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Beef Bourguignon

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prep time:
30 min
total time:
1 hr 15 minutes

prep time:
30 min
total time:
1 hr 15 minutes
prep time:
30 min
total time:
1 hr 15 minutes


  • 1 tbsp olive oil
  • 8 ounces dry cured center cut applewood smoked bacon, diced
  • 2 1/2 pounds chuck beef cut into 1-inch chunks
  • 2 yellow onions, sliced
  • Kosher salt
  • Freshly ground black pepper
  • 1 pound carrots, sliced diagonally into 1-inch chunks
  • 2 tsp chopped garlic (2 cloves)
  • 1/2 cup Cognac
  • 1 (750 ml) bottle good dry red wine
  • 2 cups beef broth
  • 1 tbsp tomato paste
  • 1 tsp fresh thyme leaves (1/2 tsp dried)
  • 4 tbsp unsalted butter at roome temperature divided
  • 3 tbsp all-purpose flour
  • 1 pound frozen whole onions
  • 1 pound fresh mushrooms, stems discarded, caps thickly sliced
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  • 1

    Preheat over to 250 degrees

  • 2

    Heat olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.

  • 3

    Dry the beef cubes with paper towels and sprinkle with salt and pepper. In batches in single layers, sear the beef in batches in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all beef is browned. Set aside.

  • 4

    Toss the carrots, and onions, 1 tbsp of salt and 2 tsps of pepper in the fat in the pan and cook for 10-15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 minute. Add the Cognac, stand back and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.

  • 5

    Combine 2 tbsp of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tbsp of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.

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