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Beef Bourguignon

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Ingredients

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For the Beef Bourguignon

  • 2 ½ lbs beef chuck, cut into 2-inch cubes
  • 1 tablespoon olive oil
  • 4 slices bacon or turkey bacon, diced
  • 1 large onion, chopped
  • 2 carrots, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 4 cups red wine (preferably Burgundy)
  • 2 cups beef broth
  • 2 tablespoons all-purpose flour
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • 2 bay leaves
  • Salt and pepper to taste

For the Garnish

  • 8 oz button mushrooms, halved
  • 1 cup pearl onions, peeled
  • 2 tablespoons unsalted butter
  • Fresh parsley, chopped (for garnish)

Instructions

Prepare the Beef

  1. Preheat the Oven: Preheat your oven to 325°F (160°C).

  2. Sear the Bacon: In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Add the diced bacon and cook until crisp. Remove with a slotted spoon and set aside.

  3. Sear the Beef: In the same pot, add the beef cubes in batches, searing them on all sides until browned. Remove the beef and set aside with the bacon.

Cook the Vegetables

  1. Sauté the Vegetables: Add the chopped onions and carrots to the pot. Sauté until softened, about 5-7 minutes. Add the minced garlic and cook for an additional minute.

  2. Add Tomato Paste: Stir in the tomato paste, cooking for 1-2 minutes until it darkens slightly.

Deglaze and Braise

  1. Combine Ingredients: Return the beef and bacon to the pot. Sprinkle with flour, and stir to coat. Cook for 2-3 minutes to eliminate the raw flour taste.

  2. Add Wine and Broth: Pour in the red wine and beef broth, scraping the bottom of the pot to deglaze. Add thyme, bay leaves, and season with salt and pepper.

  3. Bring to a Simmer: Bring the mixture to a simmer, then cover and transfer to the preheated oven.

  4. Braise: Bake in the oven for about 2 hours, or until the beef is tender and the flavors are melded.

Prepare the Garnish

  1. Cook the Mushrooms and Onions: In a skillet, melt the butter over medium heat. Add the pearl onions and sauté until golden. Add the mushrooms and cook until browned and tender.

Finish the Dish

  1. Combine Ingredients: After 2 hours, remove the pot from the oven. Stir in the sautéed mushrooms and pearl onions.

  2. Simmer on the Stovetop: Return the pot to the stovetop over low heat and simmer for an additional 10-15 minutes to meld the flavors.

Nutrition

Find it online: https://succulentrecipes.com/beef-bourguignon/