Beef Bourguignon

Beef Bourguignon is another incredible dish we loved while traveling in France (Sept, 2014).  Slow cooking the beef in the red wine is incredible.   Don’t splurge on an expesive piece of beef…the slow cooking ensures a cut such as beef chuck will be fork tender, but not too fall-apart once fully cooked.  It’s just so classic French cuisine, and so very good.  Go for it.  Tres bon!  (this can also be done in your slow cooker:  cook the bacon first, then brown the meat, then saute the veggies, then the mushrooms and then deglaze with Cognac.  Throw it all into the slow cooker for about 9 to 10 hours).

Beef Bourguignon
Prep time
Cook time
Total time
This beef bourguigonon is the real deal. Brings beef stew to heights you can only imagine. Make this and you will be so happy. So incredibly delicious. Tres bon!
Recipe type: French
Cuisine: French
Serves: 8
  • 1 tablespoon of olive oile
  • 8 oz of applewood smoked bacon, or salt pork, diced
  • 2½ lbs of chuck beef, cut into 1-inch pieces
  • Kosher salt and ground black pepper
  • 1 lb of carrots (about 3 large carrots), cut into 1-inch pieces
  • 2 yellow onions, sliced, and roughly chopped
  • 2 cloves of garlice, diced
  • ½ cup of Cognac
  • 1 bottle of dry red wine, suce as Cote du Rhone or Pinot Noir
  • 2 cups of beef stock
  • 1 tablespoon of tomato paste
  • 1 teaspoon of fresh thyme
  • 4 tablespoons of unsalted butter at room temp, divided
  • 3 tablespoons of all-purpose flour
  • 1 lb of frozen whole onions
  • 1 lb of fresh cremini mushrooms, sliced
  1. Pre-heat oven to 300 F.
  2. Heat the olive oil in a -Dutch oven over medium-high heat.
  3. Add the bacon and cook for about 12 minutes, stirring often, until bacon becomes browned.
  4. Remove the bacon with a slotted spoon to a large plate.
  5. Dry the beef with paper towels (this helps the beef brown in the skillet)
  6. Sprinkle the beef with the salt and pepper.
  7. In batches, in single layers, sear the beef in the hot oil for about 4 to 5 minutes, turning and browning on all sides.
  8. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
  9. Toss the carrots, and onions, 1 tablespoon of salt, and 2 teaspoons of black pepper in the fat. Cook for about 12 minutes, stirring often, until the onions have caramelized a bit.
  10. Add the garlic and cook for another minute.
  11. Add the Cognac, stand back, and ignite with a match to burn off the alcohol (be careful!).
  12. Place the meat and the bacon back into the pot with the juices.
  13. Add the bottle of wine plus enough beef stock to cover the meat.
  14. Add the tomato paste and thyme.
  15. Bring to a simmer, cover the pot with a tight-fitting lid and place in the oven for about 3 hours.
  16. Make a beurre manie by combining 2 tablespoons of the butter and the flour with a fork and then stir into the stew.
  17. Add the onions.
  18. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until nice and browned.
  19. Add the mushrooms to stew.
  20. Bring the stew to a boil and then lower the heat and simmer for 15 minutes.
  21. Season to tastes.
  22. Serve with egg noodles, or cooked potatoes...garnished with a little parsley.
  23. Enjoy!


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