Beef Bourguignon is a well-known French stew made of Burgundy wine-braised beef. What was once a traditional dish for peasants has become classic haute cuisine and a staple in many restaurants around the globe. For many, it is a favorite dish to offer for special holiday occasions, as it's rich on flavor, warm in comfort, and wonderfully festive.
There is no better time than fall to share this recipe, when comfort foods compliment the change in season. The next time the air is crisp and you search for your worn-out, winter chili recipe, put on a fire, crack a bottle of red wine, and try Bourguignon instead. This rich, flavorful dish is sure to bring warmth to the coldest of fall days.
Beef Bourguignon
4 lbs large-cube stewing beef
1 large onion, finely chopped
1 bottle red wine (preferably Burgundy, like Pinot Noir)
4 c beef stock
4 thick slices bacon, cubed
1 T olive oil
6 large carrots, peeled and roughly cut
4 T unsalted butter
1 large pack button mushrooms, sliced
2 T flour
3 large garlic cloves, minced
4 sprigs Thyme, chopped
1 small bunch of parsley, chopped
Salt and pepper to taste
Preheat oven to 325 degrees. In a large, cast iron pot brown bacon; remove with slotted spoon and set aside. Pat beef dry and brown batches in bacon grease and 1 T of butter, making sure not to over-crowd the meat; reserve meat with bacon. Add olive oil to pot and sauté onion and carrots until onion is translucent and carrots soften, about seven minutes. Mix in beef and bacon. Add wine, 2 cups stock, garlic and thyme. Bring to a simmer and transfer to oven for approximately four hours. Check liquids after 2 hours and add reserve stock as needed.
Sauté sliced mushrooms in 1T butter about one hour before serving; add to pot.
Combine remaining butter and flour in a bowl. When meat is tender, remove from oven and place on stovetop over medium heat. Add flour/butter mixture and bring to simmer to thicken sauce. Add salt and pepper to taste.
Serve over boiled, buttered potatoes or with crusty bread. Garnish with parsley. Serves 8.
