Beef Bourguignon with Garlic Shrimp Stir Fry Twist for a Savory Surf and Turf Dinner

Why You’ll Love This beef bourguignon

• Ease of preparation: This beef bourguignon recipe is straightforward and manageable even for busy home cooks. With simple steps like browning the beef and bacon, sautéing vegetables, and slow cooking in red wine, you get a deeply satisfying meal with minimal hands-on time and clear instructions that make the process feel less daunting.
• Health benefits: Packed with protein-rich beef and nutrient-loaded vegetables like carrots, onions, and mushrooms, this dish supports muscle health and overall wellness. The slow-cooked method enhances nutrient absorption and reduces the need for added fats, allowing for a hearty yet wholesome meal.
• Versatility: Adapt this classic French beef bourguignon recipe to suit various dietary needs. Vegetarians and vegans can replace the beef with mushrooms or seitan and use vegetable stock. Gluten-free cooks can substitute the flour with gluten-free alternatives without sacrificing the dish’s rich texture and flavor.
• Distinctive flavor: The slow simmering of tender beef chunks in red wine with aromatic herbs, garlic, and tomato paste creates a rich and complex sauce. The addition of sautéed mushrooms and crisp bacon provides texture and layers of savory depth that make this beef bourguignon a standout centerpiece for any occasion.

Essential Ingredients for beef bourguignon

• 6 ounces (170g) bacon, roughly chopped – Adds smoky richness and renders fat for sautéing beef
• 3 pounds (1.4 kg) beef brisket, chuck steak, or stewing beef, cut into 2-inch chunks – Provides tender, flavorful protein
• 1 large carrot, sliced 1/2-inch thick – Adds natural sweetness and texture
• 1 large white onion, diced (or 12-16 pearl onions, peeled) – Creates aromatic depth
• 6 cloves garlic, minced (divided) – Enhances savory notes
• Pinch of coarse salt and ground black pepper – Balances and seasons the dish
• 2 tablespoons plain flour – Thickens the sauce
• 1 pound (450g) small white or brown mushrooms, quartered – Adds Earthy flavor and texture
• 3 cups (750ml) red wine (Merlot, Pinot Noir, or Chianti) – Imparts color and complex flavor
• 2 to 3 cups (500-750ml) beef stock – Provides moisture and savory base
• 2 tablespoons tomato paste – Boosts umami and richness
• 1 crushed beef bouillon cube (optional) – Enhances meatiness
• 1 teaspoon fresh thyme or 3 sprigs fresh thyme – Brings herbal notes
• 2 bay leaves – Adds subtle herbal fragrance
• 2 tablespoons fresh parsley, finely chopped (divided) – Garnishes fresh and bright flavor
• 2 tablespoons unsalted butter – Used for sautéing mushrooms
• 3 tablespoons olive or vegetable oil – Used for browning meat and bacon
• Additional salt and pepper for seasoning – Adjust to taste

Special Dietary Options

• Vegan: Use mushrooms or seitan in place of beef and vegetable broth instead of beef stock to create a vegan-friendly version of beef bourguignon.
• Gluten-free: Replace plain flour with cornstarch or gluten-free flour blends to thicken the sauce without gluten.
• Low-calorie: Opt for lean cuts of beef, reduce the amount of butter and oil, and increase vegetables to make a lighter variation of this rich stew.

How to Prepare the Perfect beef bourguignon: Step-by-Step Guide

First Step: Preparation and Searing

Preheat your oven to 350°F (180°C). Begin by sautéing the chopped bacon in olive oil until crisp, then remove and set aside. Thoroughly dry the beef chunks with paper towels, season generously with salt and pepper, and brown them in the bacon fat over medium-high heat, working in batches. Browning ensures a rich flavor through caramelization. Remove browned beef and set aside.

