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Beef Bourguignon: A French Classic

beef cooking in pan
(Image: Unwine'd/VPM)

Un-Wine'd host Tassie Pippert shows viewers how to prepare Beef Bourguignon, a French classic made with tender chunks of beef chuck, bacon, and vegetables braised in red wine.


  • 1 tablespoons extra-virgin olive oil
  • 2 T. butter
  • 6 slices bacon, roughly chopped
  • 3 pounds tenderloin of beef, cut into  1½  to 2 inch cubes
  • 1 large carrot sliced in ½ inch slices
  • 1 large white onion,  cut in medium dice
  • 4 cloves garlic, sliced
  • ½ t. salt
  • ¼ t. coarse black pepper
  • 4 ounces tomato paste
  • 2 tablespoons flour
  • 3 cups dry red wine
  • 2 cups strong beef stock
  • 1 teaspoon fresh thyme, finely chopped
  • 1 pound button mushrooms (optional)
  • 2 tablespoons fresh parsley, finely chopped


  • In a dutch oven, melt the butter in the oil over medium heat.
  • Add the bacon and saute until bacon is crispy. Remove bacon and hold.
  • Blot the beef with paper towels to dry well and add a few pieces at a time to the pan.
  • Brown on all sides and remove the beef. At this point the beef should still be fairly rare.
  • Place the carrot and onion in the pan and saute until slightly tender.
  • Add the garlic. Continue to saute for three to 4 minutes.
  • Season with salt and pepper.
  • Add the tomato paste and cook for 5 minutes to allow the tomato paste to crystalize on the bottom of the pan. This adds depth to the stew.
  • Stir in the flour and cook for five minutes stirring occasionally.
  • Add the red wine and stock.
  • Return the beef and bacon to the pan and stir in the thyme.
  • Add the mushrooms.
  • Simmer for approximately 45 minutes or until the beef has cooked through.
  • Stir in the parsley just before serving.

Serves 6 - 8

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