Weeknight Beef Bourguignon

I’m so excited to share one of my family’s favorite recipes today – Beef Bourguignon! It all started when I tried this recipe on TheKitchn.com. It was a huge hit, BUT even their slow cooker version was fairly labor intensive. So I took that recipe and both combined and cut out a few steps (my favorite thing to do with recipes!) to make it an easy weeknight meal that is now a go-to for my family. And especially as the weather is getting cooler, this is the epitome of comfort food. I’ll be making it many times this winter!

Weeknight Beef Bourguignon on 100 Days of #RealFood

This pictured dish has the “gravy” version of the sauce!

What’s your go-to weeknight meal?

Weeknight Beef Bourguignon

Weeknight Beef Bourguignon

Recipe adapted from TheKitchn.com
4.2 from 12 votes
Prep Time: 25 mins
Cook Time: 7 hrs
Total Time: 7 hrs 25 mins
Print Recipe
Servings: 6 people

Ingredients
  

  • 4 pieces bacon
  • 2 1/2 pounds stew beef cut into cubes
  • 2 cups red wine
  • 1 tablespoon olive oil or reserved bacon grease
  • 1 onion
  • 4 carrots
  • 4 ribs celery
  • 1 teaspoon salt
  • 1/2 teaspoon thyme dried, or 2 – 3 sprigs fresh thyme with the woodsy stem removed
  • 2 1/2 cups chicken broth or beef, or vegetable

Instructions
 

  • In your largest skillet, cook the bacon on medium heat until brown and crispy. Drain on paper towels and remove all but about 1 tablespoon of the bacon grease from the pan. Crumble the cooked bacon into the bottom of your slow cooker.
  • Sear the cubed beef for a few minutes on medium high until golden brown on the top and bottom. Add to the slow cooker on top of the bacon.
  • Deglaze the pan by adding the wine and turning up the heat to high while scraping the brown bits off the bottom of the pan. Cook for a few minutes until reduced by half, then pour into the slow cooker.
  • Add a tablespoon of olive oil (or bacon grease if you have extra) to the pan and cook the veggies on medium heat for 2 – 3 minutes while stirring occasionally. Add the veggies to the slow cooker along with the seasonings and broth and cook on low for 6 to 8 hours. Serve over whole-grain noodles and enjoy. —>For a real treat, make gravy with the liquid when it’s done cooking. That’s how it was done for the picture above!

Notes

We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Weeknight Beef Bourguignon
Amount Per Serving
Calories 448 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 6g38%
Cholesterol 127mg42%
Sodium 1002mg44%
Potassium 1080mg31%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 4g4%
Protein 45g90%
Vitamin A 6915IU138%
Vitamin C 11.5mg14%
Calcium 76mg8%
Iron 4.8mg27%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

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78 thoughts on “Weeknight Beef Bourguignon”

  1. I have been a follower for at least 3 years. I have a suggestion. You need to get a better photographer for your food. The recipes are good, but not attractive.

    1. Depending on the recipe, you can try red or white wine vinegar or possibly chicken, beef, or vegetable broth. – Nicole

  2. Katherine Fitzpatrick

    1 star
    I made this last night and found it to be quite watery and bland. Did everyone make gravy with broth before eating it?

  3. IM GOING TO TRY AN EVERYTHING IN SHEPHERDS PIE YOU CANT GO WRONG WITH INGREDIENTS THROW EVERYTHINF=G IN TO CLEAN OUT UR FRIDGE PLENTY GARLIC / GINGER / HOT CHILLI/ ANY MEXICAN SPICES -LET YOUR IMAGINATION RUN WILD ! THE BEST MEALS ARE ONES MADE UP DONT CONSULT THE COOK BOOK! ITS HALF THE FUN IN COOKING TO SEE THE OUTCOME & ALWAYS TRY/TASTE AS YOU GO I ONLY COOK ONCE A MONTH & STORE THINK OF HOW MANY FREE NIGHTS OUT OF KITCHEN FREEZE 20-30 DINNERS & THAW OUT O/NIGHT FOR NEXT NIGHT GO TO K-MART GRAB 30-40 MAIN MEAL PLATES GET YOURSELF A LGE UP RIGHT FREEZER & THINK OF THE SAVING IN POWER & SLAVING OVER A HOT STOVE/GONE TIP /ONLY COOK ON RAINY DAYS THINK AHEAD YOU WILL ENJOY THE CHALLENGE & ADD PLENTY SPICES /GARLIC/GINGER KEEP COLDS AWAY

      1. Red wine is a migraine trigger for me. I often use pomegranate juice as a substitute. It works very well.

  4. Hi, I have this recipe cooking now in the Crockpot. Turns out my dinner crowd is going to be smaller than anticipated. Will this dish freeze well after it’s been cooked? And any suggestions for reheating if I froze the leftovers? Thanks!

