Beef Bourguignon

Name: Beef Bourguignon
Prep time: 25 min
Cook time: 2 h 40 min
Total time: 3 h 5 min
Yield: 4-6
Cuisine: French
Ingredients: 1/2 lb salt pork or unsliced bacon, cubed; 2 small 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 small 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 salt; 1/4 tsp black peppercorns; 1 c fresh mushrooms, sliced; 2 shallots, chopped; 1 Tbsp butter, melted; 1 Tbsp brandy; BUERRE MANIE; 2 Tbsp butter, softened; 2 Tbsp all-purpose flour

By Lynette !
@breezermom

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

Rating:

★★★★★ 5 votes5

Comments:

14 Comments

Serves:

4-6

Prep:

25 Min

Cook:

2 Hr 40 Min

Method:

Stove Top

Ingredients

1/2 lb

salt pork or unsliced bacon, cubed
2 small

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 small

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

salt
1/4 tsp

black peppercorns
1 c

fresh mushrooms, sliced
2

shallots, chopped
1 Tbsp

butter, melted
1 Tbsp

brandy
BUERRE MANIE
2 Tbsp

butter, softened
2 Tbsp

all-purpose flour
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How to Make Beef Bourguignon

Step-by-Step

Brown the salt pork in a large Dutch oven. Drain well and set aside. Discard drippings.
Saute onion in 1 tablespoon melted butter in the Dutch oven until tender. Remove the onion and set aside.
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.
Saute the mushrooms and shallots in 1 tablespoon butter; set aside.
Prepare the Buerre Manie. Combine butter and flour in a small bowl stirring until combined.
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.
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.