Beef Bourguignon
This wonderfully classic beef bourguignon recipe features juicy and tender chuck roast simmered in a hearty sauce prepared with red wine, beef broth, bacon, and mushrooms.
Servings: 8
Equipment
Ingredients
- 5 slices thick cut bacon diced
- 2½ pounds boneless beef chuck roast cut into 1-inch cubes
- 2 tablespoons all-purpose flour
- 1 teaspoon salt or to taste
- ½ teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 pound carrots sliced into ¼-inch rounds
- 1 yellow onion chopped
- 8 ounces white mushrooms halved
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 1½ cups red Burgundy wine like Pinot Noir, or use your favorite dry red wine
- 1½ cups low sodium beef broth
- 4 sprigs fresh parsley
- 2 sprigs fresh thyme
- 1 bay leaf
- ¼ cup beef broth for the slurry
- 2 tablespoons cornstarch for the slurry
- chopped fresh parsley for garnish
Instructions
- Cook the bacon. Set a Dutch oven over medium heat. Add diced bacon to the pot and cook for 6 to 7 minutes or until crispy. Remove the bacon with a slotted spoon and set aside; reserve bacon drippings in the Dutch oven.
- Prepare the chuck roast. Sprinkle all-purpose flour over the beef chunks and season them with salt and pepper; toss to combine. Set the Dutch oven over medium-high heat.
- Brown the beef. Working in batches, add half of the cubed beef chunks to the Dutch oven and cook for 2 to 3 minutes or until browned on all sides. Remove the browned beef and set aside. Add remaining beef cubes and brown on all sides; remove it and set aside with the rest.
- Saute the aromatics. Set the Dutch oven over medium-high heat and add olive oil, if needed. Add carrots and onions to the heated oil; cook for 5 minutes or until onions are just softened. Stir in the garlic, then stir in the mushrooms and cook for 1 minute.
- Stir in the rest of the ingredients and cook. Add tomato paste and stir to coat. Stir in the wine, broth, parsley sprigs, thyme sprigs, beef, prepared bacon, and bay leaf; bring to a simmer. Reduce heat to medium-low; cover and cook for 50 to 60 minutes or until beef is tender.
- Stir in the slurry. When done, remove the thyme sprigs and bay leaf from the stew. In a small mixing bowl, combine the beef broth and cornstarch; whisk to combine. Add the slurry to the Dutch oven; stir well to combine and simmer for 2 to 4 more minutes or until the sauce is thickened.
- Finish. Remove from heat, taste the stew for salt and pepper, and adjust accordingly. Let it rest for 10 minutes before garnishing it with parsley and serving.
Notes
Slow Cooker Method:
- Sprinkle flour over the beef chunks, season with salt and pepper, and toss to combine.
- Add diced bacon to a large skillet and cook until crispy; transfer it to the slow cooker. Return the skillet to the burner and sear the beef cubes in batches until browned. Transfer the beef to the slow cooker.
- Return the skillet to the burner over medium-high heat and add olive oil; saute the carrots and onions for 3 minutes or until the onions are just softened. Add in the garlic and mushrooms and cook for a minute. Stir in the tomato paste.
- Add wine, broth, parsley sprigs, thyme sprigs, and bay leaf; bring to a simmer and cook for 3 minutes. Remove from the stove and stir it into the slow cooker.
- Cover with the lid and cook on HIGH for 6 hours or on LOW for 8 to 9 hours.
- Use a Dutch Oven: A Dutch Oven is great for this stew because of its thick structure and snug lid. It's ideal for browning ingredients, boiling soups, and slow-cooking dishes.
- Beef Choices: We tried this with stewing beef and chuck roast; the chuck roast yielded juicier and overall better results. Brisket, chuck steak, and stewing beef work best.
- Cook Times: Keep in mind that it may take a longer or shorter amount of time to cook the beef until tender, so test it from time to time to prevent overcooking or undercooking. I usually start to test around the 45-minute mark.
- Let It Rest: It’s best to give the stew a slight rest before serving it, about ten to fifteen minutes.
Nutrition
Calories: 478kcal | Carbohydrates: 13g | Protein: 33g | Fat: 29g | Saturated Fat: 11g | Cholesterol: 116mg | Sodium: 738mg | Potassium: 947mg | Fiber: 2g | Sugar: 4g | Vitamin A: 9585IU | Vitamin C: 7mg | Calcium: 50mg | Iron: 4mg
