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Beef bourguignon

Beef Bourguignon

Make this comfort food classic to take the chill off of a cool night
Prep Time: 10 minutes
Cook Time: 3 hours
Servings: 6 people


  • dutch oven


  • 2 lbs Mishima reserve steak trim
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 medium white onion, diced
  • 4 bay leaves
  • 4 TBS olive oil, divided
  • 1 TBS minced garlic
  • 1 TBS Kosher salt, divided, plus to taste
  • 1/2 TBS Black pepper, divided, plus to taste
  • 8 oz strong beef stock
  • 1/3 cup a/p flour
  • 3/4 BTL good red wine that you love
  • 6 sprigs thyme


  • Add 1/2 TBS salt and 1/4 TBS pepper to flour and stir. Put into a resealable bag and add beef trim. Shake to fully coat.
    floured beef trim
  • Heat dutch oven on medium high. Preheat oven to 350 degrees. Add 2 TBS olive oil and beef trim to dutch oven and brown. Remove from dutch oven.
    browned beef trim
  • Add other 2 tsp of olive oil, and add carrots, celery, onions, bay leaves and garlic. Cook until onions are getting translucent- 8-10 minutes. Deglaze with red wine, scraping the bottom of the pan to free up the frond. Cook 8 minutes or until wine is reduced by 1/3. Add beef stock, bring to a boil then simmer for 5 minutes.
  • Add beef trim back to mixture, cover and place in oven for 2.5-3 hours, or until beef is amazingly tender and stock has reduces. Serve with mashed potatoes and your favorite vegetable.
    beef bourguignon with mashed potatatoes
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