Posts Tagged ‘Beef Bourguignon’

My next cozy winter dish is Beef Bourguignon from Burgundy, France. This dish has been around since the middle ages and originally was considered a peasant dish (typically my favorite type of dish) because it’s hearty, could feed many and you could use the cheaper cuts of meet.


3 1/2 tablespoons extra-virgin olive oil

6 slices dry cured center cut bacon, cut into small pieces

*3 pounds stewing beef, cut into 2-inch chunks (I like to cut them into 1 to 1 1/2 inch cubes)

coarse salt + freshly ground black pepper

2 large carrots, sliced diagonally into 1-inch chunks

1 large white onion, sliced

2 tablespoons all-purpose flour

3 cups red wine (I use almost a bottle. You can use chianti, Pinot Noir or a good red table wine)

2 1/2 to 3 1/2 cups beef stock

2 tablespoons tomato paste

4 cloves smashed garlic

1/2 teaspoon thyme

1 crumbled bay leaf

12 small pearl onions, peeled and halved

3 1/2 tablespoons butter

1 pound fresh white mushrooms, quartered


Pour 1 tablespoon of olive oil into a dutch oven (or heavy based pot with lid) and simmer bacon until lightly brown. When done, remove and set aside.

Pat dry beef with a paper towel and sear the beef on all sides and set aside with bacon.

Note: This time I seared whole pieces of brisket on the grill to speed up this process and then I cut the brisket into 1 1/2 inch cubes, and it worked out beautifully. Either way will work.

In the same dutch oven that you cooked the bacon (and the beef, if you didn’t use the grill) add your sliced carrots and onions and sauté until browned, about 5 minutes. Drain excess fat.

Add the bacon and beef back to the pot. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Toss. Sprinkle with flour and toss once more. Add your pearl onions.

Add your beef stock and wine to cover the meat. Add the tomato paste, garlic and thyme. Bring to a light simmer. Cover and simmer for 3 to 4 hours.

Note: a lot of recipes have you place it in an oven for part of the cooking but I prefer to just cook it on the stove for a very long time. Traditionally, this dish cooked for 2 days. 

In the last 5 minutes of cooking, add your butter to a sauté pan and then your mushrooms and cook for about 5 minutes. Stir to make sure all the mushrooms get coated with the butter.

Once stew is done add your sautéed mushrooms and cook for 10 minutes to combine. 

Garnish with parsley and serve with mashed potatoes or bread. I like to grill my bread, but any fresh tasty bread would work beautifully.

Every French chef has their variation on this classic French dish. Mine is a version of Julia Child’s but Ina Garten and Anthony Bourdain also have great versions. This dish is delicious when done, but even better the next day.



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