Beef Bourguignon
Beef Bourguignon is a classic French dish that is brimming with delicious flavor! Beef is slow roasted in a rich red wine sauce with carrots, pearl onions, and bacon.
Servings: 6 servings
Equipment
- Large cast iron Dutch Oven
Ingredients
- 8 oz bacon, cut into lardons (cubes)
- 3 lbs beef chuck roast, cut into cubes
- 2 tsp salt
- 1 tsp pepper
- 2 carrots, peeled and sliced - divided
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 2 Tbsp flour
- 2 Tbsp tomato paste
- 2 cups beef broth
- 1 750 ml burgundy wine
- 5 sprigs fresh thyme
- 5 sprigs fresh parsley
- 2 bay leaves
- 12 oz frozen pearl onions
- 10 oz sliced mushrooms
- 2 Tbsp butter
Instructions
- Preheat oven to 350 degrees.
- In a large cast iron dutch oven over medium heat, add bacon lardons to the pan. Saute until lightly browned and fragrant. Remove from pan, leaving behind the fat.
- Sprinkle your cubed chuck roast with salt and pepper, and in batches, add beef to the pan to brown. The meat will easily release when it's ready: don't try to pull it to flip! Brown each side of the cubes, and set aside.
- Add 1 sliced carrot, chopped onion, and minced garlic to the pan. Saute until slightly softened, about 4 minutes. Add flour to the pan, and stir to combine. The mixture will be coated thickly with the flour - this is good! Add the tomato paste and again stir to combine.
- Add the beef broth, burgundy wine, thyme, parley, and bay leaves. Stir to combine.
- Off the heat, cover the dutch oven, and place in the oven for 2 1/2 to 3 hours. Once meat is tender but not yet falling apart, add remaining sliced carrot, pearl onions, and mushrooms. Return to oven to continue cooking for an additional 30 minutes.
- Remove from oven. Pour mixture through a sieve set over another stock pot or sauce pan. Set the sauce over medium heat - you'll reduce this until it's slightly thickened.
- Meanwhile, remove beef, mushrooms, pearl onions, and carrots from the sieve and set aside. Discard the rest.*Alternatively, you could omit the addition of the last carrot, mushrooms, and pearl onions, and cook these separately so you can strain this mixture more easily. Just note you'll need to cook these components before adding them back to the sauce to finish cooking.
- Return the beef and vegetable mixture to the sauce and cook for 15 minutes.
- Serve in bowls with crusty bread and of course - red wine!