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Beef Bourguignon with Carrots, Turnips, Pearl Onion, Red Wine Jus and Tagliatelle 

"My beef Bourguignon reminds me of my time cooking in France in the Bourg-en-Bresse region.  This French beef stew is also called Beef Burgundy because it is braised in red wine.  It's a classic dish that has a medley of vegetables, rich jus and I serve it with a homemade tagliatelle pasta to soak up all the sumptuous flavors." - Cat Cora

Beef Bourguignon- A Premium Quality Beef seared with the pancetta until browned and then slow-cooked in the oven for 3 to 4 hours together with the carrots, parsnips, onions, and mushrooms covered with the beef stock, red wine and seasoned to perfection with fresh herbs.

Red Wine Jus- Red Wine sauce enriched with the 

Tagliatelle- Fresh Tagliatelle pasta cooked al dente.


Beef Bourguignon- Beef, olive oil, pancetta, carrots, turnips, onion, garlic, flour, red wine, beef stock, tomato paste, thyme, parsley, bay leaves, brown mushrooms, butter, salt, and pepper. 

Red Wine Jus- Jus, Olive oil, Shallots, Red wine, Bay leaves, Rosemary, Beef stock, Butter 

Tagliatelle- all-purpose flour, eggs, salt, olive oil



  • Heating Instructions from Frozen

    Stovetopsubmerge bags in boiling water. Sauces 3 -4 min, Sides 5 - 6 min and Proteins 7 - 8 min.

  • Microwave-puncture bags and microwave them. Sauces 3 - 4 min, Sides 5 - 6 min and Proteins 7 - 8 min. Time may vary depending on the microwave. Recommended that times are done in increments util de desired temperature is achieved.

  • CautionContents will be very hot.