How to Make Burgundy BEEF STEW | Beef Bourguignon (French Beef Stew)

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: beef broth

Non-alcoholic red wine provides similar flavor without alcohol.

beef chuck

🥗Healthier: lean beef

💰Cheaper: pork shoulder

Pork shoulder is often less expensive and still flavorful.

Cut 2 pounds of beef round into large chunks and season with salt, Tony Chachere's Creole seasoning, and granulated garlic powder.

Coat the seasoned beef with all-purpose flour in a big bowl until well covered.

Heat 1/4 cup of vegetable oil in a 6-quart pot over medium-high heat.

Slice 4 slices of bacon into bite-sized pieces and fry them in the pot until crispy; remove and set aside.

In the same pot, brown the floured beef in batches, ensuring each piece is in a single layer; brown on all sides for a deep color.

Remove the browned beef and set aside, draining excess oil if necessary.

Add 2 cups of Cajun Trinity (onions, celery, bell peppers) to the pot and sauté for 2-3 minutes until softened.

Mix in 1 tablespoon of minced garlic and the sliced carrot, cooking until softened.

Add 2 large sliced mushrooms to the pot and stir to combine.

Pour in 3 cups of red wine and 1 tablespoon of tomato paste, mixing well to combine.

Add back the crumbled bacon and 4 cups of beef broth to the pot.

Sprinkle in ground thyme and stir to combine.

Cover the pot and simmer for 1.5 hours until the beef is tender.

Prepare egg noodles according to package directions, boiling for 6-10 minutes.

Serve the beef stew over the cooked egg noodles.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens