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cooking with wine: Beef Bourguignon

Beef Bourguignon

Beef and Zinfandel, it's what's for dinner! This one takes a little time, but it is SO worth it!
Prep Time 15 minutes
Cook Time 4 hours
Course Main Course
Cuisine French
Servings 4


  • 6 Slices Bacon cut into small pieces
  • tbsp Extra-Virgin Olive Oil
  • 3 lbs Stewing Beef cut into 2-inchchunks
  • 1 Large Carrot Sliced
  • 1 Large White Onion Sliced
  • 5 Mini Potatoes Chopped
  • Salt and Pepper to Taste
  • 2 tbsp All-Purpose Flour
  • 3 Cups Oak Creek Vineyards Zinfandel
  • 2½ - 3½ Cups Beef Stock
  • 1 tbsp Tomato Paste
  • 2 Cloves Garlic Minced
  • ½ tsp Thyme


  • Measure out the 3 cups of Zinfandel so you can pour yourself a glass to enjoy while you cook!
  • Preheat oven to 400°F. In a large Dutch oven, sauté the bacon in 1 tablespoon of oil for about 5 minutes, until it starts to lightly brown. 
  • Sear the beef on all sides in the Dutch oven with the bacon. Once browned, remove the bacon and beef and set aside. 
  • Add the sliced carrots and diced potatoes to the pot, cooking in the fat until browned. 
  • Add the bacon and beef back to the pot. Season with salt, pepper and sprinkle with flour. Place Dutch oven without the lid on in the preheated oven for 5 minutes. 
  • Remove from the oven, toss the meat and vegetables andplace back into the oven for 5 additional minutes. 
  • Reduce oven heat to 325°F. In the pot, add the wine and beef stock. The liquid should barely cover the meat and vegetables. Add the tomato paste, minced garlic and thyme.
  • Bring to a simmer on the stove, then cover and simmer in the lower part of the oven for 3 to 4 hours, or until the meat is easily pierced.
  • Cook egg noodles of choice and top with the prepared beef bourguignon.
Keyword bacon, beef bourguignon, hearty, zinfandel