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Starfield Vineyards

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Beef Bourguignon

Beef Bourguignon
Recipe Date:
February 22, 2024
Serving Size:
Cook Time:
Imperial (US)
A classic French dish featuring beef, bacon, and vegetables in a comforting, aromatic stew.
  • 1/2 lb Bacon slices, cut into ½ inch strips
  • 1 1/2 lb Beef Chuck or short rib, cut into 1 inch cubes
  • 1/2 lb Carrots, peeled and sliced
  • 1/2 Onion, diced
  • 1/4 cup Garlic, chopped
  • 1 tbs AP flour
  • 1 1/2 cups Beef stock or chicken
  • 1 1/2 cups Red wine
  • 1 tbs Tomato paste
  • 1/2 bunch Thyme
  • 1/2 bunch Rosemary
  • 2 Bay leaves
  • 1 tbs Salt
  • 1 tsp Ground pepper
  • 1 tbs Butter
  • 1/2 lb Cremini mushrooms
  1. Render bacon until crispy.
  2. Remove bacon from pan but reserve fat.
  3. Sear the beef in bacon fat until all sides are brown.
  4. Remove beef and set aside with bacon.
  5. Sweat onion, carrot, and garlic until tender, about 5 minutes.
  6. Add the bacon and beef to veg mix and coat with flour, stirring gently to combine.
  7. Add the tomato paste and cook for 5 minutes on medium heat.
  8. Add the rest of the ingredients except the butter and mushrooms.
  9. Bring to boil, and skim off any fat.
  10. Cover and braise in the oven at 300F for 2 hours.
  11. Once the meat is fork tender, remove the herbs.
  12. Sauté the mushrooms in butter and season with salt to taste.
  13. Combine the mushrooms with the braise.
  14. Strain out liquid into another sauce pan and reduce until sauce coats the back of spoon.
  15. Combine with the meat, mix, and cool down.
  16. Serve with mashed potatoes or rice pilaf.