Beef Bourguignon


Happy Sunday to you all and I hope you have all had a great Thanksgiving! You’re probably wondering what that beef whatever dish has to do with Thanksgiving, absolutely nothing. But since I haven’t written prior to Thanksgiving I should at least wish you a post holiday greeting, right? I didn’t do any post, because our Thanksgiving dinner, which was delicious, was a dish I have already written about, French Onion Roasted Chicken. See, I really like the stuff I post about, you should try it if you hadn’t already, you will dig it. Below is quickie pic of my plate, YUM!


That orange stuff is Sweet Potato Strudel casserole and roasted green beans with bacon, super fast and super delicious!

Well, getting back to tonight’s dish, let’s just say, Si délicieux! Or so delicious! Beef Bourguignon, also called Beef Burgundy, is a beef stew braised in red wine, often red Burgundy, and beef broth, generally flavored with carrots, onions, garlic,  and garnished with pearl onions, mushrooms, and bacon. It comes from the Burgundy region of France. It originated as a peasant dish, but has risen to a level of popularity and is now considered something of an elegant meal. But this is what I love, your tongue and your guests will taste nothing but sheer elegance of taste and presentation, but the skill required, peasant level, its very easy yet sooooo good!


It is served on a piece of toasted sour dough bread rubbed with a garlic clove. This combination is spectacular, because you get wonderful textures from chewy to crunchy as the velvety broth absorbs into the bread.

That’s all for tonight, as I am going to go get one more serving of this lovely stew, do give it a try, you can do it!

Thanks for reading and have a great new day.


1 tablespoon good olive oil

8 ounces dry cured center cut applewood smoked bacon, diced

2 1/2 pounds chuck beef cut into 1-inch cubes

Kosher salt

Freshly ground black pepper

1 pound carrots, sliced diagonally into 1-inch chunks

2 yellow onions, sliced

2 teaspoons chopped garlic (2 cloves)

1/2 cup Cognac

1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir

1 can (2 cups) beef broth

1 tablespoon tomato paste

1 teaspoon fresh thyme leaves (1/2 teaspoon dried)

4 tablespoons unsalted butter at room temperature, divided

3 tablespoons all-purpose flour

1 pound frozen whole onions

1 pound fresh mushrooms stems discarded, caps thickly sliced

For serving:

Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove

1/2 cup chopped fresh parsley, optional


  1. Preheat the oven to 250 degrees F.
  2. Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
  3. Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
  4. Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
  5. Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.
  6. To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.

Recipe courtesy of Ina Garten.


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