Name: Beef Bourguignon
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Cuisine: French
Ingredients: 3 pounds chuck roast or bottom round, cut into 2-inch cubes; 6 strips thick-cut bacon, diced; 2 tablespoons olive oil (if needed); Salt and freshly ground black pepper; 1 large yellow onion, sliced; 2 medium carrots, cut into 1-inch pieces; 3 tablespoons tomato paste; 4 cloves garlic, minced; 3 tablespoons all-purpose flour; 1 bottle (750ml) dry red wine (Burgundy preferred, but Pinot Noir works beautifully); 2 cups beef broth, preferably low-sodium; 2 bay leaves; 4-5 fresh thyme sprigs (or 1 teaspoon dried); 3-4 fresh parsley sprigs; 1 pound small pearl onions, peeled; 1 pound button or cremini mushrooms, quartered; 2 tablespoons butter; Fresh parsley for serving

Description

A classic French dish that combines tender beef with rich red wine and aromatic ingredients, perfect for any gathering.

Ingredients

3 pounds chuck roast or bottom round, cut into 2-inch cubes
6 strips thick-cut bacon, diced
2 tablespoons olive oil (if needed)
Salt and freshly ground black pepper
1 large yellow onion, sliced
2 medium carrots, cut into 1-inch pieces
3 tablespoons tomato paste
4 cloves garlic, minced
3 tablespoons all-purpose flour
1 bottle (750ml) dry red wine (Burgundy preferred, but Pinot Noir works beautifully)
2 cups beef broth, preferably low-sodium
2 bay leaves
4-5 fresh thyme sprigs (or 1 teaspoon dried)
3-4 fresh parsley sprigs
1 pound small pearl onions, peeled
1 pound button or cremini mushrooms, quartered
2 tablespoons butter
Fresh parsley for serving

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Instructions

Heat a Dutch oven or heavy-bottomed pot over medium heat and add the diced bacon, cooking until crispy and golden, about 8-10 minutes. Remove the bacon and leave fat in the pot.
Pat the beef cubes dry and season with salt and pepper. Brown the beef in batches in the bacon fat until a caramelized crust forms, about 12-15 minutes total.
Remove the beef and add sliced onions and carrots to the pot, cooking until softened, about 8 minutes. Add tomato paste and garlic, stirring for another minute.
Sprinkle flour over the vegetables and cook for 2 minutes. Pour in the wine, scraping up browned bits from the pot, then add beef broth, herbs, bacon, and the browned beef.
Bring to a gentle simmer, cover, and transfer to a 325°F oven. Braise for 2 to 2½ hours, adding liquid if necessary. Beef is ready when fork-tender.
Sauté pearl onions in butter until golden, about 15 minutes, and cook mushrooms until golden brown, about 10 minutes.
Remove bay leaves and herb stems, fold in sautéed onions and mushrooms, and let rest for 10 minutes before serving.

Notes

For best results, use good quality dry red wine and allow the dish to rest before serving.

Prep Time: 30 minutes
Cook Time: 150 minutes
Category: Main Course
Method: Braising
Cuisine: French