Holidays can be a time of joy and also a source of stress. Cutting costs has become a necessity in pretty much all areas of life these days, so coming in hot is an elevated and budget-friendly meal that is sure to be a crowd pleaser.
Beef Bourguignon (serves 6)
This classic French dish uses slow cooking in rich-tasting ingredients to make less expensive cuts of beef tender and packed with flavor.
Ingredients:
3 lbs chuck roast or trimmed brisket
6 oz bacon, roughly chopped
1 yellow or sweet onion, roughly chopped
3 carrots, peeled and roughly chopped
6 cloves of garlic, finely chopped
Salt, divided
Black pepper, divided
2-3 tbsp flour
3 cups of dry red wine
Beef broth/stock (2-3 cups)
6 tbsp tomato paste
1 lb fresh mushrooms
10-14 pearl onions (optional)
1 lb baby potatoes (optional)
2 tsp thyme, finely chopped
¼ cup parsley, finely chopped
2 tbsp butter
Instructions:
- Sauté bacon over medium heat until browned, and remove from Dutch oven using a slotted spoon.
- Lightly dust cubed beef (3”x3” pieces) with flour and salt. Brown all sides in the bacon fat and set aside.
- Add carrots, onions and garlic to the bacon fat and cook for 3-5 min on medium heat.
- Add your beef, bacon, mushrooms, potatoes, pearl onions, broth, wine, herbs, tomato paste, butter, 2 tsp salt and 2 tsp black pepper to the Dutch oven. Simmer for a few minutes and then reduce the temperature to low for three hours or so until the meat is tender.
- If your broth is too thin, you can make a quick roux by melting a few tbsp of butter in a separate dish and mixing the melted butter in with equal parts flour. When you mix this into your broth, it should thicken up. Likewise, you can remove some broth and boil separately to reduce.
Enjoy!
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