Beef bourguignon with bacon garnish

Beef bourguignon with bacon garnish
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I think my mother-in-law’s best quality is her beef bourguignon, ha ha!.

I recently discovered her recipe, when we were in the middle of moving and the kitchen was out of use. We didn’t want to continue paying rent at my apartment, while also paying for our house during the renovations, so we decided to move and live in the mess. This lasted three months. Fortunately, my mother-in-law often brought us meals, including her famous beef bourguignon recipe, which is to die for. 

For those of you who have my book, make it with my mashed potatoes as a side (pg. 171); they’re heavenly. 

  • ServesServes 4-6
  • Prep time10 min
  • Cook time2 hours 40 min
  • Timeout-
  • FreezingFreezes well

Capsule vidéo


  • 2 cups pearl onions
  • 1/4 cup flour
  • 2 teaspoons fleur de sel (or sea salt)
  • 2 lb beef cubes for stewing
  • 2 tablespoons butter or oil
  • 3 celery stalks, finely diced
  • 3 carrots, peeled and finely diced
  • 3 cloves garlic, finely chopped
  • 3 French shallots, minced
  • Salt and pepper, to taste
  • 2 1/4 cups beef broth
  • 1 cup vegetable broth
  • 1 1/2 cup red wine
  • 1/2 can tomato paste (the small can)
  • 8 slices bacon, finely diced
  • 8 oz white mushrooms, sliced


  1. Bring a pot of water to a boil. Add the onions, simmer for 3 minutes, and drain. Let cool for a few minutes, then peel. Set aside.
  2. Preheat the oven to 350˚F.
  3. In a bowl, combine flour, fleur de sel, and beef cubes. Coat each beef cube with flour mix. Set aside.
  4. Melt the butter in a non-stick pan and brown the beef cubes on all sides.
  5. Add the celery, carrots, garlic, and shallots and cook for 5 minutes. Season. Add the broth, red wine, and tomato paste and mix well. Transfer to an oven-safe dish and bake for 2 hours (covered).
  6. In a pan, cook the bacon until very crispy. Add the mushrooms and onions, and brown in the pan. Add the mixture to the beef stew and cook for 30 more minutes. Serve with mashed potatoes.
Recipe published on August 19, 2018