The scent of Beef Bourguignon simmering in my grandmother’s cottage kitchen was more than just a signal of celebration—it was a portal to her past. In the heart of Burgundy, she’d stir the pot with a timeworn wooden spoon, her stories flowing as freely as the wine she poured into the dish. This recipe isn’t just about tender beef and rich sauce—it’s about legacy, laughter, and the kind of love that simmers slowly, just like the stew itself.
🧾 Ingredients Table
| Category | Ingredient | Amount |
|---|---|---|
| Meat | Beef stew meat | 2 pounds |
| Coating | All-purpose flour | ¼ cup |
| Kosher salt | 1 teaspoon | |
| Coarse ground black pepper | ½ teaspoon | |
| Fat | Unsalted butter | 4 tablespoons |
| Vegetables | Frozen pearl onions | 12 ounces |
| Carrots (cut into 2-inch pieces) | 2 | |
| Garlic (minced) | 2 cloves | |
| Brown mushrooms | 8 ounces | |
| Liquid & Herbs | Burgundy red wine | 2 cups |
| Bay leaf | 1 | |
| Fresh thyme leaves | 1 teaspoon |
