Main Dishes, Recipes

Guest Post: B&B Boeuf Bourguignon

1 comment

Kim and Barry had us over to their house for a dinner party in 2009, where they served this fabulous dish. We immediately asked Kim for the recipe, which she was happy to share on our site.

B&B Boeuf Bourguignon
Recipe type: Main Course
Cuisine: French
Serves: 4
  • 1 tbsp. olive oil
  • ½ bottle good dry red wine
  • 6 oz. center cut bacon, sliced
  • 1 cup beef broth
  • 1 lb. top sirloin / chuck beef, cubed 1”
  • ½ tbsp. tomato paste
  • Kosher salt
  • 1 tsp. fresh thyme (or ½ tsp. dry thyme)
  • Black pepper
  • 3 tbsp. butter
  • ½ lb. carrots, sliced into ½” cubes
  • 2 tbsp. all-purpose flour
  • 1 yellow onion, sliced
  • 8-10 oz. pearl onions
  • 2 tsp. chopped garlic (2 cloves)
  • 8 oz. fresh mushrooms
  • ½ cup Cognac
  1. Preheat oven to 250º F.
  2. Heat olive oil in Dutch oven. Add bacon and cook over medium heat until bacon is lightly browned. Cool and slice into ½” pieces.
  3. Dry cubed beef with paper towel, then sprinkle with salt and pepper. In batches in single layers, sear beef in bacon grease at high heat for 3-5 minutes, turning to brown on all sides. Set aside with bacon.
  4. Toss carrots and onions in ½ tbsp. of salt and 1 tsp. of pepper in pan over medium heat with leftover grease and cook for 10 minutes, stirring until onions are lightly browned. Add garlic and thyme and cook for one more minute. Add Cognac, stand back, and ignite with a match to burn off alcohol. Put the meat and bacon back into pot with the juices. Add bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste. Bring to a simmer, cover the pot and place in the oven for 1 hour and 15 minutes, or until meat and vegetables are very tender when pierced with a fork.
  5. Boil pearl onions for three minutes; then cool in ice water to stop cooking process. Drain onions. Cut off the root end of the onions and squeeze onions out from the outer layer. Set aside.
  6. Melt 2 tbsp. butter in saucepan and stir in flour to make roux. Add roux into the stew until desired consistency is reached.
  7. Remove mushroom stems and slice thickly. Sauté mushrooms in 1 tbsp. butter for 10 minutes until lightly browned and add to stew. Add pearl onions into the stew.
  8. Bring stew to a boil on the stove top, then lower the heat and simmer for 20 minutes. Season to taste.
Serve with mashed potatoes.

One Comment

  1. Kim and Barry made this for their Valentine’s Day dinner party this year, and it was so incredible. A dish I’ve always wanted to make myself. Unbelievable flavor. Very well done!

Leave a Comment, Question, or Suggestion!