There’s nothing quite as comforting as a slow-simmered pot of Beef Bourguignon. This French classic is rich, hearty, and layered with deep flavors—perfect for a cozy gathering with family and friends. Made with tender beef, savory bacon, aromatic vegetables, and a generous pour of Peju’s Syrah, this dish transforms simple ingredients into an elegant and satisfying meal. Served over creamy mashed potatoes, it’s the ultimate comfort food, ideal for chilly evenings and special occasions alike.
3 lbs stewing beef, cut into 2-inch chunks
4 oz bacon, diced
carrots, diced into 1-inch pieces
1 large yellow onion, medium diced
4 cloves garlic, minced
24 small pearl onions, peeled
1 tbsp tomato paste
2 sprigs fresh thyme
2 bay leaves
2 cups PEJU Syrah (Cabernet as substitute)
6 cups Beef Stock
2 tbsp Olive Oil
2 tbsp All-Purpose Flour
1 tsp Kosher Salt
1 tsp Ground Black Pepper
1 lb White or Brown Mushrooms, halved
2 tbsp Butter
2 tbsp Parsley, chopped
2 lbs Yukon Gold Potatoes, peeled and quartered
8 tbsp butter
1 cup Whole Milk or Heavy Cream
1 tbsp Kosher Salt
Salt and Ground White Pepper, to taste
For the Beef Bourguignon
Preheat oven to 350°F.
In a large Dutch oven or heavy braising pot, heat olive oil over medium heat. Add diced bacon and sauté for 3–5 minutes until golden brown. Remove bacon with a slotted spoon and set aside.
Pat dry beef with paper towels. Coat beef with all-purpose flour.
In the same pot, use bacon fat and oil to sear beef in batches, ensure to brown all sides. Remove and set aside
Add pearl onions, PEJU Syrah, beef stock, thyme, and bay leaves.
Add carrots and diced yellow onion to the pot. Sauté for about 5 minutes until softened. Add minced garlic and cook for 2 minutes. Drain excess fat, leaving about 1 tablespoon in the pot.
Return bacon and beef to the pot. Stir in tomato paste and cook for 3 minutes. Season with a pinch of kosher salt and pepper.
Add pearl onions, Peju Syrah wine, beef stock, thyme, and bay leaves. Bring to a simmer. Cover and transfer to the lower rack of the oven. Simmer for 2½–3 hours, or until the meat is fork-tender, adjusting oven heat as needed to maintain a slow simmer.
In the last 15 minutes of cooking, heat butter in a skillet. Add halved mushrooms and sauté for about 5 minutes. Season to taste and stir into the Beef Bourguignon.
Remove the pot from the oven and let rest for 15 minutes. Skim any fat from the surface. Adjust seasoning as needed. If the sauce is too thick, add more beef stock or wine.
Simmer for 3–5 minutes before serving. Serve over mashed potatoes and garnish with fresh parsley. Enjoy with a crusty baguette and a glass of wine!
For the Mashed Potatoes
In a medium saucepan, cover Yukon Gold potatoes with cold water, about 3 inches above the potatoes. Add 1 tablespoon of kosher salt.
Bring to a simmer and cook until potatoes are fork-tender. Drain and return potatoes to the pot.
Mash potatoes with a masher while still hot.
Mash the potatoes with a masher or fork while still hot.
In a small saucepan, heat butter and milk until warm. Gradually add the mixture to the potatoes, stirring to combine, until the desired consistency is reached.
Season with salt and ground white pepper to taste. Keep warm until ready to serve.
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