Beef Bourguignon

Beef Bourguignon

This traditional stew from Burgundy (hence the name) slowly simmers beef in a rich aromatic broth of vegetables and red wine for a fork-tender winter delight. Best served with crusty French bread.


1 ½ lb. (700 grams) Bottom Sirloin Steak 6 oz. (150 grams) Thick Sliced Bacon 3 Celery Stalks 2 ½ tsp Carrots 2 ¼ Yellow Onion 5 Garlic Cloves 5 Tbsp (60 mL) Canola Oil 3 Tbsp (21 grams) All Purpose Flour 1 ½ Tbsp (18 grams) Tomato Paste 1 ¼ cup (300 grams) Red Wine 1 ½ cup (350 mL) Beef Broth 4 sprigs Thyme 1 Bay Leaf 15 oz. (400 grams) Button Mushrooms Kosher Salt (as needed) 45 turns Black Peppers, freshly cracked 1 bunch Parsley     The complete recipe, with video-guided instructions and automatic temperature control, is available when using the Hestan Cue app with Hestan Cue cookware.

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