Beef Bourgogne (aka Beef Burgundy
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: French
Serves: 6-8
Ingredients
  • 2½ pounds stew meat (beef blade, chuck roast meet) cut into 1 inch chunks, seasoned with salt & pepper
  • ¼ pound (approximately 4 slices) bacon sliced into ½ inch pieces
  • 4 tablespoons butter
  • 24 baby pearl onions
  • 1 bag frozen peas
  • 1 - 12 /12 ounce bag petite carrots
  • Bouquet Garni
  • 3 stalks celery with leaves attached
  • 4 fresh thyme stalks
  • 1 bay leaf
  • 1½ tablespoons flour
  • 1 generous teaspoon tomato paste
  • 1 bottle red wine - preferably Burgundy
  • 2 small garlic cloves peeled and crushed
  • egg noodles - cooked according to package instructions
  • fresh parsley for garnish
Instructions
  1. Melt the butter into a large Dutch-oven. Add the onions and bacon and cook over moderate heat for 3 minutes or until they begin to soften and brown. Add seasoned meat to the pot and brown all sides over high heat. Lower the heat and add the carrots, bouquet garni, celery stalks, thyme, and bay leaf, cover and simmer for 20 minutes. Remove meat and bacon to your best ability and set aside. Stir the flour into the pot and heat until it starts to color. Add the tomato paste, and then add the wine little by little, stirring constantly. Add salt, pepper, garlic and stir. Bring to a boil stirring constantly. Return the beef and bacon back to the pot, cover and simmer for 2 hours. Add the peas and cook for ½ hour more for a total cooking time of 2½ hours.
  2. To serve, remove Bouquet Garni, celery stalks, bay leaf, thyme stalks. Serve over warm bed of egg noodles. Garnish with fresh parsley.
Recipe by Tout va bien! (tm) at https://christymajors.com/the-french-winophiles-classic-burgundy/