Beef Bourgogne

I learned how to make this recipe from the head chef at a villa in Tuscany. It is a wonderful recipe and you can use any full-bodied un-oaked or lightly oaked red wine. Make sure you choose a wine that you like the taste of in the glass, not a cheap cooking wine. It’s a great recipe to make the day after a party when you have multiple open bottles of wine that you won’t be able to drink before they go bad. It’s also a great meal to make when you have company over all day as it takes hours to cook but minimal supervision, and the aromas of the beef stewing away in the wine and vegetables caramelizing on the stove will fill your home with warmth all day long. This is a very rich meal and shouldn’t be spoiled with appetizers.

Prep Time: 30 minutes
Cook Time: 4 hours
Skill Level: Easy
Serves:  6 - 8 people as a meal

• 2 standard sized packages of store pre-packaged stewing beef, cut into large chunks
• 3 regular sized carrots – peeled and blunt cut into large chunks
• 3 chopped medium yellow/cooking onions
• 3 cloves of garlic - diced
• 2 cups of sliced mushrooms (white or cremini)
• ½ stick of butter
• Fresh herbs: 2 sprigs rosemary, 3 springs thyme, 2 fresh or dried bay leaves
• 1 – 2 tbsp. powdered beef stock
• 3 x 750 ml bottle of Sobon Cabernet Sauvignon red wine (the third bottle is to drink with dinner)
• Fresh baguette torn into pieces, for dipping


Put two bottles of wine and the beef in a saucepan and bring to simmer on medium-low heat.

Once wine is simmering turn down to lowest heat that will maintain simmer, and cover (simmer) for one hour.

Open lid, add one teaspoon fresh ground pepper, one sprig of rosemary, two sprigs of thyme, and one bay leaf. Recover and simmer for 3 hours.

Meanwhile, after first hour, in a large saucepan or pot, add ¼ stick of butter on low-medium heat (3 on numbers stoves). Once butter is melted, add onions, cover, and allow to cook on low for one hour.

After one hour stir onions and recover for one more hour.

After second hour, add remaining butter, carrots and garlic. Allow to cook down stirring every 20 minutes or so.

After about 40 minutes, push all of the vegetables to the side and add the mushrooms to the other side, stirring occasionally allowing edges to brown.

 Once mushrooms have browned a little around the edges, mix all vegetables in the pan together. Add remaining herbs. Cover and leave to continue caramelizing over low-medium heat.

Once beef has been cooking for four hours, add one tbsp. powdered beef stock to vegetable mixture and stir in well.

Then, pour the beef and wine to the vegetable pot and stir together gently. Bring to a low boil on medium heat. Allow to simmer for 15 minutes.

Taste the mixture and if not salty enough, or tastes flat, add the second tbsp.  of beef powdered stock. Also, taste for pepper and add more fresh ground pepper if needed. Allow to simmer another five minutes and taste again, adding more stock, salt, or pepper as needed.

Once seasoned perfectly, spoon into bowls and serve with fresh baguette for dipping, and open the third bottle of wine to have with the meal.

Bon appétit!