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Beef Bourguigaonne


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  • 2 lbs trimmed boneless beef chunk cut into 1 inch cubes
  • 1/4 cups flour
  • 6 tablespoons butter, divided
  • 1 cup diced celery
  • 1 cup diced carrots
  • 1 cup diced onion
  • 3-6 tablespoons chopped garlic
  • 1 tablespoon fresh thyme leaves ( 1 teaspoon if dried)
  • 2 cups dry red wine
  • 3 cups beef stock or broth
  • 2 slices bacon, diced
  • 1 cup onion, diced
  • 8 oz pack mushrooms wipe cleaned and halved



Step 1

Dust beef cubes with flour. melt 2 tablespoons butter and sear 1/2 the beef cubes over med-hi heat until evenly browned. Repeat for the remaining beef. Remove beef from pan and set aside. Add 2 tablespoons butter with celery, carrots, onions, garlic, and thyme. Cook med-hi 5-8 minutes. Add wine and cook over med-hi heat until reduced by half ( 10 min ). Add stock/broth and browned beef. Cook in oven 1 1/2- 2 hours until meat and veggies are tender. Saute bacon 4 minutes. Add onions and mushrooms lower heat. Cook 10 minutes longer. After meat and veggies cooked, add bacon onions and mushrooms. bring to a boil. Reduce heat and simmer for 15- 20 minutes. Server over cooked pasta or boiled potatoes.


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