Beef Bourguignon Recipe from EPCOT

105 mins
Serves 6
https://disneyparksblog.com/wdw/disneymagicmoments-cooking-up-the-magic-serving-up-the-recipe-for-the-popular-beef-bourguignon-from-taste-of-epcot-international-festival-of-the-holidays/

Directions

  1. 1Heat butter and bacon in a large Dutch oven over medium heat and cook until bacon is brown and beginning to crisp.
  2. 2Heat butter and bacon in a large Dutch oven over medium heat and cook until bacon is brown and beginning to crisp.
  3. 3Heat butter and bacon in a large Dutch oven over medium heat and cook until bacon is brown and beginning to crisp.
  4. 4Remove bacon with a slotted spoon and set aside.
  5. 5Remove bacon with a slotted spoon and set aside.
  6. 6Remove bacon with a slotted spoon and set aside.
  7. 7Pat beef dry and season generously with salt and pepper.
  8. 8Pat beef dry and season generously with salt and pepper.
  9. 9Pat beef dry and season generously with salt and pepper.
  10. 10Sear beef in Dutch oven with butter and bacon fat, 1-2 minutes per side, until browned.
  11. 11Sear beef in Dutch oven with butter and bacon fat, 1-2 minutes per side, until browned.
  12. 12Sear beef in Dutch oven with butter and bacon fat, 1-2 minutes per side, until browned.
  13. 13Remove beef from pan with slotted spoon and set aside.
  14. 14Remove beef from pan with slotted spoon and set aside.
  15. 15Remove beef from pan with slotted spoon and set aside.
  16. 16Add garlic, onion, carrots, and mushrooms to the Dutch oven and sauté for 6 minutes, until vegetables begin to soften.
  17. 17Add garlic, onion, carrots, and mushrooms to the Dutch oven and sauté for 6 minutes, until vegetables begin to soften.
  18. 18Add garlic, onion, carrots, and mushrooms to the Dutch oven and sauté for 6 minutes, until vegetables begin to soften.
  19. 19Stir in rosemary and thyme.
  20. 20Stir in rosemary and thyme.
  21. 21Stir in rosemary and thyme.
  22. 22Add tomato paste and cook, stirring often, for 3 minutes, until paste begins to caramelize, but does not burn.
  23. 23Add tomato paste and cook, stirring often, for 3 minutes, until paste begins to caramelize, but does not burn.
  24. 24Add tomato paste and cook, stirring often, for 3 minutes, until paste begins to caramelize, but does not burn.
  25. 25Return beef and bacon to the pan.
  26. 26Return beef and bacon to the pan.
  27. 27Return beef and bacon to the pan.
  28. 28Add flour and stir constantly for 5 minutes.
  29. 29Add flour and stir constantly for 5 minutes.
  30. 30Add flour and stir constantly for 5 minutes.
  31. 31Add wine, beef broth, and vinegar and stir to deglaze the pot.
  32. 32Add wine, beef broth, and vinegar and stir to deglaze the pot.
  33. 33Add wine, beef broth, and vinegar and stir to deglaze the pot.
  34. 34Add pearl onions and bring to a boil over high heat.
  35. 35Add pearl onions and bring to a boil over high heat.
  36. 36Add pearl onions and bring to a boil over high heat.
  37. 37Reduce to a simmer and cook, covered, stirring occasionally, for 1 1/2 hours until meat is tender and sauce is thickened.
  38. 38Reduce to a simmer and cook, covered, stirring occasionally, for 1 1/2 hours until meat is tender and sauce is thickened.
  39. 39Reduce to a simmer and cook, covered, stirring occasionally, for 1 1/2 hours until meat is tender and sauce is thickened.
  40. 40Add 1 1/2 tablespoons of parsley and season with salt and pepper, to taste.
  41. 41Add 1 1/2 tablespoons of parsley and season with salt and pepper, to taste.
  42. 42Add 1 1/2 tablespoons of parsley and season with salt and pepper, to taste.
  43. 43Keep beef bourguignon warm until ready to serve.
  44. 44Keep beef bourguignon warm until ready to serve.
  45. 45Keep beef bourguignon warm until ready to serve.
  46. 46Bring a large stockpot of water to a boil.
  47. 47Bring a large stockpot of water to a boil.
  48. 48Bring a large stockpot of water to a boil.
  49. 49Add 1 tablespoon salt and the potatoes and boil for 10-15 minutes, until soft.
  50. 50Add 1 tablespoon salt and the potatoes and boil for 10-15 minutes, until soft.
  51. 51Add 1 tablespoon salt and the potatoes and boil for 10-15 minutes, until soft.
  52. 52Drain potatoes.
  53. 53Drain potatoes.
  54. 54Drain potatoes.
  55. 55Return potatoes to pot and mash with a hand masher or electric mixer until just broken.
  56. 56Return potatoes to pot and mash with a hand masher or electric mixer until just broken.
  57. 57Return potatoes to pot and mash with a hand masher or electric mixer until just broken.
  58. 58Add butter, sour cream, vinegar, and mash until potatoes are mashed, but still lumpy.
  59. 59Add butter, sour cream, vinegar, and mash until potatoes are mashed, but still lumpy.
  60. 60Add butter, sour cream, vinegar, and mash until potatoes are mashed, but still lumpy.
  61. 61Season with additional salt and white pepper, to taste.
  62. 62Season with additional salt and white pepper, to taste.
  63. 63Season with additional salt and white pepper, to taste.
  64. 64Divide potatoes among 6 bowls.
  65. 65Divide potatoes among 6 bowls.
  66. 66Divide potatoes among 6 bowls.
  67. 67Ladle beef bourguignon on top of potatoes.
  68. 68Ladle beef bourguignon on top of potatoes.
  69. 69Ladle beef bourguignon on top of potatoes.
  70. 70Garnish with remaining chopped parsley.
  71. 71Garnish with remaining chopped parsley.
  72. 72Garnish with remaining chopped parsley.

