Beef Bourguignon

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3 lb bottom round or cross rib, trimmed of fat & cut into 2 inch pieces
1 T flour
3 T oil
4 or 5 cloves garlic, mashed
1 large onion, chopped
2 cups Papapietro Perry Pinot Noir
1 cup beef broth
6 carrots, sliced thinly
1 bouquet garni (2 sprigs parsley, 1 bay leaf, 2 sprigs thyme, tied together)
2 T butter
¾ lb mushrooms, trimmed
6 strips bacon, crisp & crumbled or ¼ lb pancetta in ¼" pieces


Serves 6

Sprinkle beef with flour. Heat oil in a heavy Dutch oven & brown meat on all sides, turning pieces to brown evenly. Season with salt & pepper.

Add garlic & onion, sauté over medium heat for 3 or 4 minutes, or until onions wilt.

Add sliced carrots, wine & beef broth. If there isn’t enough liquid to cover, add more red wine. Add garlic. Bring to a boil. Lower heat to simmer & cook covered for 2 hours.

While meat is cooking, sauté mushrooms in butter for 2-3 minutes. Take off heat & reserve.

When meat is nearly tender, add the mushrooms, pieces of bacon, and simmer for 10 minutes.

Serve over buttered noodles.

Delicious with Papapietro Perry Pinot Noir!

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