Making and Canning Beef Bourguignon or Beef Burgundy
Beef Bourguignon or Beef Burgundy
mixes the rich flavors of Burgundy
wine along with bacon and the
caramelization of shallots and onions.  
It’s a nice hearty stew for Sunday
dinner with rice or mashed potatoes.
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1. Trim the beef.  Brown in a
heavy skillet over medium heat
or in the oven at 450° for 10
minutes then turn it and brown
10 minutes longer.
 2. Brown the bacon with the
olive oil and garlic for about 7
minutes over medium heat.
 3. Add the diced onions,
shallots, salt and pepper then
sauté, stirring occasionally, until
the onions and shallots are
translucent.
4. Add the mushrooms and
bullion then sauté about 5
minutes.
 5. Add the beef, wine and
cognac and simmer for about 2
hours.
 6. Add the carrots and
additional salt and pepper to
taste then simmer about 1-1/2
hours longer.
For canning use the following techniques:
Canning using hot pack method with 1” of headspace.  
Processing with a Pressure Canner for 75 minutes at 11 pounds of pressure, or 10 pounds for a weighted gauge.  
For elevations above 1,000 foot level see Altitude Time Adjustments.  
Labeling and Storing
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© 2004 David G. Blackburn
CanningUSA.COM
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Ingredients:
 Dinner:
 Canning:
 Notes:
  3 quarts
 9 quarts
  
Pot Roast
 2 pounds
 6 pounds
  
Medium Onions
 2
 6
  
Shallots
 6
 18
  
Fatback or Bacon
 2 slices
 6 slices
  
Diced Carrots
 1-1/2 cups
 4-1/2 cups
  
Salt
 1 teaspoon
 3 teaspoons
  
Pepper
 1/2 teaspoon
 1-1/2 teaspoons
  
Beef Bullion (Optional)
 1 cube
 3 cubes
  
Garlic
 1 clove
 3 cloves
  
Mushrooms
 1 pound
 3 pounds
  
Burgundy Wine
 1/2 bottle
 1-1/2 bottles
 Bottle is 75 cl
Cognac
 1/3 cup
 1 cup
  
Olive Oil
 2 tablespoons
 1/4 cup
  
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