This Beef Bourguignon Comes From Our Iconic, Newly Rereleased Vintage Cookbook

Name: This Beef Bourguignon Comes From Our Iconic, Newly Rereleased Vintage Cookbook
Total time: 4 h 30 min
Yield: 10 serving(s)
Ingredients: 1 8-ounce package sliced bacon, cut into 1-inch pieces; 20 small white onions; 3 lb. beef for stew, cut into 2-inch chunks; All-purpose flour; 1 large carrot, chopped; 1 large onion, chopped; 1/4 c. brandy; 2 garlic cloves, crushed; 1 1/2 tsp. salt; 1/2 tsp. thyme leaves, crushed; 1/4 tsp. pepper; 1 bay leaf; 3 c. red Burgundy (see Note); Butter or margarine; 1 lb. mushrooms, sliced

From the Good Housekeeping Illustrated Cookbook, this classic dish proves great recipes never go out of style.

By Good Housekeeping EditorsPublished: Sep 8, 2026

2 Ratings

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beef bourguignon good housekeeping illustrated cookbook

Mike Garten

Yields:

10 serving(s)

Total Time:

4 hrs 30 mins

Every step of this French classic builds rich flavor, but the real showstopper is a quick brandy flambé. That quick burst of flame burns off the alcohol’s harsh edge, leaving behind subtle warmth and an even richer, more luxurious sauce.

It’s exactly the kind of confidence-building classic you’ll find in The Good Housekeeping Illustrated Cookbook, newly rereleased after nearly 50 years and more than a million copies sold. Packed with 1,400 Test Kitchen–approved recipes and illustrated techniques, it’s been helping home cooks master dishes like this one for generations.

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Ingredients

1 8-ounce package sliced bacon, cut into 1-inch pieces
20 small white onions
3 lb. beef for stew, cut into 2-inch chunks
All-purpose flour
1 large carrot, chopped
1 large onion, chopped
1/4 cup brandy
2 garlic cloves, crushed
1 1/2 tsp. salt
1/2 tsp. thyme leaves, crushed
1/4 tsp. pepper
1 bay leaf
3 cups red Burgundy (see Note)
Butter or margarine
1 lb. mushrooms, sliced

Directions

1. Step 1In 6-quart Dutch oven over medium-high heat, cook the bacon pieces until browned. With a slotted spoon, remove the bacon to paper towels to drain; set aside.
2. Step 2Discard all but 3 tablespoons drippings. In drippings in Dutch oven, cook small white onions until lightly browned, stirring occasionally. With slotted spoon, remove the onions and place in a small bowl; set aside.
3. Step 3Meanwhile, on waxed paper, coat meat chunks with 3 tablespoons flour. In drippings in Dutch oven over medium-high heat, cook meat, several pieces at a time, until well browned on all sides, removing pieces as they brown.
4. Step 4To drippings in the Dutch oven, add the chopped carrot and onion and cook over medium heat, stirring frequently, until tender, about 5 minutes. Return the beef to Dutch oven; pour brandy over all and set aflame with a match. When flaming stops, add reserved bacon, garlic, salt, thyme leaves, pepper, bay leaf, and Burgundy. Cover and bake in 325°F oven 3½ hours or until fork-tender.
5. Step 5About 1 hour before meat is done, in 10-inch skillet over medium heat, in 2 tablespoons hot butter or margarine, cook mushrooms until golden brown, about 7 minutes.
6. Step 6Meanwhile, in small bowl with spoon, mix 2 tablespoons softened butter or margarine and 2 tablespoons flour until smooth.
7. Step 7Remove Dutch oven from oven. Into hot liquid in Dutch oven, add flour mixture, ½ teaspoon at a time, stirring after each addition, until blended. Add reserved onions and mushrooms to Dutch oven. Cover and bake until onions are fork-tender. Serve immediately.

Note: Burgundy is a dry red wine made from Pinot Noir grapes. If you can’t find it, substitute another pinot noir with good acidity.

Allow Us To Reintroduce Our... Most Iconic Cookbook

Good Housekeeping

A Kitchen Classic

After nearly 50 years and with a million copies sold, we’re rereleasing our iconic cookbook. Filled with 1,400 Test Kitchen–approved recipes and illustrated techniques, this staple continues to help home cooks prepare food with confidence.

Pick up a copy at your favorite bookstore or buy it online! $35 to $40

Did you make this recipe? Comment below!

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