Beef Bourguignon

This does not include potatoes as they tend to break down; could be served with mashed potatoes or garlic-roasted new potatoes.


  • 8 slices backon, cut into 1-inch squares
  • 2 pounds chuck or round roast, cut into 1-inch cubes
  • 2 cups dry red wine (preferably Burgundy)
  • 2 teaspoons beef fouillon granules
  • 1 clove garlic, crushed
  • 1 whole onion, sliced in half
  • bouquet garni (2 bay leaves, 4 parsley sprigs, 1 teaspoon dried thyme, 1 teaspoon dried marjoram in cheesecloth)
  • 4 tablespoons butter
  • 8 ounces button mushrooms, halved
  • 1 bag (16 ounces) frozen pearl onions, thawed
  • 1/4 cup all-purpose flour


  • Cook the bacon in a large stockpot or ducth oven until crisp and set aside.
  • Brown the meat in bacon drippings.
  • Add wine, bouillon granules, garlic, onion, and bouquet garni.
  • Bring to a boil, cover, and simmer for 1 1/2 hours or until meat is tender..
  • Remove bouquet garni.
  • Melt butter in a large skillet and saute mushrooms and pearl onions until tender. Blend in flour.
  • Transfer the mushrooms and pearl onions into the Beef Bourguignon.
  • Add bacon.
  • Blend together and continue cooking for about 10 minutes or until the sauce has thickened.


  • This was very good! Very Rich.
  • I substituted white wine for the Burgundy.
  • I let the flour cook (with the mushrooms and onions) for a few moments before adding to the Beef Bourguignon