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Boeuf Bourguignon

6 Servings


This is a little more work, but so delicious, it’s worth it!


6 oz. piece of bacon fat

3 pounds lean stew meat

1 carrot, sliced

1 onion, sliced

1 tsp. salt

1/4 tsp. pepper

2 Tbsp. flour

3 cups of red wine*

2 1/2—3 1/2 cups beef stock


1 Tbsp. tomato paste

2 minced garlic cloves

1/2 tsp. thyme

1 bay leaf

18-24 pearl onions**

3 1/2 Tbsp. butter

3 carrots, sliced

3 medium Yukon Gold potatoes

1 pound mushrooms, quartered

OPT.: 4 parsley sprigs 


Brown bacon in a large kettle—you want to get the fat out of it to add flavor to your stew. Add the stew meat and brown on all sides. Add the single carrot and onion and brown. Stir in the salt, pepper and flour; then add 3 cups of wine and the beef stock. Cook 2-3 hours on low until beef is tender.


Stir in the remaining ingredients, bring to a boil, turn down heat and cook approx. 20 minutes or until the potatoes are fork-tender. Remove the bay leaf and parsley, if using, before serving. 


*Use a wine that you don’t mind drinking! I prefer a sweeter red than most, always tastes amazing too.

**If you want to make your life easier—buy these frozen at Trader Joe’s—so nice!






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