Skip to main content

Bake & Roast

Beef Bourguignon
Bourguignon (pronounced bur-geen-yohn) is a hearty French stew, fabulous on a cold winter's night. It's traditionally prepared with a red Burgundy wine, made from Pinot noir grapes, and stew meat, which needs to cook a long time. Our streamlined version calls for strip steak, which cooks quickly. For a delicious splurge, try the dish with filet mignon. Serve with buttered egg noodles, mashed potatoes, or rice. Recipe may be frozen and halved.
1 (4-oz.) pkg. diced pancetta
1 1/2 lb. strip steak or filet mignon, cut into 1" chunks
1 (8-oz.) sliced baby bella or white mushrooms
2 carrots, peeled and thinly sliced
2 parsnips, peeled and thinly sliced
1 1/2 tsp. minced garlic
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 tsp. dried thyme
2 cups dry red wine, such as Pinot Noir, Merlot, or Burgundy
1/2 (1-lb.) bag frozen pearl onions
1 Tbsp. tomato paste
1/2 tsp. dry mustard powder
2 Tbsp. flour
1 1/2 cup low-sodium beef broth
2 Tbsp. thinly sliced chives (optional)
+ Add to Shopping List
Beef Bourguignon

Beef Bourguignon

Beef Bourguignon
  • Servings:Serves 4
  • Prep Time:30 minutes
  • Cook Time:34 minutes
1. In a large soup pot over medium-high heat, cook and stir pancetta until crispy,about 3 to 5 minutes.
2. Add beef and cook until seared on most sides, about 7 to 10 minutes. Using a slotted spoon, transfer beef and pancetta to a plate. Set aside.
3. Add mushrooms, carrots, parsnips, garlic, salt, pepper, and thyme to pot and cook over medium-high heat, stirring occasionally, until mushrooms start to release some liquid, about 8 to 10 minutes. If mixture starts to brown too quickly, reduce heat to medium.
4. Add wine and onions to pot and bring to a simmer. Cook until carrots are tender,about 5 to 6 minutes.
5. In a small bowl, whisk together tomato paste, mustard, flour, and beef broth and set aside. When carrots are tender, stir in beef broth mixture. Stir until mixture comes to a simmer and thickens slightly.
6. Return beef and pancetta to pot and heat to cook through, about 2 to 3 minutes. Divide among four bowls and garnish with chives.
Source: Hannaford fresh Magazine, January - February 2008