Classic Beef Bourguignon

local_grocery_store Ingredients

• 2 pounds beef chuck roast, cut into 1-inch cubes
• 4 slices bacon, chopped
• 1 onion, chopped
• 4 carrots, sliced
• 4 garlic cloves, minced
• 1/4 cup all-purpose flour
• 2 cups red wine
• 2 cups beef broth
• 2 tablespoons tomato paste
• 2 sprigs fresh thyme, tied with kitchen twine
• 2 bay leaves
• 8 ounces button mushrooms, quartered
• 8 ounces pearl onions, peeled
• to taste salt
• to taste black pepper, freshly ground
• for garnish fresh parsley, chopped

restaurant_menu Method

1. 1.In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.
2. 2.Season the beef cubes with salt and pepper, then add them to the pot in a single layer. Cook until browned on all sides, about 5 minutes. Remove the beef and set aside.
3. 3.Add the chopped onion, carrots, and minced garlic to the pot. Cook until the vegetables are softened, about 5 minutes.
4. 4.Sprinkle the flour over the vegetables and stir to coat. Cook for an additional 1-2 minutes.
5. 5.Return the beef and bacon to the pot. Pour in the red wine and beef broth, then add the tomato paste, tied thyme sprigs, and bay leaves. Stir to combine.
6. 6.Bring the mixture to a simmer, then cover and cook on low heat for 2 hours, stirring occasionally.
7. 7.After 2 hours, add the quartered mushrooms and peeled pearl onions to the pot. Continue to simmer, uncovered, for an additional 30 minutes or until the beef is tender and the sauce has thickened.
8. 8.Remove the thyme sprigs and bay leaves from the pot. Season with additional salt and pepper to taste.
9. 9.Serve the Beef Bourguignon hot, garnished with freshly chopped parsley. Enjoy!

lightbulb_outline Tips

• chevron_rightFor the best flavor, use a good quality red wine that you would enjoy drinking.
• chevron_rightIf you can't find pearl onions, you can substitute with regular onions cut into small wedges.
• chevron_rightThis dish tastes even better the next day, so don't hesitate to make it ahead of time.
• chevron_rightServe the Beef Bourguignon with crusty bread or over mashed potatoes for a complete meal.