Beef Bourguignon

Beef Bourguignon
6-8 servings

1 tablespoons extra-virgin olive oil
6 ounces (170g) bacon, roughly chopped
3 pounds (1 1/2 kg) beef brisket, trimmed of fat (chuck steak or stewing beef) cut into 2-inch chunks
3 large carrot sliced 1/2-inch thick
1 large white onion, diced
6 cloves garlic, minced (divided)
1 pinch coarse salt and freshly ground pepper
2 tablespoons flour
20 small pearl onions (optional)
2 cups red wine like Burgundy, Merlot, Pinot Noir, or a Chianti
2 cups beef stock
2 tablespoons tomato paste
1 beef bullion cube, crushed
1 teaspoon fresh thyme, finely chopped
2 tablespoons fresh parsley, finely chopped (divided)
2 bay leaves
1 pound fresh small white or brown mushrooms, quartered
2 tablespoons butter


1. Add 1 tablespoon of oil to a large dutch oven or heavy based pot on medium heat.
2. Add the bacon and sauté over medium heat for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.
3. Pat the beef dry with a paper towel.
4. Sear the beef in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.
5. In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes).
6. Add 4 cloves minced garlic and cook for 1 minute.
7. Drain excess fat.
8. Return the bacon and beef back into the pot and season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper.
9. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
10. Add the pearl onions, wine and enough stock so that the meat is barely covered.
11. Then add the tomato paste, bullion and herbs. Cover and bring to a boil, then reduce heat to low and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is falling apart.
12. In the last 10 minutes of cooking time, prepare your mushrooms:
13. Heat the butter in a medium-sized skillet/pan over medium heat.
14. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds).
15. Add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat them with butter. Season with salt and pepper, if desired.
16. Add browned mushrooms to the pot, let simmer for an additional 3 to 5 minutes, stirring occasionally, to combine.

Garnish with parsley and serve with mashed potatoes, rice, or noodles.

Unless otherwise stated, the content of this page is licensed under Creative Commons Attribution-ShareAlike 3.0 License