Wednesday, September 23, 2009

Beef Bourguignon

I made this for dinner tonight, and it was so good that I wanted to share it with you. I actually made it yesterday on my day off, for tonight's dinner. It is one of those dishes that is better the next day! If you have the time, please try this recipe--it is delicious!!

Beef Bourguigon

•8 ounces bacon, coarsely chopped
•3 pounds well-trimmed boneless beef chuck, cut into 1 1/2-inch cubes (from 7-bone chuck roast)
•1/3 cup all purpose flour
•1 1/4 pounds boiling onions, peeled
•3/4 pound large carrots, cut into 1-inch pieces
•4 celery stalks cut into 1 inch pieces on the diagonal.
•6 white new potatoes, peeled and quartered.
•6 large garlic cloves, peeled (left whole)

•3 cups canned beef broth
•1/2 cup Cognac or brandy
•2 750-ml bottles of good red Burgundy wine
•1 pound crimini mushrooms
•1 cup fresh or frozen green peas.
•1/3 cup chopped fresh thyme or 2 tablespoons dried
•1 tablespoon dark brown sugar
•1 tablespoon tomato paste

•Preheat oven to 325 degrees. Saute bacon in heavy large Dutch oven over high heat until brown and crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towels. Season beef generously with salt and pepper; coat with 1/3 cup flour, using all of flour. Working in 3 batches, brown beef in same pot over high heat, about 5 minutes per batch. Transfer meat to large bowl. Add onions and carrots to same pot and sauté until light brown, about 6 minutes. Add garlic and sauté 1 minute. Transfer vegetables to bowl with beef.

•Add 1 cup broth and Cognac to pot; boil until reduced to glaze, scraping up browned bits, about 8 minutes. Return meat and vegetables and their juices to pot. Add wine, mushrooms, thyme, sugar, tomato paste and 2 cups broth. Bring to boil, stirring occasionally. Cover pot and place in oven. Cook until beef is tender, about 1 hour 30 minutes.
•Add celery and potatoes after 30 minutes of cooking time. •Add peas at the end of the cooking time after heat has been turned off.

•Ladle liquid from stew into large saucepan. Spoon off fat. Boil liquid until reduced to 2 3/4 cups, about 40 minutes. Season with salt and pepper. Pour liquid back over beef and vegetables. (Can be prepared 1 day ahead. Cover and chill.) Rewarm over low heat before serving. Serve over egg noodles.

8 Servings

*Changes I made:

-Didn't use the brandy

-Only used one bottle of red wine

-Added a can of chicken broth

-Added an extra tablespoon of sugar and tomato paste

Please give it a try, you will LOVE it!!



  1. Oh that sounds absolutely delicious you lucky lady! Ever since I saw Julie and Julia I have been wanting to make this dish. But it needs to get a bit cooler and I need to get unpacked and un-jet-lagged!! Happy Champagne Thursday!! xoxo

  2. Wow. This sounds like a winner and Saturday night dinner. Thanks! :) xoxo

  3. I make a similar Beef Bourguigon in my crock pot, but will have to incorporate part of your recipe, like the bacon! Yummm.

  4. I made this a couple of years ago from Tyler Florence's book. Every cook should make it. We all loved it for Sunday dinner. But another time I made it it wasn't as good but I just know I got a bad cut of beef. Too tough. And too bad. That's why I never posted it.

    Unfortunately I haven't made it since. But it was wonderful. I liked serving it with both egg noodles and mashed potatoes for a choice.

  5. I am a disaster in the kitchen, but this looks good enough to give it a try.

    To answer your question:

    I lived in Baltimore and Frederick as a child. In my teens my father bought a place near Prince Frederick - the house was near the Calvert Cliffs if I recall and am spelling it correctly. My teens were wasted on excess. ;)

    Thanks for your kind comment!