Recipe: Beef Stew Bourguignon

Recipe: Beef Stew Bourguignon

By Maya Durfee O’Brien 

This stew is something I’ve been eating on Christmas day at my 86-year-old Grandmere’s house for as long as I can remember. It’s one of the only things she can cook and something we all look forward to eating together as a family. I’m not a huge beef fan, but something about this stew is so comforting to me. Perhaps it’s because my Grandmere makes it, or maybe it’s the fact that I associate it with a family meal, but this beef stew is a reminder of home and the memories we can share together when we eat together. I wonder who will continue this tradition after she passes. Maybe it will be me and my family. 

  • Beef chuck cut in 1 in. cubes 1-2 pounds
  • 1 tbsp shortening
  • 1 cl. garlic
  • 1 med. onion chopped
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 can tomato soup undiluted
  • 3/4 c. red wine
  • 1/4 c. water
  • 1/4 tsp. ground basil 
  • 1/4 tsp. ground time
  • 1/2 c. Heinz ketchup
  • 3 med carrots, cut celery, cut potatoes

Brown beef, simmer for a few hours, add herbs, ketchup and cooked vegetables.