for more stews to make? Check these recipes out next:
- Quick & Easy Classic Beef Stew Recipe Ready in One Hour!
- Georgian Ajapsandali – An Aubergine Stew with Pepper, Tomato and Bulgur
- One-Pan Chicken Cacciatore – Italian Hunter’s Stew
- The recipe card tells you how to make the braised beef burgundy stew using both methods: Dutch oven or casserole dish in the oven, and slow cooker.
- You will have to adjust the amount of liquid in the slow cooker version. I’ve suggested by half, however, you may feel like less is needed depending on the size of your slow cooker.
- The benefit of using a slow cooker means you can prep the ingredients and leave the stew to cook all day if you wish! Cook it on high for 4-6 hours, or on low for 8-12 hours. It will all depend on your own slow cooker settings – you know your slow cooker the best.
- The meat (beef chuck and bacon) needs to be browned off in both cooking versions.
- In the slow cooker version, dredge the beef in flour (you can use regular flour instead of almond flour if you wish) before browning. This will help to thicken the sauce.
- Once the meat is browned off, it is placed in the slow cooker pot with the remaining ingredients and leave to cook.
- If you want to thicken the stew further you can do this 30-minutes before the end of the slow cooker time by adding a slurry using flour and some of the cooking liquid. This will allow the flour to cook through.
- Use 1 cup of the cooking liquid to 2 tablespoons of flour and whisk the slurry until smooth before whisking back into the pot.
- Beef bourguignon is traditionally served with boiled potatoes, but also goes well with mashed potatoes.
How Do I Make Beef Burgundy Stew?
Just check out the printable recipe card below with full ingredients, instructions, and demonstration photos.
- 6 slices thick-cut bacon, diced
- 2 lbs (1kg) beef chuck, cut into 1-inch pieces
- Sea salt and black pepper, to taste
- 1 small red onion, chopped
- 1 cup frozen pearl onions
- 2 large carrots, sliced diagonally
- 3-4 garlic cloves, minced
- 8 oz (225g) white mushrooms, roughly chopped
- 3 T almond flour
- 1 T tomato paste
- 3 cups dry red wine
- 1½ cup beef broth
- 2 bay leaves
- 4 sprigs of fresh thyme
- ¼ cup fresh parsley, chopped
- Pre-heat oven to 170C/325F/Gas 3.
- Heat a large Dutch oven or casserole dish (with lid) over medium heat. Add bacon and cook for 4-5 minutes, stirring occasionally, until crispy. Transfer bacon to a plate lined with paper towels and blot off excess grease. Set aside.
- Drain and discard all but 1 tablespoon bacon grease from the Dutch oven.
- Add the beef pieces and season with salt and black pepper, to taste. Cook for 4-5 minutes, stirring occasionally until browned on all sides. Remove beef and transfer to the same plate with the bacon. Set aside.
- Add red onion, pearl onions, carrots, and garlic. Cook for 4-5 minutes, stirring occasionally until the veggies become fragrant and translucent.
- Add the mushrooms and sprinkle with almond flour. Cook, stirring frequently, for 1-2 minutes or until the mixture starts to thicken.
- Return bacon and beef to the Dutch oven.
- Add tomato paste, red wine, beef broth, bay leaves, and fresh thyme. Season with additional salt and black pepper, to taste, and stir to combine.
- Increase the heat to medium-high and bring to a gentle boil, stirring occasionally.
- Remove from heat, cover, and transfer the Dutch oven into the center of the preheated oven.
- Cook for 2½ to 3 hours, stirring every 40-50 minutes.
- Remove from the oven and discard the bay leaves and thyme sprigs.
- To prepare in the slow cooker: Dredge the beef in the flour (you can use regular flour if you wish) and cook the bacon and beef as above. Transfer to the slow cooker pot. Add the red onion, pearl onions, carrots, garlic, and mushrooms to the pot. Add tomato paste, and half-measurement of the red wine and beef broth. Add the bay leaves and thyme. Cook on high for 4-6 hours, or low for 8-12 hours.
- Serve immediately topped with fresh chopped parsley, if desired. Enjoy!
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 269Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 40mgSodium: 512mgCarbohydrates: 12gFiber: 2gSugar: 4gProtein: 16g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Meal!
You’ve made the main dish, but what about the rest of the courses?
Here are additional recipes to make a full meal!
- Appetizer: Savory Sausage Stuffed Mushrooms
- Side Dish: Instant Pot Garlic Mashed Potatoes – A Quick & Tasty Side Dish
- Beverage: Blackberry Vodka Cocktail
- Dessert: Black Forest Cookies
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too!