Cranberry Beef Bourguignon.
I have the COZIEST dinner for you guys today!!
This cranberry beef bourguignon is basically the best thing to hit my dinner table all month. It’s perfection with a side of buttery mashed potatoes, and I honestly just can’t think of a better December dinner.
Like classic beef bourguignon, this is meal is hearty, warming and the perfect stew for serving a crowd. I’ve had the idea to include cranberries for a while now, so I’m excited to finally bring the recipe to life on the site today! If you’re thinking cranberries and beef is a weird combo, think again, it’s actually the perfect pairing. The tart cranberries go really well with the beefy flavors in this dish and are balanced by the sweet red wine…not to mention, they add the perfect festive touch, which you all know I LOVE!
This time of year always has me thinking about hearty recipes that can serve a crowd and be served up along side things like pasta, potatoes, rice and bread…basically any and all carbs. It’s bitter cold, snowing and the family is all around, or soon will be, so to me, that means plenty of cozy comfort food. My entire family, cousins and all, will be arriving the 17th for Christmas, but my parents house is somehow already full. As I mentioned on Saturday, my brother Brendan and his girlfriend Lyndsie got into town on Thursday and they brought along a couple of friends for Dew Tour. We kind of sort of got dumped on with snow the last few days and it’s definitely very wintry and Christmassy around here…love it!
Bren and Lynsdie will be in town through New Years, and I’m sure there will be many more stopping as Christmas nears. Meaning having plenty of food around is a must. Luckily I’m in the middle of photographing all the recipes for the cookbook, so there’s been no shortage of food.
Anyway, let’s chat about this pretty little dinner I have here for you guys. If you’ve ever had beef bourguignon than you know it’s a truly a mouth-watering meal. It’s saucy, full of flavor (thanks to an entire bottle of wine – yes and entire bottle), and the beef is incredibly tender with the cranberries adding the perfect tart bite. As you can see, I served mine over a bed of mashed potatoes, but this would be equally great with egg noodles, or even served over garlic bead like Ina does it.
SIDE NOTE: I am mildly obsessed with all things Ina Garten right now. She makes the most delish food and it all feels so perfect for this time of year. I mean, she does everything from pastries, to cookies, to stews to salads <– all the BEST foods.
OKok, so let’s talk about the whole bottle of wine thing. I know, I know, it seems like so much wine, but you guys trust me, it works, and most of the alcohol burns off during cooking. The wine is really the flavor enhancer it here, it creates a sweet yet savory sauce and makes for the most perfectly tender beef. Not to mention, the sweetness balances out the tart cranberries. Be sure to use a dry red wine that you would enjoy drinking yourself, I used a Pinot Noir. All that said, I totally understand that some of you prefer not to cook with alcohol. If that’s that case, use an equal amount of beef broth in place of the wine. Or if you just wish to use a little less wine, try using one to two cups wine and then the rest beef broth. Either way, this dish will be delicious, but I personally love the flavor the wine adds.
Typically the night all of my family arrives for Christmas, I make a bunch of classic style and white lasagnas, but this year I’m thinking of switching things up and making this slightly fancier dish. I know it’s something everyone will love. Beef for the brothers, wine for the girls, and mashed potatoes for all…cause I mean who doesn’t love those?!?
Question: what are some favorite recipes you like to serve your holiday guests? I would love some ideas, as I’ll be cooking for a crowd for the next three weeks straight!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Cranberry Beef Bourguignon.
By halfbakedharvest
Course: Main Course
Cuisine: French
Keyword: Beef Bourguignon
Ingredients
- 1 tablespoon olive oil
- 6 slices thick cut bacon chopped
- 2 1/2 pounds chuck beef cut into 1-inch cubes
- kosher salt and pepper
- 2 small sweet onions thinly sliced
- 6 carrots cut into 1 inch pieces
- 2 cloves garlic chopped
- 1/2 cup cognac or brandy see note
- 1 (750ml) bottle (about 3 cups) dry red wine such as Pinot Noir (see note)
- 2 cups beef broth plus more as needed
- 1 tablespoon tomato paste
- 1 tablespoon chopped fresh thyme
- 2 leaves bay
- 2 cups fresh cranberries
- 4 tablespoons butter
- 3 tablespoons flour
- 16 ounces cremini mushrooms sliced
Instructions
-
Preheat the oven to 250 degrees F.
