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Beef Bourguignon


  • 1/4 lb Bacon, Diced

  • 3 lbs Beef Chuck Roast, 1 to 2 inch cubes

  • Medium Onion, Diced

  • 1 Cup Carrots, Diced

  • 1 Cup Celery, Diced

  • 2 Cups Mushrooms, Quartered

  • 3 cloves Garlic, Minced

  • 2 tbsp Tomato Paste

  • 3 Cups Potatoes, Diced

  • 2 Cups Red Wine

  • 2 Cups Beef Broth

  • Salt

  • Pepper


  1. Using a large dutch oven fry ¼ lb of bacon.

  2. Once you remove the bacon add the beef cubes, making sure they are dry.

  3. Brown the meat until all sides show some color and remove.

  4. Add to the pot the onions, after they have cooked down add mushrooms.

  5. After the onion and mushrooms have browned add the carrots and celery.

  6. Add tomato paste and stir to coat all of the vegetables.

  7. Pour in one cup of wine and use the wine to deglaze the pot

  8. After deglazing add one more cup of wine and 2 cups of beef broth

  9. Add the beef and potatoes to the pot.

  10. Place the covered pot in a 325 degrees for 3 hours, checking every 30 minutes.

  11. Once finished remove from the oven and let rest for 10 minutes before serving.

  12. Serve warm with Garlic Mashed Potatoes or Egg Noodles.

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