"Big Bill's" Beef Bourguignon

Bill Wentz Recipe

By Bill Wentz bwentz

30 Min
2 Hr

Beef, Burgundy wine and Fresh Vegetables all combined in a slow simmered pot of goodness.....5 stars at my house

pinch tips: How to Season and Care for a Cast Iron Skillet


2 1/2 lb
beef chuck roast cut into 1 1/2 inch pieces
1 tsp
1 tsp
fresh ground pepper
1/4 c
olive oil
4 medium
onions, thinly sliced
2 Tbsp
all purpose flour
1 1/4 c
burgundy wine
6 large
carrots cut into 1 inch pieces
1 pkg
sliced portabello mushrooms
1 clove
1 tsp
thyme, leaves
2 small
bay leaves, dried
1 Tbsp
chopped parsley as garnish

Directions Step-By-Step

Assemble your ingredients for ease of preparation. Trim, cut and season your whole Chuck Roast with salt and pepper, work it in by hand all over the meat surface. Heat your Olive oil in a dutch oven or large pot.
Start browning your meat a few pieces at a time, avoid overcrowding...you want that nice browned/crusty exterior, not grey, turn it to cover all sides and begin slicing your onion, carrot and garlic.
When your meat is all browned and resting on a platter by the stove, add your onions to the pot and cook over medium high heat about 10 minutes till the onions are soft and golden brown. Add your flour and cook 4 more minutes stirring occasionally. Now the BEST part.....adding the Burgundy Wine, you will want to scrape up all the goodnes in the bottom of your pot and bring wine to a boil.
Return your meat to the pot, add the carrots, garlic, portabello's, Bay leaves and Thyme. Add just enough water so that the liquid covers the meat mixture by one third...meaning you want a mixture of 3 parts liquid to two parts meat, bring to a boil and reduce to simmer and cook for 2-3 hours stirring every 20 minutes to incorporate all the amazing FLAVORS !!!!!
When meat is fork tender, remove from heat discard Bay leaves, and serve it up. Top with fresh chopped parsley....and for my Boys I serve it over a bed of Mashed potatoes, Mmmmmmmmmmm GOOD !!!!

About this Recipe

Course/Dish: Beef
Regional Style: French
Hashtags: #slow, #stew, #cooked

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Wendy Rusch snooksk9
Jan 13, 2012
Wonderful Bill!!! :o)
Bill Wentz bwentz
Jan 13, 2012
Cold weather comfort food, Thanks Wendy!!!!
Wendy Rusch snooksk9
Jan 13, 2012
Yes it is!!! Wishing I had a beef roast on hand, it's freezing here today! Happy Day Bill! :o)
Straws Kitchen CinCooks
Jan 13, 2012
aawww, another one of my favs
Bob Wakeman bluecatfish1
Jan 13, 2012
Whats not to like abought this winner. Saved to make later.
Angela Gray angiemath
Jan 13, 2012
With the nice "balmy" 12 degree weather stew sounds perfect ! Thanks for posting my friend...
Bill Wentz bwentz
Jan 14, 2012
Thank You Cindy !!!!! Angela, it goes real well with "12" degree days!!!! Bob, the longer it simmers and reduces, the better it tastes !!!!! Thanks Everyone!!!