This Beef Bourguignon in the Dutch Oven Is:
- Fork tender
- 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?
- 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?
Perfect Beef Bourguignon In a Dutch Oven
- Dutch Oven
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
- 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
- 1 pint mushrooms
- 4 tablespoons butter
- 1/4 cup flour
- 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!
To make gluten free, use corn starch in the roux instead of flour.