Beef Burgundy


Prep time3 1⁄2 hours


Beef Burgundy, half-cookedThis is the best kind of recipe! It's forgiving when you are in a rush, but you can make it utterly sublime if you have the time to pay attention and use all your best techniques. This is the low-stress version. If you have the techniques and the time, then you'll know what to do.

Beef Burgundy, known in the land of Charlemagne as Boeuf Bourguignonne (or something to that effect) is in the simplest terms a beef stew made with mushrooms, bacon, onions, and red wine. Thyme and black pepper are always a part of that tableau; everything else is optional (even garlic!). 

I expect the inventor of beef burgundy got a Nobel prize. Like the tuxedo, it's one of those 4-star treats that you can't screw up, but with a little imagination you can make superb.


3lbBeef (eye, top, or bottom round, cut into 2-inch chunks)
1⁄3lbBacon (chopped coarsely)
2cDry Red Wine (I like Montepulciano d'Abbruzzo or Chianti)
2cBeef Stock
1lbmushrooms ((more or less), quartered)
1lbPearl Onions (frozen are fine)
2tBlack Pepper (freshly ground)
7eaJuniper Berries (just because I like them here)


  1. In a heavy pot, cook the bacon half-way.
  2. Add the beef and brown lightly all around.
  3. Add the wine, the pepper, and the thyme and bring to a simmer.
  4. Saute the onions until they start to blister and brown. Add to the pot.
  5. Saute the mushrooms and add them to the pot.
  6. Either simmer on the stovetop or put in a Crock-Pot and cook until done.
  7. (Optional) Thicken the sauce if you like, either by boiling down or with fat and flour (1 tbsp fat + 1 tbsp flour thickens 1 cup liquid).
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