• Erik Hassy

Beef Bourguignon

Updated: Mar 30, 2019

So this is a meal that is for the time of the year when it's cold and you need something warm and hearty to make. I remember watching Julia Child make her version of this many years ago and it's one of those foods that brings me back to being a kid. In fact we recently had this for my birthday dinner and it was a big hit with the family. This recipe serves 4-5.


1 Tbsp Olive oil (use more if needed)

2 slices of bacon chopped

2 lbs. of chuck or pot roast

2 small onions chopped

1 cup baby carrots

3 cloves of chopped garlic

1 Tbsp. flour

1 1/2 cups beef broth

4 sprigs fresh thyme

1 bay leaves

½ Tbsp. butter

5 oz. small mushrooms

1 Tbsp tomato paste

1 ½ cups dry red wine (ex. Pinot Noir, Shiraz)

Salt & fresh ground pepper

Chopped fresh Parsley for garnish


1. Heat oven to 375°F. Heat the 1 Tbsp. oil in a large Dutch oven on medium. Add bacon and cook, stirring occasionally, until golden brown and crisp. Use a slotted spoon to transfer to a paper towel–lined plate. Discard all but 2 Tbsp. fat.

2. Pat beef dry with paper towels. Next season with a dash of each salt and pepper and cook in 2-3 batches while turning occasionally to brown on all sides. You might need to add extra oil so keep on hand.

3. Chop up the onions and season with ¼ tsp each salt and pepper. Cook, covered while stirring occasionally for 6 min. Add the carrots to the onions and cook for about 6 – 8 minutes until the onions are tender. Then stir in ⅔ of the garlic and cook 1 minute. Next stir in tomato paste for about 1 minute. Sprinkle flour over the top and cook, stirring, 2 minutes. Then stir in your wine.

4. Return beef and bacon to pot. Add broth, thyme, and bay leaf. Bring to a simmer. Cover the pot and put it in the oven to cook until beef is very tender and easily breaks apart. 2 to 2 ¼ hrs.

5. Five minutes before beef is done, melt butter in large skillet on medium. Add mushrooms, season with a dash of each salt and pepper, increase heat to medium-high and cook, stirring occasionally for about 5-6 minutes then add remaining garlic and cook for about 1 minute.

6. Remove thyme and bay leaf and add the garlic and mushrooms to the stew. Sprinkle with parsley. Serve with mashed potatoes, rice or noodles.

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