Beef Bourguignonne …say it slowly… Beef Bourguignonne, what
a lovely name. It just rolls from your lips and sounds so much more adult and
sophisticated than beef stew. The truth is the wine in this recipe does give it
an adult vibe and an added level of taste. But when all is said and done you
have an amazingly lovely beef stew on your plate. Honestly on a cold winter
night is there anything more cozy, more delicious and more homey than a bowl of
homemade beef stew with some crusty bread. And this recipe is one to
claim as your own. A dear friend served this dish after a day of winter hiking and it was perfect. Give a try…no hiking required!
Beef
Bourguignonne
Ingredients
- 2 lbs beef (stewing beef/ cut into 1 inch cubes and patted dry)
- 5 pieces of bacon
- 3 cups beef broth
- 1-2 cups red wine
- 2 onions diced
- 1lb mushrooms sliced
- Baby carrots (1/2 bag)
- Garlic (as much as you like/ I like a lot)
- Oregano
- Fresh thyme 10 to 12 sprints
What to do
- Preheat oven to 250
- Cook bacon, set aside and save the drippings.
- Pat cubed beef dry with a paper towel and place in plastic bag with some flour and pepper and shake to coat.
- In heavy pan melt 2 tablespoons butter. Brown beef on all sides in batches if necessary. Set aside.
- In a large pot sauté carrots and onion in bacon fat and cook for 10 minutes.
- Add garlic, oregano and fresh thyme.
- Add beef and bacon to pot
- Add beef broth and wine
- Bring all ingredients to a simmer and place a tight fitting lid on pot.
- Place in over for 3 to 4 hours (check after the first hour and a half to see if it is to your liking. Some people like it cooked longer some shorter.)
- While Bourguignonne is cooking saute mushrooms. Add to pot when ready to serve.



















