Beef slowly simmered in a Burgundy Beef Broth with
Vegetables, served with Potatoes
(notes are included in print out of this recipe)
-- For a richer Bourguignon, use 4 one inch or more thick
Filet Mignon (Beef Tenderloin), trim off fat when cutting up
-- You can use 1 pinch of dried Thyme if you don't have
-- For the second type of Onion used, you can use pearl,
cocktail, knob or even dried "boiler" onions. If using knob or
boiler onions, remove outer skin and put in simmering sauce
-- Try to use homemade Beef Broth for this recipe. It does
increase the time it takes to make this dish (1- 2 days or
more; depending how long you simmer the broth), but the
taste from using homemade broth really makes a difference.
Refer to Beef Broth and Chicken Broth recipes for this
and plan ahead.
-- When making the mashed potatoes, add small handfuls of
grated Mozzarella and Sharp Cheddar Cheese when
whisking up with whole Milk and Butter.
2 lbs beef stew meat (that is cut up into 2 inch pieces
2 tablespoons all purpose flour
2 tablespoons olive oil
4-5 slices bacon, cut up
2 tablespoon butter
some additional butter (a few tablespoons)
2 carrots peeled and sliced
1 small bunch parsley
1/2 YELLOW onion, chopped
1 small sprig thyme (or 1 pinch dried)
1 stalk celery chopped
2 cloves garlic, mashed
1/2 pound mushrooms, sliced
9 small "bulb" white onions, SEE NOTE
1/2 bottle red burgundy wine (try to use burgundy) about 2
salt and pepper to taste
1 cup of beef broth (beef stock)
4 portions boiled or mashed potatoes, SEE NOTE
-- (optional) you can also add 1 or 2 spoonfuls of Tomato
Paste, and stir in, as well as 1 or 2 Bay leafs when you begin
to boil the sauce.
1. Cut Bacon into small strips and simmer in water for 10
minutes. Remove, plate and pat dry lightly with a clean wash
cloth OR thickly folded paper towels.
2. Put the Bacon in a large saute pan with the Olive Oil and
saute under medium flame for about 2 or 3 minutes until
3. Remove Bacon to a separate plate.
4. If you didn't already purchase precut Beef Stew meat, Cut
the Beef in 2-inch cubes. Using the same saute pan, cook
the Beef in the Bacon's fat until lightly browned.
5. Remove Beef to a separate plate. (you can deglaze now if
6. Now in the same pan, put the YELLOW Onion, Carrots,
Celery and cook for 2 or 3 minutes. Remove as much fat
from the saute pan as possible. Remove vegetables to a
separate plate. (you can deglaze again now if you want)
7. Add the Beef, adding a pinch or two of Salt and Pepper.
Remove from pan and put back onto separate plate.
8. On medium to high flame, add a generous splash of
Burgundy to "deglaze" the pan. With a spatula, begin to
scrap off the bits that are left in the pan, and stir in with the
Wine until a slightly thick sauce begins (a few min).
9. Mix the Butter and the Flour to make a paste.
10. Add the Beef back to the pan with the wine deglaze, and
cover the Beef cubes with the Butter and Flour mixture.
Saute on medium, stirring in the Butter/Flour mixture for 3 or
4 minutes, uncovered, turning the Beef cubes.
11. Pour in the Wine and enough Bouillon so that it covers
the ingredients. Add the small, white knob Onions (see note
on small Onions), Garlic and Thyme. Add the already
sauteed Vegetables, stir in. Bring to a boil.
12. Add the Bacon, stir in.
13. Cover the pan and simmer for 3 hours on a low heat
stirring occasionally, (OR bake OR slow cook in crock pot
according to alternate times in NOTES.) The meat is done
when the fork slides out easily a Beef cube. Remove from
14. Saute the Mushrooms in a few tablespoons of butter. Add
Mushrooms to Beef Bourguignon. Garnish with diced up
Beef Bourguignon is traditionally served with boiled or
SERVINGS: about 2-4
PREP: about 1 hour
COOK: (various ways, choose one)
Oven: 270*F about 3 to 4 hours in a
small turkey roasting pan with lid OR a
dutch oven with lid
Crock Pot: LOW about 6 to 8 hours
OR HIGH for 1 hour then reduce to
LOW for 4-6 hours
Stove top: simmer low, covered about
NOTE: For a rich Beef Bourguignon,
use 2 filet mignons!!
BEFORE frying any meat, pat dry with
NOTE: You can remove the meat, and
then DEGLAZE the pan with a bit of the
Burgundy, scraping the bits of left over
meat off the bottom of the pan and
|Try to use BURGUNDY Wine
for this recipe, it DOES make a
Use about 2 Cups
NOTE: (optional) Reserve just a small
handful of mushrooms (keep a good
portion of mushrooms for the end step of
this recipe), Celery, Onions & Carrots.
When You remove the larger portion of
sauteed vegetables, increase heat and
DEGLAZE the pan with a large dash of
Burgundy Wine. Use a spatula to scrap
off any bits left stuck to the pan, and stir
up. Add the small handful of veggies that
you reserved, and add to this wine
mixture, simmering for a few minutes.
Take THIS and add to the Vegetables
you have already cooked and set aside.
If you are going to bake in the
oven, then put into a small turkey
roasting pan and cover with lid or use
a dutch oven with a lid at 270*F for a
good 3 to 4 hours.
If you are going to slow cook in
crock pot, cook on HIGH for 1 hour,
then LOW for a good 4-6 hours. (or
low for 6-8 hours)
Stir all versions occassionally, meat is
done when Beef falls apart easily with
When Beef Bourguignon is done, allow
for an additional 15 min to half hour
more after adding the sauteed
Mushrooms, stirring occasionally.
NOTE: Once you're finished with
recipe, you can cool down and
refrigerate over night. Just reheat in
sauce pot on low flame for a good 10
to 15 minutes before serving.
While the ingredients are simple, become familiar with this
recipe, as prep time before cooking is rather involved.
NOTE: (optional) you can also add 1
or 2 spoonfuls of Tomato Paste, and
stir in, as well as 1 or 2 Bay leafs.
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