Easy Beef Burgundy

Name: Easy Beef Burgundy
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 8 slices thick-cut pork bacon (or 12 slices thin-cut), diced; 1 large yellow or white onion, diced; 4 cloves garlic, minced; 1 pound fresh mushrooms, sliced (we like crimini, but any kind will do); 4 pounds stew beef, cut into 1-inch chunks; 3 cups beef broth (more or less to cover meat); 2 cups red cooking wine OR 1¾ cups additional beef broth + ¼ cup red wine vinegar; 1 medium carrot, cut into chunks; 2 tablespoons tomato paste; 1 tablespoon fresh thyme leaves, chopped OR 1 teaspoon dried thyme leaves; 1 bay leaf, crushed

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Prep Time
15 mins
Cook Time
15 mins
Additional Time
15 mins
Total Time
50 mins
Servings
6 servings
Course
Main Course
Cuisine
French

Easy Beef Burgundy

Iris Warren

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Based roughly on Julia Child's famous French-inspired beef bourguignon, this simple beef burgundy recipe is easy to make, easy to pronounce, and tastes amazing.

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Ingredients

Servings

8 slices thick-cut pork bacon (or 12 slices thin-cut), diced
1 large yellow or white onion, diced
4 cloves garlic, minced
1 pound fresh mushrooms, sliced (we like crimini, but any kind will do)
4 pounds stew beef, cut into 1-inch chunks
3 cups beef broth (more or less to cover meat)
2 cups red cooking wine OR 1¾ cups additional beef broth + ¼ cup red wine vinegar
1 medium carrot, cut into chunks
2 tablespoons tomato paste
1 tablespoon fresh thyme leaves, chopped OR 1 teaspoon dried thyme leaves
1 bay leaf, crushed

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Instructions

Pressure Cooker (Instant Pot) Instructions

In the crock of your pressure cooker, sauté the bacon, onion, and mushrooms together, stirring often, until the bacon is just barely cooked and the onions are translucent.
Add the garlic and sauté another minute until the garlic is lightly toasted.
Using a slotted spoon, remove the bacon, onion, and mushroom mixture and put into a bowl; set aside.
In the remaining bacon fat, cook the stew meat on each side just until lightly browned on the exterior.
Add the bacon, onion, and mushroom mixture back to the crock. Add in the remaining ingredients and stir together.
Pop on the lid and cook on high pressure for 40 minutes.
Naturally release pressure for 15 minutes then quick release the rest of the way. Serve and enjoy!

Slow Cooker (Crock Pot) Instructions

In a large skillet over medium heat, sauté the bacon, onion, and mushrooms together, stirring often, until the bacon is just barely cooked and the onions are translucent.
Add the garlic and sauté another minute until the garlic is lightly toasted.
Using a slotted spoon, remove the bacon, onion, and mushroom mixture and put into a bowl; set aside.
In the remaining bacon fat, cook the stew meat on each side just until lightly browned on the exterior.
Put the beef, bacon, onions, mushrooms, and all the remaining ingredients together in the crock of your slow cooker. Mix together.
Pop on the lid and cook on low for 6 to 8 hours. Serve and enjoy!

Oven Instructions

Preheat oven to 325° F.
In a dutch oven over a medium heat burner, sauté the bacon, onion, and mushrooms together, stirring often, until the bacon is just barely cooked and the onions are translucent.
Add the garlic and sauté another minute until the garlic is lightly toasted.
Using a slotted spoon, remove the bacon, onion, and mushroom mixture and put into a bowl; set aside.
In the remaining bacon fat, cook the stew meat on each side just until lightly browned on the exterior.
Put the bacon, onions, and mushrooms back into the dutch oven; add all the remaining ingredients and mix together.
Pop on the lid, put in the oven, and bake for about 1 hour and 30 minutes or until beef is fully cooked. Serve and enjoy!