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Beef Bourguignon

Annette Zito, KitchAnnette™
Prep Time 40 minutes
Cook Time 3 hours
Course Soup

Ingredients
  

  • 3 tbsp olive oil
  • 6 slices thick bacon cut in half
  • 3 lb beef cubed & pat dry
  • 1 onion chopped
  • 2 large carrots chopped
  • 3-4 garlic cloves quartered
  • salt & pepper to taste
  • 2 tbsp tomato paste
  • 2 tbsp flour
  • 3 cups red wine
  • 3 cups beef stock
  • 1 bouquet garni (herb bouquet) 4 sprigs thyme, 4 sprig parsley, 2 bay leaves
  • 1 cup pearl onions
  • 2 tbsp butter
  • 1 lb white mushrooms quartered

Instructions

  • In a large heavy pot, heat oil on medium heat then sauté bacon until lightly crisp and set aside. 
  • Add beef to the pot in batches, browning on all sides ((don’t overcrowd). Set aside with the bacon. 
  • Add onions and carrots to the pot and sauté until softened, about 3 minutes. Add garlic and lightly brown. Drain any excess fat. 
  • Add bacon and beef back to the pot. Season with salt and pepper, add tomato paste, then sprinkle in the flour and stir. Cook for 4-5 minutes. 
  • Add beef stock and wine, just covering the meat and vegetables. Add the bouquet garni and pearl onions. Give it a stir and cover. Bring to a boil then simmer on low heat stirring occasionally for 1-1/2 to 2 hours, or until the meat is fall-apart tender. 
  • About 10 minutes before the stew is done, prepare the mushrooms. Melt butter in a sauté pan and add mushrooms with salt & pepper, cooking until they’ve browned. 
  • Add to the stew and adjust seasoning as needed. Let simmer 5-10 minutes more, remove the bouquet garni, and serve. 

Notes

Remember: Never use a wine that you wouldn't enjoy drinking. It's got to be a good one!