Beef Bourguignon


  • 1/4 pound bacon
  • 1/4-1/3# beef chuck per person, cut into large chunks
  • Flour
  • olive oil
  • salt pepper
  • mirepoix, onion, celery, carrot
  • garlic
  • 1 large shallot, minced
  • 1/2 bottle dry red wine
  • equal portion of beef stock
  • bouquet garne, parsley stems, bay leaves, thyme
  • 1 pound mushrooms
  • 1 pound pearl onions, blanched & peeled


  • Put wine and stock together and reduce 1/3 to 1/2.
  • Cook bacon until cooked but still soft. Remove from pan and leave in about 2 tablespoons of bacon fat.
  • Dust meat with flour. Season with s/p. Sear in olive oil and bacon fat until brown all around. May be done in batches. Take all meat out and hold. Brown lightly mirepoix.
  • Deglaze pan with wine/stock mixture beginning with just about a cup, scrapping up pieces. Add the rest of the liquid. Add meat back in with vegetables.
  • Cover with lid and cook at 350F for 1 1/2-2 1/2 hours. Cook until tender but still holding together.
  • Remove from oven. Remove meat from sauce. Strain sauce. Wipe out pan. Return sauce and meat to pan. Taste and correct seasoning.


  • While the meat dish is cooking, sear mushrooms until slightly dark. Add to meat dish with reserved bacon after straining and returning meat to pan.SOURCE: Apple Charlotte