Classic Beef Bourguignon (Print Version)
# Ingredients:
01 -
8 oz bacon, diced into 1-inch chunks.
02 -
3 lbs chuck roast, cut into 1 1/2 to 2-inch pieces.
03 -
Black pepper and salt.
04 -
1 small yellow onion, finely chopped.
05 -
3 garlic cloves, finely minced.
06 -
2 tbsp tomato paste.
07 -
3 tbsp plain flour.
08 -
2 1/2 cups dry red wine.
09 -
2 cups low-sodium beef or chicken stock.
10 -
1 tbsp soy sauce.
11 -
2 tsp chopped fresh thyme.
12 -
2 tsp chopped fresh rosemary.
13 -
1 bay leaf.
14 -
4 medium carrots, cut into 1-inch chunks.
15 -
8 oz mushrooms, sliced thickly or halved.
16 -
8 oz pearl onions, peeled.
17 -
2 tbsp olive oil.
18 -
2 tbsp chopped flat-leaf parsley.
# Instructions:
01 -
Set oven temperature to 350°F.
02 -
Fry bacon until crispy, then drain off excess grease.
03 -
Pat beef dry and season it with salt and pepper.
04 -
Sear beef in portions until browned well, then move to a plate.
05 -
Sauté onion for about 3 minutes in the pan.
06 -
Stir in garlic and tomato paste, and cook another minute.
07 -
Sprinkle flour over the top and cook briefly for 1 minute.
08 -
Pour in wine and scrape at the bottom to lift browned bits.
09 -
Mix in stock, soy sauce, herbs, beef, and carrots. Simmer, cover, and transfer to oven.
10 -
Bake for 2 hours until meat is tender and breaks apart easily.
11 -
In the last 15 minutes, sauté mushrooms and onions in olive oil.
12 -
Stir in mushrooms, onions, and bacon to the pot.
13 -
Taste, adjust seasoning, and sprinkle parsley on top.
# Notes:
01 -
Select chuck roast with marbling but avoid overly fatty pieces.
02 -
Frozen pearl onions work well—add them nearer the end.