Second Step: Cooking Vegetables

In the same pot, add the sliced carrots, diced onions (or pearl onions), and half of the minced garlic. Sauté until the vegetables soften and become aromatic, around 5-7 minutes. Return the cooked bacon and beef to the pot, and sprinkle the flour over the ingredients. Stir constantly for a few minutes to cook out the raw flour and begin thickening the sauce with a slight browning.

Third Step: Aromatics and Liquids

Mix in the tomato paste and stir well. Pour in the red wine along with beef stock until the meat is just covered. Add the crushed bouillon cube if using, fresh thyme, bay leaves, and season with salt and pepper. Bring the mixture to a gentle simmer to start melding flavors.

Fourth Step: Slow Cooking

Cover the pot and transfer it to the preheated oven. Allow the beef bourguignon to cook slowly for 2 to 3 hours, or until the beef is tender and begins to fall apart. This slow roasting method develops the deep, complex flavors characteristic of this classic dish.

Fifth Step: Mushroom Preparation

During the last 5 to 10 minutes of cooking, sauté the quartered mushrooms in unsalted butter with the remaining garlic until they are golden and seasoned to taste. Add mushrooms late in the process to maintain their texture and flavor, preventing them from becoming soggy.

Final Step: Finishing and Serving

Remove the pot from the oven and strain the sauce, discarding the herbs. Skim off excess fat from the surface. Return the sauce to the pot, reduce gently if needed to achieve your preferred thickness, and adjust seasoning. Add back the beef and mushrooms, warming them thoroughly. Garnish with fresh parsley before serving. Pair your beef bourguignon with mashed potatoes, noodles, or crusty bread for a classic, satisfying meal.

“Slow cooking your beef bourguignon allows the tender meat to soak up rich red wine and herbs, creating a deeply flavorful and comforting dish.”

For a complementary vegetable side, try my recipe for garlic butter broccoli it balances the richness beautifully.

Dietary Substitutions to Customize Your beef bourguignon

Protein and Main Component Alternatives

• Replace beef with mushrooms, seitan, or jackfruit for a vegan or vegetarian-friendly beef bourguignon variant.
• Use chicken or pork as a lighter protein alternative for a different spin on the stew.
• Switch beef stock to vegetable stock to accommodate vegan diets without compromising umami depth.

Vegetable, Sauce, and Seasoning Modifications

• Swap carrots with parsnips or turnips for seasonal variety and a slightly sweeter note.
• Use gluten-free soy sauce or tamari instead of traditional soy sauce for those avoiding gluten.
• Experiment with herbs such as rosemary or bay leaves to add different aromatic layers.
• Replace red wine with grape or cranberry juice for an alcohol-free version, maintaining a fruity complexity.
• Lighten the sauce by reducing oil, using less flour, or replacing it with cornstarch for a glossier finish.

Mastering beef bourguignon: Advanced Tips and Variations

• Pro cooking techniques: Brown the beef in batches to prevent steaming and maximize caramelization. Deglaze the pan thoroughly after browning to capture all flavorful bits.
• Flavor variations: Add smoked paprika or substitute red wine with a dry white wine or beer to tweak the stew’s flavor profile.
• Presentation tips: Serve in rustic bowls garnished with chopped fresh parsley and accompanied by potatoes or crusty bread to soak up the sauce.
• Make-ahead options: Prepare the beef bourguignon a day ahead to allow flavors to deepen. Refrigerate overnight and gently reheat before serving to save time.

How to Store beef bourguignon: Best Practices

Refrigeration: Store beef bourguignon in airtight containers in the refrigerator for 3-4 days to preserve flavor and freshness.

Freezing: Portion the stew into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating: Warm gently on the stovetop over low heat or use a microwave, stirring occasionally to maintain texture and prevent drying.

Meal prep considerations: Make large batches and divide into meal-sized portions for convenient, ready-to-eat meals throughout the week.

