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  • Nicole Cook

Beef Bourguignon


8 pieces of bacon, chopped

1 pound stewing beef

2 tbsp olive oil

250g pearl onions, peeled

227g mushrooms, halved

2 cups carrots, chopped in bite sized pieces

4 garlic cloves, halved

7 thyme springs

2 rosemary springs

1 1/2 cup dry red wine

1 3/4 cup beef stock

1 tbsp tomato paste

salt and pepper to taste

OPTIONAL: egg noodles or mashed potatoes for serving

OPTIONAL: 2 tbsp flour


  1. In a large pot fry bacon until crisp on medium heat, then transfer to a bowl and set aside. Reserve about 4 tbsp bacon fat in pot and discard any remainder.

  2. Add beef to the pot and brown in bacon fat for about 3-5 minutes, over medium heat. Then lower heat to medium low and add the olive oil, pearl onions, mushrooms, carrots, garlic, thyme and rosemary. Sauté together for about 5 minutes. Pour in the wine and simmer for about 5 minutes, or until the wine reduces to about 2/3.

  3. Now remove the rosemary springs and discard. Add the bacon back in the pot, pour in the beef stock (make sure it's enough to cover all the beef and vegetables), the tomato paste, and season with salt and pepper. Bring this to a low simmer, cover, and simmer for 2 hours. Stirring occasionally.

  4. You can now discard the thyme springs from the pot. If you want to thicken your stew you can whisk 2 tbsp of flour with 1/4 cup of the liquid in the pot then pour back in and continue a simmer for a few minutes more to thicken. Serve with egg noodles or mashed potatoes if desired. Enjoy!


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