Easy Beef Bourguignon
We've simplified Julia Child's French classic without sacrificing flavor with this rich, hearty, soul-satisfying beef stew. Although the cook time is lengthly, the prep time is fast; the stew freezes well and it is just so good. Serve over egg noodles or mashed potatoes. This recipe makes 8 servings.
PREP TIME
20 minutes
COOK TIME
2 hours / 45 mins
Ingredients
1 tablespoon olive oil
8 slices center cut bacon, chopped
3 pounds stewing beef, cut into 1 1/2" pieces
2 large white or yellow onions, chopped
1 large carrot, peeled chopped
1 teaspoon salt
1/2 teaspoon freshly ground pepper
4 cloves garlic, minced
1 pound brown mushrooms, brushed clean and stems removed
2 tablespoons flour
3 cups red wine (try a Merlot or Cabernet Sauvignon for this recipe)
2 cups beef stock (we like Kitchen Basics brand)
1 tablespoon tomato paste
1 bay leaf
3 sprigs fresh thyme
8 slices center cut bacon, chopped
3 pounds stewing beef, cut into 1 1/2" pieces
2 large white or yellow onions, chopped
1 large carrot, peeled chopped
1 teaspoon salt
1/2 teaspoon freshly ground pepper
4 cloves garlic, minced
1 pound brown mushrooms, brushed clean and stems removed
2 tablespoons flour
3 cups red wine (try a Merlot or Cabernet Sauvignon for this recipe)
2 cups beef stock (we like Kitchen Basics brand)
1 tablespoon tomato paste
1 bay leaf
3 sprigs fresh thyme
Directions
Heat a large Dutch oven to medium and add the olive oil and bacon. Cook bacon until crispy, about 4-5 minutes. Use a slotted spoon to transfer the bacon to a paper towel lined plate, leaving bacon fat in the pan.
Add the beef to the pan and brown well on all sides; using kitchen tongs to turn the beef. Transfer the beef once browned to a plate. You may have to brown the beef in batches as it's best not to overcrowd the pan.
Once the beef is browned, add the onion and carrots to the pan. Cook for 3-5 minutes, or until the onions begin to turn translucent. Add the garlic and tomato paste and cook for one minute more. Add the mushrooms to the pan and sprinkle the flour over the entire mixture. Stir to combine and cook for 2 more minutes. Add the beef and bacon back into the pan.
Add the red wine, beef stock, bay leaf, thyme and stir. Bring to a boil.
While the stew is coming to a boil, preheat your oven to 325 F. Once stew is boiling, place the lid on the Dutch oven and carefully put the pot in the oven.
Cook the stew for 2 1/2 hours, or until the beef is fork-tender. Remove from oven and let stand for 10 minutes, covered, before serving.
Add the beef to the pan and brown well on all sides; using kitchen tongs to turn the beef. Transfer the beef once browned to a plate. You may have to brown the beef in batches as it's best not to overcrowd the pan.
Once the beef is browned, add the onion and carrots to the pan. Cook for 3-5 minutes, or until the onions begin to turn translucent. Add the garlic and tomato paste and cook for one minute more. Add the mushrooms to the pan and sprinkle the flour over the entire mixture. Stir to combine and cook for 2 more minutes. Add the beef and bacon back into the pan.
Add the red wine, beef stock, bay leaf, thyme and stir. Bring to a boil.
While the stew is coming to a boil, preheat your oven to 325 F. Once stew is boiling, place the lid on the Dutch oven and carefully put the pot in the oven.
Cook the stew for 2 1/2 hours, or until the beef is fork-tender. Remove from oven and let stand for 10 minutes, covered, before serving.
Looking for inspiration? Try these recipes:
Ceviche
Nonna Maggiolo’s Pasta Sauce
Roasted Chicken with Onions, Cranberries and Rosemary
