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Clinton Kelly Beef Bourguignon


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  • Bay Leaf
  • 3 sprigs fresh Thyme
  • 3 sprigs Parsley
  • 1 tablespoon Olive Oil
  • 1/2 Small Yellow Onion or 1 Whole Shallot (chopped)
  • 1 cup Carrots (chopped)
  • 1/4 pound Thick-Cut Bacon (diced)
  • 1 1/2 cups Beef Stock
  • 1 1/2 pounds Stewing Beef (cut into 1 1/2 inch cubes)
  • 1/4 cup All-Purpose Flour
  • 1 1/4 cups Red Wine
  • 1/2 cup sliced Mushrooms
  • 1 cup Peas
  • 1 cup Pearl Onions
  • Salt and Pepper



Step 1

Tie together the bay leaf, thyme, and parsley.In a dutch oven, heat the olive oil over medium heat and add the onion or shallot and bacon. Cook until slightly browned, and then remove them from the dutch oven and reserve, saving the fat in the dutch oven.Meanwhile, in a small saucepan, heat the stock until just under a boil. Toss the beef in flour and cook in dutch oven until browned. Deglaze the pan with the red wine, scraping the bottom of the dutch oven as you pour. Scraping the bottom will add more flavor to your stew. If you don't want to use wine you can use water or cider. Add the hot stock, bouquet garni, mushrooms, carrots, and reserved bacon and onion to the Dutch oven. Add pearl onions and peas. Cover and simmer for 2 to 2 1/2 hours.

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