Beef Bourguignon

Beef Bourguignon


  • Butter for frying
  • 1⁄4 cup flour
  • Package of pearl onions (about 20- 25)
  • 2 cups bourguignon red wine
  • 1 tsp thyme
  • 1⁄2 tsp black pepper
  • 2 tbsp tomato paste
  • 3lbs boneless stewing beef
  • 2 cups beef stock
  • Package of button mushrooms (about 20)
  • 5-6 cloves of garlic
  • 2 bay leaves
  • 1 tsp salt


Serves 8

  1. Peel onions.
  2. Trim and cube beef to 11⁄2 – 2” cubes.
  3. Melt about 2 teaspoons of butter in a large saucepan.
  4. Add onions and sauté until brown on the outside but still firm, stirring often.
  5. Remove and set aside.
  6. To the same saucepan, add another teaspoon of butter.
  7. Add mushrooms whole and sauté until lightly browned, stirring often.
  8. Remove and set aside.
  9. Brown beef in batches, adding additional butter as needed and set aside.
  10. Ensure that there is remaining fat and juices in the saucepan.
  11. Add flour, a dusting at a time and form a rue with the remaining fat.
  12. Slowly add beef stock to thin out the rue until all stock is added. Don’t worry if it goes lumpy, as it will all work out in the end. Try to eliminate the lumps with a whisk where possible.
  13. Add the wine and tomato paste to the stock and blend.
  14. Bring stock to a boil, stirring as it heats to thicken.
  15. Add garlic, thyme, bay leaves, black pepper and salt.
  16. Add meat to an empty 2 quart casserole dish.
  17. Pour sauce onto meat.
  18. Bake in oven at 350°F for 11⁄2 hours in a covered casserole dish.
  19. Add onions and bake for another 15 minutes.
  20. Add mushrooms and bake for another 15 minutes.
  21. Let cool for 10 minutes, then serve over egg noodles.

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Very cost effective!

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