Today we’re making Beef Bourguignon (beef burgundy). This is a great dish to enjoy all fall and winter long.
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
INGREDIENTS WITH GRAM AMOUNTS
For the stew
1/2 pound (226g) thick cut bacon – cut into 1″ pieces
3 pounds (1360g) beef chuck – trimmed of fat and cut into 2″ cubes
1 large white onion – chopped
2 large carrots – cut into 2″ chunks
6 cloves garlic – minced
1/2 cup (60g) flour
8 sprigs thyme – tied together
3 cups (720g) burgundy or other dry red wine
2 large bay leaves
3 cups (720g) low sodium beef stock
1/4 cup (50g) tomato paste
salt and pepper – to taste
For finishing
4 tablespoons (56g) butter
2 tablespoons (28g) olive oil
16 pearl onions
1 pound (454g) cremini mushrooms – quartered
3 tablespoons flat leaf parsley minced
2 teaspoons fresh thyme leaves
salt and pepper – to taste
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22 Comments
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If you can make this one day ahead the flavor will be even better. Also, the fat will rise to the top and you can remove it before reheating. As always, the ingredients and print recipe are linked in the description. Thanks for watching and sharing our videos.
Thanks, your video is well presented and easy to follow. I don’t agree about removing delicious fat though. 😉
Superb 😊👍
The French most likely use salt pork, instead of bacon.
Great meal. Fun to make. Triple the carrots, double the pearl onions, and take back on the mushrooms, I think should be the way to go.
Made this last night and finished onion and mushrooms tonight for family dinner. All I can say is "WOW" it was fantastic. Thank you for your channel and great teaching. I'm learning a lot from you.
❤❤❤
So you dont reduce the redwine before putting it in the oven? You let that happen in the oven or how does it work 🙂
Haha! I was gonna say, I'd have to add more carrot. Not a veggie I really like, but when stewed chef's kiss
I made this dish and posted it on my channel I hope you will not be disappointed. This dish was very tasty.
You must go through a ton of butane cans! I would recommend building in a 25# propane can and stove under your counter top.
I really would love to make this recipe but my husband can not have any type of alcohol at all. Is there anything else that I can substitute the wine with? Or is it a must to use the wine for this recipe?
great recipes, I love watching him cook.
I think what Jim means is that Pinot Noir wine is from the Burgandy region of France. Obviously, Burgandy wine is not the same as Pinot Noir.
I didnt have a dutch oven but i used the biggest pot i had and slowly simmered it for 3 hours mixing every 30 minutes or so. Just did a taste test 2 hours in and im so going to destroy this later this afternoon.
I love how you present!
It looks so delicious
4:00 I must have been way too high
Thanks!
Just bought my roast. Gotta grab the wine and bacon today. Looks like it’s gonna be a tasty weekend here 😊
Pinot Noir and Burgundy are NOT the same thing – Burgundy is PN but all PN is certainly not Burgundy!
The way Tara looked at you when she tasted it…🤣❤️