[an error occurred while processing this directive] One-Pot Beef Bourguignon - Steven and Chris
One-Pot Beef Bourguignon

One-Pot Beef Bourguignon


You will not believe this dish was once considered peasant food, now it is the pinnacle of French cuisine!

Beef Bourguignon


1.5 (kilograms) cubed stewing beef or beef short ribs
3 tablespoons all purpose flour
250 (grams) strip bacon, sliced
2 tablespoon olive oil
to taste salt and pepper
2 tablespoon butter
3 tablespoons tomato paste
3 pieces thyme, stripped

1 cup carrot, thinly sliced
1 cup spanish onion, sliced
1 cup leek whites, sliced
1 cup celery, sliced
3 cloves garlic, halved
1 tablespoon herbes de provence
3 cups red wine
1/2 cup brandy or cognac
3 cups beef stock
Garnish Vegetables
3 pieces flat leaf parsley, minced
6 pieces red fingerling potatoes, sliced, lengthwise
6 pieces white fingerling potatoes, sliced lengthwise
12 pieces baby heirloom carrots, peeled and sliced lengthwise
12 pieces cremini mushrooms, cleaned and quartered
12 pieces red pearl onions, peeled
12 pieces white pearl onions, peeled


Optional Marinade: If you don't have time to marinate, just sauté vegetables and beef as is.

  1. Combine the marinade ingredients in a covered bowl or zip bag, refrigerate overnight.
  2. Strain liquid into a saucepan, remove and separate the beef from the marinated vegetables. 
  3. Bring liquid to boil, skim off impurities, remove and reserve. 
  4. Pat the beef dry with paper towel, lightly toss with flour, and season with salt and pepper. 
  5. Heat a large heavy bottom pan or casserole dish, add oil and butter for each batch. Add the beef in batches, browning all sides then remove, careful not to boil the meat. 
  6. Remove the beef and reserve.
  7. Add all of the garnish vegetables to the pan, sauté until lightly browned. 
  8. Remove garnish vegetables; add the bacon to the pan, sauté until golden brown. 
  9. Remove the bacon; add the marinade vegetables to the pan, sauté until golden brown. 
  10. Add tomato paste to the bottom of the pan, sauté until browned and fragrant. Deglaze the pan with reserved liquid.
  11. Combine all ingredients adding stock and fresh thyme. 
  12. Simmer for several hours until sauce is reduced and beef tender, skim excess fat and impurities. 
  13. Finish with parsley, check seasoning, serve topped with a freshly baked biscuits and serve with sautéed garnish vegetables.


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