Beef Bourguignon recipe provided by the Certified Angus Beef® brand.

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Beef Bourguignon

Serves 4
Beef Bourguignon is a classic French beef stew made with bacon, mushrooms, and red wine. The beef becomes tender as it cooks in a delightfully rich sauce.
  • 3 pounds Certified Angus Beef ® English roast, cut into 3/4-inch cubes
  • 4 slices thick-cut bacon, cut in 1/4-inch wide strips
  • 1 teaspoon coarse kosher salt
  • 1-2 tablespoons canola or light olive oil as needed
  • 8 ounces crimini mushrooms (baby bella), sliced fresh
  • 1 large onion, chopped
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dry thyme
  • 1 teaspoon freshly ground black pepper
  • 1 cup red wine
  • 2 cups beef stock
  • 3 cups cooked brown or wild rice blend
  • 2 tablespoons chopped fresh flat-leaf Italian parsley, optional
  1. Preheat oven to 275°F.
  2. In a large Dutch oven or skillet, cook bacon until browned. Remove with a slotted spoon and set aside. Season beef cubes with salt, sear in batches, over medium-high heat for 2 to 3 minutes in the bacon fat. Set seared beef aside.
  3. Add a tablespoon of oil to the pan as needed and sear mushrooms over medium-high heat for 2 to 3 minutes. Stir in onions, flour and thyme, sear an additional 2 minutes; until onions soften. Stir in pepper and red wine, scraping browned bits from pan into the liquid; reduce wine by half.
  4. Return beef to the pan; add beef stock and bacon, cover tightly and place in oven. Braise for 3 hours until tender.
  5. Serve Beef Bourguignon over warmed rice and garnish with parsley.

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