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Beef Bourguignon

keithsnow's picture
This classic French dish is a simple to make, one-pot meal. Flavorful ingredients take this simple dish to new heights. Burgundy wine, thyme, onions and hours of marinade time infuse the meat with a lot of wine flavor.
  Beef rump roast 3 Pound
  Bacon fat 1 Tablespoon
  Fresh thyme 1 Bunch (100 gm)
  Garlic cloves 5 Large
  Pinot noir wine 4 Cup (64 tbs)
  Pearl onions 1 Cup (16 tbs), peeled
  Button mushrooms 2 Cup (32 tbs)
  Beef stock 2 Cup (32 tbs)
  Italian parsley 2 Tablespoon, chopped
  Kosher salt 1 Tablespoon
  Pepper 1⁄2 Teaspoon, freshly crushed (or to taste)
  Corn starch 2 Tablespoon (as needed)
  Cold water 2 Tablespoon (as needed)

1) Cut beef on the bias into large chunks.

2) In a large pot, add the beef chunks and set aside.
3) In a saucepan placed over a low heat, add the bacon fat. Then add in the garlic and thyme. Move around in the pan to create an infusion of the flavors.
4) Turn off the heat. Pour about 1/2 Cup of the Pinot Noir into the pan to cool the ingredients down.
5) Pour the infusion mixture over the top of the beef into the pot. If needed, add more wine until the beef is 75% submerged. Cover and refrigerate overnight.
6) In a Dutch oven or a large heavy-bottomed pot with a tight fitting lid, add the beef and marinade and turn on the heat to medium low.
7) Add the pearl onions and button mushrooms. Add enough beef stock to make the mixture 75% submerged. Season liberally with salt and pepper. Cover with a tight lid and cook on low heat for about 3 to 3 1/2 hours.
8) In a small bowl, stir the corn starch in cold water, use the slurry to thicken up the stew. Gradually add and stir through until it reaches the desired thickness.

9) Spoon the Beef Bourguignon on a plate with mashed potatoes. Cover with a scoop of the stew mixture, garnish with fresh parsley and serve.

Recipe Summary

Difficulty Level: 
Preparation Time: 
25 Minutes
Cook Time: 
180 Minutes
Ready In: 
205 Minutes

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