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Heat the olive oil in a large dutch oven over medium high heat. Add the bacon and cook until the fat renders and the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and place on a large plate.
-
Dry the beef with paper towels and season with salt and pepper. Now add the beef to the dutch oven and sear in batches until the beef is browned all over, about 3-5 minutes. Transfer the beef to the plate with the bacon. Set Aside.
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To the dutch oven with the drippings, add the onions and season with salt and pepper. Cook until soft and translucent, about 5 minutes. Add the carrots and garlic and cook 30 seconds to 1 minute, then add the cognac and raise the heat to high. Cook until reduced by half, about 5 minutes. Next, add the meat and all the juice on the plate back to the dutch oven. Add the wine, beef broth, tomato paste, thyme, and bay leaves. Bring to a simmer over high heat. Remove from the heat and stir in 1 cup of cranberries. Cover with a tight fighting lid and transfer the pot to the oven. Cook for 2 hours or until the meat is tender is shreds easily with a fork.
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Remove the pot from the oven and place over medium heat on the stove. Combine the 2 tablespoons butter and the flour until a smooth paste forms. Stir the paste into the stew. Add the remaining 1 cup cranberries and cook until the stew thickens just slightly.
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Meanwhile, melt the remaining 2 tablespoons of butter in a large skillet over high heat. Add the mushrooms and season with salt and pepper. Cook until the mushrooms are just browned and caramelized, about 5 minutes. Stir the mushrooms into the stew and cook another 10 minutes. Season to taste with salt and pepper.
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Serve over [mashed potatoes | https://dev.halfbakedharvest.com/crockpot-three-cheese-mashed-potatoes/], egg noodles or crusty bread.
ps. Happy Monday! Only one more full week of work until Christmas!
I’ve never tried adding cranberries to a savoury dish (I know, but we’re not that used to it here in the Netherlands!) but this looks really good! I love boeuf bourguignon and it looks so pretty with the cranberries and mashed potatoes. Have a great week!
Yes, when I visited the Netherlands, I was surprised by lots of food there! Not what I expected at all. I also went at Christmas time and remember lots and lots of chocolate and fries though. This meal looks fabulous. I also remember people taking really big dogs to department stores.
Oh you must try!! Thanks so much Vivian!! Hope you have a great week too!!
I love love love beef bourguignon, and do I hate beef! BUt it’s one of the dishes where I really don’t even feel the taste of cow’s meat – to me it always tastes of dry grass! But I am not so sure about the cranberries here, frankly…
https://bloglairdutemps.blogspot.pt/
Oh wow thats amazing that you like it in this! You should try the cranberries!! You can always pick them out! But i like them!
I love this! I made beef stew yesterday but I guess I’m making it again this week! I am allergic to wine (I know), so I wonder if the sourness of the cranberries would also help tenderize the beef?! Can’t wait to try! Thank you for this recipe!
Cranberries in this quantity does not act as a tenderizer. Refer to:
http://www.pbs.org/food/fresh-tastes/tenderizing-meat/
Hey! So I would use beef broth and 2 tablespoons brown sugar to balance the tart cranberries and tenderize the meat. Let me know if you have questions. Hope you love this! Thank you!
this is comfort food perfection! i LOVE the idea to add cranberries – i bet it gives the dish a pop of sweetness & tartness that cuts right through the heaviness of the gravy.
Ah yes!! I think so too!! It does!! I hope you get to try it!!
This sounds amazing!! I haven’t tried adding cranberries to beef but it sounds like it would work. Right now I’m thinking venison and I’d like to try the same thing in a venison stew. Just made a venison steak and it was amazing. Our son it the hunter and he bagged two deer. Now, if we had a big group I’d have spaghetti and meatballs. That you can make ahead, spaghettis is easy to prepare and have some delicious homemade bread and a nice salad. Lasagna is common how about a Shepherd’s pie? That is hearty and that also can be made ahead? I could really think up a lot of different dishes. They all fall under winter comfort food 🙂 Can’t wait to try the cranberries! Have you tried them with chicken? Hmmmmmm!! Food 🙂 for thought.
Hey Marisa! Thank you so much for these suggestions. I have never made shepherds pie, but I think I might have to give it a try! I have tried cranberries with chicken, delish! Thanks again!
Never thought of adding cranberries Tieghan! Great idea for the holidays!
