Beef Bourguignon

Preparation info
  • 6

    • Difficulty


Appears in

By Sheila Lukins and Julee Rosso

Published 1989

  • About

We’ve updated this rich winter classic by adding chanterelles, red pearl onions, and fresh rosemary. A dab of red currant jelly makes a shiny, rich brown sauce to cloak each chunky bite. This dish cries out for your best Burgundy—the better the wine, the better the stew!


  • 8 ounces thick-sliced bacon, cut into small dice
  • 3 pounds beef chuck, cut into 1 inch cubes
  • 1 cup


  1. Preheat oven to 350°F.
  2. In a flameproof casserole or a dutch oven, sauté the bacon until crisp. Remove with a slotted spoon and drain on paper towels. Set bacon aside.
  3. Pour off all but 1 tablespoon of the bacon drippings. Over medium-high heat