Beef Bourguignon
Author: April | Food n' Focus
Cook time: 2 hours 15 mins
Total time: 2 hours 15 mins
  • 8 ounces bacon, coarsely chopped
  • 3 pounds well-trimmed boneless beef chuck, cut into 1½ in. cubes
  • ⅓ cup all purpose flour
  • 2 cups frozen pearl onions
  • ¾ pounds carrots, cut into 1-inch pieces
  • 12 cloves garlic, peeled and left whole
  • 3 cups beef broth
  • ½ cup brandy or cognac
  • 2 750 ml bottles red Burgundy wine
  • 1¼ pounds mushrooms, sliced
  • ⅓ cup chopped fresh thyme
  • 1 tablespoon dark brown sugar
  • 1 tablespoon tomato paste
  • 2 pounds small red new potatoes, boiled
  • 2 tablespoons butter
  1. Preheat oven to 325 degrees F.
  2. Sauté bacon in a large Dutch oven over high heat until brown and crisp. Use a slotted spoon and transfer to paper towels.
  3. Season beef generously with salt and pepper, coat with ⅓ cup flour and brown beef in same pot over high heat. Place beef in a large bowl. Add onions and carrots into the Dutch oven and sauté until light brown. Add garlic and cook for 1 additional minute. Transfer veggies to bowl with beef.
  4. Add 1 cup broth and cognac or brandy to pot and boil until reduced to glaze, scraping down browed bits. Return meat and vegetables with their juices to the pot and add in wine, mushrooms, thyme, sugar, tomato paste and 2 cups broth. Bring to a boil, cover pot and place in the oven for 1 hour 20 minutes.
  5. Ladle the liquid into a saucepan and spoon off fat. Boil until reduced, about 45 minutes. Pour liquid back over beef and vegetables and serve with potatoes tossed in butter.
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