Beef Burgundy

Beef Burgundy

I was pretty relieved when Timpano didn’t win last week’s poll, mainly because I thought it was the most work-intensive dish on the list.

Oh how I was wrong. The winner, beef burgundy, or boeuf bourguignon, is an intense dish. While it looks simple enough (beef, mushrooms, carrots, onions), it’s actually a 3 or 4 hour trek through making the most delicious sauce in the world.

I stupidly decided to make this on a week night and didn’t read through the whole recipe before I started (cocky). So for those of you who are impatient like me, let me give you the summary before you embark to make this bad boy:


  • 6 ounces bacon (or salt pork)
  • 3 pounds beef chuck roast, trimmed and cut into 2 inch cubes
  • 1 1/2 Cups shallots, about 8 shallots
  • 2 large carrots, one diced and one cut into 2-inch chunks
  • 4 cloves garlic, diced
  • 2 Tablespoons tomato paste
  • 1/2 Cup Brandy, plus 2 Tablespoons
  • 2/3 bottle Pinot Noir (You could use the whole bottle, but I wanted some to drink.)
  • 2-3 Cups beef stock
  • Handful of fresh parsley
  • 2 bay leaves
  • 4 whole cloves
  • 1 1/2 Cups pearl onions, frozen is fine
  • 8 ounces fresh mushrooms, cremini, button, or shiitake will work
  • 6 ounces butter (4 for the beginning and 2 for the sauce)
  • 3 Tablespoons flour (combine with the butter for the sauce)
  • Salt and pepper (probably won't need much salt)
Read the whole recipe on Macheesmo