Thanks!! I love the cranberries! So happy you do too!
One year I acquired about 60 bags of cranberries. I tried using cranberries in a lot of things including in soups, stews, sausages, sauces, puddings, breads, salads, dressings, etc. I now keep them in the freezer and use them whenever I want to make something with a change up.
WOW! Thats amazing!! So many!
Sounds like you have plenty to try this recipe!
Can we have a beef bourguignon party and make a requirement that you must wear wool socks and pajamas. Because that sounds perfect to me.
HAHA! YES! That sounds amazing!!
My family of 4 has decided to skip the madness and have a small Christmas dinner just us and this recipe will be perfect for the occasion.
Awh perfect! Hope you love it!! Thanks Nicole!
I seriously wish this was what I was having for dinner. drooling.
Awh thanks Gina! So happy you think it looks good (:
Adding cranberries .. genius!! oh my gawd! looks so good!
So happy you like the cranberry addition!! Thanks Alice!
What a festive idea to add cranberries!
Thanks Kari! I’m all about christmas festivities lately!!
Beef bourguignon is the perfect cozy winter meal, and I love that you added cranberries!
Yes!! Thanks Laura! If you try it let me know what you think of the cranberries with it!!
This! Done! Yes!
Tieghan, you are going to totally be shaking your head and gaping at me, but I have not yet used my beautiful Staub dutch oven that I won from you a year ago. I have been wanting to christen it with a truly amazing meal, and honestly, I was not on the ball this year for about a bazillion reasons. But! This is it! This is the recipe. And again, I happen to have everything I need, so I am going to save it for this weekend, but then the Staub will be singing! 😀
Hi Kate!! Oh my gosh, i use mine so much!! Heres the perfect chance to use it!! Hope you love it!! (:
I love Beef Bourguignon and had many different versions , adding cranberries is a genius idea. I printed the recipe. You are such a creative cook Tieghan. I always enjoy reading your blog. Have you ever checked out Julia Child’s recipe for Beef Bourguignon, its epic.
THANK YOU! You are so kind! I have never cooked any of Julia’s recipes, but I will have to give it a try! Thanks! 🙂
Perfect meal to sit, eat and talk. Elinor x
Thanks ELinor!!
Never tried this, but this looks so delicious. I like mutton a lot so i am thinking will it still taste good if i change beef to mutton?
I am sure that will be great! Hope you love this! Thanks!
This looks gorgeous! I’m really thinking of making this our christmas dinner 🙂 Do you serve the 3cheese mashed patatoes with it or ‘normal’ mashed patatoes?
HI! I served the 3 cheese mashed potatoes, my family loved them! 🙂 Let me know if you have any questions. Let me know if you have questions and have a Merry Christmas!
Literally the coziest dinner 🙂
Awh so happy you like it!! Thanks Jennifer!
Hello Tieghan, I absolutely lovee the little twist with the cranberries you added to the beef bourguignon. Red wine, meat and cranberries pair well together. I was in Milan a few days ago and had a dish that i thought i might reinvent in some way for my Christmas dinner… It was a sirloin steak with coriander hazelnut pesto, apple chutney and a nice wine reduction. Yummm
So happy you think they pair well (:
Oh my gosh!! That sounds absolutely amazing!!
This looks absolutely to die for! I cannot wait to try this. And I totally trust you on the bottle of wine, although I usually like to sip on a little when I cook with wine.. haha
Haha!! Of course some for sipping!!
I hope you love it ,thanks so much!1
This looks absolutely delicious and so gorgeous!! Beef borguinon and pot roast are never terribly photogenic but with those cranberries, you sure changed that!! This looks so so lovely. I can’t wait to make it!
Ah thats so nice of you to say!! So happy you like it and the photos!! Thank you!
The addition of cranberries is genius, love this!
Thanks so much Matt!!
This looks amazing, I can’t wait to try it out! You have converted me to cranberry fan with your Cranberry Pot Roast, so I’m sure this will be just as delicious! As for cooking for a crowd, here in San Diego I love to cook these Chile Verde Enchiladas: http://carlsbadcravings.com/salsa-verde-honey-lime-pepper-jack-chicken-enchiladas/
Ah yay!! They add the perfect flavor! Hope you love it!! Those look AMAZING!
