Beef Bourgnignon with Chanterelles

Posted on 28. Dec, 2011 by in Comfort Food, Family Dinners

This classic dish is a family favorite and always a crowd pleaser.  I have added some fresh local chanterelles that I picked on my morning walk.  The old growth oak forest in southern california gives us its prize culinary gift with the fall harvest of these lovely mushrooms. Once you know how to spot and identify a chanterelle you will be hooked and delighted by its delicate earthy flavors and texture.

  • 4 slices good bacon
  • 2.5 lbs beef stew cut into 1 inch chunks
  • 1 lb carrots cut diagonally
  • 2 parsnips cut diagonally (opt)
  • 2 yellow onions cut in half and sliced
  • 1 T minced garlic
  • 1/2 bottle of red wine
  • 4 cups of beef stock
  • 1 T tomato paste
  • 3 sprigs of thyme
  • handful of chopped fresh parsley
  • 1 lb chanterelles thick sliced or baby bellas
  • 1 T flour mixed into 2T soft butter OR 1t cornstarch mixed into 1/4 c of warm water


Preheat oven to 300 degrees

Saute the diced bacon in a large Dutch oven with a little olive oil unless the bacon has lots of fat then you won’t need the olive oil.  Remove the bacon.  Dry the beef cubes with a paper towel and add lots of salt and pepper and toss with your hands.  Add the meat to the now empty Dutch oven and brown all sides for about 5 minutes.  Remove meat.  Add carrots and onions and 1T salt.  Saute till softened about 10 minutes add 1/2 T garlic and cook for 20 seconds.  Add wine, broth, thyme, tomato paste, bacon and beef and stir.  Bring up to a gentle boil, cover and place in a preheated oven for 1.5 hours.  Saute mushroom in 1T olive oil and 1T butter till softened and the liquids released are beginning to evaporate.  Add garlic and a pinch of salt.  Remove Dutch oven when meat is tender and bring to stove top.  Add mushrooms and either the butter flour combination or the cornstarch and water mix.  Stir and let sit for 10 minutes.  Remove thyme stems and check for seasoning.  Add parsley and serve with a sliced of thick crusty bread and a dollop of mashed potatoes.




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6 Responses to “Beef Bourgnignon with Chanterelles”

  1. Jen C. 9 January 2012 at 4:39 am #

    Wow! Just made this for my family and it was “crazy good”. I’ll definitely make this again. I look forward to trying more of your recipes.

    • ej 11 January 2012 at 3:04 am #

      Please keep me ‘posted’!!!
      Glad you enjoyed this one.

  2. Willard 9 January 2012 at 7:48 pm #

    So my wife made this last night and I have to say that this is a dish I have had many times and have always enjoyed, but this version put before me last night was COMPLETELY MIND BLOWING!!!! Seriously, I didn’t know if the planets had aligned in some strange way that caused my taste buds to be to hyper sensitive or if I was actually dying and on my way to heaven. In the end it just turned out to be a spellbinding alchemy of ingredients an proportion orchestrated by the divine hands of Miss Johnson. YOU HAVE TO TRY THIS!!!
    EJ; What can I say? I owe you one!!

  3. ej 11 January 2012 at 2:46 am #

    This reply tops them all!! Makes my heart sing to hear that you loved your family dinner so much and I could be there in spirit!

  4. Olga 15 January 2012 at 12:09 am #

    Love this one! Will have to try

  5. ej 17 January 2012 at 1:33 am #

    With the rain coming this weekend we may see another harvest of our beloved chanterelles to follow, otherwise I use creminis.
    enjoy, ej

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