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Beef Bourguignon


  • 2 lb (1kg) beef stewing meat
  • 4 slices bacon, diced
  • 2 medium onions, cut lengthwise into slices
  • 8 oz (250 g) mushrooms, halved
  • 3 tbsp (45 mL) all-purpose flour
  • 3 garlic cloves, minced
  • 1 1/2 cup (375 mL) each, red wine and beef broth
  • 1 bay leaf
  • 1 tsp (5 mL) dried thyme
  • 1/2 tsp (2 mL) each, salt and pepper


  1. Pan-fry bacon in Dutch oven or heavy stockpot using medium-high heat until lightly browned. Remove bacon; set aside. Saute onion and mushrooms in bacon fat until just browned. Remove vegetables; set aside.
  2. Brown beef in two batches adding some vegetable oil, if necessary. Sprinkle flour over browned meat. Add garlic, wine, broth, bay leaf, thyme, salt and pepper.
  3. Cook, covered, in 325F (160C) oven for 2 hours. Add reserved bacon, onion and mushrooms, cook 30 minutes longer.

Makes: 6 servings.