Beef Bourguignon

Lynette !


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.

★★★★★ 1 vote
25 Min
2 Hr 40 Min
Stove Top


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
bay leaf
1/4-1/2 tsp
1/4 tsp
black peppercorns
1 c
fresh mushrooms, sliced
shallots, chopped
1 Tbsp
butter, melted
1 Tbsp


2 Tbsp
butter, softened
2 Tbsp
all-purpose flour

How to Make Beef Bourguignon


  • 1Brown the salt pork in a large Dutch oven; drain well, and set aside. Discard drippings.
  • 2Saute onion in 1 tablespoon melted butter in the Dutch oven until tender. Remove the onion, and set aside.
  • 3Brown 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.
  • 4Saute the mushrooms and shallots in 1 tablespoon butter; set aside.
  • 5Remove 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.
  • 6Return 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.
  • 7Buerre Manie: Combine butter and flour in a small bowl, stirring until combined.

Printable Recipe Card

About Beef Bourguignon

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: French
Other Tag: Heirloom
Hashtag: #special dinner