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon butter
  • 1 tablespoon butter
  • 6 ounces smoked bacon, diced
  • 6 ounces smoked bacon, diced
  • 6 ounces smoked bacon, diced
  • 3 pounds beef brisket, trimmed and cut into 2-inch pieces, or stew meat
  • 3 pounds beef brisket, trimmed and cut into 2-inch pieces, or stew meat
  • 3 pounds beef brisket, trimmed and cut into 2-inch pieces, or stew meat
  • to taste Salt
  • to taste Salt
  • to taste Salt
  • to taste pepper
  • to taste pepper
  • to taste pepper
  • 4 cloves garlic, minced
  • 4 cloves garlic, minced
  • 4 cloves garlic, minced
  • 1 large white onion, diced
  • 1 large white onion, diced
  • 1 large white onion, diced
  • 1 large carrot, peeled and cut into 1/2-inch slices
  • 1 large carrot, peeled and cut into 1/2-inch slices
  • 1 large carrot, peeled and cut into 1/2-inch slices
  • 1 pound crimini mushrooms, quartered
  • 1 pound crimini mushrooms, quartered
  • 1 pound crimini mushrooms, quartered
  • 1 tablespoon fresh chopped rosemary
  • 1 tablespoon fresh chopped rosemary
  • 1 tablespoon fresh chopped rosemary
  • 1 tablespoon fresh chopped thyme
  • 1 tablespoon fresh chopped thyme
  • 1 tablespoon fresh chopped thyme
  • 2 tablespoons tomato paste
  • 2 tablespoons tomato paste
  • 2 tablespoons tomato paste
  • 2 tablespoons flour
  • 2 tablespoons flour
  • 2 tablespoons flour
  • 3 cups red wine (Merlot, Pinot Noir, or Chianti)
  • 3 cups red wine (Merlot, Pinot Noir, or Chianti)
  • 3 cups red wine (Merlot, Pinot Noir, or Chianti)
  • 2 cups beef broth
  • 2 cups beef broth
  • 2 cups beef broth
  • 0.5 cup sherry vinegar
  • 0.5 cup sherry vinegar
  • 0.5 cup sherry vinegar
  • 12 small fresh or frozen pearl onions, peeled
  • 12 small fresh or frozen pearl onions, peeled
  • 12 small fresh or frozen pearl onions, peeled
  • 2 tablespoons fresh chopped parsley, divided
  • 2 tablespoons fresh chopped parsley, divided
  • 2 tablespoons fresh chopped parsley, divided
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 3 pounds red-skinned potatoes, washed
  • 3 pounds red-skinned potatoes, washed
  • 3 pounds red-skinned potatoes, washed
  • 0.5 cup sour cream
  • 0.5 cup sour cream
  • 0.5 cup sour cream
  • 0.5 cup unsalted butter, softened
  • 0.5 cup unsalted butter, softened
  • 0.5 cup unsalted butter, softened
  • 2 tablespoons sherry vinegar
  • 2 tablespoons sherry vinegar
  • 2 tablespoons sherry vinegar
  • to taste White pepper
  • to taste White pepper
  • to taste White pepper

Equipment

large Dutch ovenslotted spoonlarge stockpothand masher or electric mixer

Tips

  • Always use caution when handling sharp objects and hot contents.
  • Supervise children who are helping or nearby.
  • The flavor profile may vary from the restaurant’s version as this recipe has been converted from a larger quantity.
Beef Bourguignon Recipe from EPCOT | Clip Recipe