Name: Beef Bourguignon
Total time: 3 h
Ingredients: 2 lbs beef chuck or stew meat (cut into 1-inch cubes); 3 tablespoons olive oil; 6 oz bacon (cut into small pieces, preferably turkey or beef bacon); 1 medium onion (diced); 2 carrots (peeled and sliced); 2 garlic cloves (minced); 2 tablespoons tomato paste; 3 cups red wine (choose a good, dry red wine like Burgundy or Pinot Noir); 2 cups beef broth (low-sodium); 1 cup pearl onions (peeled); 1 lb mushrooms (button or cremini, sliced); 1 tablespoon fresh thyme leaves (or 1 teaspoon dried); 1 bay leaf; Salt and pepper (to taste); 2 tablespoons flour (for thickening); 2 tablespoons butter (for sautéing)

Ingredients

Scale

2 lbs beef chuck or stew meat (cut into 1-inch cubes)
3 tablespoons olive oil
6 oz bacon (cut into small pieces, preferably turkey or beef bacon)
1 medium onion (diced)
2 carrots (peeled and sliced)
2 garlic cloves (minced)
2 tablespoons tomato paste
3 cups red wine (choose a good, dry red wine like Burgundy or Pinot Noir)
2 cups beef broth (low-sodium)
1 cup pearl onions (peeled)
1 lb mushrooms (button or cremini, sliced)
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
1 bay leaf
Salt and pepper (to taste)
2 tablespoons flour (for thickening)
2 tablespoons butter (for sautéing)

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Instructions

Prepare the beef: Start by cutting the beef into 1-inch cubes. Season generously with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. When the oil is hot, add the beef in batches (don’t crowd the pot) and brown on all sides. This should take about 5-7 minutes per batch. Once browned, remove the beef and set aside.
Cook the bacon: In the same pot, add the chopped bacon and cook until crispy, about 5 minutes. Remove the bacon and set aside, leaving the rendered bacon fat in the pot.
Sauté the vegetables: Add the diced onion and carrots to the pot and sauté until softened, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant. Stir in the tomato paste and cook for another 2 minutes to deepen the flavor.
Deglaze with wine: Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let the wine reduce for about 5 minutes, allowing the flavors to concentrate.
Simmer the stew: Return the browned beef and cooked bacon to the pot, then pour in the beef broth. Add the fresh thyme, bay leaf, and more salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 2 hours. This slow cooking process will make the beef incredibly tender and let the flavors meld beautifully.
Cook the mushrooms and onions: While the stew is simmering, heat the remaining tablespoon of olive oil in a separate skillet over medium heat. Add the mushrooms and pearl onions, cooking until the mushrooms release their moisture and become golden, about 10 minutes. Set aside.
Thicken the sauce: After 2 hours, the beef should be tender and the flavors well developed. To thicken the sauce, mix the flour with 2 tablespoons of butter to make a paste. Stir this paste into the stew, and cook for an additional 10 minutes, stirring occasionally, until the sauce has thickened.
Combine and finish: Add the cooked mushrooms and onions to the stew, stirring gently. Let everything simmer for another 10 minutes to allow the flavors to marry. Taste for seasoning and adjust if necessary.

Nutrition

Serving Size: 8
Calories: 450
Fat: 20g
Carbohydrates: 30g
Protein: 40g