Beef Bourguignon


Everytime I think of this dish, I always have Julia Child's voice in my head say it with her distinct voice and it never fails to make me smile. Beef Bourguignon or beef Burgundy is a very traditional French dish. Simply put, it is a stew. The liquid used for this special dish is red wine which gives it a deep, rich flavor.

I recently watched an episode of Laura Calder in the Asian Food Channel (You guys should watch Asian Food Channel too! You'll find out why I'm plugging the channel in a couple of months. *wink*) and she made this. Of course, she got me at "Fry up some bacon". I knew I definitely had to make this.

Beef Bourguignion


For the garnish

  • 1 Tbsp. olive oil
  • 6 to 8 slices bacon, cut into lardons
  • 40 baby onions, peeled (I used shallot or sibuyas tagalog)
  • 500 g fresh white or brown mushrroms, stems pulled out

For the stew

  • 1 and 1/2 kilos beef tenderloin, cubed
  • 2 Tbsp. Olive Oil
  • 2 carrots, peeled and halved
  • 2 medium onions, pleed and haved
  • 3 stalks celery
  • 4 cloves garlic, crushed
  • 1/4 cup all purpose flour
  • 1 (750 ml) bottle red wine
  • 4 cups beef stock
  • 1 bouquet garni (made from bay leaf, parsley stems, and thyme sprigs)


      1. Remove the meat from the refrigerator and bring to room temperature, about 20 minutes. Pat dry.
      2. Heat the oil in a large casserole. Working in batches, brown the stew meat well on all sides, removing as you go.
      3. When the meat is done, cook the carrots and onions in the same pot until tender and lightly golden. Add the garlic, and cook one minute. Add the flour and cook, stirring for 2 minutes. Pour over the wine and the stock. Add the bouquet garni. Return the meat to the pot, cover, and simmer until the meat is very tender, about 1 and a half to 2 hours.
      4. While the meat cooks, prepare the garnish: Heat the oil, in a pan and brown the bacon, and remove. Add the onions and cook until browned all over, remove. Finally, brown the mushrooms, and remove. Deglaze the pan with 1/2 cup water, reduce, and then pour over the garnish. Set aside.
      5. When the meat is done, remove it from the pot. Strain the stock, discarding the vegetables.
      6. Pour the liquid back into the pot, and boil until thick enough to coat a spoon. Return the meat to the pan and add the garnish. Cover, and simmer until the onions are tender and the flavors have blended, 10 minutes. Adjust the seasonings. Serve.