"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Boeuf Bourguignon (Beef Stew with Red Wine) Recipe

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This recipe for Boeuf Bourguignon (Beef Stew with Red Wine), by , is from A Taste of Childhood, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Kay Kadro
Added: Wednesday, September 5, 2007


1 Tbsp good olive oil
8 oz. good bacon, diced
2 1/2 lbs beef chuck cut in 1" cubes
Kosher salt
Freshly ground black pepper
1 lb. carrots
2 yellow onions, sliced
2 tsp. chopped garlic (2 cloves)
1/2 Cognac or good brandy
1 (750-ml) bottle good dry red wine, such as Burgundy
2 to 2 1/2 cups canned beef broth
1 Tbsp tomato paste
1 tsp fresh thyme leaves
3 Tbsp. all-purpose flour
1 lb. frozen small whole onions
4 Tbsp. (1/2 stick) unsalted butter, at room temperature, divided
1 lb. mushrooms, stems discarded, caps thickly sliced.

For serving:

Country bread, toasted or grilled
1 garlic clove, cut in half
1/2 cup chopped fresh flat-leaf parsley (optional)

- Preheat the oven to 250 degrees.
- Heat the olive oil in a large Dutch oven. Add bacon and cook over medium heat 8-10 min., stirring occasionally, until the bacon is lightly browned. Remove bacon with a slotted spoon to a large plate.
- 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 3-5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon. Set aside.
- Toss the carrots (sliced diagonally in 1" chunks), onions, 1 Tbsp. of salt, and 2 tsp. of pepper into the fat in the pan and cook over med. heat for 10-12 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 any juices that have accumulated on the plate. Add the wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a boil, 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. Remove from the oven and place on top of the stove.

Combine 2 Tbsp of the butter and the flour with a fork and stir into the stew. Add the frozen onions. In a medium pan, saute the mushrooms in the remaining 2 Tbsp of butter over medium heat for 10 minutes, or until lightly browned, and then add to the stew. Bring the stew to a boil, then lower the heat and simmer uncovered for 15 minutes. Season to taste.
- Rub each slice of bread on one side with garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.

Personal Notes:
Personal Notes:
I like to make this the night before serving.




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