Boeuf Bourguignon

local_grocery_store Ingredients

• 4 ounces bacon, diced
• 2 pounds beef chuck roast, cut into 2-inch cubes
• 4 carrots, peeled and sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups red wine
• 2 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon thyme, chopped
• 2 bay leaves
• 1 pound mushrooms, sliced

restaurant_menu Method

1. 1.Preheat oven to 325°F.
2. 2.Cook bacon in a large Dutch oven over medium heat until crisp. Remove with a slotted spoon and set aside.
3. 3.Add beef to the pot and cook until browned on all sides. Remove with a slotted spoon and set aside.
4. 4.Add carrots, onion, and garlic to the pot and cook until softened, about 5 minutes.
5. 5.Add wine, beef broth, tomato paste, thyme, and bay leaves to the pot and stir to combine.
6. 6.Return beef and bacon to the pot and bring to a simmer.
7. 7.Cover and transfer to the oven. Cook for 2-3 hours, or until beef is tender.
8. 8.Stir in mushrooms and cook for an additional 10 minutes.
9. 9.Serve hot over mashed potatoes or with crusty bread.

lightbulb_outline Tips

• chevron_rightBe sure to use a good quality red wine for this recipe.
• chevron_rightIf you don't have a Dutch oven, you can use a large oven-safe pot with a lid.
• chevron_rightLeftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.