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Boeuf bourguignon

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Adjust Servings:
6 oz Bacon , cut in 1” pieces
5 tbsp Olive Oil , divided
3 lbs lean Chuck roast, fat trimmed and cut in 2” pieces and patted dry
1 Carrots
1 Yellow Onion
1 tsp Salt
¼ tsp Black Pepper
2 tbsp Flour
3 cup red wine , Bordeaux or Burgundy
2½ to 3½ cup Beef Broth (we use Better Than Bouillon), divided
1 tbsp Tomato Paste
4 cloves Garlic , peeled and smashed
½ tsp fresh Thyme
1 Bay Leaf
20 to 24 frozen pearl Onion , thawed
5½ tbsp Unsalted Butter
1 LB button Mushrooms , cleaned and quartered

Boeuf bourguignon

  • 4½ hours
  • Serves 6
  • Medium






Preheat oven to 450°.


In a large Dutch oven on medium heat, sauté bacon in 1½ tablespoons olive oil for 3 minutes or until lightly browned. Remove with slotted spoon, setting aside for later, and increase heat until oil is almost smoking. Add patted-dry meat a few pieces at a time and nicely brown on all sides. Set aside with bacon.


In the same oil, brown the carrot and onion, then drain the remaining fat. Return beef and bacon to Dutch oven with veggies and toss with salt and pepper. Sprinkle flour and toss again to lightly coat beef. Move Dutch oven, uncovered, to preheated oven for 4 minutes. Remove and reduce oven to 325°. Over medium-low heat, stir in wine and enough stock to barely cover meat. Add tomato paste, garlic, thyme, and bay leaf. Bring to simmer then cover and set in lower third of oven for 2½ to 3 hours or until fork easily pierces meat.


While beef cooks, prepare onions by heating 1½ tablespoons each of olive oil and butter until bubbling over medium heat. Add onions and sauté for about 10 minutes, gently swirling pan to roll them around and brown as evenly as possible. Add ½ cup beef stock, a pinch of salt and pepper, then cover and simmer slowly for 40 to 50 minutes until tender yet retain shape and liquid has mostly evaporated. Set aside. Now, prepare mushrooms by heating 4 tablespoons of butter and 2 tablespoons of olive oil over high heat and butter begins to foam. Add mushrooms and cook 4 to 5 minutes, tossing and shaking pan until lightly browned. Set aside.


When beef is tender, remove from oven and strain over a large pot and set sauce aside. Rinse Dutch oven, dry, and return beef/bacon/veggies to pot. Add prepared onions and mushrooms. For the separated sauce, skim off fat and simmer for 2 minutes until thick enough to lightly coat the back of a spoon. Season with salt and pepper to taste and pour over meat and vegetables. Sauté for 3 minutes while basting meat and veggies. Remove from heat and serve hot.


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