Beef Bourguignon Recipe

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Beef Bourguignon Recipe

Read Reviews
4 1 1
Publisher Photo
This stovetop stew is loaded with taste, but is easy to do. While the name sounds fancy, even a beginning cook can master it. It's our traditional holy day meal.—Elodie Rosinovsky, Brighton, Massachusetts
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Cook: 3 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Cook: 3 hours

Ingredients

  • 4 Jones Dairy Farm Dry-Aged Bacon strips, chopped
  • 1-1/2 pounds beef stew meat
  • 1 large onion, sliced
  • 1/2 cup sliced fresh carrot
  • 2 tablespoons all-purpose flour
  • 1-1/4 cups dry red wine
  • 1 cup beef broth
  • 2 bay leaves
  • 1 teaspoon tomato paste
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon pepper
  • 12 fresh pearl onions, trimmed
  • 1/2 pound small fresh mushrooms, halved
  • 1 ounce bittersweet chocolate
  • Mashed potatoes

Directions

In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving drippings. Brown stew meat in drippings in batches. Remove and keep warm.
In the same pan, saute onion and carrot until crisp-tender. Stir in flour until blended. Gradually add wine and broth; stir in bay leaves, tomato paste, thyme, pepper, bacon and beef. Bring to a boil. Reduce heat; cover and simmer for 2 hours.
In a large saucepan, bring 4 cups water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside. Stir into stew; cook 30 minutes longer.
Add mushrooms; cook 30-40 minutes or until beef is tender. Skim fat and discard bay leaves. Stir in chocolate until melted. Serve with mashed potatoes. Yield: 6 servings.
Originally published as Beef Bourguignon in The Taste of Home Cookbook 2011, p41

Nutritional Facts

1 cup (calculated without mashed potatoes): 349 calories, 17g fat (6g saturated fat), 81mg cholesterol, 334mg sodium, 14g carbohydrate (5g sugars, 2g fiber), 26g protein.

  • 4 Jones Dairy Farm Dry-Aged Bacon strips, chopped
  • 1-1/2 pounds beef stew meat
  • 1 large onion, sliced
  • 1/2 cup sliced fresh carrot
  • 2 tablespoons all-purpose flour
  • 1-1/4 cups dry red wine
  • 1 cup beef broth
  • 2 bay leaves
  • 1 teaspoon tomato paste
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon pepper
  • 12 fresh pearl onions, trimmed
  • 1/2 pound small fresh mushrooms, halved
  • 1 ounce bittersweet chocolate
  • Mashed potatoes
  1. In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving drippings. Brown stew meat in drippings in batches. Remove and keep warm.
  2. In the same pan, saute onion and carrot until crisp-tender. Stir in flour until blended. Gradually add wine and broth; stir in bay leaves, tomato paste, thyme, pepper, bacon and beef. Bring to a boil. Reduce heat; cover and simmer for 2 hours.
  3. In a large saucepan, bring 4 cups water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside. Stir into stew; cook 30 minutes longer.
  4. Add mushrooms; cook 30-40 minutes or until beef is tender. Skim fat and discard bay leaves. Stir in chocolate until melted. Serve with mashed potatoes. Yield: 6 servings.
Originally published as Beef Bourguignon in The Taste of Home Cookbook 2011, p41

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moseskmpj User ID: 8110697 230281
Reviewed Jul. 28, 2015

"Awesome though it takes some how much time #ILikeIt"

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