Beef Burgundy Tater Tot Casserole

Tender sirloin tips, rich burgundy wine sauce, and crispy tater tots topped with Gruyere – this beef Burgundy tater tot casserole is weeknight comfort food at its best.

If Julie Child was a mid-western mom, this is the tater tot casserole she would make! Its the perfect mash up of her beef Bourguignon and tater tot casserole. 

Beef Burgundy tater tot casserole takes one of the most beloved French-inspired dishes and makes it totally doable for a regular Tuesday night. The beef gets beautifully seared, the vegetables get tender in a rich burgundy wine sauce, and then tater tots and Gruyere go on top to finish it all off in the oven. It is everything you love about a classic braise, wrapped up in the best possible comfort food package.

This recipe is the perfect balance when I really wanted something cozy and impressive, but I also did not want to spend hours in the kitchen. Beef Burgundy has always been one of my favorites – that deep, savory sauce with tender beef and vegetables is just so satisfying. But sometimes the process feels like a lot. So I started thinking about how to keep all that incredible flavor and make it a little more fun, and honestly, the tater tot topping just made complete sense. It checks every box.

This one gets made in a single cast iron skillet, which means less cleanup and more time on the couch. The whole thing bakes right in the same pan you built the sauce in, so all those good flavors stay locked in together. If you love a cozy skillet dinner, my Cast Iron Chicken Fried Steak is another one that uses the same one-pan approach and never disappoints.

And there is not a can of cream of mushroom soup to be found. 

What You Need to Know About the Ingredients

You do not need anything too fussy for this recipe, but a few things are worth calling out before you get started.

Sirloin Tips are the move here. 

They are affordable, they have good flavor, and they sear up beautifully. The key is patting them completely dry before they hit the pan. Dry beef browns – wet beef steams, and you want that crust.

Burgundy Wine 

This is what gives this dish its signature depth. 

You want a medium red that you would actually drink. Nothing labeled “cooking wine,” please. If Burgundy is hard to find at your local store, a Pinot Noir works really well here. The wine becomes the base of the whole sauce, so it matters.

Gruyere Cheese 

It melts into this bubbly, slightly nutty, golden layer on top that is just incredible. If you can not find Gruyere, Swiss cheese is a solid backup. Do not skip the cheese layer – it is what ties the whole thing together.

Tater Tots 

Yes, frozen right from the bag. No need to thaw them first. They go straight onto the top of the hot filling and bake up golden and crispy in the oven.

• Beef Sirloin Tips 
• Vegetable Oil
• Salt and Pepper
• Butter
• Chopped Carrots
• Chopped Celery
• Onions
• Button Mushrooms
• Burgundy Wine, or other medium red
• Dijon Mustard
• Garlic, minced
• Thyme, minced
• Black Pepper
• Tomato Paste
• Water
• Tater Tots
• Gruyere Cheese, shredded

How to Make Beef Burgundy Tater Tot Casserole

The steps are easy to complete, even for burgeoning home chefs, 

1. Preheat your oven to 425 degrees.
2. Heat a little vegetable oil in a deep 12-inch cast iron skillet or cast iron covered casserole over medium-high heat.
3. Pat your sirloin tips completely dry and season generously with salt and pepper.
4. Sear the beef tips on all sides until deeply browned. Set them aside on a separate plate.
5. Reduce heat to medium and melt butter in the same skillet. Add carrots, celery, and onion. Cook, stirring occasionally, until softened – about 10 minutes.
6. Stir in the sliced mushrooms and continue cooking until everything is tender, about another 10 minutes.
7. Stir in the wine, Dijon mustard, minced garlic, thyme, black pepper, and tomato paste. Return the beef tips to the pan and bring everything to a simmer.
8. Top the filling with tater tots in a single layer. You can scatter them randomly or line them up in a pattern – totally up to you.
9. Transfer the skillet to the oven and bake for about 15 minutes, until the tots start to turn golden brown.
10. Sprinkle the Gruyere cheese over the top and return to the oven until melted, bubbling, and starting to brown.
11. Pull it out, let it cool for a few minutes, and finish with a sprinkle of fresh thyme before serving.

Tips for Making This Recipe a Success

Get a good sear on the beef. 

Do not rush this step. A hot pan and dry beef are essential. If the beef steams instead of browns, the sauce will not have that same deep flavor underneath it. Give it space in the pan too – sear in batches if you need to.

Build your sauce in the same pan. 

All those browned bits left behind from searing the beef? That is pure flavor. When you deglaze with the wine and stir everything together, those bits lift up and melt right into the sauce. Do not clean the pan between steps.

Do not skip the simmer. 

Bringing the beef and wine mixture to a simmer before it goes in the oven helps everything come together. The sauce thickens slightly and the beef starts to get tender before the tots even go on top.

Watch the cheese at the end. 

Once you add the Gruyere, keep an eye on it. You want it melted, bubbly, and just starting to brown – not burnt. It only takes a few minutes, so stay close.

Let it rest before serving. 

I know it is tempting to dig straight in, but giving it a few minutes to cool makes a real difference. I mean, unless you don’t want tastebuds? The sauce sets up just slightly and every scoop holds together better on the plate.

Cast iron is hands down the best tool for this recipe. If you have not seasoned yours in a while, here is how to season a cast iron skillet so it stays in great shape and nothing sticks.

Frequently Asked Questions

What are sirloin tips?

They are found in the sirloin sub-primal, typically from the flap that is removed. Tips might be called something else west coast to east coast. But they typically require a little simmering to develop that signature flavor and tenderness.

Can I use a different cut of beef?

Sirloin tips are ideal here, but chuck cut into cubes works well too. Just know that chuck will need a little more time to get tender. Stew meat is another option if that is what you have on hand.

Can I make this without wine?

You can swap the wine for beef broth with a splash of Worcestershire sauce and a little balsamic vinegar stirred in. It will taste different but still give you a rich, savory sauce.

Can I make this ahead of time?

You can make the beef and vegetable filling ahead and refrigerate it. When you are ready to eat, reheat the filling in the skillet until it is hot and bubbling, then top with fresh tots and bake as directed. The tots should not sit on the filling overnight or they will get soggy.

What if I do not have a cast iron skillet?

A deep oven-safe skillet or a 9×13 baking dish both work here. Just make sure whatever you use can go from stovetop to oven safely.

How do I know when the tots are done?

They should be golden brown on top, with some crispy edges starting to show. If they look pale after 15 minutes, give them a few more minutes before adding the cheese.

This recipe pairs really well with other one-pan dinners. My Cast Iron Smothered Pork Chops use that same build-a-sauce-in-the-pan method and are a great weeknight option when you want something equally hearty but with a different protein.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. The tots will soften as they sit – that is totally normal. To reheat, use a skillet over medium heat or pop it in the oven at 375 degrees until warmed through. The oven method will help crisp the tots back up a bit.

This casserole can be frozen, though the tots will lose some of their texture after thawing. Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

If you love cozy, satisfying casserole recipes for weeknight dinners, this one is going to earn a regular spot in your rotation.

Cast Iron Enameled Casserole Dish – Lodge

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Boos Block Wood Cutting Board

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More Cozy Dinners You’ll Love

• Instant Pot Beef Bourguignon
• Cast Iron Pesto Chicken and Artichokes
• 30 Minute Skillet Chicken Pot Pie
• Smoked Brisket Shepherd’s Pie with Jalapeño Cheddar Mashed Potatoes

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