Beef Bourguignon

Beef Bourguignon Recipe is beef braised in red wine with garlic, onions, carrots, potatoes, and bacon. Scrumptious yet easy enough for even the novice chef.

Course main meal

Cuisine French

Keyword beef bourguignon recipe, beef bourguignon recipes, BEEF BURGUNDY, what is beef bourguignon, what to eat with beef bourguignon, what to serve with beef bourguignon

Prep Time 15

Cook Time 4

Servings

Calories 563kcal

Author Small Town Woman

Ingredients

8 slices thick cut bacon chopped
3 lb chuck roast
salt to taste
freshly ground black pepper to tastre
1 large sweet onion diced
3 large carrots peeled and cut in chunks
4 clove garlic crushed
5 tablespoons butter
8 ounces small white button or cremini mushrooms
2 cups dry red wine
2 cups low sodium beef broth
2 tablespoons tomato paste
2 bay leaves
3 sprigs fresh thyme plus more for garnish
¼ cup all-purpose flour

Instructions

In dutch oven or deep oven proof skillet cook bacon until crispy. Remove to plate covered with paper towel using slotted spoon.
Preheat the oven to 350 degrees. Salt and pepper both sides of the chuck roast pieces and dredge them in flour. Brown them on both sides in the bacon grease and plate them.
Add onions and carrots to the remaining bacon grease and cook until the onions are softened. Reduce the heat to low and add the garlic. Cook for 1 minute. Plate the vegetables. Remove the excess bacon grease. Melt 1 tablespoon butter in the pot and cook the mushrooms until brown. Plate the mushrooms.
Add the wine and deglaze the pot, stirring to loosen the brown bits on the bottom. Add the beef broth, tomato paste, bay leaves, thyme, and browned chuck roast to the liquid. Place the covered Dutch oven in the oven for 1 hour.
Melt the butter and whisk the flour into it. Slowly stir the mixture into the liquid with the beef over low heat on the stovetop. Continue stirring and cooking until slightly thickened, 4-5 minutes.
Add the bacon, onions, carrots, and mushrooms. Place the pot back in the oven and cook for about 1 hour. Fish out the bay leaves and stems from the thyme sprigs.

Notes

If you don't have a Dutch oven, you can use a deep oven skillet and cover it with aluminum foil.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat on the stovetop over low heat or in the microwave at reduced power.

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