Click for Cookbook LOGIN
"We should look for someone to eat and drink with before looking for something to eat and drink..."--Epicurus

BEEF BOURGUIGNON Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for BEEF BOURGUIGNON is from KELLY'S COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T olive oil
8 slices of bacon chopped or (cubed pancetta you can buy in grocery stores pre-chopped in a little bag!)
2 ½ pounds beef cut into 1" cubes
½ cup flour
1 T Kosher salt
2 t Black pepper
1 lb. carrots, sliced diagonally into 1" chunks
1 yellow onion diced
2 cloves chopped garlic
1 bottle of heavy red wine
1 litre of beef broth
1 T tomatoe paste or you can use ketchup unless you have another use for the paste!
1 t thyme and rosemary
1 lb. of pearl onions skin removed (pour boiling water over onions and the skin pops off)
1 lb. button mushrooms keep whole
Directions:
Directions:
Preheat oven to 250º F

Heat the olive oil in a big skillet and add chopped bacon until it is slightly browned. Remove bacon with slotted spoon and remove to a small bowl.

In a medium bowl place the beef chunks, s&p, and flour and give the meat a good toss until it is well covered with flour. (the flour is what will thicken the jus when cooking)

Add the olive oil to the skillet with the bacon fat and bring it back up to medium to high. In single layers sear the beef on all sides until they are brown, remove and set aside.

Toss the carrots, yellow onion, garlic and button mushrooms in the same pan used for the beef and sauté for 5-10 minutes until everything is lightly browned.

In a large oven proof dish (I use those big glass pans used for lasagna or any deep dish casserole thingy!) place the cubed beef, bacon, carrot, onion and mushroom mixture, pearl onions, bottle of red wine, beef broth, tomatoe paste, rosemary and thyme in and cover tightly with foil.

Bake for a good 2-3 hours or until the beef is tender and the juice has thickened and reduced. Best served with mashed potatoes...yes, I actually said MASHED :)

A true comfort din dins, fireplace, and cozy up on the couch kind of dinner in the middle of winter!

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

5W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!