Beef Bourguignon
Recipe Date:
February 22, 2024
Serving Size:
6
Cook Time:
03:00:00
Difficulty:
Medium
Measurements:
Imperial (US)
A classic French dish featuring beef, bacon, and vegetables in a comforting, aromatic stew.
Ingredients
- 1/2 lb Bacon slices, cut into ½ inch strips
- 1 1/2 lb Beef Chuck or short rib, cut into 1 inch cubes
- 1/2 lb Carrots, peeled and sliced
- 1/2 Onion, diced
- 1/4 cup Garlic, chopped
- 1 tbs AP flour
- 1 1/2 cups Beef stock or chicken
- 1 1/2 cups Red wine
- 1 tbs Tomato paste
- 1/2 bunch Thyme
- 1/2 bunch Rosemary
- 2 Bay leaves
- 1 tbs Salt
- 1 tsp Ground pepper
- 1 tbs Butter
- 1/2 lb Cremini mushrooms
Directions
- Render bacon until crispy.
- Remove bacon from pan but reserve fat.
- Sear the beef in bacon fat until all sides are brown.
- Remove beef and set aside with bacon.
- Sweat onion, carrot, and garlic until tender, about 5 minutes.
- Add the bacon and beef to veg mix and coat with flour, stirring gently to combine.
- Add the tomato paste and cook for 5 minutes on medium heat.
- Add the rest of the ingredients except the butter and mushrooms.
- Bring to boil, and skim off any fat.
- Cover and braise in the oven at 300F for 2 hours.
- Once the meat is fork tender, remove the herbs.
- Sauté the mushrooms in butter and season with salt to taste.
- Combine the mushrooms with the braise.
- Strain out liquid into another sauce pan and reduce until sauce coats the back of spoon.
- Combine with the meat, mix, and cool down.
- Serve with mashed potatoes or rice pilaf.
