Beef Bourguignon with Bacon

    (50)
    7 hours

    Beef stewing slow simmered in red wine, beef stock, bay leaf and onion is garnished with a mixture of cooked bacon, button mushrooms and small onions.


    35 people made this

    Ingredients
    Serves: 6 

    • 1kg beef stewing
    • 1 cup red wine
    • 4 sprigs fresh parsley
    • 1 sprig fresh thyme
    • 1 bay leaf
    • 60g butter
    • 1 onion, sliced
    • 1 tablespoon plain flour
    • 1/4 cup beef stock
    • salt and ground black pepper, to taste
    • 2 tablespoons butter
    • 120g bacon, diced
    • 12 small onions
    • 110g button mushrooms, sliced

    Directions
    Preparation:30min  ›  Cook:3hours30min  ›  Extra time:3hours marinating  ›  Ready in:7hours 

    1. In a medium bowl, combine beef, wine, parsley, thyme and bay leaf. Let marinate for 3 hours.
    2. Remove beef; strain and reserve marinade. Heat 60g butter in a large heavy saucepan over medium high heat. Saute the sliced onion until tender. Stir in beef and cook until evenly brown. Remove beef and onion; set aside. Add flour to saucepan then cook, stirring, until brown. Slowly stir in beef stock, then the reserved marinade. Return the beef mixture to the saucepan. Cover and simmer for 3 hours.
    3. Heat 2 tablespoons butter in a medium frypan over medium high heat, Stir in the bacon and small onions, then saute until onions are tender. Add mushrooms and continue cooking until mushrooms are golden brown. Serve as a garnish.
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    Reviews and Ratings
    Global Ratings:
    (50)

    Reviews in English (35)

    by
    49

    I really liked this..I would be sure to marinate the beef for longer, and I added to the marinade some minced garlic and worcestershire. You'll probably need more than a cup of wine..Also needed additional beef broth.  -  10 Oct 2002  (Review from Allrecipes USA and Canada)

    by
    36

    Excellent. I doubled this recipe, and used Merlot. Bacon is always good, but I don't think the whole 'garnish' deal was needed in this. Next time I'll just throw the mushrooms in and add more onions, and (crazily) skip the bacon altogether. Thanks for the recipe!  -  14 Sep 2008  (Review from Allrecipes USA and Canada)

    by
    21

    This is DELICIOUS! Use good red wine..think it's essential to bring out the flavour of the dish. Needed more broth during simmering, so I added about a cup additional. I reduced the beef to about 600g as I was only serving for 2, but otherwise followed the other measurements. I also substituted with 250g Shitake mushrooms as I couldn't get buttons. I did not serve it as a garnish but instead added the onions and mushrooms during the last 30min of simmering(to make it a healthier option). I loved the extra flavour Shitake added to the dish, though I think it may be a little overpowering for non-Shitake fans. Next time, i'll experiment with both buttons and shitake. Overall, i really liked it. My home smell so heavenly the whole day. Will definitely make again. Thanks!  -  08 Oct 2006  (Review from Allrecipes USA and Canada)

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