Boeuf a La Bourguignon

Boeuf a la Bourguignon

boeufbourguignonBoeuf a la Bourguignon

A French classic, raising the simple stew to an art form.


  • 1½ lbs beef round – cut in 2 inch cubes
  • 1 cup red wine
  • 1 Tbsp olive oil
  • ½ tsp salt
  • ½ tsp pepper
  • ¼ tsp ground thyme
  • ½ bay leaf
  • ½ celery stalk
  • 1½ cloves garlic
  • 1 carrot
  • 1½ onions
  • 3½ Tbsp butter
  • 1½ tsp olive oil
  • 2 Tbsp all-purpose flour
  • ¼ cup beef broth
  • 1½ tsp tomato paste
  • ¾ cup small white onions – par-boiled & peeled
  • 1 oz mushrooms – sliced
  • 2½ red ripe tomatoes
  • 1 dash salt
  • 1 dash sugar



Preheat oven to 350° F.

Combine wine, 2 tablespoons olive oil, salt, pepper, thyme, and bay leaf. Slice one onion, one carrot, one clove of garlic, and celery. Add to wine mixture. Marinate beef in this mixture for at least two hours and up to 24 hours.  Turn occasionally.

Remove meat and pat it dry.  Strain marinade and reserve. Heat 2 tablespoons butter with olive oil in heavy skillet. Brown the meat quickly on all sides. Remove meat to a two-quart baking dish. Deglaze skillet with ¼ cup reserved marinade and add to baking dish. 

Chop remaning onions, carrot, and garlic finely. Melt ¼ cup butter in skillet and sauté the chopped garlic, onions and carrot until lightly browned (about 5 minutes). Blend in flour and stir one minute. Add marinade, broth and tomato paste. Stir until mixture comes to a boil.  Pour over meat.  Cover, cook in 350° F oven for 2½ hours.  Melt 1 tablespoon butter in skillet and sauté for two minutes more. Add white onions, mushrooms, and tomatoes to beef. Continue to bake for 10 more minutes. 

Serve with noodles or rice.




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