Beef Bourguigaonne

Beef Bourguigaonne

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  • Prep Time


  • Total Time


  • Servings



  • 2

    lbs trimmed boneless beef chunk cut into 1 inch cubes

  • ¼

    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


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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