Beef Bourguignonne

Serves: 35-40 portions


  • 1o lbs. beef chck, cut into ½ inch cubes
  • 1 lb. bacon, julienne
  • 1 lb. mushrooms, sliced
  • 3 lbs. onions, medium dice
  • 2 lbs. carrots, medium dice
  • 1 lb, celery, medium dice
  • 2 tsp. chopped garlic
  • 3 bay leaves
  • ½ tsp. thyme
  • 3 Tbsp. fresh-chopped parsley
  • 1 qt. burgundy
  • 1 Tbsp Beef Base of your choice
  • salt to taste
  • 2 gallons prepared Hunter Sauce Mix


  1. 1 Brown the bacon in a heavy bottomed stockpot (that will fit in the oven), remove cooked bacon with a slotted spoon and pour off half of the fat.
  2. 2 In the remaining bacon fat, sear the meat on all sides.
  3. 3 Add the vegetables and seasonings and continue to simmer until the onions are translucent.
  4. 4 Add the wine and simmer for an additional 15-20 minutes.
  5. 5 Add the reserved bacon and fat, Beef Bases of your choice and the prepared Hunter Sauce Mix and mix well.
  6. 6 Cover and place in a preheated 350° oven, stirring occasionally, for 1½-2 hours, or until the meat is fork tender.
  7. 7 Adjust the seasoning with salt.
  8. 8 Serve the stew as is or over parsley buttered noodles.
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