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Beef bourguignon

Beef bourguignon

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Prep Time 25 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 55 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 1/2 lb beef chuck cut into 1 1/2-inch cubes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 oz bacon diced
  • 1 onion chopped
  • 3 carrots thickly sliced
  • 3 garlic cloves minced
  • 2 tbsp tomato paste
  • 2 tbsp flour
  • 2 cups dry red wine
  • 2 cups beef broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 12 oz mushrooms quartered
  • 1 tbsp butter

Method
 

  1. Heat oven to 325°F. Cook bacon in a Dutch oven until crisp; remove. Season beef with salt and pepper; brown in the bacon fat in batches.
  2. Remove beef. Cook onion and carrots 5 minutes; stir in garlic, tomato paste and flour for 1 minute.
  3. Add wine and broth, scraping the pot. Return beef and bacon; add thyme and bay leaf. Cover; bake 2 1/2–3 hours until beef is fork-tender.
  4. Brown mushrooms in butter in a skillet for 8 minutes. Stir into stew for the final 15 minutes; discard bay leaf.