Perfect Beef Bourguignon In a Dutch Oven

This beef bourguignon recipe is the BEST thing I have ever made. Slow cooked in rich wine & spices, the fork-tender beef falls apart to perfection! Serve with creamy potatoes au gratin, a glass of red wine, and enjoy this feast with someone you love.
I do not exaggerate when I say this is the best recipe I have ever made! While we don’t eat meat very often, this beef bourguignon, is the ultimate special occasion meal! It does take a bit of time, preparation, and patience – but let me tell you, it is all worth it.

This Beef Bourguignon in the Dutch Oven Is:

  • Rich
  • Savory
  • Fork tender
  • Creamy
  • Loaded with flavor
  • the perfect meal to impress! For a special occasion, date night, anniversary, or holiday.

We are obsessed with the beef bourguignon at Pot Au Feu in Providence RI – its the one place we always go when we want a really special meal. We take our family and guests when they come to stay with us, and it never disappoints. It actually was a favorite restaurant of Julia Child back in the day, and they have clearly upheld their quality and standard of food. Outside of France, it’s the best French food I’ve had!

Their beef bourguignon recipe was posted in this Providence Journal article here, which is what we went by to create this dish. We actually halved the recipe and made a few corrections for what we had on hand, but we tried to follow the recipe as closely as we could. The verdict? This recipe is almost exactly like the restaurant version! In this time of COVID when we can’t eat out right now, it was such a treat to have a restaurant-quality meal at home.

What’s In This Beef Bourguignon?

  • Stew Meat: We got some stew chuck from our last grocery delivery, and it was cut in standard 1-inch cubes.
  • Red Wine: We used a whole bottle of good red wine. You can use any red wine that you would drink, but if you can find one from France, you get bonus points for authenticity.
  • Mushrooms: Added for some extra bulk and flavor
  • Roux: Flour and butter melted together and stirred thickens the sauce to perfection.
  • Demi Glace: I ended up making my own vegetable demi-glace (recipe here) but you can find demi-glace at some grocery stores (Whole Foods has a version, as does William Sonoma)
  • Spice Sachet: made with bay leaves, garlic, thyme and peppercorns
  • Marinade (Optional): We actually marinated the stew meat overnight, which is a totally optional step. I don’t think skipping it would impact the flavor of the final beef bourguignon too much, so if you have the time to do it, go for it. But not necessary for a delicious meal!

This beef bourguignon in the Dutch oven was an absolute treat! 10/10 and 5 stars for sure! Brett and I couldn’t believe how flavoful it was, and it was almost even better the second night we ate it too (thank you leftovers)! The only caveat I have is that it takes a while and is quite labor intensive… but I also made the demi-glace at the same time so that added to the cook time for me.

How Do I Make This Dutch Oven Beef Bourguignon Recipe?

To marinade the meat add all marinade ingredients to a large bowl. Mix well and cover, refrigerate overnight.
To make the beef bourguignon, preheat the oven to 350 degrees Fahrenheit. To a Dutch oven, heat the vegetable oil over medium heat. Drain the liquid from the marinating meat and add the meat to the oil. Brown the meat, searing each side, and add the salt and pepper while cooking. Place the cooked browned meat in a bowl and set aside. Leave any juice in the bottom of the dutch oven.
To the dutch oven, add the water, wine, the spice sachet, the demi glace, and the mushrooms. Boil down for about 20 minutes until the broth has reduced. Add the browned meat back to the pot, and cover with a lid. Place the pot in the dutch oven for 2.5 hours until the meat is fork tender and falls apart.
Transfer the pot back to the stove top. Remove the meat again from the pot, and discard the sachet, leaving the broth in the bottom of the pot. Over medium heat, reduce the sauce down again to about 4 cups.
In a separate sauce pan, melt the butter and stir in the flour to make a roux. Slowly whisk the roux into the ditch oven sauce, and continue stirring until the sauce thickens. Add the meat back into the sauce to heat the meat all the way through. Serve with au gratin potatoes and enjoy!

Dietary Modifications

  • You can absolutely make this vegetarian by using 3lbs of mushrooms instead of beef. And it can be made vegan by using a plant-based butter in the roux as well as the mushrooms.
  • To make gluten free, use corn starch in the roux instead of flour.

What Should I Serve with Beef Bourguignon?

Family Recipe: Au Gratin Potatoes

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Salad with Homemade Vinaigrette (Vegan, Gluten Free, Party Recipe)

Rosemary Focaccia Bread Recipe (Vegan, Pantry Staple Bread)

As always, if you make this mouthwatering beef bourguignon in the dutch oven recipe be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!

Don’t forget to follow over on Pinterest & Instagram – I’d love to connect with you there!

Perfect Beef Bourguignon In a Dutch Oven

This beef bourguignon recipe is the BEST thing I have ever made. Slow cooked in a rich wine & spice sauce, the fork-tender beef falls apart to perfection!  Serve with some creamy potatoes au gratin, a glass of red wine, and enjoy this feast with someone you love.
5 from 2 votes
Prep Time 30 mins
Cook Time 4 hrs
Total Time 4 hrs 30 mins
Course Dinner, Holiday
Cuisine American, French
Servings 10 servings

Equipment

  • Dutch Oven

Ingredients
  

For the Marinade (Optional)

  • 3 lbs beef stew meat
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon parsley
  • 2 tablespoons sugar
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon red pepper flakes
  • Water to cover meat

Spice Sachet

  • 6 cloves garlic
  • 2 bay leaves
  • 2 tablespoons fresh thyme
  • 1 tablespoon peppercorns

For the Beef Bourguignon

  • 2 tablespoons Vegetable oil
  • 1/4 teaspoon salt
  • 1/4 black pepper
  • 3 lbs Marinated beef stew chunks
  • Add 2 cups water
  • 1 750 ml bottle good red wine
  • Sachet
  • Demi-Glace
  • 1 pint mushrooms
  • 4 tablespoons butter
  • 1/4 cup flour

Instructions
 

  • To marinade the meat add all marinate ingredients to a large bowl.  Mix well and cover, refrigerate overnight.
  • To make the beef bourguignon, preheat the oven to 350 degrees Fahrenheit. To a Dutch oven, heat the vegetable oil over medium heat.  Drain the meat from the marinade and add the meat to the oil.  Brown the meat, searing each side, and add the salt and pepper while cooking.  Place the cooked browned meat in a bowl and set aside.  Leave any juice in the bottom of the dutch oven.
  • To the dutch oven, add the water, wine, the spice sachet, the demi glace, and the mushrooms.  Boil down for about 20 minutes until the broth has reduced.  Add the browned meat back to the pot, and cover with a lid.  Place the pot in the dutch oven for 2.5 hours until the meat is fork tender and falls apart.
  • Transfer the pot back to the stove top.  Remove the meat again from the pot, and discard the sachet, leaving the broth in the bottom of the pot.  Over medium heat, reduce the sauce down again to about 4 cups.
  • In a sauce pan, melt the butter and stir in the flour to make a roux. Slowly whisk the roux into the sauce,  and continue stirring until the sauce thickens.  Add the meat back into the sauce to heat the meat all the way through.  Serve with au gratin potatoes and enjoy!

Notes

You can absolutely make this vegetarian by using 3lbs of mushrooms instead of beef.  And it can be made vegan by using a plant-based butter in the roux as well as the mushrooms.
To make gluten free, use corn starch in the roux instead of flour.
Keyword Beef Bourguignon Dutch Oven, Dutch Oven Beef Bourguignon Recipe, Homemade French Beef Bourguignon, Marinated Beef Bourguignon, Pot Au Feu Beef Bourguignon
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!

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