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Recipe of the Week - Beef Bourguignon

Posted by on Jan. 7, 2013 at 12:58 PM
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From the Beef Entrée Collection at

beef bourguignon

Beef Bourguignon

The weather has been cold and dreary lately; the perfect setting for a huge pot of Beef Bourguignon.  I had a very nicely trimmed chuck roast, no need for a more expensive cut of meat here, as the stew will cook for a long period.  I started the meal at around 3:30 in the afternoon and the smell of the Bourguignon throughout the house was unbelievable.  We opened a good bottle of wine and warmed some crunchy bread; almost like being in Paris.

Beef Bourguignon

Recipe Summary
Complexity: Easy
Serves: 10
Category: Beef Entrée
Meal: Fall French (Distinctive Dinners)
0.5 lb bacon
4 lb beef, cubes
3 cloves garlic, chopped
1 10.5 oz can beef consommé
1 bottle wine, dry red
3 Tb tomato paste
4 medium bay leaves, whole dried
0.25 tsp thyme, dried
2 Tb butter, salted
1 package onions, pearl frozen
1 lb mushrooms, white button
3 Tb butter, salted
3 Tb flour
1 Tb salt and pepper to taste

Cut bacon into small pieces. Brown bacon in large pan, remove and reserve bacon. Brown beef in pan, add garlic, sauté 2 minutes, add consommé, wine (reserve 1 cup), tomato paste, bay leaves and thyme. Reduce heat and cook covered for 40 minutes, or until beef is fork tender. Add butter to a second pan; sauté onions and mushrooms for 3 minutes until slightly brown. Remove onions and mushrooms from pan; add to beef pan, deglaze onion pan with remaining cup of wine, and pour into beef pan. Make a roux with the butter and flour, cook roux until just slightly beige, stir into beef pan. Cook until thick. Add salt and pepper to taste.

Hints: Make Bourguignon up to a day in advance and cool. Reheat when ready to serve.

Warm up your house with this recipe or find several more great dishes at

by on Jan. 7, 2013 at 12:58 PM
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