Beef Bourguignon

· Winter Days ·

December 20, 2016 1 Comments

As soon as the air gets crisp I love to start cooking warm hearty meals. Today is a great French dish of Beef Bourguignon.

First you will need:

  • 3 pounds beef chuck, cut in 2-inch chunks
  • Salt
  • Freshly ground black pepper
  • 5 tablespoons olive oil
  • 1/2 cup cognac
  • 4 large carrots
  • 1 large yellow onion, cut in chunks
  • 4 large garlic cloves, smashed
  • 1 750 ml. bottle full-bodied red wine
  • 1 cup beef stock
  • 1 6 oz. can tomato paste
  • 2 teaspoons dried thyme
  • 10 ounces pearl onions, peeled
  • 1/2 pound white mushrooms, halved (quartered if large)
  • 1 tablespoon brown sugar

Preheat your oven to 325. You will want to pat the beef dry season it with salt and pepper.

Next heat 2 tablespoons of olive oil in an oven proof pan with a lid over medium-high heat. You will be eventually putting the whole thing in the oven so it needs a lid.

Add your cubed and seasoned beef on batches to brown on all sides then transfer it to a bowl.

Next add the cognac over medium-high heat to the pan to deglaze it and so the cognac gets reduced by half. Once this is ready pour over the beef.

Coarsely chop 2 carrots. Heat 2 tablespoons olive oil in same pan. Add chopped carrots, onion and garlic. Sauté 3 minutes over medium heat. Add beef with cognac, wine, stock, tomato paste and thyme. The beef should be covered by the wine and stock. If not, add more wine or stock to cover.


Bring to a boil, reduce heat to low and cook 2 minutes. Cover and place in oven. Bake until meat is very tender, 2 1/2 -3 hours.

About 30 minutes before beef is done, cut remaining carrots in 1/2″ slices. Steam or blanch carrots until crisp tender; drain.

Heat 1 tablespoon olive oil in skillet over medium heat. Sauté pearl onions and mushrooms until light golden brown.


Remove beef from oven. Strain liquid from stew into a saucepan. Separate beef from the cooked vegetables and discard vegetables. Boil liquid until reduced by half and thickened to a sauce consistency, skimming fat from surface. Add sugar. Season to taste with salt and pepper. Don’t worry these vegetables purpose was just to season the broth.


Add carrots, beef, pearl onions and mushrooms to stock. Simmer 15 minutes to heat through.

Once thickened serve in warm bowls!

My husband LOVES this dish and it is even better the next day. The flavor from the wine and broth is fantastic. The meat is so tender it falls apart. Snuggle up to watch a movie or invite some friends over for a hearty meal!


1 Comment

  1. Reply


    December 20, 2016

    This looks delish! And, I bet it tastes the same. Would go great with a chunk of crusty Italian bread to soak up the gravy.