Beef Burgundy is a delicious beef stew that’s perfect for winter meals. Also known as beef bourguignon or boeuf bourguignon, this dish is hearty and filling. This beef bourguignon recipe is made with beef, red wine, beef broth, and lots of vegetables. Serve this beef burgundy stew with mashed potatoes, egg noodles, rice, or all on its own. It’s delicious no matter what!
Ingredients
- 8 slices bacon cut into ¼-inch slices
- 1 tablespoon canola oil.
- 1 3- pound boneless beef chuck fat removed and cut into 1½-inch cubes
- Kosher salt
- Freshly ground black pepper
- 5 carrots sliced diagonally into 1-inch chunks
- 1 large yellow onion diced
- 4 cloves garlic minced; divided
- 2 tablespoons all-purpose flour
- 1 750 ml. bottle good red wine such as Pinot Noir or Cote du Rhone
- ½ cup cognac
- 1 2 cup can beef broth
- 1 tablespoon tomato paste
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried)
- 1 bay leaf
- 4 tablespoons unsalted butter
- 1 pound frozen pearl onions thawed
- 1 pound fresh cremini mushrooms stems removed and caps thickly sliced
