Beef Burgundy

(Boeuf à la Bourguignonne)

By Lucien Hinkle of Westhaven Farm, Vermont
A longtime favorite shared at the Farmers Market

If you’ve ever stopped by our booth at the farmers market asking for cooks on cooking grass-fed beef, chances are you’ve gotten a recipe from us. We’ve been sharing Lucien Hinkle’s version of Beef Burgundy for years — and folks always come back to tell us how wonderfully simple (and delicious!) it is.

A Cozy Meal That Feels Special—With Almost No Effort

Beef Burgundy has that magical balance of tasting fancy but being incredibly simple. Everything goes into one pot, and the long, slow cooking does all the work for you. It’s the kind of meal you can start in the afternoon, forget about, and come back to something warm, comforting, and deeply flavorful.

Lucien learned this surprisingly easy recipe from his mother, who adapted it from an old French cookbook. It sounds fancy, but don’t let the name fool you. This is a hearty, comforting, budget-friendly meal that takes very little effort and fills the whole house with cozy, slow-simmer aromas. Perfect for a chilly day or a lazy weekend.

It also happens to be one of our family favorites.

Ingredients (Serves 4)

• 3 tablespoons olive oil
• 2 strips bacon (our side pork works beautifully)
• Salt and black pepper
• 12 small white onions, peeled and left whole (or halved if they’re bigger)
• 1 clove garlic, crushed — optional (Steve and I skip the garlic)
• 2 tablespoons all-purpose flour (or arrowroot to keep it gluten-free)
• 2 cups dry red wine
  • Alcohol-free substitute: 2 cups bone broth + 1 teaspoon balsamic vinegar
• 2 cups water
• 2 tablespoons tomato paste
• 2 teaspoons fresh thyme
• 1 tablespoon chopped fresh parsley
• 3 bay leaves
• 7 peppercorns
• 1 pound mushrooms (optional)
• 1 pound stew beef (100% grass-fed from The Heron, of course!)

Instructions

1. Heat the olive oil in a heavy medium-sized stew pot over medium heat.
   Add the bacon (or side pork) and cook for about one minute.
2. Season the beef with salt and pepper, then add it to the pot.
   Brown on all sides, turning often — this takes about 7–8 minutes.
3. Remove the bacon and beef from the pot and set aside.
   Add the onions (and garlic, if using) and sauté for about 2 minutes.
4. Return the meat to the pot.
5. Sprinkle with flour or arrowroot, stir well, and cook for another 2–3 minutes.
6. Add the remaining ingredients — wine (or broth), water, tomato paste, thyme, parsley, bay leaves, and peppercorns.
   Stir to combine.
7. Cover and simmer gently for 1½ to 2 hours, until the beef is fork-tender.
8. Add the mushrooms and continue cooking at a slow simmer for another 15 minutes.
9. Serve warm over a bed of rice.
   (Mashed potatoes or buttered noodles also work beautifully.)

If you make it, let us know how it turns out — and if you need stew beef, side pork or bone broth, the Farm Store is stocked and open daily!

Stay warm and happy cooking!