Roast Beef Bourguignon

December 1, 2018
Roast Beef Bourguignon recipe.

Roast Beef Bourguignon

Course Dinner, Main Dish
Cuisine French
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 6 people


  • 3 pound lean, boneless beef (chuck, cross rib, rump, sirloin or round)
  • 3 large garlic cloves, slivered
  • 1 tablespoon whole black peppercorns
  • Salt & Pepper to taste
  • 1 slice bacon, halved
  • 1 pinch of cinnamon
  • 1 pinch of nutmeg
  • 4 whole cloves
  • 1 lemon, quartered
  • Bouquet garni with celery leaves, parsley, bay leaf
  • 2 carrots, halved & cut into thin strips
  • 1 tablespoon bacon, diced
  • 1/4 cup brandy
  • 2 1/2 cups red wine


  • Using a sharp knife, poke holes in the beef roast and insert garlic slivers and black peppercorns. Rub the roast with salt & pepper. Place bacon slices on bottom of casserole with beef on top. Add cinnamon, nutmeg, cloves, onion, bouquet garni, carrots, diced bacon, brandy, and wine. The liquid should almost completely cover the meat.
  • Cover the casserole with a lid and cook in 350°F oven for 1 hour. Reduce heat to 250°F and cook for about 1 hour longer or until the internal temperature is 120°F for medium-rare. Let rest 15 minutes before carving.
  • Serve with roasted baby potatoes or baked potatoes, haricot verts, green salad, and crusty French rolls


Copyright 2018 Colleen Topper All Rights Reserved