Beef Bourguignon

Beef Bourguignon
Total Time

120 min.

Serving & Size

16 oz / 500 mL

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Your patrons will savour the tender cuts of beef, slow roasted in Burgundy wine, with sautéed bacon and delicate button mushrooms, seasoned with bay leaves, thyme and black pepper.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Artisan® by Stockpot Beef Stock
1.92 L
8 cups
Bacon, diced 10 slices 10 slices
Pearl Onions, blanched and skins removed 454 g 1 lb
Small Button Mushrooms, halved if too large 795 g 1 3/4 lb
Stewing Beef, cut in 1" (2.5 cm) cubes 2 kg 4 1/2 lb
All-purpose Flour 80 mL 1/3 cup
Clove Garlic, minced 8 slices 8 slices
Red Wine (preferrably a Burgundy wine) 1 bottle 1 bottle
Bay Leaves 3 - 5 3 - 5
Dried Thyme 15 mL 1 tbsp
Pepper, freshly ground 5 mL 1 tsp
1. Reconstitute Artisan Beef Stock according to package directions and set aside.
2. In a heavy stock pot, sauté bacon over medium-high heat until lightly browned. Remove bacon and set aside. Sauté onions in bacon fat until just browned; remove and set aside. In the same pan, sauté mushrooms until they release their liquid. Remove and set aside.
3. Toss beef in flour. Brown beef in batches in the same heavy stock pot, adding a little oil if necessary. Add garlic, wine, Beef Stock, bay leaf, thyme and pepper. Cover and cook on the stovetop or in a 325° F (160° C) oven for 2 hours or until meat is tender.
4. Add reserved bacon, onions and mushrooms; cook an additional 15 minutes or until onions are tender and the flavours are well combined.

Recipe Tip

  1. Chef’s Tips & Variations: Serve with Mashed Potatoes (cooked with Artisan Chicken Stock instead of water) or buttered egg noodles or rice with a green salad or vegetable on the side.

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