Beef Bourguignon

  • Level: Intermediate
  • Yield: 6 servings
  • Total: 1 hr 45 min
  • Prep: 30 min
  • Cook: 1 hr 15 min


1 tablespoon good olive oil

8 ounces dry cured center cut applewood smoked bacon, diced

2 1/2 pounds chuck beef cut into 1-inch cubes

Kosher salt

Freshly ground black pepper

1 pound carrots, sliced diagonally into 1-inch chunks

2 yellow onions, sliced

2 teaspoons chopped garlic (2 cloves)

1/2 cup Cognac

1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir

1 can (2 cups) beef broth

1 tablespoon tomato paste

1 teaspoon fresh thyme leaves (1/2 teaspoon dried)

4 tablespoons unsalted butter at room temperature, divided

3 tablespoons all-purpose flour

1 pound frozen whole onions

1 pound fresh mushrooms stems discarded, caps thickly sliced

For serving:

Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove

1/2 cup chopped fresh parsley, optional


  1. Preheat the oven to 250 degrees F.
  2. Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
  3. Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
  4. Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
  5. Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.
  6. To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.
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956 Reviews


OMG Becky!  This turned out fantastic!  It was in fact extremely easy.  I was a little reluctant about the entire bottle of wine, but I did it and it was worth it (I didn't want to waste a good bottle of wine, you know) in the end.  Also, when Ina says to "Stand back" when you light the cognac, she means it.  I was glad I didn't have a fire suppression system on my range hood.  It surely would have went off.  It ended up as a nice syrup.  I did make a mistake, but it didn't seem to make a huge difference.  I added the mushrooms and the onions before I put the pot in the oven.  I didn't sauté the mushrooms.  It wasn't intentional but I was trying to hurry to get the mushrooms in although I didn't need to.  Also, I put three ladles of the broth in a separate pan, brought it to a boil, and then whisked in the flour & butter mixture.  It created a very thick roue which I whisked back into the pot.  It was perfect.  Anyway, I toasted half a loaf of French bread, rubbed them with garlic, and then drizzled with olive oil.  Next time I'll do the entire loaf.      

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