Dinner

Beef Bourguignon

Name: Beef Bourguignon
Prep time: 20 min
Cook time: 2 h 10 min
Total time: 2 h 30 min
Yield: 8 servings
Ingredients: 3 lb. beef chuck, cut into 1” cubes; Kosher salt; Freshly ground black pepper; 1 tbsp. grapeseed (or vegetable) oil; 1/2 lb. bacon, cut into ½” pieces; 2 large carrots, peeled, sliced on bias into large chunks; 1 large onion, chopped; 4 cloves garlic, minced; 2 tsp. tomato paste; 3 tbsp. all-purpose flour; 3 c. dry red wine; 2 c. low-sodium beef broth; 1 bay leaf; 3 sprigs thyme; 4 tbsp. butter; 1/2 lb. pearl onions; 1/2 lb. cremini mushrooms, halved; Freshly chopped parsley, for garnish

8 servings

servings

20 minutes

active time

2 hours 30 minutes

total time

Start Cooking

Ingredients

3 lb. beef chuck, cut into 1” cubes

Kosher salt

Freshly ground black pepper

1 tbsp. grapeseed (or vegetable) oil

1/2 lb. bacon, cut into ½” pieces

2 large carrots, peeled, sliced on bias into large chunks

1 large onion, chopped

4 cloves garlic, minced

2 tsp. tomato paste

3 tbsp. all-purpose flour

3 c. dry red wine

2 c. low-sodium beef broth

1 bay leaf

3 sprigs thyme

4 tbsp. butter

1/2 lb. pearl onions

1/2 lb. cremini mushrooms, halved

Freshly chopped parsley, for garnish

Directions

Preheat oven to 350°. Season beef with salt and pepper. In a large Dutch oven (or ovenproof pot) over medium heat, heat oil. Add bacon and cook, stirring occasionally, until crispy, about 6 minutes. Drain bacon on a paper towel-lined plate.

Increase heat to medium-high and, working in batches, add beef in a single layer, leaving room between each piece. Cook until seared on all sides, about 10 minutes. Repeat with remaining beef.

Reduce heat to medium and stir in carrot and onion. If the pan seems very dark, add 1 tablespoon of water and use a wooden spoon to scrape dark. Season with salt and cook until softened, about 5 minutes. Stir in garlic and tomato paste and cook until fragrant, about 30 seconds.

Add flour and stir until vegetables are coated, then add wine, broth, bay leaves, and thyme. Return bacon and beef to pot, cover pot with a tight-fitting lid, and transfer to oven. Cook until beef is very tender and sauce has thickened slightly, about 1½ hours. Season with salt and pepper.

Meanwhile, cook pearl onions and mushrooms. In a large skillet over medium heat, melt butter. Add pearl onions and mushrooms and cook, stirring occasionally, until golden and tender. If the pan seems dry, add water by the tablespoon.

Top each serving with pearl onions and mushrooms and garnish with parsley.

Nutrition

Serving Size

Calories

541

Total Fat

27 g

Saturated Fat

11 g

Unsaturated Fat

Trans Fat

1 g

Cholesterol

141 mg

Sodium

1074 mg

Total Carbohydrate

13 g

Dietary Fiber

2 g

Total Sugars

5 g

Protein

44 g