This classic French dish is perfect for a chilly night, but can be fancy enough for guests! Beef Bourguignon is one of my favorites, and up until I made it, I thought it was a very complicated dish.  It's flavors are so complex and rich, that I figured there was no way that I would have had all the things in my pantry that were necessary to make this dish taste as perfect as I've had in restaurants.  But not only is it surprisingly simple, its pretty inexpensive to make!

This recipe is a hybrid Julia Child/Ina Garten recipe.  It's Julia's recipe, but Ina's cooking method. 

Hope you enjoy!

Step 1: Ingredients

.5 lb of bacon  (I used Applewood Smoked Bacon)
1 tablespoon olive oil
2.5lbs of chuck
3 med carrots , peeled and sliced
2 med onion , peeled and sliced
1 teaspoon salt
¼ teaspoon pepper , freshly ground
2 tablespoons flour
1 bottle (750ml) of Red Wine (I used Pinot Noir)
1/2-1 cups beef stock
1 tablespoon tomato paste
2 garlic cloves , mashed (you may choose to add more)
1 sprig thyme (or 1/2 teaspoon dred thyme)
1 cups of pearl onions
1 cup of sliced mushrooms

Looks great. Lovely photos as well. I really thought you were going to win the One Pot Challenge until I read the note to &quot;sautee your mushrooms in olive oil and butter&quot;... I guess that would mean you need a second pot/pan.<br><br>Still a great recipe, that I will try soon. Thanks for sharing.
Ahhh I didn't even notice that! haha yes, that would have DQ'd me...<br /><br />Also, I work for Instructables, so that is other thing that prevented me from walking away with an awesome prize. DARN RULES AND EMPLOYEE POLICY!<br /><br />
Could you do this in a slow cooker instead?
I dont see why not. You will have to brown the meat and cook the bacon up spearately.not sure if the temp will be an issue either with the slow cooker. If you try it, let me know how it goes!<br />
Sounds super! <br>5 lbs of bacon...!? <br>This one expensive dish...
i WISH! its half a lb of bacon... ".5" 5 lbs would be awesome though
Oops! <br>Didn't see the decimal point!
nom nom dot com
Those are big words coming from a vegetarian. Now if we can get Gregg to comment something along these lines, that would be amazing.

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