Wednesday, December 3, 2014

Boeuf Bourguignon ala Trisha Yearwood!

I have to admit I watch a lot of the Food Network channel. I can have it on all day without any problem. The other day I was watching Trisha Yearwood's show. This is my new favorite show besides the Pioneer Woman. So Trisha had her sister Beth on and they were doing Boeuf Bourguignon. Now Boeuf Bourguignon is something I have never ever tried because it seemed so complex and time-consuming. But after watching Trisha tackle it, I knew I had to try it. 

If you want the real recipe, head over to the Food Network site. I sort of followed the recipe. But if you follow my instructions, I think you will be able to make it as well. It really was not that hard. Here is how I made it:

You will need some beef. I used Pot Roast beef. You will also need carrots, onions, fresh thyme, garlic, bacon, mushrooms, wine, tomato paste, pearl onions, peppercorns and cheesecloth. 

Chop up 2 carrots and 1 onion. Place in a cheesecloth. Add the garlic (4 cloves), thyme and black peppercorns. Wrap up the ingredients tightly in the cheesecloth, set aside.

Cut 6 bacon strips into small pieces and cook.

Cut the meat into cubes and salt and pepper liberally. 

Cook the bacon until brown. 

Once the bacon is ready, take out and drain. Set aside. 

Start browning the meat in batches.

Once the meat is browned, take out and set aside.

Add 2 to 3 tablespoons of flour to the bacon and beef drippings and whisk. 

Boil until it becomes a roux and thickens. 

Add about 2 to 3 cups of beef broth to the mixture. 

Add the beef and bacon to the pot and mix. 

Add a bottle of wine and a tablespoon of tomato paste. 

Mix everything. 

Add the cheesecloth with the herbs, carrots and onions etc. 

I placed the boeuf bourguignon in a 275 degree oven for 4 to 5 hours. 

Cut up some mushrooms and get the pearl onions ready. I used frozen ones with cream. Wrong ones but Washed the cream sauce off and just used the onions. 

Take out the beef and bacon. Also remove the cheesecloth with the veggies. 

Reduce the sauce by about half. 

In the meantime, saute the mushrooms in a little butter. 

Ready the pearl onions.

Add the meat back into the sauce. 

Add in the mushrooms and onions. And it is done!!

I served the boeuf bourguignon with horseradish mashed potatoes! 

It was pretty amazing! Now, I do have to say that you can probably do the same thing in a slow cooker. I have made a similar dish in the slow cooker. But this was absolutely delicious and it was not that hard! This is a perfect dish for winter or a fancy dinner! 


  1. Yum! I like watching the Food Network channel too! You are such a good cook, and this is such a good dish to make. I know my Dad and sister would love this, and so would my nephew. It does not look that hard to make. I have always wanted to make Beef Bourguignon! Thanks for sharing!

  2. Oooh I love Beef Bourginon - I cooked it fairly recently.

    But little pearl onions are hard to find in Ireland

  3. I think that looks absolutely amazing! So hearty and would no doubt become a favorite comfort food. I sure wish I had that pot of yours...dutch oven? Would make things so much easier!

  4. We are always looking for different ways to fix beef!

  5. I'm a meat and potatoes kind of gal. This looks delicious!

  6. This looks a little too complicated for me, but damn it, if it doesn't look down right delicious!!!

  7. This recipe looked so good, I copied it down, in order to make it tomorrow. I thank you so much for the share. I also love Trisha Yearwood.

  8. It's not winter but I feel like this would be perfect for a rainy day! Something to warm you up!