Beef Bourguignon

Don’t be scared of things you don’t know. Beef bourguignon (boreɡɨnˈyon) is a simple beef and reduced red-wine gravy dish. It is perfect over white rice or noodles. It takes 1 hour to simmer and turns out tender and tasty. For best results, use sirloin tips rather than stew meat.  I asked the butcher what would work best, as they didn’t specifically have “sirloin tips.” He recommended top sirloin. Excellent choice!


4 tbs. butter
1 1/2 pounds sirloin tips, cut into 1″ cubes
1 medium onion, chopped
2 tbs. ketchup
1 tbs. gluten free flour
2 cups beef broth
1/2 cup dry red wine*
7.5 ounces sliced mushrooms, drained
Salt & pepper, to taste




In a deep, heavy French Oven** (mine is a 6oz. Emerilware, enamel cast iron) with a lid, melt the butter.  Add the meat and onion; brown the meat on all sides***. Reduce heat and add the ketchup and flour mix, stirring as the mixture thickens. Add the beef broth and return to a boil; pour in the wine. Cover and simmer for 50 minutes.


To the beef, add the mushrooms and seasoning and continue simmering for 10 minutes longer. To serve for a crowd, pile the rice or noodles on a platter and top with the meat and gravy.


* I used a local wine from the Cedar Ridge Vineyards Winery. It was the St. Croix – a heavy, earthy red with dark cherry flavor, plenty of mid-palate and a spicy finish that reveals its French Oak barrel aging. It was recommended for pairing with seasoned steaks and aged cheeses.

** You can also use a Dutch Oven or any other pan that is large and has a lid.

*** To cut the meat more easily and get uniform sizes, try cutting it while partially frozen. To brown the meat, pat dry with a paper towel. If you don’t, the meat will steam (rather than brown).


About ALM Tree

Bachelor's degree in biology-chemistry; Masters in public health. Science nerd (and proud of it!). Wine-o, beer snob, and foodie! Always has a sense of humor and looks on the bright side.
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