Recipe of the Week 9-25

Posted on August 26th, 2010 by host

Beef Bourguignonne

This recipe is typical of the country French techniques recreated in early New Orleans. In this dish, Burgundy wine is used for both flavoring and tenderizing the meat.


  • 2 ½ to 3 pounds cubed beef chuck
  • 1/3 cup flour
  • ¼ cup vegetable oil
  • 4 slices of bacon
  • 2 cups diced onions
  • ½ cup grated carrots
  • ¼ minced garlic
  • 1 cup sliced mushrooms
  • 3 cups red Burgundy wine
  • 4 cups beef broth
  • 1 tbsp. tomato paste
  • ½ tsp dried thyme
  • 1 ½ cups sliced green onions
  • ¼ cup chopped parsley
  • Salt and black pepper to taste

In a large mixing bowl, season meat with salt and pepper. Coat well with flour. In a cast iron Dutch oven, heat oil over medium-high heat. Sauté sliced bacon until golden brown. Remove, crush and keep warm. Add meat in 3 separate batches. Brown meat on all sides and allow it to caramelize in bottom of pot. Remove and keep warm. Sauté onions, carrots and garlic in pot 3-5 minutes or until vegetables are wilted. Blend in mushrooms, Burgundy, broth and tomato paste. Scrape bottom of pot to release caramelized flavor. Return meat to Dutch oven. Add bacon and thyme. Cover and simmer 1 ½ hours or until meat is tender. Add green onions and parsley. Then adjust seasonings if necessary. Serve over hot pasta.

Prep Time: 1 Hour
Yields: 6 Servings

Recipes | August 26th, 2010