Beef Bourguignon

READY IN: 3hrs 45mins
Recipe by Just Call Me Martha

A family favorite. It takes a fair amount of time to do, but it is well worth the effort. The topping of lemon, parsley and mushrooms is divine. IF there are any leftovers, they are even better the next day.

Top Review by Blue Bustard

I've made this a few times with excellent results. I've determined that the use of bacon is superfluous and can be dispensed with easily. (Although if I'm cooking up a batch of bacon for BLTs, this is a good use of the grease.) Serving with pasta or rice is OK, but around our house, satin-smooth mashed potatoes is de rigueur. Also artisan bread and creamery butter really go well with this meal. Scrumptious!

Ingredients Nutrition

Directions

  1. Saute bacon in large skillet until brown.
  2. Remove with a slotted spoon.
  3. Season beef cubes with salt, pepper and flour and fry in bacon grease a few at a time until browned.
  4. Combine beef cubes with bacon in a large casserole.
  5. In the same skillet in which bacon and beef was sauteed, saute sliced onions, carrots and garlic until golden brown.
  6. Add Cognac and flame.
  7. Stir until flames subside.
  8. Add onions and carrot mixture to the casserole.
  9. Mix well.
  10. Stir in Burgundy, beef stock, tomato paste, bay leaf and thyme.
  11. Bring to boil on top of stove, cover and place in oven and bake at 325 degrees for 2 1/2 to 3 hours, or until meat is very tender.
  12. Skim grease, and thicken with a cornstarch and water mixture if necessary
  13. Meanwhile, saute the mushrooms in butter and oil until sizzling and brown.
  14. Add lemon juice, salt, pepper and onions and cook for 2 minutes.
  15. Just before serving, add mushrooms and parsley to top of the casserole.
  16. Serve atop buttered egg noodles or rice.

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