    1. Amy Taylor (comment moderator)

      Apologies for my late reply as this one slipped by me. :( How did it all turn out and what did you do? I’ve not frozen this one before but I would think it would freeze well.

  5. Do you think this recipe would work for a beef brisket? I know I have one in the freezer, and I wasn’t sure what to make with it.

  6. Hello. I am hoping to make this tomorrow but would like to make it in a Dutch oven instead. Tips or thoughts on how long and what temperature to cook the dish? Thanks!

  7. Curious, if I’m short on time and just want to dump it all in the crock pot without sautéing first, will that make a huge difference?

    1. I rarely brown anything first. Try it and see. It certainly wont be inedible. You can decide if its worth all that cooking a meal before cooking the meal lol

  8. 5 stars
    I made this for our Mini-pledge week one dinner. It was so good! I made it leaving out the wine and using beef broth in its place. I personally cut up the veggies too small and next time I will leave them a bit bigger and use a couple extra carrots. The carrots cooked in that juice and then mixed with the bacon is so delicious. I made gravy using the butter and flour method and that was delicious. I added in a dash of garlic and thyme and pepper. I also ate it with mashed potatoes instead of pasta. Over all it was amazing. Husband approved! 4 year old and 1.5 year old approved!

  9. I just made this for my family, and my children (all picky eaters in their own ways, of course) ate everything on their plates, and said that it was so good because it was made with lots of love( I think it was the bacon, but I am not about to turn down a compliment). I am happy to have found a recipe that they ALL like. I followed the recipe exactly and also followed the gravy recipe using butter and the juices from the pot. Thank you so much!

  10. Just perfect!!! I also did a bechamel sauce and mixed it with the remaining liquid of the crockpot and used it for the pasta sauce. My family really loved it!

  11. 5 stars
    This dish was delicious and tasted like I put in much more effort then was required. I am so thankful to have this resource as a new mother. Trying to navigate through recipes and make healthy choices for my family can be daunting but I know I can always trust your site and your recipes have never failed to impress. Thank you Lisa and team. All your effort is so appreciated and you have broadened my thinking in regards to what I am feeding my family. Much gratitude!

  12. 5 stars
    I made this for my family and they loved it! Our kids (4, 7, 8, & 9) only complaint was the whole grain pasta. But they still went back for seconds of the beef and veggies, which I consider a win. I will definitely be making this again.

  13. This looks great. Would venison work???? Maybe I would have to add a little more bacon for the fat since venison is so lean? What do you think. Thanks

      1. We always have a freezer full of venison and often substitute for beef. Used it the first time I tried this recipe and we all loved it! I did use a little bit of extra bacon grease along with the olive oil when I browned the meat.

  14. Fun to make and a hit at the dinner table for our family of 6! I’m so glad to have a new recipe that uses stew beef!

  15. Thank you for the recipe! Our family of 6 (four kids 10 and under) loved this. We didn’t have red wine so we substituted grape juice for it and it was great.

  16. 5 stars
    Just wanted to say that I tried the recipe and followed it exactly. It was easy to prep and quick to get it going. It tasted amazing! My husband loved it. I served it over noodles. Leftovers were great the next day too! Thank you for the recipe! I will be trying the fish with pesto tonight.

  17. 4 stars
    Lisa, I so appreciate your approach to healthy, easy meals, and your vision for healthy, happy families. Know that there are many more satisfied and enthusiastic followers than actually post a comment to say so. You are doing good work. Carry on!
    (And this recipe is on my menu for next week! Can’t wait to try it!)

  18. Hey Cameron, Thanks for inspiring me to look up another BEEF BOURGUIGNON recipe on Food Network. Ina Garden (Barefoot Contessa) also has a recipe for the same dish. She uses sliced YELLOW ONIONS and recommends a good dry red wine like PINOT NOIR or a Cote du Rhone, a region of France which produces SYRAH, among others.

    May I suggest you go for a jog, then take a nice hot bubble bath while sipping a glass of the red wine of your choice? How about some good will toward others and some gratitude, as it is one week before Thanksgiving?

    Lisa, loved the video! Please make more.
    Happy Holidays!

