• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Beef Bourguignon

  • Recipe Submitted by on

Category: Meat, Main Dish

 Ingredients List

  • 8 oz Bacon, coarsely chopped
  • 3 lb Well-trimmed boneless beef
  • -chuck, cut into 1 1/2
  • -inch cubes (from 7-bone
  • -chuck roast)
  • 1/3 c All purpose flour
  • 1 1/4 lb Boiling onions, peeled
  • 3/4 lb Large carrots, cut into
  • -1-inch pieces
  • 12 Large garlic cloves, peeled
  • -(left whole)
  • 3 c Canned beef broth
  • 1/2 c Cognac or brandy
  • 2 (750 ml) bottles red
  • -Burgundy wine
  • 1 1/2 lb Mushrooms
  • 1/3 c Fresh thyme OR
  • 2 tb Dried thyme
  • 1 tb Dark brown sugar
  • 1 tb Tomato paste


Preheat oven to 325F. Saute bacon in heavy large Dutch oven over high heat
until brown and crisp, about 8 minutes. Using slotted spoon, transfer bacon
to paper towels. Season beef generously with salt and pepper; coat with 1/3
cup flour, using all of the flour. Working in 3 batches, brown beef in same
pot over high heat, about 5 minutes per batch. Transfer meat to large bowl.
Add onions and carrots to same pot and saute until light brown, about 6
minutes. Add garlic and saute 1 minute. Transfer vegetables to bowl with

Add 1 cup broth and Cognac to pot; boil until reduced to glaze, scraping up
browned bits, about 8 minutes. Return meat and vegetables and their juices
to pot. Add wine, mushrooms, thyme, sugar, tomato paste and 2 cups broth.
Bring to boil, stirring occasionally. Cover pot and place in oven. Cook
until beef is tender, about 1 hour 20 minutes.

Ladle liquid from stew into large saucepan. Spoon off fat. Boil liquid
until reduced to 2 3/4 cups, about 40 minutes. Season with salt and pepper.
Pour liquid back over beef and vegetables. (Can be prepared 1 day ahead.
Cover and chill.) Rewarm over low heat before serving.

From the Burgundy & Lyonnais region of France

Bon Appetit/May 94 Typed by Didi Pahl

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