Clay Pot Beef Bourguignon

Clay Pot Beef Bourguignon

Almost anything can be cooked in clay, from soups, fish, and seafood, to casseroles, vegetables, even breads


Recipe and photo from Darina Kopčok

Serves 6

  • 2 pounds (1kg) chuck steak, cut into cubes
  • 3 Tbsp (45mL) flour
  • salt and pepper
  • 1 Tbsp (15mL) olive oil
  • 2 Tbsp (30mL) butter
  • 6 oz (180g) bacon 
  • 2 cups (500mL) pearl onions, peeled
  • 1 lb (500g) mushrooms, sliced
  • 2 carrots, sliced
  • 2 potatoes, cubed
  • 1 cups (375mL) beef stock
  • 1½ cup (125mL) Merlot (try one from Tinhorn Creek or Wild Goose Vineyards)
  • 2 cloves garlic, minced
  • 1 whole bay leaf
  • 1 sprig fresh parsley, chopped fine several sprigs of fresh thyme
  • ½ tsp (2mL) salt 
  • ¼ tsp (1mL) pepper
  • 1 Tbsp (15mL) cornstarch
  • ¼ cup (60mL) cold water

Soak clay pot and lid for 15 minutes in cold water. Toss the beef cubes with flour and a couple of dashes of salt and pepper. Heat oil and butter in a large skillet over high heat and brown the meat on all sides. Transfer to clay pot.

Cut the bacon into thin strips crosswise and fry until almost crisp. Remove and drain on a paper towel. Gently brown the onions and mushrooms in leftover bacon fat, and add to the pot along with the carrots, potatoes, beef stock, wine, garlic, bay leaf, parsley, thyme, salt and pepper. Stir gently to incorporate ingredients.

Cover the clay pot and place in the middle of the oven. Turn on oven to 450ºF. Cook until meat is tender, about 1 hours.

Add cold water to cornstarch, and stir until dissolved. Pour over the stew, and cook for another fifteen minutes, until thickened.