Classic Beef Bourguignon

local_grocery_store Ingredients

• 8 ounces bacon, diced
• 3 pounds beef chuck roast, cut into 2-inch cubes
• 4 carrots, peeled and sliced into 1/2-inch rounds
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 cups beef broth
• 1 1/2 cups red wine
• 4 sprigs thyme
• 2 bay leaves
• 16 ounces pearl onions, peeled
• 16 ounces mushrooms, sliced
• 2 tablespoons butter
• salt and pepper, to taste

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.Season beef with salt and pepper. Add to the Dutch oven and cook until browned on all sides. Remove with a slotted spoon and set aside.
4. 4.Add carrots and onion to the Dutch oven and cook until softened. Add garlic and tomato paste and cook for 1 minute.
5. 5.Add beef broth, red wine, thyme, and bay leaves. Bring to a simmer.
6. 6.Return beef and bacon to the Dutch oven. Cover and transfer to the oven. Cook for 2-3 hours or until beef is tender.
7. 7.Meanwhile, melt butter in a large skillet over medium heat. Add pearl onions and cook until browned. Add mushrooms and cook until tender.
8. 8.Add pearl onions and mushrooms to the Dutch oven and cook for an additional 10-15 minutes. Season with salt and pepper to taste.
9. 9.Serve over mashed potatoes.

lightbulb_outline Tips

• chevron_rightUse a good quality red wine for the best flavor.
• chevron_rightMake this recipe ahead of time and reheat before serving for even better flavor.
• chevron_rightLeftovers can be frozen and reheated later.