Hello there friends today I'm very excited to share with you my Beef Bourguignon Recipe. It is essentially a Beef Stew with the addition of a beautiful red wine. If you haven't watched my Beef Stew video yet I highly recommend you do as its one of the most popular videos on the Channel! I hope you enjoy this Delicious Beef Bourguignon!
2 to 3tablespoonsClarified Butter or Extra Virgin Butter Olive Oil
8ouncesthick sliced Bacon cut into ¼ inch pieces
4poundsBeef Chuck Roast, well trimmed, cut into approx. 1 ½ inch cubes
1cupFlour sifter
2cupsOnions diced or Pearl Onions
1cupPearl Onion, optional the chef used Aunt Nellie’s
2cupsMushrooms quartered
2cupsCarrots sliced into ¼ inch slices
2tablespoonsfresh Garlic minced
1bottle 750ML of a good Red Wine (Bordeaux, Shiraz or Burgundy)
2tablespoonsfresh Thyme minced
2cupsBeef Stock
2 to 3dozen of very small Raw Potatoes, if they are big slice them in half
Salt and Pepper to taste
¼cupParsley finely chopped
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Recipe Instructions
The Chef does in two separate pots in the video to save some time but you can do it all in one pot. This is how….
In a Dutch oven, heat clarified butter or the olive oil when hot, add the bacon. Cook at low heat for a few minutes to release some of the fat from the bacon. Add as many meat cubes as you can without crowding (if the skillet is too crowded, the meat won't brown properly) Brown the meat well on all sides, remove each batch as it browns and set them aside. Add the onions and cook them until golden brown. It may be necessary to add a little Clarified butter or Butter olive oil.
When all the onions are golden brown add the mushrooms, add salt on top of the mushrooms and cook until they have release most of their water. Add the carrots, reserved beef cubes, garlic and when fragrant, add the wine, bring to boil and let reduce by half. This could take about 3 to 5 minutes depending on your pot and your heat source. Add the potatoes, fresh thyme and salt and pepper to taste.
To thicken, use the chef’s technique with the flour or if you have use a roux and thicken to your liking. Add half of the chopped parsley, bring to boil, reduce to VERY LOW heat, cook for about 2 ½ to 3 hours or until the beef is fork tender.
When finished, add the Cognac, the rest of the chopped parsley and adjust salt and pepper to your liking.
You can find the items below used in making this dish at our online store!