Beef Bourguignon
User Reviews
4.8
8 reviews
Excellent
-
Prep Time
10 hrs
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Cook Time
2 hrs 20 mins
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Total Time
12 hrs 20 mins
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Servings
8 servings
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Course
Main Course
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Cuisine
French
Beef Bourguignon
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The classic dish that you need to try :)
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Ingredients
MARINADE:
- 1 onion quartered, large
- 2 carrot peeled and halved
- 2 celery ribs halved
- 5 cloves garlic smashed
- 1 bottle Pinot Noir wine 750ml
- 3 leaves bay leaf fresh
- 4 lbs beef chuck roast cut into 1/2 inch cubes
BEEF BOURGUIGNON:
- 2 Tbsp extra-virgin olive oil to coat pan
- 1/2 cup all-purpose flour
- 8 lices Bacon diced
- 2 cups pearl onions frozen
- 2 carrot peeled and chopped into 1 inch pieces
- 2 celery ribs diced
- 2 cloves garlic finely minced
- 1/4 cup tomato paste
- 2 cups Pinot Noir wine (the reserved marinade)
- 4 cups beef stock , plus more as needed
- 3 bay leaf
- 5 thyme fresh, sprigs
- 1 lb cremini mushrooms halved, pound
- 1 lb potato halved, red
- 1 tsp salt or more, to taste
Instructions
MARINADE:
- Combine the onion, carrots, celery, garlic, bay leaves, and wine in a large bowl or container. Add the beef, cover, and let sit in the refrigerator overnight.
BEEF BOURGUIGNON:
- Remove the beef from the marinade. Strain the veggies and bay leaves from the wine and discard, but reserve the wine.
- Preheat the oven to 350 F degrees.
- Coat a large, wide pan or Dutch oven with olive oil and bring to medium-high heat. Season the beef generously with salt and toss with flour. Add the flour-coated beef to the hot pan, but be sure not to crowd the pan, so you will need to work in batches.
- Brown the meat well on all sides and remove to a plate.
- Add the bacon and cook until it gets brown and crispy. Toss in the onions, carrots, celery, and season with salt. Cook the mixture for 8 to 10 minutes or until softened. Add in the garlic and cook for 2 to 3 more minutes. Add the tomato paste and cook for 1 to 2 minutes.
- Add 2 cups reserved wine marinade and the beef. Stir to combine and cook until the wine has reduced by 1/2. Add the beef stock to just cover the surface of the beef. Toss in the bay leaves and thyme. Season with salt, if needed. Bring the liquid to a boil, cover the pot and put in the preheated oven.
- Cook the beef 2 hours, checking occasionally to add more stock if needed. During the last 30 minutes of cooking time, add the mushrooms, and potatoes.
- Remove the pan from the oven, and skim off any excess grease from the surface. Serve with crusty bread and enjoy!
Genuine Reviews
User Reviews
Overall Rating
4.8
8 reviews
Excellent
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