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Beef Bourguignon over mashed potatoes on a blue and white plate

Beef Bourguignon (Beef Burgundy)

Source: donuts2crumpets
Beef Bourguignon also known as Beef Burgundy is a thick beef stew where beef and vegetables are slow cooked in the oven until fall apart tender
Servings: 8
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
5 from 11 votes

Ingredients
  

  • 12-16 oz bacon
  • 2-1/2 pounds chuck roast or beef stew meat, cut into 2-inch cubes
  • 6 oz white pearl onions (I use the frozen ones!)
  • 2 Tbsp minced garlic
  • 1 fresh onion (ninja chopped into oblivion)
  • 16 oz bag of fresh baby carrots (half chopped, half left whole)
  • 3 heaped Tbsp of concentrated tomato paste (in the tube)
  • 4 heaped Tbsp cornstarch, divided
  • 3 cups sparkling red grape juice (or substitute red wine)
  • 1/4 cup red wine vinegar
  • 3 cups beef stock
  • 1 tsp thyme
  • Salt and pepper to taste (I use a good 1/2 tsp each to start then adjusted at the end)
  • Chopped fresh thyme or parsley to garnish

Instructions
 

  • Preheat the oven to 325.
  • Chop up the bacon in to little strips using kitchen scissors and sauté in a 6-7 quart Dutch oven, (or a non stick stock pot that is oven safe to a temp of at least 350), over medium-high heat until the fat has rendered out and the bacon is good and crispy.
  • Remove the bacon with a slotted spoon and set it aside on a paper towel lined plate, leaving the bacon fat in the pot.
  • Dry your beef with paper towels because it will not brown if it is damp. Season the beef with salt and pepper and add it, a few pieces at a time, to the hot bacon fat and brown on all sides in batches.
  • Remove beef from the pot with your slotted spoon and set aside.
  • If you have more than a few tablespoons of bacon fat left in the pot get rid of some till you have just a light coating on the bottom of the pot.
  • Toss your pearl onions in to the pan with the light coating of bacon fat and let them cook for 1-2 minutes.
  • Remove onions from the pot using your slotted spoon and add them to the beef on the side.
  • In the same pot with the same fat, throw in the minced garlic, the chopped onion, (mine is pretty much liquidized), and the mixture of chopped and whole baby carrots.
  • Cook for about 2-3 minutes, then stir in the tomato paste and 2 Tbsp of the cornstarch and toss together.
  • Add the sparkling juice and vinegar, and let that cook for another 3-4 minutes.
  • Return the bacon, beef and pearl onions to the pot and bring to a light simmering boil.
  • Add the beef stock, thyme, salt and pepper and bring once again to a simmer on top of the stove. Simmer for 10 minutes.
  • Place the lid on the Dutch oven and set it in the center of the hot oven. Let it cook in the oven very slowly for 1-1/2 hours.
  • Mix the remaining cornstarch (2 heaped Tbsp) with a little water so it’s liquid.
  • Carefully remove the pan from the oven, (with oven mitts… remember the cover is hot!!), and drizzle in the cornstarch mixture while stirring.
  • Return covered to the oven for another 1/2 to 1 hour. (Note, if it doesn’t get thick enough for your liking, you can add additional cornstarch/water mixture until it is the consistency you prefer.)