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Beef Bourguignon


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  • 3 slices thick cut bacon
  • 3 T olive oil
  • 3 pds stew beef rump or chuck cut in two inch cubes
  • 1 large carrot peeled and sliced
  • 1 onion sliced
  • kosher salt and pepper
  • 2 T flour
  • 3 cups full bodied red wine like Chianti or Bordeaux
  • 4 cups beef stock
  • 1 T tomato paste
  • 2 cloves garlic mashed
  • 1/2 t dried thyme
  • 1 bay leaf crumbled
  • 1 T butter
  • 1 pd mushrooms quartered
  • 18-24 white pearl onions peeled or defrosted if frozen



Step 1

Heat oven to 325
in a large Dutch oven saute bacon in 1 T oil over med low 8-10 min
remove to large bowl with slotted spoon-pour off all but 2 T of drippings
turn heat to medium until fat is almost smoking
pat beef dry with paper towels wont brown if it is wet
saute a few pieces at a time till browned on all sides-add to bowl with bacon
add carrots and onions to pot-cook about 10 minutes
return beef and bacon to the pot and season with salt and pepper and toss to coat-cook tossing occasionally until flour completely coats the beef and browns slightly about 4 minutes-stir in wine and 3 cups stock so meat is barely covered-add tomato paste, thyme, garlic and bay leaf increase to high and turn to simmer=cover pot and set in lower half of oven-cook 2and 1/2 to 3 hours.meanwhile prepare the mushrooms and onions
melt butter and 1 T oil in large skillet over high heat-add mushrooms and cook 5 mins till browned-remove to a bowl-add onions and saute 10 min until browned with0ut breaking them up
add the remaining stock, season with salt and pepper and simmer until reduced to a syrupy glaze and the onions are tender 10 mins transfer to bowl with the mushrooms
remove pot from oven and stir in mushrooms and onions-set pot uncovered over med low heat and simmer to reduce liquid slightly about 5 mins and serve

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