Beef Burgundy, also known as Boeuf Bourguignon, is a classic French-inspired dish that became popular in American kitchens during the mid-20th century. This recipe highlights tender chunks of beef simmered slowly with mushrooms, onions, garlic, and a rich red wine sauce. Its deep, savory flavors make it a comforting and elegant main dish, perfect for serving over rice or alongside rustic bread. This handwritten adaptation offers a simplified approach, keeping the authentic richness while making it more accessible for everyday home cooks.
Ingredients
- 1 ½ lbs beef (cubed)
- 1 onion (medium, sliced)
- 2 cloves garlic (minced)
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ lbs mushrooms (sliced and washed)
- 2 cups red wine (Burgundy or dry red preferred)
- 3 tbsp cornstarch ( or flour)
- ½ cup cold water
- Cooked white rice (for serving)
Instructions
Step 1: Prepare the Beef
- In a large pot or Dutch oven, place beef cubes with onions, garlic, salt, and pepper.
- Simmer gently for 1 ½ hours, stirring occasionally.
Step 2: Add Mushrooms
- Wash and slice the mushrooms.
- Add them to the pot and continue simmering for another 1 hour.
Step 3: Thicken the Sauce
- In a small bowl, whisk together 3 tbsp cornstarch or flour with ½ cup cold water until smooth.
- Stir into the pot and cook until the sauce begins to thicken.
Step 4: Add Wine
- Pour in the wine and gently stir until fully incorporated.
- Let it simmer on low heat for about 15 minutes to blend flavors.
Step 5: Serve
- Spoon the beef and sauce mixture over cooked white rice and serve hot.
Tips
- Use beef chuck or stew meat for the most tender result after long simmering.
- Brown the beef lightly before simmering for deeper flavor, even though the card simply says “simmer.”
- Burgundy wine is traditional, but any dry red wine works well.
- Add carrots or pearl onions for a heartier, more classic Boeuf Bourguignon-style variation.
- If using flour as the thickener, mix thoroughly with water to make a smooth slurry before adding.
- Simmer gently, boiling can make stew beef tough.
- For richer flavor, cook the dish a day ahead and reheat; stews improve overnight.
- Serve as written over Minute Rice, or alternatively over mashed potatoes or noodles.
- Make it in a Dutch oven or slow cooker if desired; maintain the long, low simmer.
Nutrition
Calories: 390kcalCarbohydrates: 9gProtein: 36gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 1.1gMonounsaturated Fat: 8gTrans Fat: 0.6gCholesterol: 95mgSodium: 530mgPotassium: 700mgFiber: 2gSugar: 2gVitamin A: 150IUVitamin C: 5mgCalcium: 35mgIron: 4.5mg
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