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Martha Stewart’s Beef Bourguignon Recipe

Martha Stewart’s Beef Bourguignon Recipe

This Martha Stewart beef bourguignon recipe is everything a slow-simmered dish should be—rich, hearty, and SO GOOD!

Browning the beef in batches is essential because overcrowding the pan will steam the meat instead of searing it properly.

A good bottle of dry red wine brings out the best in this dish, so I never use anything I wouldn’t drink on its own.

I’m so in love with how the pearl onions and mushrooms add a balance of sweetness and earthiness here.

This is the kind of dish that’s super rewarding the end of a long day!

How to Make Martha Stewart’s Beef Bourguignon

Ingredients

  • 3 lbs Beef Chuck (cut into 2-inch cubes)
  • 12 oz Bacon (cut into small strips)
  • 1 tbsp Olive Oil
  • 1 large Onion (diced)
  • 2 Carrots (sliced)
  • 3 cloves Garlic (minced)
  • 3 tbsp All-Purpose Flour
  • 3 cups Red Wine (preferably Burgundy)
  • 2-3 cups Beef Stock
  • 1 tbsp Tomato Paste
  • 1 tsp Thyme (dried)
  • 2 Bay Leaves
  • 1 lb Mushrooms (quartered)
  • Salt and Pepper (to taste)

Step-by-Step Instructions

Step 1:

Preheat your oven to 450°F (232°C) and, in a large Dutch oven, cook the bacon over medium heat until it’s golden brown.

Remove the bacon and set it aside, leaving the fat in the pot.

Step 2:

Add olive oil to the pot if necessary and brown the beef cubes in small batches.

Make sure not to overcrowd the pot to allow even browning.

Transfer browned beef to a plate.

Step 3:

In the same pot, add onions and carrots, sautéing them for about 5 minutes.

Stir in garlic and cook for an additional minute.

Add the flour, stirring to coat the vegetables.

Step 4:

Gradually pour in the wine and beef stock, followed by the tomato paste, thyme, and bay leaves.

Bring to a simmer, then add the beef and bacon back into the pot.

Cover and place in the oven for 2.5 to 3 hours.

Step 5:

While the beef cooks, sauté the mushrooms in a skillet with a bit of olive oil until browned.

Add these to the pot during the last 30 minutes of cooking.

Tips and Tricks for Making This Recipe

martha stewart beef bourguignon in a pot

Selecting the Right Wine

Use a wine you would actually drink for the best flavor, ideally a Burgundy or Pinot Noir, which adds fantastic depth.

Browning for Flavor

Take your time to brown the beef well since this step adds a lot of flavor to the dish, so don’t rush!

Simmering Secrets

If the sauce is too thin when you finish, you can simmer it a bit longer on the stove top to thicken.

Vegetables Matter

You can add pearl onions for added sweetness, just toss them in at the same time as the mushrooms.

Adjusting Thickness

If you prefer a thicker sauce, use extra flour to coat beef or remove lid while simmering to let it reduce more.

What to Serve with Martha Stewart Beef Bourguignon

Creamy Garlic Mashed Potatoes

You can’t go wrong pairing beef bourguignon with creamy garlic mashed potatoes.

These potatoes soak up the rich sauce beautifully.

Classic French Baguette

A classic French baguette is perfect for scooping up any sauce left on your plate after enjoying the main dish.

It’s also great for those who appreciate a crunchy exterior with a fluffy interior.

Roasted Brussels Sprouts

Roasted Brussels sprouts offer a hint of bitterness that pairs nicely with the rich flavors of the stew.

Plus, they add a lovely green element to your plate.

Sautéed Spinach with Garlic

Sautéed spinach with a touch of garlic can lighten up your meal.

It’s quick to prepare and complements the beef’s richness rather well.

Celeriac Mash

For something a bit different, celeriac mash provides a nutty and creamy texture.

It’s a unique twist on traditional mashed sides, worth trying.

Polenta Fries

For a modern twist on the usual sides, polenta fries bring a bit of texture fun to the table.

They’re crispy, flavorful, and something new to try!

Roasted Cauliflower

Roasting cauliflower brings out its natural sweetness and offers a lighter side option alongside beef bourguignon.

Small, golden florets will add a touch of beauty to your plate.

Variations and Substitutions

Meat Choices

You can try swapping the traditional beef with lamb or pork.

Each of these meats provides a unique flavor twist.

