Stew Meat

French Beef Bourguignon

French Beef Bourguignon recipe

Stew Meat

French Beef Bourguignon

Recipe courtesy of Love in My Belly.
Prep Time: 15-20 minutes
Cook Time: 2.5 hours
Servings: 4

Love slow-cooked meat, bacon, and mushrooms? This beef bourguignon recipe combines that with other hearty ingredients and seasonings like carrots, onions, garlic, thyme, and wine.

Ingredients

1 lb beef stew meat

3 slices of bacon, diced

2 carrots

1 sweet yellow onion, diced

12 oz mushrooms, cremini + shiitake (or all cremini or white button mushrooms), halved or thick slices

10 pearl onions, trimmed and peeled

4 cloves of garlic, 2 minced and 2 crushed

1½ Tbsp flour

2 tsp tomato paste

4 sprigs of fresh thyme

1 bay leaf

2 Cups of wine

1 Cup of beef broth

salt + pepper

1 Tbsp butter

vegetable oil

parsley, chopped

Preparation

  1. Preheat oven to 325 degrees.
  2. Pat beef stew meat dry. Season generously with salt and pepper.
  3. Heat a Dutch oven over medium high heat on the stovetop. Add diced bacon and cook until crisp. Remove bacon and set aside.
  4. Pan sear the sides of the beef stew meat in the bacon fat. Remove beef and set aside.
  5. In the same Dutch oven, add onions and brown. Add carrots and garlic. Cook for a minute. If the pan gets dry, add a couple tablespoons of water.
  6. Add tomato paste and flour and mix thoroughly. Toss in bay leaf and thyme.
  7. Pour in wine and let reduce for a couple minutes, turning heat down as liquid starts to bubble.
  8. Add beef broth and stir.
  9. Carefully place the beef and bacon back into the pan, making sure that the meat is fully submerged in the liquid. Cover and place in the oven. Cook for 2 hours.
  10. Meanwhile, heat a medium frying pan with vegetable oil. Add pearl onions and brown.
  11. Toss in the mushrooms. Sprinkle with salt. When the mushrooms begin to shrink, add a tbsp of butter. Stir and allow the mushrooms to slightly brown.
  12. When the beef bourguignon has finished cooking, add the pearl onions and mushrooms to the Dutch oven. Sprinkle with chopped parsley. Serve over mashed potatoes, rice, or noodles.