January 9, 2018

Our Favorite Winter Recipe | Tastes Like Home

Tastes like home beef stew recipeWinter Favorite Recipe

It finally feels like winter here with threats of snow hanging overhead with the promise of a cozy day at home.  When this season hits our family craves soups and stews and one of our favorite recipes in the winter time is Beef Bourguignon.  I stumbled across this recipe in a Food Network Magazine about 8 years ago and it has been a go to every year with a little modification, we even have friends request it when they come to visit.  As I write this, I am preparing to go grocery shopping to make this for some sweet friends coming stay with us for a few days.  It is the perfect taste of home.

Total: 2 hr 30 min

Prep: 30 min

Cook: 2 hr

Yield: 4 servings


6 strips thick-cut bacon, chopped

2 1/2 pounds flat-iron or tri-tip beef, cut into 1 1/2-inch cubes

Kosher salt and freshly ground pepper

2 medium carrots, diced

2 medium onions, diced

1 sprig fresh thyme

1 bay leaf

2 cloves garlic

1 sprig fresh parsley, plus more for garnish

1 4-inch piece celery stalk

3 tablespoons all-purpose flour

1 tablespoon tomato paste

1/2 cup brandy

2 cups burgundy, cotes du rhone or other dry red wine

2 cups beef stock

2 tablespoons unsalted butter

3/4 cup pearl onions, peeled

1 teaspoon sugar

1 cup quartered portabella mushrooms


  1. Preheat the oven to 325 degrees. Heat a 6-to-8-quart Dutch oven over medium-high heat; add the bacon and cook until lightly browned. Remove with a slotted spoon to a large plate, leaving the drippings in the pot.
  2. Pat the beef dry with paper towels; season with salt and pepper. Add the beef to the pot in a single layer (do this in batches); sear for 3 to 5 minutes, turning to brown all over. Transfer with a slotted spoon to the plate with the bacon.
  3. Add the carrots and onions to the pot and cook until softened and slightly browned, 7 to 8 minutes. Season with salt and pepper. Meanwhile, make a “bouquet garni”: Tie the thyme, bay leaf, garlic, parsley and celery together with twine (nestle the garlic in the celery stalk).
  4. Return the bacon and beef to the pot. Add the flour and stir for a few minutes until the meat is coated. Stir in the tomato paste. Add the brandy and cook until reduced by half, about 5 minutes. Add the red wine; cook until reduced by half again, about 10 more minutes. Add the stock and bouquet garni; bring to a low boil. Stir gently, then cover and transfer to the oven; cook until the meat is tender and cooked through, stirring occasionally, about 1 hour 30 minutes.
  5. Meanwhile, melt the butter in a medium skillet over medium heat. Add the pearl onions and cook until slightly softened, about 2 minutes. Add the sugar and 1/4 cup water; cook until the water evaporates and the onions are browned, about 5 minutes. Add the mushrooms; cook until slightly softened and golden, 3 to 4 minutes. Season with salt and pepper; set the skillet aside.
  6. Remove the meat from the pot with a slotted spoon. Let the sauce sit for a few minutes, then skim off the fat and discard. Return the meat to the pot. Add the pearl onions and mushrooms; heat through. Season with salt and pepper and garnish with parsley. (For better flavor, make the dish a day ahead.)

Happy cooking

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