Tag: #beefbourguignon

Slow-Cooked Beef Bourguignon in a Rich Red Wine Gravy

This meal is comforting and perfect for the cold months.

Watch the video here: https://youtube.com/shorts/DuYgXQOM6pg

Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 5-6 slices bacon cut into ¼-inch slices
  • 3 pounds boneless beef chuck and cut into 1½-inch cubes
  • 1-2 carrots sliced 1/2-inch thick
  • 1 large white onion, diced
  • 3 cloves garlic, minced
  • 1 pinch coarse salt and freshly ground pepper
  • 1 tablespoon tomato paste
  • 1 cup soy sauce
  • 16 oz. pearl onions thawed (optional)
  • 3 cups red wine like Merlot, Pinot Noir, or a Chianti — for a milder sauce, use only 2 cups of wine
  • 2 cups beef stock
  • 1 teaspoon fresh thyme, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • 2 bay leaves
  • 1 pound fresh small white or brown mushrooms, quartered
  • 2 tablespoons butter
Instructions
  1. In a large skillet cook bacon over medium high heat until crisp. Put bacon in slow cooker. Salt and pepper the beef and add to the skillet and sear on each side for 2-3 minutes. Transfer beef to the slow cooker.
  2. Add the red wine to the slow cooker.
  3. Add beef broth, tomato paste, and soy sauce to the slow cooker.
  4. Add garlic, thyme, onions, carrots, pearl onions, and mushrooms to the slow cooker.
  5. Give it a good stir and cook on low until beef is tender for 8-10 hours. Your whole house will smell incredible!
  6. Serve with truffle mashed potatoes, and garnish with fresh thyme or parsley.

Classic Beef Bourguignon

If it doesn’t have meat, it’s just a snack.
Ingredients
  • 1 tablespoon olive oil
  • 8 slices bacon thick cut, chopped
  • 3 pounds stewing beef lean, cut into 1 inch pieces
  • 1 large onion chopped
  • 1 large carrot peeled and roughly chopped
  • 1 pound pearl onions peeled
  • ½ teaspoon salt or to taste
  • ½ teaspoon pepper ground, or to taste
  • 4 cloves garlic minced
  • 1 pound mushrooms chopped
  • 2 tablespoon all-purpose flour
  • 3 cups red wine (Pinot Noir recommended)
  • 2 cups beef broth (low sodium or no sodium added)
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • 1 tablespoon thyme fresh
Instructions
  • Heat the olive oil in a large Dutch oven or a heavy based pot that’s oven safe. Add the bacon and cook until crispy. Transfer the bacon to a paper towel lined bowl and set aside.
  • Add the stewing beef in batches and brown well on all sides. Transfer to a plate and repeat with remaining beef.
  • Add the chopped onion, carrot, pearl onions and season with salt and pepper. Stir in the garlic. Cook for about 3 to 5 minutes until the onions are tender and translucent.
  • Stir in the mushrooms then sprinkle the flour over. Stir and let it cook for another 2 minutes. Add the beef and bacon back to the pot.
  • Add the red wine, beef broth, tomato paste, bay leaf, thyme and stir. Bring to a boil.
  • Preheat the oven to 325 F degrees while you’re bringing the stew to a boil.
  • Cover the pot with a lid, place in the oven and cook for 2-1/2 – 3 hours stirring every hour. Meat should be tender and fall apart when cutting with a fork.
  • Serve over cooked egg noodles or creamy mashed potatoes.
  • Enjoy with a Pinot Noir or Merlot.