Beef Bourguignon Dinner (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3-pound boneless beef chuck roast
02 -
1 large yellow onion
03 -
1 medium carrot
04 -
3 teaspoons kosher salt, divided
05 -
8 ounces thick-cut bacon (5-6 slices)
06 -
3 cloves garlic
07 -
3/4 teaspoon freshly ground black pepper, divided
→ Sauce & Aromatics
08 -
1 cup low-sodium beef broth
09 -
3 tablespoons all-purpose flour
10 -
5 sprigs fresh thyme
11 -
2 dried bay leaves
12 -
1 tablespoon tomato paste
13 -
1 (750-milliliter) bottle dry red wine
→ Vegetables & Finishing
14 -
8 ounces cremini mushrooms
15 -
Fresh parsley leaves, for garnish (optional)
16 -
8 ounces pearl onions (about 25)
17 -
3 tablespoons unsalted butter
→ Serving Options
18 -
Mashed potatoes
19 -
Egg noodles
20 -
Crusty bread
# Instructions:
01 -
Place a rack in the lower part of the oven and turn it to 350°F to preheat.
02 -
Chop the onion to yield 2 cups, slice the carrot into 1/2-inch chunks, and finely mince the garlic.
03 -
Slice the bacon into 1/2-inch pieces and cook in a Dutch oven over medium flame for about 10-12 minutes until crispy. Use a slotted spoon to set the bacon aside, leaving the fat in the pot.
04 -
Slice the beef into 2-inch chunks, pat dry, and sprinkle with 2 teaspoons of salt and 1/2 teaspoon of pepper. Brown the pieces in batches in the bacon drippings, letting each side sear for 2-3 minutes. Put the browned meat aside with the crisped bacon.
05 -
In the same pot, sauté the onion and carrot until softened. Stir in the minced garlic, then add flour and tomato paste. Cook everything until the veggies are coated, and the mixture changes to a light golden hue.
06 -
Pour in the wine, using a spoon to scrape up any browned bits stuck to the pan. Add the broth, thyme sprigs, bay leaves, and the rest of the salt. Toss the beef and bacon back in, and let it come to a gentle simmer.
07 -
Cover the pot and place it in the oven. Let it cook for 2 hours or until the beef is super tender.
08 -
While the stew's finishing up, brown the pearl onions and mushrooms in butter with some seasoning for 12-15 minutes, stirring occasionally.
09 -
Mix sautéed veggies into the pot, pull out the thyme and bay leaves, adjust the taste with more seasoning, and sprinkle with parsley if you'd like.
# Notes:
01 -
This cozy French classic is great for chilly days and gets even better when made a day beforehand.
02 -
Pairs well with egg noodles, creamy mashed potatoes, or crispy bread.