Beef Bourguignon

Ingredients

1 tbsp oil (mild in flavor like avocado, olive, etc.)

2 slices of bacon (sliced into 1/2" pieces)

1 lb beef (chuck steak, cut in 1" cubes)

2 large carrots (cut at a 3/4" diagonal)

1 large onion (roughly chopped)

1 tsp salt

1 tsp pepper

2 cloves garlic, minced

1 cup red wine (cabernet sauvignon, pinot noir, cote du rhone)

1 cup beef broth (1 cup hot water & 1 tsp beef base)

2 tbsp tomato paste

1 tsp dried thyme

8 oz cremini mushrooms (sliced)

2 tbsp unsalted butter

1 tbsp all-purpose flour

1 bag (12 oz) frozen pearl onions (optional)

¼ cup chopped parsley (for garnish)

Directions

Heat the oil in a 3.5 qt or larger dutch oven (or oven-safe pot). Add in the bacon and cook over low to medium heat until browned. Remove the bacon and keep in a separate bowl.

Season the beef cubes lightly with salt and pepper, then sear on each side until all pieces are browned. Remove the meat from the pot and keep separate with the bacon.

Preheat the oven to 250°. Add the chopped onion and carrots, garlic, 1 tsp each of salt and pepper to the pot and cook for 15 minutes until the onions are translucent and starting to brown around the edges.

Add the bacon and beef back into the pot. Then add in the wine, beef stock, tomato paste, and thyme. Stir and bring the pot to a simmer. Cover the pot and place in the oven for 1 hour 20 minutes.

When there are still 10 minutes left in the oven, saute the mushrooms in 1 tbsp of butter in a separate pan until lightly browned. In a separate small bowl, microwave the other 1 tbsp of butter until just melted and add the flour. Mix until it forms a paste.

Add the mushrooms, butter/flour mixtures, and bag of frozen pearl onions into the pot once it comes out of the oven. Bring the pot to a simmer for 15 minutes.

Serve over mashed potatoes, toasted bread, or gnocchi and top with some chopped parsley!

Print Options:

Beef Bourguignon