Beef Bourguignonne

Prep Time: 1 Hour
Yields: 6 Servings

This recipe is typical of the country French techniques recreated in early New Orleans. In this dish, Burgundy wine is used for both flavoring and tenderizing the meat. By using turkey bacon and defatted beef broth, this is a low-fat twist to a French classic. Potatoes and pearl onions may also be added for additional flavor.


2 and 1/2 pounds lean beef chuck, cubed and trimmed
1/3 cup flour
1 tbsp vegetable oil
4 slices turkey bacon, sliced
2 cups diced onions
1/2 cup sliced carrots
1/4 cup minced garlic
1 cup sliced mushrooms
2 cups red Burgundy wine
2 cups defatted beef broth, unsalted
1 tbsp tomato paste
1/2 tsp dried thyme
1 and 1/2 cups sliced green onions
1/4 cup chopped parsley
salt and black pepper to taste
granulated garlic to taste

In a large mixing bowl, season meat with salt and pepper. Sprinkle in flour to coat well. In a Dutch oven, heat oil over medium-high heat. Saute sliced turkey bacon until golden brown. Remove, crush and keep warm. Add meat in 3 separate batches. Brown meat on all sides and allow it to caramelize in bottom of pot. As the meat browns, remove and keep warm. In the Dutch oven, saute onions, carrots and minced garlic 3–5 minutes or until vegetables are wilted. Blend in mushrooms, Burgundy, broth and tomato paste. Scrape bottom of pot to release caramelized flavor. Return meat to Dutch oven. Add bacon and thyme. Cover and simmer 1 and 1/2 hours or until meat is tender. Add green onions and parsley. Adjust seasoning with salt, pepper and granulated garlic. Serve hot.