Janie Massey Recipe

Beef Bourguignon

By Janie Massey Shebalucky

Recipe Rating:
 1 Rating
Prep Time:
Cook Time:
Cooking Method:
Slow-Cooker/Crock Pot

Janie's Story

I have been making this for over 30 years and although a bit of work, it pays off in deliciousness:)
I have always doubled the recipe to accommodate my family of six.


1 lb
top round steak, or london broil
2 slice
3 Tbsp
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1/2 clove
garlic, minced
1/4 c
all-purpose flour
1 c
beef boullion
1/4 c
burgundy wine
1 medium
bay leaf, crushed
2 tsp
parsley, chopped
1/4 tsp
1/4 tsp
1 dash(es)
black pepper
4-6 c
cooked white rice

Directions Step-By-Step

Cut beef into strips about 1/2"x4".

Cut bacon slices into small pieces. Fry bacon in a dutch oven until done. Then remove it from dutch oven and set aside.
Saute the beef in the bacon drippings,stirring frequently,until beef is browned evenly.Then remove, and set aside.
Put 1 Tbsp. butter in the pan and saute minced garlic until tender. Remove and set aside with the beef and bacon.
In same pan make a roux with remaining butter and flour. Cook stirring constantly until flour turns tan.
Add bouillon and burgundy,slowly to avoid lumps. Stir and cook until slightly thickened. Season with the bay leaf, parsley, thyme, salt and pepper.
Add bacon, beef and garlic to dutch oven. Cover and simmer for about 1 hour or until meat is tender.

Serve over hot cooked rice.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: French
Other Tag: Heirloom
Hashtags: #Entree, #Bourguignon