Beef Bourguignon is an elegant stew with tender meat and vegetables in a red wine gravy.
Ingredients :
8 ounces bacon chopped, thick sliced preferred
3 pounds beef chuck roast trimmed and cubed, or stewing beef*
1 teaspoon salt
½ teaspoon black pepper
1 large yellow onion chopped
2 medium carrots chopped
3 tablespoons all-purpose flour
4 cups beef broth or beef stock, heated
2 cups dry red wine
12 ounces mushrooms halved
1 pound baby potatoes halved, optional
3 tablespoons tomato paste
3 cloves garlic minced
2 sprigs fresh thyme or ½ teaspoon dried thyme leaves
1 sprig fresh rosemary or ½ teaspoon dried rosemary
1 whole bay leaf
chopped fresh parsley for serving
Directions :
Preheat the oven to 325°F.
In a large oven-safe pot or Dutch oven, cook the bacon over medium heat, stirring frequently, until it's crisp. Transfer the bacon to a paper towel lined plate, leaving the fat in the pot.
Gently dab the beef dry with a paper towel and season with salt and pepper. Increase the stove to medium-high and sear the beef, in small batches, until browned. Once browned, transfer to a plate.
In the same pot, add the onions and carrots. You can add a bit of oil if needed. Cook over medium heat for 2 to 3 minutes or until the onions soften slightly.
Add the browned beef to the pot and sprinkle with flour, stirring to coat. Cook for 2 minutes. Add the broth all at once and scrape up any brown bits on the bottom of the pot.
Add wine, mushrooms, potatoes (if using), tomato paste, garlic, thyme, rosemary, and bay leaf. Cover the pot with a lid and transfer it to the oven. Bake the stew for 2 ½ to 3 hours or until the beef is fork-tender.
Remove the bay leaf and stir in ¾ of the bacon. Taste and season with additional salt and pepper if desired. Garnish with remaining bacon.