  19. Cameron, choose joy!
    I made this dish and it was incredible!!!!! I have tried cooking with red wine before and never cared for the flavor (so I always substituted beer because that what Hubby drinks and we usually have it on hand :)) But this time I bought an inexpensive bottle of red (take that, Cameron!) and I think the key is to reduce it enough. I actually poured the sauce back into the measuring cup to make sure it was half of what I started with. This turned out so flavorful, but next time I will add mushrooms and pearl onions (thanks for that tip, Cam
    ;))

  20. 5 stars
    Regardless of the name, I think this looks great, and I look forward to trying it. But I really like that you did a video to go with the recipe. I’m a visual person. I wish more recipes came with videos!! THANKS Lisa!! More easy weeknight meals please…basketball season has begun! :)

  21. I think your comment was mean spirited too, Cameron. Lisa is just trying to help us prepare healthy foods for our family. Who cares about the name of the wine! I can’t wait to try it! Thanks Lisa.

  22. 1 star
    I’m trying to figure out why you’re calling this boeuf bourguignon. Boeuf bourguignon has BURGUNDY wine or Côtes du Rhône, not just some ol’ red wine. And it must contain pearl onions (Oignons Glacés à Brun) and mushrooms (Champignons Sautés au Beurre) – which you totally removed from the recipe. Alas, it is not just the ingredients that make this dish what it is, but also the cooking process. Please stop hijacking recipes and “hacking’ them or remaking them into something else while still calling it by it’s original name. I’m sure your recipe is edible but you made some plain beef stew in a crockpot, nothing more.

    1. That was rather unkind and mean spirited of you, Cameron. If you don’t like the way they do recipes on this site, why not simply move on?!

      1. My comment was neither unkind nor mean. It was a simple fact based comment. I’m sorry you were so offended by it, Jennifer.

      2. 4 stars
        I agree with you Jennifer…. Cameron obviously is missing a happy gene. Many people have similar issues, and get s kick out of complaining about anything. It is not like original, but quickie version for week night dinner. Get over yourself.

      3. Lisa is all about making it easy but keeping it good AND healthy. I don’t think anyone will confuse the original gourmet version with the everyday version. She can call it whatever she wants, as long as it’s delicious! Thanks, Lisa!

    2. So I have never thought to reply to a comment before but you rudness made it nessisary. Beef Bourguignon does not refer to the wine but the region of origin (so yes any red wine will do but Burgandy is traditional). Second this was a peasant dish not written down until 100s of years after its invention so ingredient a are up to interpretation of what is/was available. The use what we have, the mentality of peasant good the world over. Yes cooking method is important but the idea a of this recipe was to get a similar taste without all the work. Please learn your food history of you are going to try to act like you are superior.

    3. No matter what you call it this recipe is more than just “edible” …it’s absolutely delicious! I suggest you take up your concerns with the original creators of this recipe (as I stated it was adapted from TheKitchn.com). My goal here is to provide tasty, realistic real food recipes any busy family can enjoy.
      (Also, just as an FYI – the star ratings are meant for people to use after they’ve actually tried the recipe.)

  23. I know this is a crock pot recipe, and hate to even suggest it, however, do you think it would be possible cook it in dutch oven and have the same delicousness factor? If so, what are your suggestion on oven tempature and length of cooking time. Also, anything you would change in the recipe?

    1. This stew recipe would be even better in a dutch oven cooked. 300, 1 3/4 hours, add extra liquid. I’d keep a small pot of barely simmering broth on the stove to add to the stew as needed since oven cooking is drier than a crockpot.

  24. Have you ever tried this meal as a freezer crock pot meal? Do you think it would freeze well by putting browning, but combining in a freezer bag to put in the crock pot later?

  25. If you can’t drink red wine you should not make this recipe. “Boeuf bourguignon” translates to “Burgundy beef” — as in Burgundy wine.

  26. Could you prep this the the same way the night before and just turn the slow cooker on in the morning? I’m not home to prep during the day..

  27. Balsamic vinegar can be substituted for red wine in small amounts, but I don’t know that I would use two cups of it in this recipe. Sometimes I have used tomato paste, balsamic vinegar and lemon juice as a sub for red wine, but I have never tried to do that with more than 1/4 cup.

  28. 5 stars
    We have been making something similar to this for years with venison. I don’t use wine, but use beef broth. I coat the meat cubes in whole wheat flour and homemade dry french onion soup mix before searing them. I deglaze with water or broth. Then the gravy is ready made. It might need to be thickened or thinned toward the end of cooking. I used to use Golden Mushroom soup that has wine in it, but it has too many other additives. My family will love if I add bacon to give it that missing flavor. I usually add the carrots in the last hour so they stay firm. Thanks for the recipe!

      1. Deglaze the pan with broth. Has the same affect and you won’t loose the flavor. You can leave out the bacon.

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