Beef Bourguignon
A wonderfully classic dish of tender beef stew simmered in a hearty sauce prepared with red wine, beef broth, bacon, and mushrooms.
Servings : 8
Ingredients
- 5 slices thick cut bacon, diced
- 2 ½ 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
- 1 tablespoon tomato paste
- 1 ½ cups Red Burgundy wine, like Pinot Noir, or use your favorite dry red wine
- 1 ½ cups low sodium beef broth
- 4 sprigs fresh parsley
- 2 sprigs fresh thyme
- 1 bay leaf
- ¼ cup beef broth
- 2 tablespoons cornstarch
- Chopped fresh parsley, for garnish
Instructions
- Set a Dutch oven over medium heat.
- Add diced bacon to the dutch oven and cook for 6 to 8 minutes, or until crispy.
- Remove bacon with a slotted spoon and set aside; reserve bacon drippings in the Dutch oven.
- Sprinkle flour over beef chunks; season with salt and pepper and toss to combine.
- Set Dutch oven over medium-high heat.
- Working in batches, add half of the beef cubes to the Dutch oven and cook for 2 to 3 minutes, or until browned on all sides.
- Remove browned beef and set aside.
- Add remaining beef cubes and brown on all sides; remove beef and set aside with the rest.
- Set Dutch oven over medium-high heat and add olive oil, if needed.To the heated oil add carrots and onions; cook for 5 minutes, or until onions are just softened.
- Stir in the garlic, then stir in the mushrooms and cook for 1 minute.
- Add tomato paste and stir to coat.
- Add 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.
- Remove thyme sprigs and bay leaf.
- In a small mixing bowl combine beef broth and cornstarch; whisk to combine.
- Add the slurry to the Dutch oven; stir to combine.
- Simmer for 2 to 4 more minutes, or until sauce is thickened.
- Remove from heat. Taste for salt and adjust accordingly.
- Garnish with parsley and serve.
Equipment
- Dutch Oven
Nutrition
Calories: 478 kcal | Carbohydrates: 13 g | Protein: 33 g | Fat: 29 g | Saturated Fat: 11 g | Cholesterol: 116 mg | Sodium: 738 mg | Potassium: 947 mg | Fiber: 2 g | Sugar: 4 g | Vitamin A: 9585 IU | Vitamin C: 7 mg | Calcium: 50 mg | Iron: 4 mg | Net Carbs: 11 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.