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.
(This recipe was originally published here on 09/12/2012)
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
- thyme - 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
- 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.
- Mix the flour, salt, and pepper on a dinner plate, and roll the meat in the mixture.
- 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.