Based roughly on Julia Child’s famous French-inspired beef bourguignon, this simple beef burgundy recipe is easy to make and tastes amazing.
When I made Julia Child’s beef burgundy (a.k.a. beef bourguignon, but easier to spell…and say), it was love at first bite, especially for my husband who loves mushrooms. However, what we discovered as we enjoyed it was the liquid in the stew was a little overpowering (like too tangy for our tastes) and the pearl onions, while my hubby didn’t mind as much, I thought were kinda gross. Not to mention I am unable to acquire fresh pearl sized onions in my area, so I had to use canned ones (essentially cocktail onions) which I’m pretty sure probably detracted from the overall flavor of the stew.
As a result, I set to work to create a low carb, keto, and Trim Healthy Mama friendly version of beef burgundy that we liked better. And since I’m a food blogger and my goal is to translate and share our family favorites, here is that recipe for all of you to enjoy!
This recipe is very similar to the Julia Child original. But, with a few tweaks. We do not consume alcoholic alcohol in our home, so I used alcohol-free cooking wine, and a bit less than I would have normally because too much is, well, too much. I also omitted the pearl onions in favor of sauteed regular yellow onion.
Serving Ideas
This beef burgundy stew is super yummy just by itself. It has a great blend of protein and veggies, making a side pretty much unnecessary. It’s a great one pot wonder!
However, if you want a side with it, a good choice would be some kind of THM or keto friendly bread. You could add more veggies as a side if you like, too, but I personally find that overkill for one meal. Not to mention, it’s easier not to.
Easy Beef Burgundy
Ingredients
- 8 slices thick-cut pork bacon (or 12 slices thin-cut), diced
- 1 large yellow or white onion, diced
- 4 cloves garlic, minced
- 1 pound fresh mushrooms, sliced (we like crimini, but any kind will do)
- 4 pounds stew beef, cut into 1-inch chunks
- 3 cups beef broth (more or less to cover meat)
- 2 cups
red cooking wine OR 1¾ cups additional beef broth + ¼ cup red wine vinegar - 1 medium carrot, cut into chunks
- 2 tablespoons tomato paste
- 1 tablespoon fresh thyme leaves, chopped OR 1 teaspoon dried thyme leaves
- 1 bay leaf, crushed
Instructions
Pressure Cooker (Instant Pot) Instructions
- In the crock of your pressure cooker, sauté the bacon, onion, and mushrooms together, stirring often, until the bacon is just barely cooked and the onions are translucent.
- Add the garlic and sauté another minute until the garlic is lightly toasted.
- Using a slotted spoon, remove the bacon, onion, and mushroom mixture and put into a bowl; set aside.
- In the remaining bacon fat, cook the stew meat on each side just until lightly browned on the exterior.
- Add the bacon, onion, and mushroom mixture back to the crock. Add in the remaining ingredients and stir together.
- Pop on the lid and cook on high pressure for 40 minutes.
- Naturally release pressure for 15 minutes then quick release the rest of the way. Serve and enjoy!
Slow Cooker (Crock Pot) Instructions
- In a large skillet over medium heat, sauté the bacon, onion, and mushrooms together, stirring often, until the bacon is just barely cooked and the onions are translucent.
- Add the garlic and sauté another minute until the garlic is lightly toasted.
- Using a slotted spoon, remove the bacon, onion, and mushroom mixture and put into a bowl; set aside.
- In the remaining bacon fat, cook the stew meat on each side just until lightly browned on the exterior.
- Put the beef, bacon, onions, mushrooms, and all the remaining ingredients together in the crock of your slow cooker. Mix together.
- Pop on the lid and cook on low for 6 to 8 hours. Serve and enjoy!
Oven Instructions
- Preheat oven to 325° F.
In a dutch oven over a medium heat burner, sauté the bacon, onion, and mushrooms together, stirring often, until the bacon is just barely cooked and the onions are translucent. - Add the garlic and sauté another minute until the garlic is lightly toasted.
- Using a slotted spoon, remove the bacon, onion, and mushroom mixture and put into a bowl; set aside.
- In the remaining bacon fat, cook the stew meat on each side just until lightly browned on the exterior.
- Put the bacon, onions, and mushrooms back into the dutch oven; add all the remaining ingredients and mix together.
- Pop on the lid, put in the oven, and bake for about 1 hour and 30 minutes or until beef is fully cooked. Serve and enjoy!
Nutrition
This recipe was nothing less than amazingly scrumptious! It will definitely become a staple meal for my family. We topped it off with grated Parmesan once served in bowls. Also added the whole 6 ounce can of tomato paste and green beans.
Great way to up the nutrition! Love it!
It’s yummy.
I use frozen pearl onions in my Beef Burgundy, you might try those!
I couldn’t find those in my area either lol! Small town problems. 🙂