The hardest part of this simple Beef Bourguignonne recipe is it’s pronunciation! Here is the proper way to pronounce this lovely dish ( boor-gee-nyawn ). Click to hear pronunciation and a few facts about the history of Bourguinonne.
Comfort food at it’s best. This simple recipe is a perfect one pot meal to slow simmer on a chilly afternoon. A perfect make ahead meal and freeit’s freezer friendly. Served with creamy mashed potatoes and hunk of french bread and your set.
Tips to make this simple Beef Bourguignonne even easier.
If you normally don’t have red wine around the house, keep a couple of mini bottles around for cooking. You can also substitute the red wine with a diluted red wine vinegar of one tablespoon of red wine vinegar and one tablespoon of water.
If bacon isn’t a breakfast staple in your fridge, and you anticipate more recipes using bacon, it is easily freezable. Purchase a package and roll up the raw slices, place on a cookie sheet and freeze, when frozen place in freezer bag for later use. You can also freeze cooked bacon.
Hate peeling, chopping or pressing garlic, purchase a small jar of minced garlic instead.
This recipe calls for fresh oregano, but substituting dried in a pinch work also. I started a small herb garden including basil, cilantro and oregano since these are three fresh herbs I mostly use in my cooking.
If you don’t have demi-glaze on hand just increase the beef stock by 1/4 cup.
- 1 pound beef chuck steak
- ¾ cup beef stock
- ½ teaspoon beef demi-glaze
- 6-8 pearl onions
- 1 cups whole mushrooms
- ¼ cup of butter
- 1 slice bacon
- 1 tablespoons vegetable oil
- ½ cup dry red wine
- 1 bay leaves
- 2 cloves garlic, crushed
- ¼ cup flour
- 2 teaspoons brown sugar
- 2 teaspoons fresh oregano, finely chopped
More Than Gourmet Classic French Demi-Glace, 1.5 Ounce
Polaner Premium White Chopped Garlic, 10 Ounce
Le Creuset Shallow Dutch French Oven, 2.75 quart, Cerise (Cherry Red)
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