Beef Bourguignon (Print Version)
# Ingredients:
01 -
Big yellow onion, 1 whole.
02 -
Fresh carrot, 1 medium.
03 -
Fresh garlic cloves, 3 pieces.
04 -
Thick-cut bacon, 8 ounces (5-6 slices).
05 -
Beef chuck roast, 3 pounds.
06 -
Kosher salt, 3 teaspoons divided.
07 -
Fresh ground black pepper, 3/4 teaspoon.
08 -
Tomato paste, 1 tablespoon.
09 -
Regular flour, 3 tablespoons.
10 -
Dry red wine, 1 bottle (750ml).
11 -
Low-salt beef broth, 1 cup.
12 -
Fresh thyme sprigs, 5 pieces.
13 -
Dried bay leaves, 2 pieces.
14 -
Pearl onions, 8 ounces (about 25).
15 -
Fresh cremini mushrooms, 8 ounces.
16 -
Unsalted butter, 3 tablespoons.
17 -
Fresh parsley leaves for topping.
# Instructions:
01 -
Get your oven warm at 350°F, with the rack set low.
02 -
Chop up your onion, slice the carrot into coins, and mince your garlic nice and fine.
03 -
Cut bacon into chunks and cook it in your Dutch oven until it's crispy brown. Scoop it out but keep all that tasty fat in the pot.
04 -
Cut your beef into big chunks, dry them off, and season well with salt and pepper.
05 -
Cook the beef in two batches until it's brown on all sides. Set it aside with the bacon.
06 -
Cook onions and carrots in the pot until soft, add garlic, then stir in tomato paste until it darkens. Dust with flour and let it cook briefly.
07 -
Pour in wine and broth, scraping up all the brown bits. Add herbs, beef, and bacon back in. Let it start bubbling.
08 -
Cover and pop it in the oven for about 2 hours until the beef gets super tender.
09 -
Near the end, brown your mushrooms and pearl onions in butter in a separate pan.
10 -
Mix in the mushrooms and onions, pull out the herbs, check the seasoning, and top with fresh parsley if you like.
# Notes:
01 -
Serve over egg noodles, mashed potatoes, or with crusty bread.
02 -
Tastes even better the next day.
03 -
Don't rush the browning steps - they build flavor.