How do I store leftover beef bourguignon?

Store any leftover beef burgundy in an airtight container in the fridge for up to 4 days.

Can this stew be frozen?

This stew is a wonderful freezer-friendly meal! First, allow the stew to cool completely. Once cooled, place in freezer safe Ziplock bags, placing them flat in the freezer for up to 3 months. When ready to enjoy, allow the frozen beef burgundy to thaw overnight in the fridge. To reheat, place the beef stew in a slow cooker and warm on a low setting for 4 hours or until warmed through.

Can this dish be made ahead?

This dish can be prepped one day in advance through step 3 and stored in the fridge overnight. When ready to cook, continue with step 4, adding 30 minutes to the total initial cooking time before stirring in the butter-flour mixture.

Are beef burgundy and beef bourguignon the same thing?

Yes, beef burgundy and beef bourguignon are the same thing. The dish is named after the French region, Burgundy (in English) or Bourgogne (in French) that's famous for its wine. The Burgundy region makes amazing red and white wines, both of which are referred to as Burgundy, or in French Bourguignon. The red wines are made from Pinot Noir, whereas the white wines are mainly made from Chardonnay. However, the star of this dish is the wine that the meat is slow cooked in so be sure to use a high-quality red wine when preparing this dish.

What is the difference between beef stew and beef burgundy?

Beef Burgundy, known in France as Beef Bourguignon, is actually a type of beef stew made with earthy mushrooms, smoky bacon, and red wine. It's important to note that not all beef stews have those elements, and in the US a stew is a simpler recipe, but in almost all beef burgundy recipes, these are three common ingredients.

Easy Slow Cooker Beef Burgundy

Name: Healthy Slow Cooker Beef Burgundy Stew
Prep time: 25 min
Cook time: 5 h
Total time: 5 h 25 min
Cuisine: French
Ingredients: 1 tablespoon plus 2 teaspoons avocado oil or organic canola oil, divided; 1 1/2 pounds grass fed beef chuck, cut into large bite sized chunks; 1 large onion, diced; 1 8-ounce container white mushrooms, sliced; 1 teaspoon dry thyme; 1 ½ cups red wine, such as Burgundy or Pinot Noir; 2 carrots chopped; 1 stalk celery, chopped; 1 Roma tomato, chopped; 1 ½ cups beef broth; 2 tablespoons dark pure maple syrup or brown sugar; 1 teaspoon salt; ½ teaspoon ground pepper; 3 tablespoons all-purpose flour; 2 tablespoons softened unsalted butter; 4 pieces bacon, cooked and crumbled; ½ cup chopped parsley

Description

This Beef Burgundy recipe (also known as Beef Bourguignon) features Slow Cooked beef chuck, mushrooms and bacon in a velvety and rich red wine sauce!

Ingredients

Units Scale

1 tablespoon plus 2 teaspoons avocado oil or organic canola oil, divided
1 1/2 pounds grass fed beef chuck, cut into large bite sized chunks
1 large onion, diced
1 8–ounce container white mushrooms, sliced
1 teaspoon dry thyme
1 1/2 cups red wine, such as Burgundy or Pinot Noir
2 carrots chopped
1 stalk celery, chopped
1 Roma tomato, chopped
1 1/2 cups beef broth
2 tablespoons dark pure maple syrup or brown sugar
1 teaspoon salt
1/2 teaspoon ground pepper
3 tablespoons all-purpose flour
2 tablespoons softened unsalted butter
4 pieces bacon, cooked and crumbled
1/2 cup chopped parsley

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Instructions

Heat 1 tablespoon oil in a large heavy-bottomed skillet over high heat. Add beef and cook, stirring once or twice, until seared and browned on several sides, and no longer pink on the outside, 7 to 8 minutes. Transfer the beef to the insert of a slow cooker.
Return the skillet to medium heat, add the remaining 2 teaspoons oil and add onion, mushrooms and thyme. Cook, stirring often until the vegetables are starting to soften and brown, 3 to 5 minutes.
Transfer the vegetable mixture to the slow cooker. Add wine, carrots, celery, tomato, broth, maple syrup, salt and pepper and stir. Cover and set timer for 5 hours on low.
When timer has 1 hour left, mash flour and butter together in a small dish until smooth. Stir flour and butter mixture into the stew until it dissolves, cover and continue cooking until the timer goes off. Stir the bacon into the stew. Serve the stew topped with parsley.

Notes

Tip: Make sure the beef is not wet from the packaging. Pat dry with a clean paper towel before searing.

To make ahead: Prepare through step 3 and refrigerate overnight. Continue with step 4, adding 30 minutes to total initial cooking time before stirring in the butter and flour mixture.

Prep Time: 25 minutes
Cook Time: 5 hours
Category: Main Course
Method: Slow Cooker
Cuisine: French

Nutrition

Serving Size: 1 1/3 cups
Calories: 264
Sugar: 6 g
Sodium: 780 mg
Fat: 15 g
Saturated Fat: 1 g
Carbohydrates: 14 g
Fiber: 2 g
Protein: 10 g