Beef Bourguignon
A rich French braise of beef slowly simmered in red wine with bacon, mushrooms, and pearl onions until meltingly tender.
Contains common allergens
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Instructions
- 1
Preheat the oven to 325 degrees F. Cook the diced bacon in a large Dutch oven over medium heat until crisp, then remove with a slotted spoon, leaving the fat behind.
- 2
Pat the beef very dry and season with salt and pepper, then sear in batches in the bacon fat over high heat until deeply browned on all sides, about 4 minutes per batch. Crowding the pot steams the meat, so do not rush this step.
- 3
Lower the heat to medium, add the onion and carrots, and cook until softened, about 6 minutes, then stir in the garlic and tomato paste for 1 minute. Sprinkle in the flour and stir for 2 minutes to cook out the raw taste.
- 4
Pour in the wine and beef broth, scraping up the browned bits, then return the beef and bacon to the pot with the bouquet garni. Bring to a simmer, cover, and braise in the oven for 2.5 to 3 hours until fork-tender.
- 5
Meanwhile, saute the mushrooms and pearl onions in the butter over medium-high heat until golden, about 8 minutes, then set aside.
- 6
When the beef is tender, stir in the mushrooms and onions, discard the bouquet garni, and simmer uncovered for 10 minutes to thicken. Taste and adjust seasoning before serving over mashed potatoes or egg noodles.
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