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Beef BourguignonI was fortunate enough to be able to travel to Europe every summer as a child, so I have a deep, nostalgic attachment and respect for classically prepared French dishes. I recently made this Beef Bourguignon recipe for my family as well as for the team here at Ocean Prime Orlando, so I wanted to share it.

Two things you’ll need to properly prepare Beef Bourguignon are a heavy iron stock pot and a wooden spoon. The wooden spoon is essential – if you use a metal utensil to scrape the bottom of an iron pan, you’ll end up with metallic-tasting food, and a plastic spoon or rubber spatula just won’t get the job done as well as a simple wooden spoon.

Tip: This recipe is even better the next day, so make plenty to have leftovers!


  • 6 ounces bacon, rendered into lardons, fat reserved
  • 3 pounds stewing beef, or trim of any lean cut like tenderloin
  • 4 tablespoons all-purpose flour
  • 4 medium onions, sliced
  • 3 cups red wine
  • 1 tablespoon tomato paste
  • 1 quart beef stock
  • 2 cloves garlic, smashed
  • ½ teaspoon dried thyme
  • 8 ounces whole button mushrooms
  • 1 stick butter
  • Salt & pepper


  1. Bring the beef closer to room temperature to help with searing by setting it out on the counter about 20 minutes before cooking.
  2. Using a heavy pot like a dutch oven or Creuset, render the bacon over low heat, remove from the pan and set aside once crispy, leaving the fat in the pot.
  3. Season the beef generously with salt, then lightly dust with two tablespoons of the flour.
  4. Raise the burner temperature to high and sear the beef, stirring once or twice with your wooden spoon. Cook for three or four minutes, getting a nice crust on the beef. Use the wooden spoon to lightly scrape the fond (flavorful, crusty, stuck-on bits of meat) from the bottom of the pot.
  5. Remove the beef from the pot – you can put it on top of your bacon, they’ll return to the pot together. Add the onion and all the carrots to the pot and reduce the heat to low.
  6. Sauté the vegetables for 15 minutes until they begin to caramelize. Add a little salt and a grind of pepper.
  7. Add first the tomato paste and remaining flour and mix together, then the beef and bacon, stir and cook another five minutes.
  8. Deglaze the pan with red wine (scraping the bottom of the pot again with your wooden spoon), add the stock, garlic and thyme.
  9. Cover partially and let simmer for three hours, stirring twice.
  10. Taste and adjust seasoning with salt and pepper.
  11. In a sauté pan, soften the remaining onions in the butter, one soft, add the onion and washed mushrooms to the stew and finish the last hour of cooking.
  12. Skim a little fat off the top and serve over buttered noodles, steamed potatoes or rice.
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