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NOTE: For a rich Beef Bourguignon,
use 2 filet mignons!!

BEFORE frying any meat, pat dry with
paper towels!!
NOTE: You can make your own
homemade Beef Broth HERE
as well as
homemade Chicken Broth (that
goes into the Beef Broth recipe.
This Beef Broth recipe takes 1 to 4
days to make (depending on how "rich"
you want it,)
so plan ahead.
Try to use BURGUNDY Wine
for this recipe, it DOES make a
Use about 2 Cups
If you are going to bake in the
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)

If you are going to cook on stove
simmer on low, covered, stirring
occasionally for about 3 hours.

Stir all versions occasionally, meat is
done when Beef falls apart easily with
a fork.

When Beef Bourguignon is done, allow
for an additional 15 min to half hour
more after adding the sauteed
Mushrooms, stirring occasionally.

While the ingredients are simple, become familiar with this
recipe, as prep time before cooking is rather involved.

in a Crock Pot


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Beef slowly simmered in a Burgundy Beef Broth with Vegetables, served
with Potatoes
(notes are included in print out of this recipe)
You will use the same LARGE saute pan while sauteeing and
deglazing with wine.

For a richer Bourguignon, use 4 one inch or more thick Filet Mignon
(Beef Tenderloin), trim off fat when cutting up into cubes.
-- You can use 1 pinch of dried Thyme if you don't have fresh.
-- 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 WHOLE.
-- 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 cups
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.


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 lightly browned.
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. (deglaze with a generous splash of
Burgundy scraping the bits of left over meat off the bottom of the pan and
mixing in.)
NOTE:  Reserve just a small handful of mushrooms (keep a good portion of
mushrooms for the end step of this recipe), as well as a small amount of
Celery, Onions & Carrots, and set aside.

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.
When You remove the larger portion of sauteed vegetables, increase heat
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.
7. Add the Beef, adding a pinch or two of Salt and Pepper. Saute for a few
minutes. 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 AGAIN.
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 softened Butter and the Flour to make a paste. This is called a
10. Add the Beef back to the pan with the wine deglaze, and cover the Beef
cubes with the Butter and Flour mixture stir. 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.

NOTE: (optional) you can also add 1 or 2 spoonfuls of Tomato Paste, and stir
in, as well as 1 or 2 Bay leafs.

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. When nearly done, saute the Mushrooms in a few tablespoons of butter.
Add Mushrooms to Beef Bourguignon. Garnish with diced up Parsley.

Beef Bourguignon is traditionally served with boiled or mashed Potatoes.
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.