Classic Beef Bourguignon

local_grocery_store Ingredients

• 2 pounds Beef Chuck Roast, cut into 1-inch cubes
• 4 slices Bacon, chopped
• 1 Onion, chopped
• 3 Carrots, sliced
• 8 ounces Mushrooms, sliced
• 4 cloves Garlic, minced
• 3 tablespoons All-Purpose Flour
• 2 cups Red Wine
• 1 cup Beef Broth
• 2 tablespoons Tomato Paste
• 2 sprigs Fresh Thyme
• 1 sprig Fresh Rosemary
• 1 Bay Leaf
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 2 tablespoons Olive Oil
• 2 tablespoons Butter

restaurant_menu Method

1. 1.In a large Dutch oven or heavy pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon fat in the pot.
2. 2.Add the beef cubes to the pot in batches and brown them on all sides. Remove the beef and set aside.
3. 3.Add the chopped onion, sliced carrots, and sliced mushrooms to the pot. Cook until the vegetables are softened, about 5 minutes.
4. 4.Add the minced garlic and cook for an additional 1 minute.
5. 5.Sprinkle the flour over the vegetables and stir to coat.
6. 6.Pour in the red wine, beef broth, and tomato paste. Stir well to combine.
7. 7.Add the cooked bacon, beef cubes, fresh thyme, fresh rosemary, bay leaf, salt, and black pepper to the pot. Stir to combine.
8. 8.Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the beef is tender.
9. 9.Remove the bay leaf, thyme sprigs, and rosemary sprig from the pot.
10. 10.Serve the beef bourguignon hot with crusty bread or mashed potatoes.
11. 11.Enjoy!

lightbulb_outline Tips

• chevron_rightFor the best flavor, use a good quality red wine, such as Burgundy or Pinot Noir.
• chevron_rightIf you prefer a thicker sauce, you can mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir it into the stew during the last 10 minutes of cooking.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop and the stew will be even more delicious the next day!