Beef bourguignon is a very popular dish in Quebec. This traditional recipe, also called beef Burgundy, originates from the Bourgogne area in France and combines the region’s famous wine with beef meat.
This traditional Sunday dinner dish is comforting, hearty and usually cooked during the colder seasons. Beef bourguignon is often served with mushrooms, small onions and bacon. There are many variations of side dishes to explore: potatoes, carrots, green beans, pasta...
We’ve compiled our top 5 beef bourguignon recipes: get your forks ready!
Traditional beef bourguignon
Ingredients
• 1 shallot
• 2 bay leaves
• 3 carrots, peeled and chopped
• 1 onion, chopped
• 2 cloves of garlic, chopped
• 500 mL (2 cups) red wine
• 500 mL (2 cups) beef broth
• 3 tbsp butter
• 3 tbsp unbleached all-purpose flour
• 1 kg (2.2 lbs) beef, cut into cubes
• 3 tbsp olive oil
Garnishes
• 115 g (¼ lb) bacon slices, cut into pieces
• 2 tbsp olive oil
• 450 g (1 lb) chopped white mushrooms
• 2 cloves garlic, chopped
• 2 tbsp chopped flat-leaf parsley
Preparation
Beef
1. Preheat oven to 350°F (180°C).
2. In a bowl, mix butter and flour.
3. In a large ovenproof pan over medium-high heat, brown half the meat cubes at a time in the oil. Season with salt and pepper. Set aside.
4. In the same pan, brown the onion in oil if necessary. Add garlic and cook for 1 minute.
5. Deglaze with wine and simmer for 5 minutes.
6. Add broth and butter. Bring to a boil, stirring constantly with a whisk.
7. Add meat, shallot with clove and bay leaf. Season with salt and pepper. Cover.
8. Cook in the oven for 1 hour and 30 minutes. Add carrots and continue cooking, covered, for 30 to 45 minutes or until meat flakes with a fork.
9. Remove cloves and bay leaf.
Garnishes
In a large skillet over medium-high heat, brown bacon in oil. Add mushrooms and continue cooking until golden brown. Add garlic and parsley and continue cooking for 1 minute. Add to the dish. Adjust seasoning as required.
Beef bourguignon with bacon
Ingredients
• 1/4 cup flour
• 2 tsp fleur de sel
• 2 tbsp butter or oil
• 2 1/4 cups beef broth
• 1 cup vegetable broth
• 1 1/2 cups red wine
• ½ can of tomato paste (small can)
• 8 slices bacon, cut into small cubes
• 8 oz (1 package) mushrooms, sliced
• 2 lbs beef leg, cut into cubes
• 2 cups onions
• 2 stalks celery, diced
• 2 carrots, peeled and diced
• 2 cloves garlic, finely chopped
• 2 French shallots, chopped
• Salt and pepper to taste
Preparation
1. Preheat oven to 350°F.
2. In a pan, bring water to a boil. Add onions and simmer for 3 minutes, then drain. Remove the skin. Set aside.
3. Pour the flour into a bowl, add the fleur de sel and the beef, then stir so that each cube of beef is covered with flour. Set aside.
4. In a pan, brown the beef cubes on each side in butter.
5. Add vegetables: celery, carrots, garlic and shallots, and cook for 5 minutes. Season with salt and pepper.
6. Add broth, red wine and tomato paste, stir well, and bake for 2 hours (covered).
7. In a skillet, cook bacon until crispy. Add mushrooms and onions and brown.
8. Add to beef and bake for 30 minutes.
Easy slow cooker beef bourguignon
Ingredients
• 755 g (1 2/3 lb) beef cubes
• 1 tbsp canola oil
• 3 carrots, chopped
• 12 pearl onions, peeled
• 1 container of mushrooms (227 g)
• 1 bay leaf
• 1 sprig of thyme, leaves removed
• 1/4 cup flour
• 1 cup red wine
• 250 mL (1 cup) beef broth
• 60 mL (1/4 cup) tomato paste
• Salt and pepper to taste
• 150 g (1/3 lb) thick slices of bacon, cut into pieces
Preparation
1. Heat oil in a skillet over medium heat and brown a few beef cubes at a time for 2 to 3 minutes. Transfer to slow cooker.
2. Place carrots and pearl onions in slow cooker. Sprinkle with flour and stir.
3. Add red wine, herbs, broth and tomato paste. Season with salt and pepper.
4. Cover and cook for 7 to 8 hours on low heat.
5. About 15 minutes before the end of the cooking time, cook the bacon in a pan.
6. In the same skillet, you can choose to remove the fat from the bacon or keep it on, and cook the mushrooms for 3 to 4 minutes. Add the bacon and mushrooms to the slow cooker and stir. Continue cooking on high for 10 minutes.
Wineless beef bourguignon
Ingredients
• 1 cup flour
• Salt and pepper to taste
• 1 pinch herbes de Provence
• Olive oil and butter
• 20 small white pearl onions
• 4 carrots, chopped
• 125 mL (1/2 cup) bacon
• 24 button mushrooms, chopped
• 2 leek whites, chopped
• 675 g (1 ½ lb) beef cubes
• 15 mL (1 tbsp) balsamic vinegar
• 250 mL (1 cup) beef broth (for deglazing)
• 8 whole garlic cloves
• 2 tbsp Worcestershire sauce
• 2 tbsp Dijon mustard
• 2 cups chicken broth
• 2 cups beef broth
Preparation
1. Place flour, salt, pepper and herbs in an airtight bag and mix well. Dredge beef cubes in this mixture in three or four batches.
2. In a pot, pour a little olive oil and/or butter. Brown the beef cubes. Set aside.
3. In the same pot, brown the onions (add a little oil if necessary). Deglaze with the balsamic vinegar and broth and scrape the bottom of the pan to loosen the cooking juices. Add garlic, Worcestershire sauce and Dijon mustard.
4. Return beef to pot, mix well and add broth. Bring to a boil and reduce heat. Simmer over low heat for 1 hour and 30 minutes.
5. Add carrots, cover and continue cooking on low heat for 30 minutes.
6. Meanwhile, in a skillet, grill bacon over medium-high heat until browned. Add mushrooms and leeks and continue cooking until well grilled. Season with salt and pepper.
7. Add to the dish and mix well. The meat should flake easily.
Beef bourguignon with carrots
Ingredients
• 3 and a half pounds of beef cubes
• 2 tbsp olive oil
• 2 tbsp butter
• Salt and pepper
• 1 cup and a half of red wine
• 1 cup and a half of beef broth
• 2 tbsp butter
• 1 onion, chopped
• 3 cloves of garlic, chopped
• 1/2 tsp thyme
• 3 bay leaves
• 4 tbsp flour
• 1/2 lb mushrooms, sliced in half
• 2 carrots, diced
Preparation
1. Preheat oven to 350°F (175°C).
2. Heat oil and butter in a saucepan over high heat.
3. Add beef cubes and brown. Set beef aside and season with salt and pepper.
4. Meanwhile, melt 2 tablespoons of butter in another pan. Add the onion, carrots and mushrooms and sauté for a few minutes. Add the garlic, thyme and bay leaf and cook for another 3 minutes, stirring occasionally.
5. Return the meat to the first pan and sprinkle with flour. Cook over medium heat for 5 minutes. Add wine and beef broth to meat and simmer for 5 minutes. Add salt and pepper to taste.
6. Transfer beef bourguignon to an ovenproof dish and add the vegetables from the second pan. Mix everything together. Cover.
7. Cook for 1 hour and 15 minutes or until the meat is tender.
8. Remove bay leaves.