FAQs: Frequently Asked Questions About beef bourguignon

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🧑‍🍳 Dive into the rich, savory flavors of Beef Bourguignon with Garlic Shrimp Stir Fry Twist, perfect for warming up your dinner table. 🍷 This timeless French classic with a surf and turf spin offers an irresistible blend of tender beef, succulent shrimp, and hearty vegetables, slowly simmered to perfection.

• Total Time: 3 hours 55 minutes
• Yield: 8 servings 1x

Ingredients

Scale 1x2x3x

6 ounces (170g) bacon for flavor, fat for sautéing

3 pounds (1.4 kg) beef brisket, chuck steak, or stewing beef

1 large carrot

1 large white onion or 12–16 pearl onions

6 cloves garlic

2 tablespoons plain flour for sauce thickening

1 pound (450g) small white or brown mushrooms

3 cups (750ml) red wine

2 to 3 cups (500-750ml) beef stock

2 tablespoons tomato paste

1 crushed beef bouillon cube

1 teaspoon fresh thyme or 3 sprigs fresh thyme

2 bay leaves

2 tablespoons fresh parsley

2 tablespoons unsalted butter

3 tablespoons olive or vegetable oil

Additional salt

Pepper

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Instructions

1-First Step: Preparation and Searing: Preheat your oven to 350°F (180°C). Begin by sautéing the chopped bacon in olive oil until crisp, then remove and set aside. Thoroughly dry the beef chunks with paper towels, season generously with salt and pepper, and brown them in the bacon fat over medium-high heat, working in batches. Browning ensures a rich flavor through caramelization. Remove browned beef and set aside.

2-Second Step: Cooking Vegetables: In the same pot, add the sliced carrots, diced onions (or pearl onions), and half of the minced garlic. Sauté until the vegetables soften and become aromatic, around 5-7 minutes. Return the cooked bacon and beef to the pot, and sprinkle the flour over the ingredients. Stir constantly for a few minutes to cook out the raw flour and begin thickening the sauce with a slight browning.

3-Third Step: Aromatics and Liquids: Mix in the tomato paste and stir well. Pour in the red wine along with beef stock until the meat is just covered. Add the crushed bouillon cube if using, fresh thyme, bay leaves, and season with salt and pepper. Bring the mixture to a gentle simmer to start melding flavors.

4-Fourth Step: Slow Cooking: Cover the pot and transfer it to the preheated oven. Allow the beef bourguignon to cook slowly for 2 to 3 hours, or until the beef is tender and begins to fall apart. This slow roasting method develops the deep, complex flavors characteristic of this classic dish.

5-Fifth Step: Mushroom Preparation: During the last 5 to 10 minutes of cooking, sauté the quartered mushrooms in unsalted butter with the remaining garlic until they are golden and seasoned to taste. Add mushrooms late in the process to maintain their texture and flavor, preventing them from becoming soggy.

6-Final Step: Finishing and Serving: Remove the pot from the oven and strain the sauce, discarding the herbs. Skim off excess fat from the surface. Return the sauce to the pot, reduce gently if needed to achieve your preferred thickness, and adjust seasoning. Add back the beef and mushrooms, warming them thoroughly. Garnish with fresh parsley before serving. Pair your beef bourguignon with mashed potatoes, noodles, or crusty bread for a classic, satisfying meal.

Last Step:

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Notes

💡 Marinate the beef overnight for deeper flavors.
🍖 Opt for well-marbled beef cuts for juicy tenderness.
🕐 Allow the stew to rest post-cooking to meld flavors.

• Author: Brandi Oshea
• Prep Time: 40 minutes
• Resting Time: 15 minutes
• Cook Time: 3 hours
• Category: Dinner
• Method: Oven
• Cuisine: French
• Diet: Nut-Free

Nutrition

• Serving Size: 1 serving
• Calories: 685
• Sugar: 3g
• Sodium: 1300mg
• Fat: 32g
• Saturated Fat: 12g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 3g
• Protein: 53g
• Cholesterol: 210mg