I can not for the life of me pronounce this. I guess it just goes to show there was a reason why I flunked French in highschool. Oh well, it sure does taste good. You can make this 2 ways, in a pot or in a slow cooker. I love using my Instant Pot. One thing I will point out, that I’ve learned from experience, is that for this dish the wine does make a difference. The better the wine the better the dish. DO NOT use cheap wine, no 14 Hands here! As a lot of recipes I make, the amount of ingredients can vary depending on how much you want to make. Here I mean in the beef, potatoes, carrots, mushrooms and garlic. Enjoy!


Beef Bourguignon

  • 4 slices of bacon chopped
  • 1-2 lbs of beef chuck, cut into 1 inch cubes
  • 1 cup good red wine, French style is best
  • 1 can beef broth
  • 2 tbsp tomato paste
  • 1/4 cup soy sauce
  • 1/2 cup flour
  • 3 cloves of chopped garlic
  • 3 sprigs of thyme
  • 2 bayleaves
  • 1/2 medium onion (or a cup of pearl onions if you like those)
  • 1 cup baby carrots (or 2 carrots cut in 1/2 inch slices)
  • 2 medium size potatoes, cut in 1 inch cubes
  • 4 ounces of sliced mushrooms
  • 2 tbsp cognac
  • 2 tbsp butter
  • Salt & Pepper to taste


In a large heavy bottomed pot, like a Le Creuset Dutch Oven, or in an Instant Pot; saute the bacon for until crisp (about 5 minutes).  In a small dish, or zip lock bag, sift the flour and add some salt and pepper. Put the beef in and toss until coated. Add the beef to the pot and saute until brown, about 5 minutes. Add the wine and deglaze the pot until the wine has reduced by about 1/2. Add the beef broth, tomato paste, soy sauce. Bring to a simmer. If the broth seems thin try whisking in some of the flour you used to coat the beef.

Take the thyme and bay leaves and tie them in a bundle, this makes it easier to remove them later. Now add the potatoes, garlic, onion, carrots, mushrooms and cognac.

If using a slow cooker set it to low for 3 hours until the potatoes are tender. For the Instant Pot you don’t really set anything but the time. If in a pot, turn the heat down to a simmer and cook for 1 1/2 hours or until the potatoes are tender.

Add the butter just before serving. Salt and pepper to taste.


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