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Easy Beef Burgundy

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.

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

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

Instructions

Pressure Cooker (Instant Pot) Instructions
    Cup of Yum
  1. 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.
  2. Add the garlic and sauté another minute until the garlic is lightly toasted.
  3. Using a slotted spoon, remove the bacon, onion, and mushroom mixture and put into a bowl; set aside.
  4. In the remaining bacon fat, cook the stew meat on each side just until lightly browned on the exterior.
  5. Add the bacon, onion, and mushroom mixture back to the crock. Add in the remaining ingredients and stir together.
  6. Pop on the lid and cook on high pressure for 40 minutes.
  7. Naturally release pressure for 15 minutes then quick release the rest of the way. Serve and enjoy!
Slow Cooker (Crock Pot) Instructions
  1. 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.
  2. Add the garlic and sauté another minute until the garlic is lightly toasted.
  3. Using a slotted spoon, remove the bacon, onion, and mushroom mixture and put into a bowl; set aside.
  4. In the remaining bacon fat, cook the stew meat on each side just until lightly browned on the exterior.
  5. Put the beef, bacon, onions, mushrooms, and all the remaining ingredients together in the crock of your slow cooker. Mix together.
  6. Pop on the lid and cook on low for 6 to 8 hours. Serve and enjoy!
Oven Instructions
  1. Preheat oven to 325° F.
  2. 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.
  3. Add the garlic and sauté another minute until the garlic is lightly toasted.
  4. Using a slotted spoon, remove the bacon, onion, and mushroom mixture and put into a bowl; set aside.
  5. In the remaining bacon fat, cook the stew meat on each side just until lightly browned on the exterior.
  6. Put the bacon, onions, and mushrooms back into the dutch oven; add all the remaining ingredients and mix together.
  7. 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!

Nutrition Information

Serving 1serving Calories 863kcal (43%) Carbohydrates 8g (3%) Protein 40g (80%) Fat 38g (58%) Fiber 1g (4%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories

% Daily Value*

Serving 1serving
Calories 863kcal 43%
Carbohydrates 8g 3%
Protein 40g 80%
Fat 38g 58%
Fiber 1g 4%

* Percent Daily Values are based on a 2,000 calorie diet.