Beef Bourguignon (Beef Burgundy)

Name: Beef Bourguignon (Beef Burgundy)
Prep time: 15 min
Cook time: 2 h 45 min
Total time: 3 h
Yield: 6 serving
Ingredients: 2 pounds chuck roast; 16 ounces baby bella mushrooms; 6 lices thick cut bacon; 2 medium carrots; 14 pearl onions; 2 ½ cups beef broth; 2 ½ cups red wine; 5 cloves garlic; 2 tablespoons tomato paste; 2 tablespoons fresh parsley; 1 tablespoon fresh thyme; 2 bay leaves; 1 teaspoon salt; ½ teaspoon ground black pepper; ¼ - ½ teaspoon xanthan gum

User Reviews

5.0

15 reviews

Excellent

Prep Time
15 mins
Cook Time
2 hrs 15 mins
Total Time
3 hrs
Servings
6
Calories
490 kcal
Course
Main Course
Cuisine
French

Beef Bourguignon (Beef Burgundy)

Iris Warren

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This unbelievably delicious Beef Bourguignon is full of hearty vegetables and juicy chunks of beef, braised in a rich burgundy gravy until they're melt-in-your mouth tender.

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Ingredients

Servings

2 pounds chuck roast
16 ounces baby bella mushrooms quartered
6 lices thick cut bacon chopped
2 medium carrots
14 pearl onions
2 ½ cups beef broth
2 ½ cups red wine I used Pinot Noir
5 cloves garlic minced
2 tablespoons tomato paste
2 tablespoons fresh parsley chopped
1 tablespoon fresh thyme chopped
2 bay leaves
1 teaspoon salt
½ teaspoon ground black pepper
¼ - ½ teaspoon xanthan gum

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Instructions

Preheat oven to 350°F.
Cut the chuck roast into small chunks, trimming off any excess fat. Add salt and pepper to all sides.
Heat a dutch oven or large pot to medium. Add in the bacon and fry until crisp.
Remove the bacon, set it aside and leave some the rendered fat in the pot and reserving the rest to sauté the veggies in. Add in the chunks of beef and sear on all sides. You might have to do this in 2 batches, so you don’t crowd the pan otherwise the beef ends up steaming, rather than searing.
Set the beef aside and add in more of the bacon fat, carrots, mushrooms and pearl onions. Sauté until they have some good color, should take about 3-4 minutes.
Remove the carrots, onions and mushrooms and set aside to add in later. Add in the garlic and sauté for about 15 seconds, then deglaze the pan with the red wine and beef broth, scraping up all the brown bits of flavor.
Add the tomato paste, parsley, bay leaves, thyme, bacon and seared beef. Cover and place it in the oven, cook for 1 ½ hours.
Add in the mushrooms, carrots and onions, cook for an additional hour or until the meat is fall-apart tender.
Stir in the xanthan gum and heat on the stovetop until the sauce has thickened to your liking. Start with ¼ teaspoon, and wait before adding another ¼ teaspoon. If you add too much, you might end up with a texture that is gooey and unpleasant. Remember, you can always add more, but can’t take it away once you add too much.
Serve over mashed cauliflower or with your favorite Keto friendly side.