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.
Check out these kitchen essentials helpful in making this recipe:
here’s a video showing how to make it:
- salt pork - 1/8 pound, diced fine
- onion - 1 large, chopped
- flour - 3 tbsp
- salt - 1/2 tsp
- pepper - 1/4 tsp
- stew beef - 2 pounds, cut into bite sized pieces
- marjoram - 1 tsp, dried
- rosemary - 1 tsp, dried
- bay leaves - 2
- red wine - 1 1/2 cups
- beef broth - 1 1/2 cups
- pearl onions - 20, trimmed and peeled
- mushrooms - 1/2 pound, quartered
This recipe is part of a series I am doing for Parade's Community Table:
CLICK HERE FOR THE INSTRUCTIONS.