# Beef Bourguignon Recipe from EPCOT

Beef brisket with savory flavors of bacon-infused wine sauce over crushed buttery red potatoes.

- Servings: 6 servings
- Total time: 105 min
- Cuisine: French
- Category: Soup
- Language: en

## Ingredients

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

## Instructions

1. Heat butter and bacon in a large Dutch oven over medium heat and cook until bacon is brown and beginning to crisp.
2. Remove bacon with a slotted spoon and set aside.
3. Pat beef dry and season generously with salt and pepper.
4. Sear beef in Dutch oven with butter and bacon fat, 1-2 minutes per side, until browned.
5. Remove beef from pan with slotted spoon and set aside.
6. Add garlic, onion, carrots, and mushrooms to the Dutch oven and sauté for 6 minutes, until vegetables begin to soften.
7. Stir in rosemary and thyme.
8. Add tomato paste and cook, stirring often, for 3 minutes, until paste begins to caramelize, but does not burn.
9. Return beef and bacon to the pan.
10. Add flour and stir constantly for 5 minutes.
11. Add wine, beef broth, and vinegar and stir to deglaze the pot.
12. Add pearl onions and bring to a boil over high heat.
13. Reduce to a simmer and cook, covered, stirring occasionally, for 1 1/2 hours until meat is tender and sauce is thickened.
14. Add 1 1/2 tablespoons of parsley and season with salt and pepper, to taste.
15. Keep beef bourguignon warm until ready to serve.
16. Bring a large stockpot of water to a boil.
17. Add 1 tablespoon salt and the potatoes and boil for 10-15 minutes, until soft.
18. Drain potatoes.
19. Return potatoes to pot and mash with a hand masher or electric mixer until just broken.
20. Add butter, sour cream, vinegar, and mash until potatoes are mashed, but still lumpy.
21. Season with additional salt and white pepper, to taste.
22. Divide potatoes among 6 bowls.
23. Ladle beef bourguignon on top of potatoes.
24. Garnish with remaining chopped parsley.

## Equipment

- large Dutch oven
- slotted spoon
- large stockpot
- hand 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.

## Source

- Original video: 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/
- Recipe page: https://www.cliprecipe.com/recipe/e7051ded-d330-476f-b7f7-790336f71c9d
- Extracted: 2025-09-12

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt