Beef Bourguignon

Name: Beef Bourguignon
Prep time: 25 min
Cook time: 4 h
Total time: 4 h 25 min
Yield: 6 servings
Ingredients: 1 1/2 lbs beef chuck, excess fat trimmed; 3 lices uncured bacon, chopped; 4 medium carrots, chopped; 1 1/2 cups chopped white onion; 8 oz sliced baby bella mushrooms; 2/3 cup pearl onions, peeled; 5 cloves garlic; 1 1/2 cups Pinot Noir; 1 1/2 cups unsalted beef stock; 2 tbsp tomato paste; 2 tbsp flour; 1 tbsp unsalted butter; 1 tsp thyme; 1 tsp Flavor God Garlic Lover's Seasoning; 1/2 tbsp cornstarch; 2 bay leaves

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Prep Time
25 mins
Cook Time
4 hrs
Total Time
4 hrs 25 mins
Servings
6 servings
Calories
363 kcal
Course
Main Course

Beef Bourguignon

Iris Warren

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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

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Ingredients

Servings

1 1/2 lbs beef chuck, excess fat trimmed cut into 1" cubes
3 lices uncured bacon, chopped (85 grams)
4 medium carrots, chopped (200 grams)
1 1/2 cups chopped white onion (170 grams)
8 oz sliced baby bella mushrooms
2/3 cup pearl onions, peeled (100 grams)
5 cloves garlic minced
1 1/2 cups Pinot Noir (12 oz)
1 1/2 cups unsalted beef stock (12 oz)
2 tbsp tomato paste (1 oz)
2 tbsp flour
1 tbsp unsalted butter (1/2 oz)
1 tsp thyme
1 tsp Flavor God Garlic Lover's Seasoning
1/2 tbsp cornstarch
2 bay leaves

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Instructions

Heat a 3-5 quart dutch oven over medium-high heat on the stove. Add bacon and sauté until cooked through. Set bacon aside on a paper towel lined plate.
Add beef and brown on all sides, about 2-3 minutes. Remove beef to a plate and set aside.
Add chopped onions, carrots, and about 2/3 of the minced garlic. Sauté for 3-4 minutes until softened, then return the beef and bacon to the pot. Season with salt and pepper, then toss with flour until evenly coated.
Add wine, beef stock, pearl onions, tomato paste, and herbs. (The liquid should just cover the beef and veggies - you may need to add or remove some liquid depending on the size of your pot.) Reduce heat to low and simmer for 4-6 hours until the meat pulls apart easily with a fork.
As the beef finishes cooking, heat butter in a pan over medium-high heat. Add garlic and mushrooms. Sauté for 2-3 minutes, then add 1-2 cups of the sauce from the pot.
In a small bowl, whisk cornstarch with about 1 tbsp of water to make a cornstarch slurry. Slowly whisk the slurry into the pan with the mushrooms. Add the whole mixture to the large pot and gently stir until mushroom mixture is well incorporated. Continue to simmer for 5-10 more minutes before removing from heat.
Serve over mashed parsnips and cauliflower or another plain side like mashed potatoes or egg noodles.

Nutrition Information

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Calories 363kcal (18%) Carbohydrates 13g (4%) Protein 31g (62%) Fat 20g (31%) Cholesterol 85mg (28%) Sodium 379mg (16%) Potassium 466mg (13%) Fiber 2g (8%) Sugar 5g (10%)