History

The Refectory opened on Bethel Road in 1976 inside a 19th century church. Chef Richard Blondin, a Lyon native, joined as executive chef in 1992 and has run the classic French canon since. The beef bourguignon, with its slow Burgundy braise, anchors the menu. The restaurant celebrates its 50th anniversary through 2026 with the deepest Burgundy cellar in central Ohio.

Common allergens: Gluten, Dairy

Make it at home

Yield 6Hands-on 45 minTotal 4 hrDifficulty Intermediate

Ingredients

  • 1.5 kg beef chuck, cut into 5cm cubes
  • 200g bacon lardons
  • 2 onions, diced
  • 3 carrots, sliced
  • 4 garlic cloves, minced
  • 3 tbsp flour
  • 1 bottle (750ml) red Burgundy or other dry red
  • 500ml beef stock
  • 1 bouquet garni (thyme, bay, parsley)
  • 300g pearl onions, peeled
  • 300g cremini mushrooms, quartered
  • 3 tbsp butter
  • Sea salt and black pepper
  • Chopped parsley to garnish

Method

  1. Render the bacon lardons in a Dutch oven over medium heat until crisp. Remove and reserve. Brown the beef in the rendered fat in batches, seasoning generously. Set aside with the bacon.
  2. Saute onions and carrots in the same pot until softened. Add garlic and cook 1 minute. Sprinkle with flour and stir to coat.
  3. Return beef and bacon to the pot. Pour in the wine and stock to cover; add the bouquet garni. Bring to a simmer.
  4. Braise covered in a 160C (325F) oven for 2.5 hours until the beef is fork-tender.
  5. While the stew braises, saute pearl onions and mushrooms in butter until golden. Stir into the stew during the last 30 minutes.
  6. Remove bouquet garni. Adjust seasoning. Skim any excess fat. Serve over buttered egg noodles or mashed potatoes, with fresh parsley.

Tip from the editors. Brown the beef in batches and dry the cubes well; crowding the pan steams the meat and washes out the fond that gives the sauce depth.

Where to eat the refectory beef bourguignon

The Refectory beef bourguignon in Columbus

The Refectory ★ 4.7

French fine diningChef Richard Blondin$$$$$95-150Wed-Thu 17:15-20:30; Fri-Sat 16:45-21:00; closed Sun-TueBook 2-3 weeks ahead

The Refectory on Bethel Road, run inside a 19th century church since 1976, is Columbus's contemporary French tasting room with a 700-bottle Burgundy cellar.

1092 Bethel Rd, Columbus, OH 43220 Book →

The Refectory Wine Cellar ★ 4.6

Wine bar$$$upper-arlingtonWed-Thu 17:15-20:30; Fri-Sat 16:45-21:00; closed Sun-Tue

The Refectory wine cellar on Bethel Road carries 700 selections, the largest cellar in central Ohio, paired with the contemporary French tasting menu.

Signature pour: Burgundy from the 700-bottle list

Wine focus: Burgundy and classic French

Food: French canon tasting menu

1092 Bethel Rd, Columbus, OH 43220

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