Well, this sounds great, but ‘beef bourguignon’ it ain’t. It’s just that, to bear the title, the dish needs to contain Burgundy wine, not just some nondescript ‘dry red wine’. You could call this Beef braised with Wine and Cranberries and I wouldn’t care.
So sorry you don’t agree with my title. Hope you can look past it and try it! Thanks!
The recipe does suggest using Pinot Noir, and red Burgundy wine is made from Pinot Noir grapes. 🙂
Thank you so much for creating this amazing recipe! I made it yesterday, figuring it would be the perfect dish for the really cold temps we have here in NYC right now. I followed the recipe to the letter and made the crockpot mashed potatoes from your blog. It was the perfect pairing! We had the tree lit and Christmas music playing to add to the atmosphere. My husband and I loved it (there’s plenty for leftovers tonight and maybe tomorrow) and on the spur of the moment I ran into a friend that I invited for dinner. She doesn’t usually eat red meat, but she cleaned her plate 🙂 Unfortunately I was so busy cooking and eating that I forgot to take a pic 🙁
WOW!! Sounds amazing!! Seriously jealous of your night! Thanks so much Elaine!!
Thanks so much for this recipe! Wondering if you can make it in advance and heat up? How many days? Freeze?
Hey Cindy! Yes, you can make in advance and keep for 3 day. Just warm on the stove when ready to eat. You can also freeze it for up to 3 months. Let me know if you have questions. Hop you love this and Happy Holidays! ?
Wow this looks amazing and I might just have to try this for our Christmas Eve dinner! If I wanted make it for just 2 people would you just cut the recipe in half? Anything I should take note of when doing this? Thanks again for sharing!
HI! Yes, cutting this in half will be fine. No need to adjust cooking time as this is the perfect meal to cook low and slow! Let me know if you have questions. Hope you love this! Happy Holidays! ?
I just made this dish tonight. I forgot to take a picture but it turned out delicious. I even had enough to give to my neighbors to enjoy. Thank you for the recipe. My first stew too.
Awh yay I’m so happy you liked it! Thank you Grace!
Would one be able to make this dish without a Dutch oven?
Yes, do you have an oven safe pot? If so that will be great, if not, just transfer the dish to an oven save pan and cover it tightly. Let me know if you have other questions. Hope you love this and Merry Christmas!
When you say cover tightly with an oven-safe pot, do you mean a tight cover with aluminum foil? Or do you mean with a pot cover? I don’t have a dutch oven sadly, or a pan cover for my oven safe cookware, but would loveee to try this!! At the same time if aluminum foil is unlikely to work I don’t to risk wasting the roast. Any thoughts at all would be much appreciated!!
Hey Neli! Foil will work great. Just cover the pot with foil and cook as directed. Let me know if you have questions. Hope you love thi!
I made this Cranberry Beef Bourgeoisie and it’s DELICIOUS! I followed recipe exactly except I used brandy instead of cognac and Merlot instead f Pinot noir. Also I used regular white button mushrooms because they were the only ones I could find. Instead of mashed potatoes bill I used egg noodles. DELICIOUS! Thank you for sharing a recipe I will make again. Merry Christmas and Happy New Year!
Hi Regina, sounds like it went perfectly, I’m so so happy you enjoyed it!! Thank you!
This recipe is amazing. I made this with my boyfriend for our Christmas eve dinner and we both can’t wait to make it again, this time with the mashed potatoes. The cranberries are such an inspired touch. Well done!
Sounds amazing Francesca! I am thrilled you and your boyfriend loved this dish!! Thank you!
Hi! This looks really great! Can’t wait to try it….. I’m not huge fan of bacon and don’t typically buy it…. Would this dish be worth it without the bacon and renderings?
Thanks so much!
Hi! You can omit the bacon. I am sure it’s going to be great without it too! 🙂 hope you love this!
Thanks so much!
Hello,
How would I make this without mushrooms? Should I try adding something else?
Hi! I would just omit the mushrooms or use a veggie you love! Let me know if you have any questions. Hope you love this!
I made this last fall year and it was delicious! Due to crazy schedules this year, I’m having to make a lot of crockpot meals. Any idea if I could do all the initial steps early and then put it all in the crockpot instead of the oven? Should I change anything if I do?
