Beef Bourguignon
Ingredients
The meat
-
1
(3 to 4 pound)
boneless beef chuck roast
-
4
slices
bacon
The sauce
-
1
cup
red wine
-
2
cups
beef broth
-
1
tablespoon
tomato paste
-
1
sprig
fresh thyme
-
½
teaspoon
dried thyme
-
½
teaspoon
salt
-
½
teaspoon
pepper
The vegetables
-
4
large
carrots
-
8
ounces
white button mushrooms
-
½
cup
frozen pearl onions
Others
Instructions
- Preheat the oven to 300°F.
- Pat the beef dry and season with salt and pepper.
- Fry the bacon in a Dutch oven until crisp, then crumble it and reserve the fat.
- Brown the beef in the reserved bacon fat on all sides.
- Remove the beef and sauté the garlic until fragrant.
- Deglaze the pot with wine, scraping up browned bits.
- Add beef broth, tomato paste, thyme, salt, and pepper; bring to a boil and reduce for 10 minutes.
- Return the beef and bacon to the pot, then add carrots, mushrooms, and frozen onions.
- Cover and bake for 3½ hours, turning the beef every 30 minutes.
- Break the beef into chunks and return it to the pot, then season the sauce to taste.
- Serve with vegetables over mashed potatoes.
Nutrition Facts (estimated)
Servings
12
Calories
324
Total fat
19g
Total carbohydrates
5g
Total protein
31g
Sodium
345mg
Cholesterol
107mg
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