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Marion’s Beef Bourguignon Recipe

Recipe Date: September 14, 2023
Difficulty: Easy
Measurements: Imperial (US)

This recipe was a favorite of a dear friend and past co-worker, Marion Sayers-Shulman. We worked together as recruiters in Silicon Valley for many years. Marion was a mentor and such a woman to admire. She was the number one recruiter in the nation several times and was a wonderful wife, mother, friend and more. She led her life with style and grace, and she will be missed. During her Zoom Celebration of Life, several of her friends and family mentioned her delicious Beef Bourguignon. I thought it was a perfect recipe to share with our 2020 Millerick Road Meritage. A great way to impress guests with good wine and food.

Thank you to her family for sharing the recipe with me, so we could share with you.

Cheers! ~Becky


  • 2 pounds beef chuck (shoulder preferably) cut into stew size pieces
  • 1/4 cup flour
  • 1/4 cup Larson Family Winery Damn Good Olive Oil or your favorite olive oil
  • 1/2 teaspoon salt
  • 1 bay leaf
  • 4 cloves garlic
  • 1/4 cup chop parsley
  • 1/2 cup thinly sliced carrots
  • 1 cup beef consommé
  • 1 cup red wine
  • 1/4 cup butter
  • 12 small pearl onions peeled
  • 3/4 teaspoon thyme leaves
  • 1 cup fresh mushrooms sliced
  • 1/4 cup red wine


Roll meat in flour and brown in olive oil in a large pan. Stir in all remaining flour and cook one
minute. Add next seven ingredients and simmer in pot for about 30 minutes. While the meat is
simmering, sauté’ the onions, thyme and mushrooms in butter and add to the pot. Add additional
wine and simmer for another two hours until meat is tender– stirring often.

Serve over buttered noodles, potatoes, or rice.