Real Recipes From Real Home Cooks ®

beef bourguignon

★★★★★ 5
a recipe by
Lynette !
Gulf Breeze, FL

I love this served over a mound of mashed potatoes or buttered noodles. Feel free to use rice if you prefer. Served with a salad and some crusty bread and you have a yummy meal.

Blue Ribbon Recipe

Member's Choice Lynette's Beef Bourguignon recipe is so good! The meat is tender and juicy. It soaks up all the rich wine flavor. Carrots and pork add a salty and sweet taste to this stew. We served ours over noodles and it was fantastic.

— The Test Kitchen @kitchencrew
★★★★★ 5
serves 4-6
prep time 25 Min
cook time 2 Hr 40 Min
method Stove Top

Ingredients For beef bourguignon

  • 1/2 lb
    salt pork or unsliced bacon, cubed
  • 2 sm
    onions, chopped
  • 1 Tbsp
    butter, melted
  • 3 lb
    boneless chuck or top round roast, cut into 1 1/2 inch cubes
  • 2 Tbsp
    vegetable oil
  • 1 sm
    carrot, scraped and cut into 1/2 inch pieces
  • 2 c
    burgundy or other dry red wine
  • 1 c
    chablis or other dry white wine
  • 1/2 c
    beef consomme
  • 1 Tbsp
    tomato paste
  • 2 Tbsp
    fresh parsley, chopped
  • 1 clove
    garlic, minced
  • 1
    bay leaf
  • 1/4-1/2 tsp
  • 1/4 tsp
    black peppercorns
  • 1 c
    fresh mushrooms, sliced
  • 2
    shallots, chopped
  • 1 Tbsp
    butter, melted
  • 1 Tbsp
  • 2 Tbsp
    butter, softened
  • 2 Tbsp
    all-purpose flour

How To Make beef bourguignon

  • Salt pork browning in a Dutch oven.
    Brown the salt pork in a large Dutch oven. Drain well and set aside. Discard drippings.
  • Sauteeing onions.
    Saute onion in 1 tablespoon melted butter in the Dutch oven until tender. Remove the onion and set aside.
  • Beef, seasoning, wine, and other ingredients simmering in the Dutch oven.
    Brown the beef cubes in vegetable oil. Add the reserved onion, carrot, and the next 9 ingredients. Bring to a boil; cover, reduce heat, and simmer 1 1/2 to 2 hours.
  • Shallots and mushrooms sauteeing in a pan.
    Saute the mushrooms and shallots in 1 tablespoon butter; set aside.
  • Butter and flour mixed in a bowl.
    Prepare the Buerre Manie. Combine butter and flour in a small bowl stirring until combined.
  • Slowly adding Buerre Manie to the Dutch oven.
    Remove the beef from the Dutch oven with a slotted spoon; set the beef aside. Remove and discard the bay leaf and the peppercorns. Add the brandy to the Dutch oven. Add the Buerre Manie, 1 tablespoon at a time, stirring well after each addition.
  • Salt pork and mushrooms added to the Dutch oven.
    Return the meat to the Dutch oven; add the reserved salt pork and sauteed mushroom mixture. Cook over medium heat until thoroughly heated. Sprinkle with additional chopped parsley before serving, if desired.