Beef Bourgogne

2 hours cooking time


  • ½ cup carrot – diced very fine
  • ½ cup onion – diced very fine
  • ¼ cup celery – diced very fine
  • 1 lb. beef cubed
  • Olive oil
  • 1 cup red wine
  • 1 cup beef stock
  • 2 Tablespoons flour and extra for dredging
  • Bay leaf
  • 1 Tablespoon honey
  • Salt and pepper to taste
  • 1 tsp Garlic – minced
  • 1 tsp Dijon mustard


  1. Coat bottom of large deep side pan with olive oil – medium high heat
  2. Dredge steak in flour and brown well each side
  3. Add vegetables to steak in pan and sauté
  4. Combine 2Tablespoons of flour into the beef stock and whisk well to insure no lumps
  5. Add red wine to deglaze pan
  6. Add beef stock, stir and bring to simmer
  7. Add all other ingredients, stir and reduce heat
  8. Cook for about 2hours until the sauce is reduced and thick
  9. Stir as needed
  10. Serve with rice or mashed potatoes and a nice glass of red wine

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