Beef Bourgignon – A variation of the best beef stew ever

This is a simple variation on the classic French beef stew of cooking beef long and slow in wine


2 tablespoon rendered lard or olive oil

2 pieces bacon, cut into 1 inch pieces

2 pounds beef stew meat (1 package, or one beef roast in 1 inch cubes)


Freshly ground pepper

1 large onion, chopped

2 carrots, chopped

3 cloves garlic, crushed

2 tablespoons flour

1.5 cups dry red wine

2 cups low sodium beef broth or water

2 tablespoons tomato paste

3 or 4 fresh thyme sprigs, or 1 teaspoon dried

3 bay leaves


Heat lard or olive oil in a nonreactive Dutch oven or large stew pot. Fry bacon for a couple of minutes. Add beef, sprinkle with 1 teaspoon salt and pepper, and brown until no longer pink. Remove bacon and beef from pan and set aside. Add garlic, onions and carrot and cook on medium heat for five minutes until softened. Sprinkle with flour, cook 30 seconds, then add all the remaining ingredients. Add the beef and bacon. Stir everything to incorporate, then turn heat to medium high and bring to a boil.


Turn heat to low and simmer, 1.5 or 2 hours until meat is tender. Or, cook in a slow cooker on low for six hours. Taste and adjust for salt and pepper.

Serve with polenta, mashed potatoes or something starchy to soak up the delicious sauce.