Beef Bourguignon


Adapted from a recipe by Elizabeth Kratz, staff writer, CKCA

The ultimate comfort food – beef stew or made the French way, Beef Bourguignon. A delicioius meal to serve on a cold night. Perfect for Shabbos.


1 top of the rib beef brisket, flanken, or other marbled meat, cut into stew sized chunks
  (1/2 pound uncooked per adult)
5 shallots or 2 large onions (chopped)
1 tablespoon kosher baco-bits or 1 dash liquid smoke (optional)
3 parsnips (roughly chopped)
3 carrots (roughly chopped)
3 cloves garlic, chopped
2 cups beef stock or beef broth (low sodium preferred)
2 cups red wine (burgundy or a similar deep ruby red wine)
3 sprigs fresh thyme
1 bay leaf
5 oz. can of tomato paste (or tomato sauce, or chopped tomatoes)
1 cup frozen or canned pearl onions
1 box baby bella or sliced portobello mushrooms
Salt and pepper to taste


Sauté onions or shallots in a large deep pot with garlic. Pat the chunks of meat dry and add them to the pot, browning them on both sides until a crust forms. (Do not burn).

Remove the beef from pot, and set aside.  Add chopped parsnips and carrots, which will infuse some flavor and color.  Sweat or sauté the mixture for approximately 10 minutes.

Add back meat, along with beef stock, wine, thyme, bay leaf, baco-bits or liquid smoke, and tomato product.  Simmer on the stove, covered for one hour.

Transfer the tightly covered pot to the oven (at 300 degrees for a least two hours).  Add mushrooms and pearl onions and return the whole thing to the oven for at least a half hour.


Recipes: Meat, Stew, Kosher

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