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Disney Magic at Home: Beef Bourguignon Recipe from Taste of EPCOT International Festival of the Holidays

It’s time to try another Disney Park recipe at home! This time we’re looking forward to Beef Bourguignon from the Canada pavilion offered during the Taste of EPCOT International Festival of the Holidays! Learn more below.


Here are all the details from Disney Cast Member Karen McClintock:

Beef Bourguignon debuted at Taste of EPCOT International Festival of the Holidays this year and has quickly become the dish “not to miss” for festival-goers. Offered at Yukon Holiday Kitchen located at the Canada pavilion, this hearty classic dish has it all – fork-tender beef brisket with savory flavors of bacon-infused wine sauce over crushed buttery red potatoes. What’s not to love?

The EPCOT chefs gladly shared the recipe … it is one of their favorite dishes as well!

Check out our Foodie Guide to the Taste of EPCOT International Festival of the Holidays for a list of all the delicious offerings at this year’s festival through December 31.

Taste of EPCOT International Festival of the Holidays
Serves 6


  • 1 tablespoon butter
  • 6 ounces smoked bacon, diced
  • 3 pounds beef brisket, trimmed and cut into 2-inch pieces, or stew meat
  • Salt and pepper, to taste
  • 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
  • 1/2 cup sherry vinegar
  • 12 small fresh or frozen pearl onions, peeled
  • 2 tablespoons fresh chopped parsley, divided


  • 1 tablespoon salt, plus more, to taste
  • 3 pounds red-skinned potatoes, washed
  • 1/2 cup sour cream
  • 1/2 cup unsalted butter, softened
  • 2 tablespoons sherry vinegar
  • White pepper, to taste



  1. Heat butter and bacon in a large Dutch oven over medium heat and cook until bacon is brown and beginning to crisp. Remove bacon with a slotted spoon and set aside.
  2. Pat beef dry and season generously with salt and pepper. Sear in Dutch oven with butter and bacon fat, 1-2 minutes per side, until browned. Remove from pan with slotted spoon and set aside.
  3. Add garlic, onion, carrots, and mushrooms and sauté 6 minutes, until vegetables begin to soften. Stir in rosemary and thyme.
  4. Add tomato paste and cook, stirring often, for 3 minutes, until paste begins to caramelize, but does not burn.
  5. Return beef and bacon to pan. Add flour and stir constantly for 5 minutes. Add wine, beef broth, and vinegar and stir to deglaze pot. Add pearl onions and bring to a boil over high heat. Reduce to a simmer and cook, covered, stirring occasionally, for 1 1/2 hours until meat is tender and sauce is thickened.  Add 1 1/2 tablespoons of parsley and season with salt and pepper, to taste.
  6. Keep warm until ready to serve.


  1. Bring a large stockpot of water to a boil. Add 1 tablespoon salt and the potatoes and boil for 10-15 minutes, until soft. Drain potatoes.
  2. Return potatoes to pot and mash with a hand masher or electric mixer until just broken. Add butter, sour cream, vinegar, and mash until potatoes are mashed, but still lumpy.
  3. Season with additional salt and white pepper, to taste.


Divide potatoes among 6 bowls. Ladle beef bourguignon on top of potatoes and garnish with remaining chopped parsley.

NoteAlways use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby. This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version. 

Click here for a print-at-home version of this recipe!

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About Chad & Cindy Nykamp

After years of multiple Walt Disney World vacations, Cindy and Chad's dream of living in Orlando came true in 2010. After friends and family made them their go-to-people for Walt Disney World advice, Cindy and Chad launched in August 2015 to share their knowledge and love of Disney. Chad and Cindy have been Disney World Annual Passholders for years, DVC members, together have raced more than 70 runDisney races, and particularly love cruising on the Disney Cruise Line. Chad and Cindy also regularly represent at Walt Disney World media events. While attending these events, they get an insiders view of all the new things that have come to Walt Disney World. These experiences have helped them gain knowledge and expertise they happily pass on to their followers. They still can't believe how lucky they are to have such an amazing opportunity and will continue to share Disney with anyone who will listen!