Bœuf Bourguignon
Beef stew braised in red wine.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Preheat the oven to 325°F (160°C). Fry the bacon in a large Dutch oven until crisp. Remove the bacon and leave the rendered fat.
- 2
Pat the beef dry, season with salt and pepper, and sear in the hot bacon fat in batches until deeply browned on all sides. Remove the beef and set aside.
- 3
Add the carrots and sliced onions to the pot, cooking until lightly browned. Stir in the tomato paste and cook for 2 minutes to deepen its flavor.
- 4
Sprinkle a tablespoon of flour over the vegetables, stir, and cook for 1 minute. Slowly pour in the red wine and beef stock, scraping the bottom to deglaze.
- 5
Return the beef and bacon to the pot. Bring to a simmer, cover tightly, and transfer to the oven to braise for 2.5 to 3 hours, until the meat is fork-tender.
- 6
In the last 15 minutes, sauté the pearl onions and mushrooms in butter until golden, and stir them into the stew before serving.
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