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Making of Beef Bourguignon (Beef Burgundy)

Today we’re making Beef Bourguignon (beef burgundy). This is a great dish to enjoy all fall and winter long.

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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****

INGREDIENTS WITH GRAM AMOUNTS

For the stew
1/2 pound (226g) thick cut bacon – cut into 1″ pieces
3 pounds (1360g) beef chuck – trimmed of fat and cut into 2″ cubes
1 large white onion – chopped
2 large carrots – cut into 2″ chunks
6 cloves garlic – minced
1/2 cup (60g) flour
8 sprigs thyme – tied together
3 cups (720g) burgundy or other dry red wine
2 large bay leaves
3 cups (720g) low sodium beef stock
1/4 cup (50g) tomato paste
salt and pepper – to taste

For finishing
4 tablespoons (56g) butter
2 tablespoons (28g) olive oil
16 pearl onions
1 pound (454g) cremini mushrooms – quartered
3 tablespoons flat leaf parsley minced
2 teaspoons fresh thyme leaves
salt and pepper – to taste

Video Credits: https://www.youtube.com/watch?v=OlcMgfSW0mc

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38 Comments

  1. Thanks for watching!
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    If you can make this one day ahead the flavor will be even better. Also, the fat will rise to the top and you can remove it before reheating. As always, the ingredients and print recipe are linked in the description. Thanks for watching and sharing our videos.

  2. I made beef bourguignon for Thanksgiving. For the most part I followed this recipe, but I made one big change. I replaced the tomato paste with dijon mustard, and it was better imo.

  3. Aside from a couple technique issues, not a bad home recipe. Remember, all cooks, home and pro, live and die by their techniques. Also, for some added richness and to bring this dish to the next level, add a square of dark chocolate.

    Cheers!

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