Entree: France – Burgundy – Beef Bourguignon

Serving Size: 6

Approximate Time

Prep 15 min

Cook 2 hrs 45 min

Total 3 hrs

Ingredients

- 2 lb (900 g) beef chuck, cut into 1.5-inch pieces
- 6 oz (170 g) bacon, diced
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, approx. 8 oz (225 g), chopped
- 4 medium carrots, approx. 1 lb (450 g), sliced into 1/2-inch rounds
- 12 oz (340 g) pearl onions, peeled
- 8 oz (225 g) button mushrooms, halved or left whole if small
- 3 tbsp (24 g) all-purpose flour
- 2 cups (480 ml) full-bodied red wine (Burgundy or Pinot Noir)
- 2 cups (480 ml) beef stock
- 2 tbsp (30 g) tomato paste
- 4 cloves garlic, minced
- 2 bay leaves
- 4 sprigs fresh thyme
- 2 tbsp (30 ml) chopped fresh parsley (for garnish)
- Salt and freshly ground black pepper

Instructions

1. Preheat oven to 325°F (160°C). Pat beef dry and season with salt and pepper.
2. In a heavy Dutch oven, cook diced bacon over medium heat until crisp; remove bacon with a slotted spoon and set aside, leaving fat.
3. Add 2 tbsp (30 ml) vegetable oil if needed and brown beef in batches on all sides; transfer browned beef to a plate.
4. Reduce heat, add chopped onion and carrots and cook until softened, about 5–7 minutes; add garlic and cook 1 minute.
5. Stir in flour and cook 2 minutes to remove raw taste; deglaze with red wine, scraping up browned bits.
6. Return beef and bacon to pot, add beef stock, tomato paste, bay leaves, and thyme; bring to a simmer.
7. Cover and place in oven; braise until beef is very tender, about 2 to 2 1/2 hours.
8. Meanwhile, sauté pearl onions and mushrooms in remaining 1 tbsp (15 ml) vegetable oil until golden; set aside.
9. When beef is tender, remove pot from oven, stir in sautéed mushrooms and pearl onions, and simmer on stove 10 minutes to meld flavors; adjust seasoning.
10. Garnish with chopped parsley and serve hot with mashed potatoes, buttered noodles, or crusty bread.