Beef Bourguignon

12
Lynette !

By
@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. Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 5 votes

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

How to Make Beef Bourguignon

Step-by-Step

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

Printable Recipe Card

About Beef Bourguignon

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: French
Collection: Comfort Classics
Other Tag: Heirloom



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