Easy Beef Bourguignon Recipe
 
Prep time
Cook time
Total time
 
Beef Bourguignon with amazingly tender melt in your mouth beef and hearty vegetables in a rich sauce. Julia Child made it famous. We made it easy.
Author:
Recipe type: Dinner
Cuisine: French
Serves: 4
Ingredients
  • 2 tablespoons vegetable oil
  • 4 ounces bacon (4 slices), cut into ¼"x1" pieces
  • 2-3 pounds boneless chuck roast, trimmed of fat and cut into 1" cubes
  • kosher salt
  • freshly ground black pepper
  • 1 carrot, peeled and cut into ¼" thick rounds
  • 1 large yellow onion, diced
  • 2 tablespoons all purpose flour
  • 2 cups dry red wine
  • 2 cups beef stock
  • ⅓ cup sherry vinegar
  • 1 tablespoon tomato paste
  • 2 large cloves garlic, finely minced
  • 3 sprigs of fresh thyme
  • 2 bay leaves
  • 10-15 pearl, or boiling, onions
  • 8 ounces cremini mushrooms, cut into quarters
  • chopped flat leaf parsley
Instructions
  1. Preheat oven to 325 degrees Fahrenheit.
  2. Into a large Dutch oven add the oil and heat over medium heat.
  3. Once oil is hot add the bacon and cook until lightly browned, about 5 minutes. Remove the bacon, with a slotted spoon, to a large bowl and set aside.
  4. Add the beef to the Dutch oven (you may need to do this in batches so that you don't overcrowd the pan and end up steaming the meat instead of browning it). Sear the beef on all sides and remove, with a slotted spoon, to the same bowl as the bacon. Add salt and pepper as you cook the beef.
  5. Add the carrot and onion to the pot and cook until the onion is lightly browned (about 8 minutes). Add salt and pepper as you cook the vegetables.
  6. Return the beef and the bacon to the pot.
  7. Sprinkle the flour over the beef in the pot and toss to coat the beef with the flour.
  8. Slowly pour in the wine, stock and vinegar. Stir in the tomato paste, garlic, thyme sprigs and bay leaves.
  9. Bring to a simmer then add the mushrooms and pearl onions.
  10. Cover the pot and transfer it to the oven and cook for 1½ hours.
  11. Remove from heat and fish out the thyme sprigs and bay leaves.
  12. Serve over noodles, potatoes or polenta.
Recipe by My Man's Belly at http://mymansbelly.com/2017/03/07/easy-beef-bourguignon-recipe/