Beef Bourguignon

This is one of my favorite beef dishes.  I love, love, love the rich flavor of the veggies and how it all stews together in the slow on-the-stove cooking (over an hour).  The traditional wine for this is Burgundy but nowadays you’ll find it rebranded as pinot noir.  It’s okay to get the pre-sliced mushrooms and toss them in, but they smell so earthy when you’re chopping them.  And, honestly, any dish that starts out with cooking five slices of bacon…well, yeah!   I like to have this with mashed potatoes but any starch to absorb the lovely sauce would do.


Beef Bourguignon

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Nutrition per portion

  • 5 slices thick-cut bacon, chopped
  • 1 large onion, chopped
  • 8 oz carrot chips
  • 1 rib celery, chopped
  • 2 lbs lean stew beef, cubed
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 tsp dried parsley
  • 1/2 tsp dried thyme
  • 1/4 tsp dried rosemary
  • pinch of allspice
  • 1 Tbsp flour
  • 1 tsp tomato paste
  • 8 oz chopped fresh mushrooms
  • 1 c pino noir
  • 1/2 c beef stock
  1. In a large skillet, cook bacon and drain on paper towels.
  2. Pour off fat, reserving 2 Tbsp
  3. Saute the onions, carrots, and celery for five minutes, until soft.
  4. Transfer to a bowl with slotted spoon.
  5. Season the beef with salt and pepper, and brown in the skillet.
  6. Crush herbs and sprinkle with flour over browned meat.
  7. Add the mushrooms, vegetables, bacon, wine, tomato paste, and broth.
  8. Cook over low, covered for 1 hour and 15 minutes.
  9. Serve with mashed potatoes.


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