Beef Bourguignon
Ingredients
The beef
-
2 ½ - 3
pounds
boneless beef chuck, trimmed and cut into chunks
-
salt and pepper
to taste
-
¼
cup
all-purpose flour
The bacon and vegetables
-
8
ounces
bacon, diced
-
1
pound
cremini mushrooms, sliced
-
½
cup
chopped onions
-
1
tablespoon
minced garlic
-
¼
teaspoon
thyme
-
2
small
bay leaves
-
4
stalks
celery, diced
-
3-4
units
carrots, sliced or cut in chunks
-
15-20
small
pearl onions (optional)
The liquids
-
1
cup
dry red wine (preferably Pinot Noir)
-
3
cups
beef stock
-
1
cup
or more water
-
1
tablespoon
tomato paste
-
1-2
teaspoons
beef bouillon, cubes or powder
Instructions
- Preheat the oven to 350°F (175°C). Pat the beef dry and season with salt and pepper, then sprinkle with flour.
- Sauté the chopped bacon in a large pot until crisp, then remove and set aside, leaving some fat in the pot.
- Brown the beef in batches in the bacon fat, then remove and set aside with the bacon.
- Add more fat if necessary, then sauté onions, thyme, garlic, and bay leaves until translucent.
- Add mushrooms and cook for an additional 5 minutes, then set aside.
- Sauté celery and carrots for 1-2 minutes, then deglaze the pot with red wine, beef stock, and water.
- Stir in tomato paste and return the beef and mushroom mixture to the pot.
- Bring to a boil, add bouillon if desired, and season with salt and pepper.
- Cover and transfer to the oven, simmering for 1 ½ - 2 hours until the meat is tender.
- Check for liquid levels during cooking and adjust seasoning before serving.
Nutrition Facts (estimated)
Servings
6
Calories
609
Total fat
37g
Total carbohydrates
16g
Total protein
47g
Sodium
715mg
Cholesterol
155mg
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