Beef Bourguignon (Print Version)
# Ingredients:
01 -
8 ounces bacon, cut in 1-inch pieces.
02 -
3 pounds chuck roast, cut in 1 1/2 to 2-inch chunks.
03 -
Salt and black pepper.
04 -
1 small yellow onion, chopped.
05 -
3 cloves garlic, minced.
06 -
2 tablespoons tomato paste.
07 -
3 tablespoons all-purpose flour.
08 -
2 1/2 cups dry red wine.
09 -
2 cups low-sodium beef or chicken broth.
10 -
1 tablespoon soy sauce.
11 -
2 teaspoons fresh thyme, chopped.
12 -
2 teaspoons fresh rosemary, chopped.
13 -
1 bay leaf.
14 -
4 medium carrots, cut in 1-inch chunks.
15 -
8 ounces mushrooms, halved or thickly sliced.
16 -
8 ounces pearl onions, peeled.
17 -
2 tablespoons olive oil.
18 -
2 tablespoons fresh parsley, chopped.
# Instructions:
01 -
Heat oven to 350°F.
02 -
Cook bacon until crisp, remove to drain.
03 -
Dry beef, season with salt and pepper.
04 -
Brown beef in batches, remove to plate.
05 -
Cook onion for 3 minutes.
06 -
Add garlic and tomato paste, cook 1 minute.
07 -
Add flour, cook 1 minute.
08 -
Add wine, scrape up browned bits.
09 -
Add broth, soy sauce, herbs, beef, and carrots. Simmer, cover, transfer to oven.
10 -
Cook 2 hours until tender.
11 -
Last 15 minutes: sauté mushrooms and onions in olive oil.
12 -
Add mushrooms, onions, and bacon to stew.
13 -
Season to taste. Garnish with parsley.
# Notes:
01 -
Choose marbled chuck roast without large fat chunks.
02 -
Can use frozen pearl onions, add near end of cooking.