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Beef Bourguignon

I first tried Beef Bourguignon at Mimi's in South Jordan.  A coworker sitting next to me had ordered it at a work dinner and it looked and smelled divine, so the next time I was there I of course had to try it and oh my, it did not disappoint.  

This recipe is not my normal, quick dinner recipe... it takes some time and cooks very slowly. However, the end result is totally worth it to me as the slow cooking process builds layers of flavor like you have never imagined.  This is definitely not your average pot roast.  The thick richly glazed chunks of beef and vegetables just melt in your mouth.  Served over a bed of mashed potatoes that just sop up the sinfully delicious sauce, this is comfort food at it's absolute finest.

Traditional Beef Bourguignon calls for red wine, but I never have that on hand, so I use sparkling grape juice mixed with a little red wine vinegar.  I haven't cooked this with red wine ever, so I can't tell you if it makes a difference, but I have to assume the one at Mimi's was cooked in it and this tasted even more delicious, so for me I would say it does not ;)

As a note, I do have to admit that whatever size pkg bacon I have is what I use, so it is sometimes 12oz and sometimes 16oz.  In my humble opinion you can never have too much bacon, but you need at least 8oz in there.  (This may be what compensates for the lack of red wine?!?!?)

  • 12-16oz if you like bacon like me)
  • 2 1/2 pounds chuck roast or beef stew meat, cut into 2-inch cubes
  • 6oz white pearl onions, (I use the frozen ones!)
  • 2 Tbsp minced garlic
  • 1 fresh onion, ninja chopped into oblivion 
  • 16oz bag of fresh baby carrots (half chopped, half left whole)
  • 3 heaped Tbsp of concentrated tomato paste (in the tube)
  • 4 heaped Tbsp cornstarch, divided
  • 3 cups sparkling red grape juice (or substitute red wine)
  • 1/4 cup red wine vinegar 
  • 3 cups beef stock
  • 1 tsp thyme 
  • Salt and pepper to taste (I used a good 1/2 tsp each to start then adjusted at the end)
  • Chopped fresh thyme or parsley to garnish
  • Preheat the oven to 325.
  • Chop up the bacon using kitchen scissors and saute in a 6-7 quart dutch oven, (or a non stick stock pot that is oven safe to a temp of at least 350), over medium-high heat until the fat has rendered out and the bacon is good and crispy.  
  • Remove the bacon with a slotted spoon and set it aside on a paper towel lined plate, leaving the bacon fat in the pot.  
  • Dry your beef with paper towels because it will not brown if it is damp. Season the beef with salt and pepper and add it, a few pieces at a time, to the hot bacon fat and brown on all sides in batches. 
  • Remove beef from the pot with your slotted spoon and set aside.
  • If you have more than a few tablespoons of bacon fat left in the pot get rid of some till you have just a light coating on the bottom of the pot.  
  • Toss your pearl onions in to the pan with the light coating of bacon fat and let them cook for 1-2 minutes.  
  • Remove onions from the pot using your slotted spoon and add them to the beef on the side.
  • In the same pot with the same fat, throw in the minced garlic, the chopped onion, (mine is pretty much liquidized), and the mixture of chopped and whole baby carrots. 
  • Cook for about 2-3 minutes, then stir in the tomato paste and 2 Tbsp of the cornstarch and toss together.
  • Add the sparkling juice and vinegar, and let that cook for another 3-4 minutes.
  • Return the bacon, beef and pearl onions to the pot and bring to a light simmering boil.  
  • Add the beef stock, thyme, salt and pepper and bring once again to a simmer on top of the stove.
  • Simmer for 10 minutes.
  • Cover the pot and set in the center of the hot oven. 
  • Let it cook in the oven very slowly for 1-1/2 hours.  
  • Mix the remaining cornstarch (2 heaped Tbsp) with a little water so it's liquid. 
  • Carefully remove the pan from the oven, (with oven mitts... remember the cover is hot!!), and drizzle in the cornstarch mixture while stirring. 
  • Return covered to the oven for another 1/2 to 1 hour.  (Note, if it doesn't get thick enough for your liking, you can add additional cornstarch/water mixture until it is the consistency you prefer.)
  • While the beef is cooking, I suggest making homemade mashed potatoes. (See below if you need a recipe.)  
  • Once everything is ready, spoon some mashed potatoes in to a bowl and ladle the thickened beef bourguignon over the top.  Garnish with fresh thyme or parsley and serve.
For mashed potatoes:
  1. Peel 5-6 medium sized potatoes and chop them in to about 1 inch cubes.  (About 1 1/2-2 pounds total.) 
  2. Put them in a big saucepan and cover with cold water.  
  3. Add a tsp of salt and bring to a boil. Cook until they are fork tender.  (The fork breaks them apart easily, but they aren't turned to mush.) 
  4. Drain off the water and put them in a large mixing bowl and mash them up.
  5. Add one stick of softened or melted butter, 1/4 cup whole milk or half and half, 1 heaped spoonful of sour cream, 3/4 tsp salt and 1/2 tsp pepper.  
  6. Mash everything together until they are the consistency you like.  (Add a little extra milk if you want them creamier.)
*Photos updated May 2019

Beef Bourguignon

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