Beef Bourguignon

When the cooler months arrive you want a meal that will “stick to your bones.” Nothing says winter meal like a hearty beef bourguignon.

You can slow cook this over a stove or cook it in your Dutch oven, like I did. Seasoned with fresh herbs, this stew has a complex stock base made from red wine that makes a superb dinner meal. And don’t forget the homemade bread; it goes perfectly with this soup. Enjoy!

Beef Bourguignon

(Serves 6)

  • 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
  • 1 tablespoon tomato paste
  • 1 boneless beef chuck-eye roast (about 2 pounds), trimmed of excess fat, cut into 1 1/2-inch pieces
  • 2 tablespoons vegetable oil
  • 1 large onion, halved and cut from pole to pole into 1/8-inch-thick slices (about 2 cups)
  • 4 medium carrots, peeled and cut into 1-inch pieces (about 2 cups)
  • 1 brown gravy packet
  • 2 cups cabernet sauvigon wine 
  • 2 cups low-sodium chicken broth
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 1 1/2 cups frozen pearl onions, thawed
  • 1 cup button mushrooms, sliced (optional)
  • 1 cup frozen peas, thawed
  • Table salt and ground black pepper

1.In a small bowl, combine minced garlic and tomato paste and set aside.

2. In a dutch oven, heat 1 tablespoon vegetable oil over high heat until just starting to smoke. Add half of beef and cook until well browned on all sides, about 8 minutes total, reducing heat if oil begins to smoke or fond begins to burn. Transfer beef to large plate. Repeat with remaining beef and 1 tablespoon vegetable oil, leaving second batch of meat in pot after browning.

3. Reduce heat to medium and return first batch of beef to pot. Add onion and carrots to Dutch oven and stir to combine with beef. Cook, scraping bottom of pan to loosen any browned bits, until onion is softened, 1 to 2 minutes. Add garlic/tomato mixture and brown gravy packet and cook, stirring constantly, until gravy is mixed in about 45 seconds.

 4. Slowly add wine, scraping bottom of pan to loosen any additional browned bits. Increase heat to high and allow wine to simmer until thickened and slightly reduced, about 2 minutes. Stir in potatoes, pearl onions, broth, bay leaves, mushrooms and thyme. Bring to simmer and reduce heat to low. Cover, and cook for 1 1/2 hours.

5. Discard bay leaves and serve warm.


The Prepper's Blueprint

Tess Pennington is the author of The Prepper’s Blueprint, a comprehensive guide that uses real-life scenarios to help you prepare for any disaster. Because a crisis rarely stops with a triggering event the aftermath can spiral, having the capacity to cripple our normal ways of life. The well-rounded, multi-layered approach outlined in the Blueprint helps you make sense of a wide array of preparedness concepts through easily digestible action items and supply lists.

Tess is also the author of the highly rated Prepper’s Cookbook, which helps you to create a plan for stocking, organizing and maintaining a proper emergency food supply and includes over 300 recipes for nutritious, delicious, life-saving meals. 

Visit her web site at ReadyNutrition.com for an extensive compilation of free information on preparedness, homesteading, and healthy living.

This information has been made available by Ready Nutrition

Originally published November 18th, 2013
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