Dijonnaise Boeuf a la Bourgignonne with Sour Cream-Gratin Potatoes

  • Active Time 25m
  • Total Time 2h 55m

Serves 4 to 6

This classic beef stew from Burgundy is named for Dijon, the gateway to that famous French wine-growing region. Since medieval times, Dijon has perhaps been best known as the center of the mustard industry, and it is also a city renowned for it's hearty food, such as this dish. For best results, don't stint on the wine; there really is a direct correlation between the quality of the wine and the flavors of the finished dish. Gratin potatoes are our favorite choice as an accompaniment, but alternatively, you can serve rice or plenty of crusty French bread to mop up the deliciously rich sauce. WINE RECOMMENDATION: Use the same wine that you added to the recipe: French Burgundy or a West Coast Pinot Noir.


  • For Beef:
  • 2 tablespoons olive oil, divided
  • 6 ounces bacon slices, diced (about 1 1/2 cups)
  • 8 ounces pearl or boiling onions, trimmed
  • 1 tablespoon butter
  • 1 cup all-purpose flour
  • Salt
  • Pepper
  • 1 1/2 pounds top-round or chuck steak, choice grade, trimmed and cut into 3/4-inch dice
  • 3 garlic cloves, minced
  • 2 cups Burgundy red wine, or Pinot Noir (see Wine Recommendation)
  • 1 cup beef stock
  • 1 cup water
  • 1 1/2 tablespoons tomato paste
  • 3 sprigs thyme
  • 3 sprigs parsley or marjoram
  • 2 bay leaves
  • 1 strip lemon zest, 1 to 2 inches long
  • 1 strip celery, 1 to 2 inches long
  • 8 ounces button mushrooms, cleaned
  • Sour Cream-Gratin Potatoes (see recipe)

Companion recipe: James Beard's "Sons of Rest" Beefsteaks with Sour Cream-Gratin Potatoes


TO PREPARE BEEF: Preheat the oven to 325 degrees F.

Heat 1 tablespoon of the olive oil in a heavy ovenproof casserole or large ovenproof saucepan and add the bacon. Sauté over medium-high heat for about 5 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels. Add the onions and cook, while stirring frequently, for about 5 minutes longer, or until light golden brown. Remove and drain on paper towels. Heat the remaining tablespoon of olive oil and the butter in the casserole. Place the flour in a shallow bowl or on a large plate and season with salt and pepper. Dredge the beef in the flour and add to the casserole in 2 or 3 batches. Sear over medium-high heat for about 5 minutes, or until browned on all sides.

Return all the meat to the casserole, add the sautéed bacon and onions and add the garlic. Cook for 2 minutes, while stirring. Add the wine, stock, water and tomato paste and scrape the bottom of the pan with a wooden spoon to incorporate any drippings.

Tie together the thyme, parsley, bay leaves, lemon zest and celery (or place inside a piece of cheesecloth and tie to secure) and add to the casserole. Bring to a boil, stirring frequently, and season with salt and pepper to taste. Cover the casserole and cook in the oven for 2 hours, or until the beef is tender. Add the mushrooms, stir well, and cook for 30 minutes longer. Remove the tied herbs and serve. About 1 hour before you are ready to serve, prepare the potatoes. Serve with the beef.

HELPFUL TIPS: Leave as much of the root end on the onions as possible as they will hold together better during the cooking process. If the button mushrooms are unavailable, cut larger mushrooms in half or even into quarters.

Recipe reprinted by permission of Harper Collins. All rights reserved.

RecID 5254

nutrition information per serving

536 calories; 27g total fat; 89mg cholesterol; 297mg sodium; 26g carbohydrates; 2g fiber; 33g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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