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beef bourguignon recipe

beef bourguignon recipe
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Ingredients

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  • 3 pounds beef chuck, cut into 2-inch cubes
  • 6 ounces thick-cut bacon, chopped
  • 1 bottle (750ml) dry red wine (like Pinot Noir or Burgundy)
  • 2 cups beef stock
  • 2 tablespoons tomato paste
  • 3 cloves garlic, minced
  • 1 large yellow onion, sliced
  • 2 large carrots, sliced into rounds
  • 1 pound cremini mushrooms, halved
  • 1 cup pearl onions, peeled
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter
  • Fresh thyme and bay leaves
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Instructions

  1. In a large Dutch oven, cook the chopped bacon over medium heat until it is crisp and the fat has rendered. Use a slotted spoon to remove the bacon and set it aside, leaving the fat in the pot.
  2. Pat the beef cubes dry with paper towels and season them with salt and pepper. Working in batches, brown the beef in the bacon fat over medium-high heat until a dark crust forms on all sides. Remove the beef and set it aside.
  3. Add the sliced onions and carrots to the pot. Cook for about 5 to 7 minutes until the onions are softened. Stir in the minced garlic and cook for another minute until fragrant.
  4. Stir in the tomato paste and all-purpose flour. Cook for 2 minutes while stirring constantly to coat the vegetables. This will help thicken the sauce later as it simmers.
  5. Slowly pour in the red wine, using a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pot. Add the beef stock, the browned beef, the cooked bacon, thyme, and bay leaves. The liquid should just cover the meat.
  6. Bring the liquid to a simmer, then cover the pot with a tight-fitting lid. Place it in a preheated oven at 325°F (160°C) for about 2.5 to 3 hours, or until the beef is very tender.
  7. While the beef is braising, sauté the mushrooms and pearl onions in a separate pan with butter until golden brown. About 15 minutes before the stew is done, stir these into the Dutch oven.
  8. Remove the bay leaves and thyme sprigs. Taste the sauce and add more salt or pepper if needed. If the sauce is too thin, simmer it on the stove for a few minutes without a lid to reduce it.

Find it online: https://www.yucolor.com/dinner/beef-bourguignon-recipe/