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.
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.
Recipe Notes
The ratio of wine to broth can be changed for a bit of a stronger taste. Try using 2 whole cups of wine and 1 cup of broth. Minor adjustments like these can really change a dish around.
You'll want to use a dry red wine for this recipe. A good Burgundy or Pinot Noir would be best, but any red wine works fine.
If you don't want to use red wine in this recipe, you can swap it out for more broth or beef stock. Fair warning, the Beef Burgundy won't taste the same as it would with the wine added in.
Slices bacon would work just as well as salt pork.