How To make Beans Bourguignonne
1 lg Onion, chopped
2 tb Margarine or butter
1 lg Carrot, sliced in 1/2 rounds
1 lg Potato, cubed
1 c Water
3 tb Tomato paste
1 t Thyme, dry
2 Bay leaves
1 1/2 c Dry red wine
4 c Cooked pinto beans
2 cl Garlic, pressed
1 t Salt
1/2 lb Mushrooms, sliced
In a 3 quart soup pot, saute onion in 1 tbs of butter. Add carrot and potato; stir in water, tomato paste, thyme and bay leaves. Bring to a boil; reduce heat and simmer until potato and carrot are cooked, about 20 minutes. Add more water if necessary to keep
vegetables covered. Toward the end of the cooking time, add wine, beans, garlic and salt. Return to the boil; lower heat and simmer uncovered, 10 minutes more. Remove bay leaves and discard. Meanwhile, saute mushrooms over low heat in the remaining tbs of butter. Combine with the beans mixture and serve. Perfect with a wedge of crusty bread. Source: The Vegetarian Times Magazine Jan 96
How To make Beans Bourguignonne's Videos
Beef Bourguignon with Mashed Potatoes and Herbed Green Beans
From Chef'd
Beef tenderloin elevates this classic comfort-food. This lean cut of meat cooks more quickly than classic stew meat and still delivers everything we love about Beef Bourguignon.
You will create a rich sauce studded with golden mushrooms and pearl onions, enhanced with plenty of red wine and just enough smoky bacon. A sauce this good deserves a bed of creamy mashed potatoes and some crisp green beans seasoned with lots of fresh, woodsy thyme. Bon appétit!
Julia Child's Boeuf Bourguignon | Jamie & Julia
Making my way through Julia Child's Mastering the Art of French Cooking cookbook... like the movie Julie & Julia. Today I make her most famous and well known french dish, Boeuf Bourguignon.
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Recipe:
1 tablespoons extra-virgin olive oil
6 ounces (170g) bacon, roughly chopped
3 pounds (1 1/2 kg) chuck steak or stewing beef cut into 2-inch chunks
1 large carrot sliced 1/2-inch thick
1 large white onion, diced
6 cloves garlic, minced (divided)
1 pinch coarse salt and freshly ground pepper
2 tablespoons flour
12 small pearl onions (optional)
3 cups red wine like Merlot, Pinot Noir, or a Chianti -- for a milder sauce, use only 2 cups of wine
2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock)
2 tablespoons tomato paste
1 beef bullion cube, crushed
1 teaspoon fresh thyme, finely chopped
2 tablespoons fresh parsley, finely chopped (divided)
2 bay leaves
1 pound fresh small white or brown mushrooms, quartered
2 tablespoons butter
Coq au Vin (French chicken stew in red wine sauce)
Coq au Vin is the well known French chicken stew where chicken pieces are braised in a luscious, glossy red wine sauce with bacon, mushroom and onions. Like Beef Bourguignon, the beauty of this dish lies in its simplicity: remarkably few ingredients and simple process with results fit for a king – or queen!
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Quick Cassoulet Recipe - French Pork and Bean Casserole
Learn how to make a Quick Cassoulet Recipe! - Visit for the ingredients, more recipe information, and over 650 additional original video recipes! I hope you enjoy this Quick Cassoulet Recipe!
Vegan Mushroom Bourguignon
A mushroom lover’s delight, this vegan mushroom bourguignon is rich, flavourful, and super easy to make. Red wine and thyme add depth to this creamy vegan bourguignon made with a mix of porcini and button mushrooms. Serve it over mashed potatoes for an uncomplicated, yet satisfying weeknight dinner.
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Beans Bourguignon with the World's Premier Culinary College
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The Culinary Institute of America is the world's premier culinary college. Culinary school instructor Katherine Polenz demonstrates how to prepare Beans Bourguignon. For more information about our cooking school, please visit