Beef Bourguignon Easy Cook (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 cloves garlic
02 -
3 teaspoons kosher salt, split into portions
03 -
1 large yellow onion
04 -
8 ounces thick-sliced bacon (5-6 pieces)
05 -
3-pound boneless beef chuck roast
06 -
1 medium carrot
07 -
3/4 teaspoon freshly ground black pepper, split into portions
→ Sauce & Aromatics
08 -
1 cup low-sodium beef stock
09 -
5 sprigs of fresh thyme
10 -
1 tablespoon tomato paste
11 -
3 tablespoons all-purpose flour
12 -
1 (750-milliliter) bottle of dry red wine
13 -
2 bay leaves, dried
→ Vegetables & Finishing
14 -
Fresh parsley leaves to sprinkle on top (optional)
15 -
3 tablespoons unsalted butter
16 -
8 ounces pearl onions (around 25 pieces)
17 -
8 ounces cremini mushrooms
→ Serving Options
18 -
Crusty bread slices
19 -
Fluffy mashed potatoes
20 -
Egg noodles
# Instructions:
01 -
Move an oven rack to the lower third position and warm the oven to 350°F.
02 -
Chop onion until you’ve got 2 cups, cut carrot into 1/2-inch thick slices, and finely chop the garlic cloves.
03 -
Slice bacon into 1/2-inch sections and cook them in a Dutch oven on medium heat until crispy and the fat melts, about 10-12 minutes. Scoop out with a slotted spoon and set aside.
04 -
Cut beef into big chunks, roughly 2 inches wide. Dry with paper towels and season with 2 teaspoons of salt and 1/2 teaspoon pepper. Sear a few pieces of meat at a time in the bacon fat for 2-3 minutes per side. Set cooked meat aside with the bacon.
05 -
Using the same pot, cook the onion and carrot until they soften. Stir in the garlic, tomato paste, and flour until the flour turns golden and clings to the veggies.
06 -
Pour the wine in and scrape up the browned bits at the bottom of the pot. Add the broth, thyme sprigs, bay leaves, and remaining salt. Return the beef chunks and bacon to the pot. Let it begin to simmer.
07 -
Cover the pot with a lid and slide it into the oven. Braise for roughly 2 hours until the beef gets melt-in-your-mouth tender.
08 -
As the braise finishes, cook pearl onions and mushrooms in melted butter until browned and soft—takes about 12-15 minutes. Use a little salt and pepper to season.
09 -
Mix the sautéed veggies into the stew, take out any herbs, adjust seasonings, and sprinkle with parsley (if using).
# Notes:
01 -
This warming French meal is great for chilly days and actually gets tastier the next day.
02 -
You can enjoy this dish with egg noodles, soft mashed potatoes, or a chunk of crusty bread.