Boeuf Bourguignon
Servings
6-8
servingsTotal time
2
hours45
minutesIngredients
2 1/2-3 lb chuck roast beef
salt, to taste
neutral oil
8 oz bacon, chopped into 1/2 inch pieces
2 large carrots, cut into 1-inch chunks
1/2 yellow onion, sliced
6 garlic cloves, minced
2 tbsp tomato paste
1/4 cup butter
1/4 cup flour
1 bottle of red wine
1 cup beef stock
4 fresh thyme sprigs
2 bay leaves
16 pear onions
8 oz white button mushrooms, quartered, stems removed
freshly chopped parsley, for garnish
Directions
- Preheat the oven to 325°F.
- Cut your chuck roast into 1 1/2-2-inch pieces and season generously with salt.
- Add oil to a Dutch oven over medium/high heat. Once hot, add in the beef and sear for about 2-3 minutes on each side.
- Remove the beef and lower the heat to medium. Add in the bacon and cook for about 10 minutes to render out the fat.
- Remove the bacon, then add the carrots and yellow onion. Cook for about 5-7 minutes.
- Add the garlic and tomato paste and cook for about 30 seconds.
- Make a well, then add the butter. Once melted, sprinkle in the flour and stir. Add back in the beef.
- Deglaze the pot with red wine, and gently scrape up the “fond” on the bottom. Pour in the beef stock and add the fresh thyme and bay leaves.
- Bring everything to a simmer, then cover and transfer to the oven set to 325°F. Let the stew cook for 2 hours.
- In the meantime, add 1 tbsp of oil to a pan over medium/high heat. Saute the pearl onions for about 2-3 minutes. Remove, then saute the mushrooms for 4 minutes, or until browned.
- With 30 minutes remaining, remove the top, and add the sauteed onions and mushrooms to the stew. Continue cooking, uncovered, in the oven.
- Once done, serve alongside mashed potatoes and garnish with parsley.