Beef Bourguignon
February 24, 2026 • 0 comments
There's something about a slow-cooked pot of beef bourguignon that just makes everything feel right. We're talking tender, grass-fed beef braised low and slow in rich red wine, with hearty vegetables and herbs straight from the earth. This is the kind of meal that fills the kitchen with the best smell and fills the table with people you love. Made with our grass-fed beef, because good ingredients make all the difference.
- Prep Time:
- Cook Time:
- Servings: 6
Ingredients
- (2#) Beef Cubes for Stew
- (1 cup) 1 quart - Beef Bone Broth (Glass)
- (4, cubed) Yukon Gold Potatoes (2lb)
- (4, sliced) Carrots (1lb)
- (4 cloves, minced) 8oz - White Garlic
- (2 Tablespoons) 1lb Raw Salted A2/A2 Butter
- (3 cups) Dry Red Wine
- (4 tablespoons) Tomato Paste
- (Fresh parsley & thyme tied together) Bouquet Garni
Directions
- Preheat oven: Preheat your oven to 325F
- In a large Dutch oven: butter and sauté onions and garlic until translucent.
- Remove from the heat, add in the meat and season as needed and brown on all sides
- Remove from heat, add in tomato paste, wine and bone broth, cook until thick.
- Add in beef, potatoes, carrots and onions.
- Top with a little more red wine and your bouquet of herbs.
- Bake covered until the meat is tender and falling apart, 2-2.5 hours.
* You can add potatoes in this or serve it over mashed potatoes!
