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Beef Bourguignon Recipe

My Beef Bourguignon Recipe uses Beef Cheeks and Beef Neck for melt-in-your-mouth tender beef in a rich, creamy, Burgundy wine sauce. The recipe is inspired by Julia Child’s Beef Bourguignon recipe, and uses ideas from Tyler Florence to reduce complexity (but not flavor!). My main twist on this recipe is to use rarely-used but oh-so-tasty cuts of beef to bring the flavors to another level.

Beef Bourguignon

Beef Bourguignon

By using Beef Cheeks and Neck of Beef and slowly braising them for several hours, the beef becomes tender and begins to break down the the collagen and connective tissue until all that remains is melt-in-your-mouth goodness.  The added bonus is that these cuts are inexpensive but on-point for flavor.  Click the link for the complete recipe and HD cooking video.

Beef Brouguignon is a classic French recipe with hearty chunks of beef, good French wine like a Burgundy and hints of Cognac, with pearl onions and mushrooms served in a rich and flavorful sauce.  My Beef Bourguignon is based on the classic Julia Child’s recipe, adapted from Tyler Florence”s simplified techniques, and inspired by my meal at Lardon Restaurant in Toronto’s Roncesvalles Village.  I ordered the Beef Bourguigonon, and had a chat with executive chef, who mentioned that he uses beef cheeks for his Beef Bourguignon.

High Definition Video Presented Here on How To Make Beef Bourguignon Recipe:

Preparation time: 45 minutes

Cooking time: 3 hours

Serves: 6 generous portions


  • 1 Cup of water
  • 4 smoked bacon slices, cut into thin (1/2″) strips (lardons)
  • 4 pounds Beef Cheeks and/or Beef Neck cut into 2-inch cubes (otherwise, use Beef Chuck, Chuck Round, Shoulder are all acceptable substitues)
  • Sea salt and freshly ground black pepper
  • 4 carrots, pealed and chopped
  • 3 yellow onions, medium chop
  • 1 tablespoon tomato paste
  • 3 tablespoons all-purpose flour
  • 1 cup Cognac
  • Bouquet garni (2 fresh rosemary sprigs, 8 fresh thyme sprigs, 2 bay leaves, tied together with kitchen twine or tied in
  • 1 bottle Burgundy red wine, such as Louis Jadot Bourgogne
  • 1 or 2 cups beef broth
  • 2 tbsp olive oil
  • 3 garlic cloves, chopped
  • 1 pound Cremini mushrooms, stems trimmed
  • 3 cups blanched and peeled pearl onions
  • 2 sprigs of thyme, stem removed
  • 1 tbsp brown sugar
  • 1 package of spiral egg noodles
  • 1 large tablespoon of butter
  • 1/2 of finely chopped flat-leaf parsley, plus some more for garnish

Cooking Directions:

  1. In a large pot or preferably French/Dutch oven, pour in water.  Add thinly sliced bacon and fry until crisp.  Remove and set aside on paper towel plate and allow grease to drip off
  2. In same French/Dutch oven add beef and brown on all sides, a few minutes per side.  You are not trying to cook the beef all the way through, just to caramelize the outside of the beef and add flavor to the pot.  Remove beef from the pot and set aside
  3. Add the carrots and onion to the pot and saute until just slightly softened – 10 minutes or so
  4. Turn on oven and pre-heat to 300 degrees F
  5. Add tomato paste and flour, mix well
  6. Turn off the stove, and pour in Cognac.  Lite with long match or BBQ lighter and allow alcohol to burn off (1-2 minutes should do it, or until blue flame is no longer visible)
  7. Reintroduce the beef back into the pot
  8. Add the Bouquet garni
  9. Add entire bottle of Burgundy wine
  10. Top up the pot with beef broth and mix everything until all of the beef chunks are just about covered with braising liquid
  11. Relight stove and set to high heat.  Once liquid starts to boil, turn off heat and place stove in 300 degree F pre-heated oven for two hours, check on the beef hourly
  12. After the beef has been braising in the oven for about two hours, in a large frying pan, over medium heat, heat olive oil. Add the pearl onions, garlic, and mushrooms and cook until the onions start to brown, about 10 min.  The onions should be slightly browned and mushrooms softened, like this:
    Pearl Onions and Mushrooms

    Pearl Onions and Mushrooms

  13. Remove the pot with the beef from the oven, and add the mushroom mixture along with the brown sugar to balance out the acid from the red wine.  Season with salt and pepper, to taste.  You should have something like this:

    Beef in Braising Pot

    Beef in Braising Pot

  14. Return the pot back to the oven for another 45 minutes
  15. About 15 minutes before the beef is set to come out of the oven, boil and strain the egg noodles. Add butter, chopped parsley and sea salt.  Mix the ingredients together
  16. Plate Beef, sauce, onions, carrots, and plenty of sauce over the egg noodles.  Garnish with bacon strips from step 1 and parsley leaves.

Wine Pairing:

Serve with a good quality French Burgundy wine like Louis Jadot .  Winemaker’s Comments: “This wine is very fruity (peach, pear and grapefruit), developing white flower aromas as well a slight vanilla touch. With a lot of elegance, it is structured, pleasant and harmonious.

Bourgogne Chardonnay “Les Petites Pierres” will be perfect with “hors d’oeuvres”, white meats, poultry, sea fruits, grilled fish and goat cheese. It is best served chilled (10/12°C). After several years, more sophisticated aromas will develop and it will go well with more elaborated dishes.

Louis Jadot Bourgogne

Louis Jadot Bourgogne

From LCBO Web site: “Bright pale ruby color; cherry and red berry aromas with a touch of earthy spice and beetroot; dry, medium body, well balanced with well integrated acidity, red berry flavors and a touch of earth and mushroom on the finish.”

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2 Responses to “Beef Bourguignon Recipe”

  1. Chv. Jeremie de Grenville says:

    Pardon me, but in many years of cuisine, I have never been able to saute or fry anything in water, as the initial proposition of your recipe suggest. Perhaps there is a trick I have missed – enlighten us!

    • Bart says:

      When you add 1 cup of water to the pot and fry the bacon, it helps to evenly crisp up the bacon. The water evaporates during the cooking process, and by the time the bacon is fully-cooked, the water is gone. Only bacon fat remains in the bottom of the pot (no water). With only the residual bacon fat on the bottom of the pot, the bacon lardons are removed, and the beef is added to the pot, and browned in the bacon fat.


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