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Beef Bourguignonne
Meats | Soups & Stews

I've been making this elegant beef stew for years - it was a favorite of my sons while they were growing up, and it was often served for their birthday dinners. As a matter of fact, it still is!

2.5-3 pounds lean beef, cubed (I buy beef stew meat, trim and cut into smaller pieces)
1/3 cup flour
2 teaspoons salt
1/4 teaspoon pepper
1/3 cup canola or olive oil

1/2 pound bacon, cut into 3/4" pieces

1 large onion, finely chopped
2 medium carrots, finely chopped
2-3 cloves garlic, minced

1  6-ounce can tomato paste
1 cup water
2 cups burgundy wine
1/4 cup minced fresh parsley
4 bay leaves
5-6 sprigs fresh thyme

1 pound (2 bags fresh, peeled) small white pearl onions
       (or substitute a second large onion, finely chopped)
1 pound fresh mushrooms, sliced (or whole if small)

Beef Bourguignonne Just After Adding Pearl Onions and Mushrooms

You will need to allow adequate prep time for this dish - I recommend starting about 3-3.5 hours before you plan to serve dinner.

Coat beef cubes with mixture of flour, salt and pepper in plastic bag. Heat oil in large Dutch oven; add floured beef cubes and brown. Transfer meat to separate dish. Add bacon pieces to Dutch oven, brown lightly and then add chopped onion, carrots and garlic. Cook bacon-onion mixture for about five minutes, stirring occasionally.

Add beef to the bacon & vegetable mixture, then combine tomato paste with water, wine, parsley, bay leaves and thyme and add to the meat mixture in the Dutch oven.

Stir slightly and bake, covered, at 325 F. for two hours or until meat is tender. Remove bay leaves and skim off fat if necessary. Stir pearl onions and mushrooms into meat mixture, cover and bake for thirty minutes longer.

Serve with buttered egg noodles, a green salad and fresh bread. For a birthday dinner, serve Black Devils Food Chocolate Cake for dessert!



Dorothy & Jay Harris - Copyright 2004-2010