Beef Bourguignon

Beef Bourguignon

Popularized most famously by Julia Child in the United States, this French classic is rich and full-bodied. Chuck roast is braised in an immaculate red wine sauce to create a tender fall, apart beef dish packed with flavor. When you make this at home, you’ll feel like you're having dinner at a Michelin Star restaurant.

Servings: 8

Prep Time: 20 mins

Cook Time: 40 mins



  1. Keeping the Butcher’s Blend course, season meat liberally with 2 Tbsp.
  2. In a Dutch oven over medium-high heat, add 2 Tbsp oil, then brown all sides of the meat in batches, about 1-2 minutes per side. Setting aside meat once browned.
  3. Add bacon and cook for 5 minutes or until browned.
  4. Add remaining olive oil and let warm, then add the onion, carrot, and celery, stirring until softened, about 5 minutes—season with remaining 1 Tbsp of freshly ground Butcher’s Blend and rub.
  5. Add flour and cook for 2-3 minutes to remove the flour taste.
  6. Add beef stock and vinegar. Stir, scraping the bottom of the pan. Add in wine and meat. Bring to a boil, then decrease to a gentle simmer. Let cook for 2 hours.
  7. Add mushrooms and cook for 30 minutes more or until the meat is tender.
  8. Top with parsley and serve with potatoes, pasta, or polenta.

Recipe Note

Use a full-bodied red wine for this dish, such as a Cabernet Sauvignon.


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