Beef Bourguignon Easy (Print Version)
# Ingredients:
→ Key Ingredients
01 -
3 cloves garlic
02 -
3/4 teaspoon freshly ground black pepper, divided
03 -
3-pound boneless beef chuck roast
04 -
1 large yellow onion
05 -
1 medium carrot
06 -
3 teaspoons kosher salt, divided
07 -
8 ounces thick-cut bacon (5-6 slices)
→ Flavoring & Sauce
08 -
5 sprigs fresh thyme
09 -
1 (750-milliliter) bottle dry red wine
10 -
2 dried bay leaves
11 -
3 tablespoons all-purpose flour
12 -
1 tablespoon tomato paste
13 -
1 cup low-sodium beef broth
→ Veggies & Garnish
14 -
8 ounces cremini mushrooms
15 -
3 tablespoons unsalted butter
16 -
8 ounces pearl onions (about 25)
17 -
Fresh parsley leaves for decoration (optional)
→ Sides
18 -
Crusty bread
19 -
Mashed potatoes
20 -
Egg noodles
# Instructions:
01 -
Adjust the oven rack to sit low and heat it to 350°F.
02 -
Cut the carrots into 1/2-inch circles, mince the garlic, and dice the onion to make 2 cups.
03 -
Slice the bacon into 1/2-inch chunks. Fry in a heavy pot over medium heat until crispy, about 10-12 minutes. Scoop out with a slotted spoon and set aside.
04 -
Cut beef into chunks about 2 inches wide, pat them dry, and season using 2 teaspoons of salt and 1/2 teaspoon of pepper. Sear a few pieces at a time in the bacon grease for 2-3 minutes per side. Set beef and bacon aside.
05 -
Use the same pot to soften the carrots and onions. Stir in garlic, then mix in the flour and tomato paste. Let it cook until everything’s lightly coated.
06 -
Pour in the wine, scraping all browned bits from the bottom. Add broth, thyme, bay leaves, and the rest of the salt. Return the seared meat and bacon to the pot, then bring it to a gentle boil.
07 -
Pop the lid on and set the pot in the oven. Let it bake for 2 hours or until the meat becomes fall-apart tender.
08 -
As it braises, cook mushrooms and pearl onions in melted butter with seasonings until caramelized, which will take about 12-15 minutes.
09 -
Mix the cooked mushrooms and pearl onions into the stew. Take out the herbs, adjust the taste if needed, and sprinkle parsley on top to serve, if you like.
# Notes:
01 -
This hearty dish from France is great for chilly days and tastes better the next day.
02 -
Serve alongside egg noodles, bread with a crispy crust, or creamy mashed potatoes.