Beef Bourguignon (Printable Version)
Slow-cooked beef mixed with crispy bacon, red wine, and veggies like mushrooms and onions. Pure warm goodness.
# What You'll Need:
01 -
3 pounds chuck roast, cut into chunks about 1 1/2 to 2 inches.
02 -
Salt and pepper for seasoning.
03 -
8 ounces of bacon, sliced into 1-inch pieces.
04 -
1 small yellow onion, diced.
05 -
3 minced garlic cloves.
06 -
3 tablespoons of flour.
07 -
2 tablespoons of thick tomato paste.
08 -
2 cups of either low-sodium chicken or beef broth.
09 -
2 1/2 cups of dry red wine.
10 -
1 tablespoon of soy sauce.
11 -
2 teaspoons of fresh minced rosemary.
12 -
2 teaspoons of fresh chopped thyme.
13 -
1 bay leaf.
14 -
8 ounces of mushrooms, either halved or sliced thick.
15 -
8 ounces of peeled pearl onions.
16 -
4 carrots chopped into 1-inch pieces.
17 -
2 tablespoons of olive oil.
18 -
2 tablespoons of freshly chopped parsley.
# Steps to Follow:
01 -
Set your oven to 350°F to heat up.
02 -
Fry the bacon until crisp, then set on paper towels to drain.
03 -
Pat the chunks of beef dry, then sprinkle with salt and pepper.
04 -
Sear the beef in portions, then take it out and place it on a plate.
05 -
Sauté your onion for about 3 minutes until slightly soft.
06 -
Toss in the garlic and tomato paste, stir, and cook briefly—around a minute.
07 -
Mix in the flour and let it toast for another minute.
08 -
Pour in the wine and scrape up all those tasty bits stuck to the pan.
09 -
Add broth, soy sauce, herbs, beef, and carrots. Bring to a simmer, cover the pot, and move to the oven.
10 -
Let it bake for 2 hours until the meat is super tender.
11 -
During the last 15 minutes, sauté the mushrooms and pearl onions in olive oil.
12 -
Stir in the cooked mushrooms, bacon, and onions to the stew.
13 -
Add extra seasoning if needed, then sprinkle parsley on top.
# Additional Notes:
01 -
Pick chuck roast that has marbling but no big pieces of fat.
02 -
Frozen pearl onions work fine—just toss them in closer to the end.