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Bumgarner Winery

Boeuf Bourguignon

Boeuf Bourguignon
Recipe Date:
December 23, 2017
Cook Time:
Imperial (US)
  • 6 ozs Chunks of Bacon
  • 1 tbsp Olive Oil
  • 3 lbs Stewing Beef, cubed
  • 3 Carrots, sliced
  • 1 Onions, sliced
  • 8 ozs Mushrooms, quartered
  • 2 tbsps Flour
  • 3 cups Red Wine, full bodied
  • 2 cups Beef Stock, add up to add'l cup, as needed
  • 1 tbsp Tomato Paste
  • 3 Cloves Garlic, chopped
  • 1/2 tsp Thyme
  • 1 Bay Leaf
  • 2 Sprigs of Rosemary
  • 1 tbsp Fresh Parsley, chopped

Preheat your oven to 325 degreees. Slice your bacon into small pieces. Heat your olive oil in a frying pan over medium heat. Add your bacon, cook until browned. Remove with a slotted spoon and add to your dutch oven.  In same oil add your veggies. Cook for a few minutes without disturbing them until browned on one side. Give them a good stir and brown a little more. Remove to the Dutch oven. If needed add a little more olive oil to your frying pan. In small batches add your beef cubes. You don't want your beef cubes to be touching, as this allows them to brown up nicely. This is very important for a good gravy be patient and cook them in batches. Add them to your Dutch oven. Add the 2 tablespoons of flour. stir to combine. Add your wine, beef broth and tomato paste. Salt and pepper to taste. Cover your dutch oven and slowly cook your stew at a low simmer for 2 1/2 to 3 hours. Ovens vary so check to make sure your not boiling it to hard. The meat is done when a fork pierces it easily. You can at this point pour your liquids through a sieve, into a saucepan. Simmer sauce for a minute or two untiil thinkened. Pour the sauce back into the beef. Garnish with Parsley and serve over mashed potatoes. Enjoy!

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