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Boeuf Bourguignon (Beef Burgandy)

David, Susan, Madison, Henry, Frank and I joined Betty and Carl for dinner one evening this fall. This is a dish that Carl made for all of us. It was absolutely delicious! -Jo



  1. In 5-quart Dutch oven, cook bacon over medium heat until beginning to brown; transfer to bowl. Pat beef dry with paper towels. Add 1 teaspoon oil to drippings in Dutch oven; increase heat to medium-high. Add beef in batches and cook, adding 1 teaspoon more oil if necessary, until well browned; transfer to bowl with bacon.
  2. Reduce heat to medium. Add chopped onion, carrots, and garlic and cook, stirring often, until tender. Stir in flour and cook 1 minute. Stir in tomato paste and cook 1 minute. Add wine, bay leaf, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper; stir until brown bits are loosened.
  3. Return beef and bacon to Dutch oven and heat to boiling over high heat. Reduce heat to low; cover and simmer 1 1/2 to 2 hours, until beef is very tender. Skim fat; discard bay leaf.
  4. Meanwhile, in 10-inch skillet, heat small white onions, sugar, 1 tablespoon margarine, and 1 cup water to boiling over high heat. Reduce heat to low; cover and simmer 10 minutes, or until onions are tender. Uncover; cook over medium-high heat, shaking pan occasionally, until water evaporates and onions are golden.
  5. In 12-inch skillet, melt remaining 1 tablespoon margarine over medium-high heat. Add mushrooms and a pinch each salt and pepper; cook, stirring often, until mushrooms are tender and liquid evaporates. Stir onions and mushrooms into stew. Garnish and serve.