Wine Selection

If red wine isn’t your preference, a hearty white wine can work beautifully too!

Just be sure to use a wine you’d enjoy drinking.

Vegetable Options

Adding vegetables like carrots or parsnips can bring extra sweetness and depth.

Feel free to mix and match your favorites.

Gluten-Free Option

You can replace the flour with a gluten-free flour blend.

This ensures the dish is suitable for those avoiding gluten without compromising on texture.

Dairy-Free Alternatives

If you need a dairy-free option, omit butter and try using olive oil for richness.

The dish remains just as flavorful and inviting.

How to Store Leftover Martha Stewart Beef Bourguignon

Cooling Before Storing

For best results, make sure the beef bourguignon cools down to room temperature before you think about storing it.

You don’t want any steam trapped inside your storage container, as it can lead to unwanted moisture.

Airtight Container for Refrigeration

When you’re ready, transfer the beef bourguignon into an airtight container.

Storing it this way helps keep the flavors sealed in and prevents any odors from the fridge from mingling with your dish.

Refrigeration Time and Temperature

Place the airtight container into the fridge, where your leftovers will stay good for around four days.

Make sure the fridge’s temperature is set below 40°F to maintain freshness.

Freezing for Longer Storage

If you think you might not finish it within that time, freezing is a fantastic option.

Frozen properly, beef bourguignon can keep its wonderful taste for up to three months.

Freezing Best Practices

When storing in the freezer, use a freezer-safe container or a heavy-duty freezer bag.

Label it with the date, so you always know when it went in.

That’s crucial for helping maintain quality!

Common Mistakes to Avoid

Improper Beef Selection

When making beef bourguignon, using the wrong cut can lead to tough results.

I recommend choosing chuck roast or another stewy beef cut.

These cuts have the right amount of connective tissue to tenderize beautifully as they cook.

Skipping the Browning Step

Browning the beef is key to developing rich flavor in your dish.

Don’t rush this step!

Ensure each piece is well-browned on all sides without crowding the pan.

Neglecting Wine Quality

Wine type impacts the final flavor profile.

Always opt for a good quality Burgundy or Pinot Noir.

Cheap cooking wine won’t give you the same depth and complexity.

martha stewart beef bourguignon recipe

Martha Stewart's Beef Bourguignon Recipe

This Martha Stewart beef bourguignon recipe is everything a slow-simmered dish should be—rich, hearty, and SO GOOD!
Browning the beef in batches is essential because overcrowding the pan will steam the meat instead of searing it properly.
A good bottle of dry red wine brings out the best in this dish, so I never use anything I wouldn’t drink on its own.
I'm so in love with how the pearl onions and mushrooms add a balance of sweetness and earthiness here.
Prep Time30 minutes
Cook Time3 hours
Total Time3 hours 30 minutes
Course: Main Course
Servings: 6

Ingredients

  • 3 lbs Beef Chuck cut into 2-inch cubes
  • 12 oz Bacon cut into small strips
  • 1 tbsp Olive Oil
  • 1 large Onion diced
  • 2 Carrots sliced
  • 3 cloves Garlic minced
  • 3 tbsp All-Purpose Flour
  • 3 cups Red Wine preferably Burgundy
  • 2-3 cups Beef Stock
  • 1 tbsp Tomato Paste
  • 1 tsp Thyme dried
  • 2 Bay Leaves
  • 1 lb Mushrooms quartered
  • Salt and Pepper to taste

Instructions

  • Preheat your oven to 450°F (232°C) and, in a large Dutch oven, cook the bacon over medium heat until it’s golden brown.
  • Remove the bacon and set it aside, leaving the fat in the pot.
  • Add olive oil to the pot if necessary and brown the beef cubes in small batches.
  • Make sure not to overcrowd the pot to allow even browning.
  • Transfer browned beef to a plate.
  • In the same pot, add onions and carrots, sautéing them for about 5 minutes.
  • Stir in garlic and cook for an additional minute.
  • Add the flour, stirring to coat the vegetables.
  • Gradually pour in the wine and beef stock, followed by the tomato paste, thyme, and bay leaves.
  • Bring to a simmer, then add the beef and bacon back into the pot.
  • Cover and place in the oven for 2.5 to 3 hours.
  • While the beef cooks, sauté the mushrooms in a skillet with a bit of olive oil until browned.
  • Add these to the pot during the last 30 minutes of cooking.

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