Beef Bourguignon is a must for the holiday season or any evening that you’re craving something warm and cozy. Slowly simmering seared beef in the oven results in tender, juicy bites of goodness on a cold winter night.
Yield: serves 4-6
Beef Bourguignon
A must for the holiday season! The meat is rich and delicious. Serve with mashed potatoes or crusty bread and an autumn salad for the ultimate fall/winter meal.
Prep Time
40 minutes
Cook Time
4 minutes
Total Time
44 minutes
Ingredients
- 3 pounds cubed chuck beef
- 1 tbsp kosher salt
- 1/2 tsp ground pepper
- 6 ounces bacon
- 2 1/2 tbsp all-purpose flour
- 1 large carrot, sliced on an angle
- 3 cloves minced garlic
- 16 ounces or more beef or bone broth
- 12-15 pearl onions, optional
- 1 tbsp tomato paste
- 1 tsp fresh thyme, chopped
- 2 bay leaves
- 1 -2 tbsp butter optional
- 1 bottle of inexpensive red wine
Instructions
- Preheat oven to 260 degrees F.
- In a preheated Dutch oven, saute bacon. Place on a paper towel when done, reserve fat.
- Wash and dry beef. Generously salt and pepper and allow to sit for 15 minutes. Add any extra salt to Dutch oven while cooking.
- Making sure not to overlap beef cubes, sear each side until brown over medium heat until brown. About 8-10 minutes for each batch. Adjust temperature as needed to prevent burning. You can also add a little wine, oil or water if the meat is dry.
- When your meat has been seared, remove from Dutch oven. Add onion and a little bit of butter if the pot is dry. Cook onions until translucent. Add a splash of wine and then the tomato paste and flour. Allow to cook for a few minutes. Add garlic, saute until fragrant. Careful not to burn the garlic.
- Add carrots, bacon and beef cubes to the pot.
- Add beef broth and remaining wine to your pot, cover and place in a 260 degree F. oven for a 3 or 4 hours.
- Serve with potatoes or crusty bread. Makes great left overs.
