Beef Bourguignon

Author: 
Anne Burrell
  • 4 Pounds  beef chuck, cut into 1-inch chunks
  • large onion, quartered
  • carrots, peeled and halved
  • ribs celery, halved
  • cloves garlic, smashed
  • (750 ml) bottle red wine
  • fresh bay leaves
  • 1/2 Cup  all-purpose flour
  • 8 Ounces  slab bacon, cut into lardons
  • large onion, cut into 1/4-inch dice
  • carrots, cut into 1/4-inch dice
  • ribs celery, cut into 1/4-inch dice
  • cloves garlic, finely chopped
  • 1/4 Cup  tomato paste
  • 2 Cups  red wine (reserved marinade)
  • to 4 cups beef stock, plus more as needed
  • bay leaves
  • bundle fresh thyme
  • 1 Pound  cremini mushrooms, quartered
  • 1 Pound  red bliss potatoes, quartered
  • 1/2  bunch fresh chives, finely chopped, for garnish
  • 4 pounds beef chuck, cut into 1-inch chunks
  • 1 large onion, quartered
  • 2 carrots, peeled and halved
  • 2 ribs celery, halved
  • 5 cloves garlic, smashed
  • 1 (750 ml) bottle red wine
  • 3 fresh bay leaves
  • 1/2 cup all-purpose flour
  • 8 ounces slab bacon, cut into lardons
  • 1 large onion, cut into 1/4-inch dice
  • 2 carrots, cut into 1/4-inch dice
  • 2 ribs celery, cut into 1/4-inch dice
  • 2 cloves garlic, finely chopped
  • 1/4 cup tomato paste
  • 2 cups red wine (reserved marinade)
  • 3 to 4 cups beef stock, plus more as needed
  • 3 bay leaves
  • 1 bundle fresh thyme
  • 1 pound cremini mushrooms, quartered
  • 1 pound red bliss potatoes, quartered
  • 1/2 bunch fresh chives, finely chopped, for garnish

Directions RichSnippets

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Recipe Details

Preparation Time: 
15 minutes
Cooking Time: 
3 hours 45 minutes
Total Time: 
16 hours
Serves: 
8

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