Hi rose! Yes, you can do the initial steps, then add everything to the crockpot. I’d slow cook for 6-7 hours on LOW. Please let me know if you have other questions. So glad you love this recipe! Thank you! 🙂
I made this yesterday and we’re having the leftovers for dinner tonight. Other than tripling the garlic and omitting the mushrooms, which I hate, I followed the recipe exactly. I did add two extra slices of bacon because we have it in the freezer in 8 slice packages.The cranberries sounded like a weird idea at first, but the little bits of tart acidity worked perfectly with the rich, beefy sauce.
I did the sage brown butter from your 3 cheese crock pot mashed potatoes, but I stirred in some blue cheese instead of the others. It was the perfect accompaniment!
Hi Debbie! I am so glad you liked this recipe! Thank you so much!
Wow – this looks and sounds SO good! I love that you’ve added cranberries. I have just recently discovered some of your delicious recipe posts and this one looks like one I must try.
The most requested and favourite recipe at Christmastime over here is Turkey-A-La-King. I think I roast a turkey mainly for the leftovers and for this recipe. It can feed a crowd and be made ahead of time as well. Here is the link:http://rhubarbandroses-rosella.blogspot.ca/2012/01/left-over-turkey-make-it-into-la-king.html
I look forward to making your Cranberry Beef Bourguignon (I always feel like Julia Childs when making beef bourguignon – lol).
I am so glad you like this recipe and hope it turns out great for you! Thank you Rosella!
I’ve made the cranberry roast before and we loved it so much I wanted to try this recipe. Is there a way I can use cornstarch in lieu of flour? My husband is currently having some gluten issues….I know corn starch is so OMG when cooking, but i’d Like any ideas you have for thickening without flour!
Sure thing! Just use an equal amount of cornstarch in place of the flour. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂
this is comfort food perfection! i LOVE the idea to add cranberries
Thank you!
Is there a substitue for the cognac or brandy? I don’t have any on hand, and would really like to make this for supper tonight. Or could I skip that step altogether? Thanks!
Hi Hope! You can omit the brandy, not a huge deal. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
I’m wondering if this would freeze well?
This freezes well once cooked. Just thaw overnight in the fridge and warm on the stove. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
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I made this for dinner tonight – it tastes fantastic just as written. I used a dry red Cote Du Rhone (yes, the entire bottle!) and some inexpensive brandy. Turned out so good, perfect to warm up when the weather is chilly.
Thanks for such a beautiful and delicious recipe. ♥️
Thank you so much Vicky! I am so glad you loved this recipe!
Hi Tieghan! I am looking for a Christmas dish, for a party of 12. We are going to ski in Austria, and we will stay in an apartment with no oven… Is it possible to make this dish just in a big pot on the stove? Love from the Netherlands. Happy holidays <3
HI! Yes, you can simmer this in a pot on the stove. I would simmer for 304 hours over low heat. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Would this work with short ribs?
HI! I am sure short ribs will be delicious. Great idea!! Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Just discovered your site. Everything looks amazing. Question, can you suggest how I can make this via instant pot? Thank you.
Hi Vann! I would recommend cooking on high pressure for 50 minutes, then slow release the steam. That will work great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Made this for a dinner party last night. Huge
Hit. Would definitely make it again. Very flavorful and the beef comes out super tender.
Thank you so much Kerry! I am so glad this turned out so well for you! xTieghan
Is this recipe in any of your cookbooks? I’ve made it a couple of times and would love to have a physical version of it.
Hi Maddy! It is not in my cookbooks! All of the cookbook recipes are separate from the ones on the blog! xTieghan
I made this for Christmas Dinner and was very, very disappointed. The wine and the cognac were a nice addition, but the dish was just “off” for some reason. I can’t pinpoint what was wrong, but it was anything but special. I’m going back to my standard beef stew recipe instead of this one. Bummer!!!!!
Hey there,
So sorry you did not enjoy the recipe, please let me know if I can help in anyway! Happy New Year! xTieghan
My daughter came to visit and we chose to make this recipe without the cranberries only because we’d never made beef bourguignon before and wanted to try it without and it was MAGNIFICIENT! It was so hearty and filling and comforting! We wanted to bring 2021 in with a bang and it was an awesome start! We chose to have it just with some toasted French bread with gruyere cheese. We will make this many times in the future! Thank you!
Hey Leisa,
Thank you so very much for giving the recipe a try, I am so glad it worked out for you! Happy New Year! xTieghan