This Beef Bourguignon Recipe is a French classic made with melt in your mouth beef, mushrooms, carrots, and potatoes cooked to perfection in the most delicious rich sauce topped with a dollop of horseradish sour cream. A hearty and comforting meal that you will make again and again!
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Difference Between Beef Stew & Beef Bourguignon
The big difference between beef stew, and French boeuf bourguignon, is the presence of red wine. Traditional American beef stews are lubricated with water and onions; some, with beef broth or tomato sauce. Stews with wine must be cooked slowly. You will cook my Beef Bourguignon for over 3 hours and it is worth every second of it.
What do I serve with this delicious bowl of heaven?
I love pairing it with a scrumptious piece of toasted garlic bread and a dollop of horseradish sour cream! The horseradish sour cream is very easy to make. You combine 1 cup sour cream, 1 T horseradish, Olive oil, Salt and pepper. I like to top the sour cream with some chopped green onions to add a sharpness and a bit of color.
Tools You Will Need For This Recipe
Total time: 3 hours 30 min, 4-6 servings
Beef Bourguignon Recipe
- 1/4 cup oil for frying
- 3 T butter
- 2 cups all purpose flour
- 2-3 lbs beef chuck shoulder roast (cut into 2 inch pieces)
- sea salt and black pepper
- 1 bottle dry red burgundy wine
- 8 fresh thyme sprigs (keep whole)
- 6 Garlic cloves (smashed)
- 1 orange, zest orange into 1 inch strips (use 3)
- 1/4 t ground cloves
- 2 bay leaves
- 8-9 small potatoes, cut into 1/2
- 1/2 lb carrots, sliced
- 2 cups frozen pearl onions
- 1 lb white mushrooms sliced
- 1/2 lb frozen garden peas
- Fresh cilantro or parsley chopped for garnish (optional)
Horseradish sour cream
- 1 cup sour cream
- 1 T horseradish
- Olive oil
- Salt and pepper
- green onions, chopped (optional)
- Preheat a large Dutch oven or saucepan over medium high heat with 1/4 cup oil and 3 T butter.
- While the pan is heating, arrange the flour on a large dish. Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat. Shake off the excess flour and add the beef chunks in a single layer to the hot pan. Do not overcrowd, you will have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned remove it to a plate and reserve.
- Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon being sure to loosen up all those brown bits. Once hot add the browned meat, thyme, smashed garlic, orange zest strip, ground cloves, freshly ground black pepper and salt, bay leaves and beef stock. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 1/2 hours.
- After 2 hours add halved potatoes, sliced carrots, pearl onions and mushrooms, along with a pinch of sugar. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Add the frozen peas during the last minute of cooking. Season with salt and pepper and remove the thyme sprigs.
- To serve, place the stew in a soup bowl, add a dollop of Horseradish Sour Cream. Right before serving add a slice of toasted garlic bread, Recipe HERE.
TIP: if you notice your Bourguignon is not thickening up, add flour in 1 tbsp at a time.
Horseradish Sour Cream:
- Combine sour cream, prepared horseradish and a drizzle of olive oil in a small bowl and mix until thoroughly combined. Season with salt and pepper. Add a dollop of the mixture on top of the stew and garnish with chopped green onions.
Pair this delicious Beef Bourguignon with my toasted garlic bread recipe, link to the recipe here