I wanted to share my mother’s beef bourguignon (or beef burgundy) recipe—one of my favorite things she makes. It’s really actually a quite simple version that delivers fantastic results every time. I have tried many different bourguignon recipes throughout the years, but I find myself always coming back to this one.
I really love Julia Childs’s version, but it’s quite labor-intensive, and this one delivers almost the same result. The long cooking time makes the beef so tender, and enables the flavors to blend together perfectly. This is the perfect fall dish. It’s so comforting and satisfying—just like all of my mother’s food.
My Mom's Beef Burgundy (Bourguignon)
- ⅛ pound salt pork - diced fine
- 1 large onion - chopped
- 3 tbsp flour
- ½ tsp salt
- ¼ tsp pepper
- 2 pounds stew beef - cut into bite sized pieces
- 1 tsp marjoram - dried
- 1 tsp rosemary - dried
- 1 tsp dried thyme
- 2 bay leaves
- 1 ½ cups red wine
- 1 ½ cups beef broth
- 20 pearl onions - trimmed and peeled
- ½ pound mushrooms - quartered
- Melt the salt pork over medium heat in a heavy Dutch oven or covered casserole. When crisp and golden, remove and drain on a paper towel lined plate.
- Add the chopped onions to the melted fat in the pan, and slowly cook them to a light golden brown. Remove and set aside.
- Brown the beef, a few pieces at a time, and add the herbs, wine, and beef broth.
- Return the pork and onions to the pot and cover. Simmer for 1½ hours.
- Add the pearl onions and cook for an additional 20 minutes, then add the mushrooms and cook for about 10 more.
- When the onions are fork-tender, the stew is done.