Name: Best-Ever Beef Bourguignon
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 3 lb. beef chuck, cut into 1” cubes -; Kosher salt -; Freshly ground black pepper -; 1 tbsp. grapeseed (or vegetable) oil -; 1/2 lb. bacon, cut into ½” pieces -; 2 large carrots, peeled, sliced on bias into large chunks -; 1 large onion, chopped -; 4 cloves garlic, minced -; 2 tsp. tomato paste -; 3 tbsp. all-purpose flour -; 3 c. dry red wine -; 2 c. low-sodium beef broth -; 1 bay leaf -; 3 sprigs thyme -; 4 tbsp. butter -; 1/2 lb. pearl onions -; 1/2 lb. cremini mushrooms, halved -; Freshly chopped parsley, for garnish -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Best-Ever Beef Bourguignon

1. 3 lb. beef chuck, cut into 1” cubes -

2. Kosher salt -

3. Freshly ground black pepper -

4. 1 tbsp. grapeseed (or vegetable) oil -

5. 1/2 lb. bacon, cut into ½” pieces -

6. 2 large carrots, peeled, sliced on bias into large chunks -

7. 1 large onion, chopped -

8. 4 cloves garlic, minced -

9. 2 tsp. tomato paste -

10. 3 tbsp. all-purpose flour -

11. 3 c. dry red wine -

12. 2 c. low-sodium beef broth -

13. 1 bay leaf -

14. 3 sprigs thyme -

15. 4 tbsp. butter -

16. 1/2 lb. pearl onions -

17. 1/2 lb. cremini mushrooms, halved -

18. Freshly chopped parsley, for garnish -

How to cook deliciously - Best-Ever Beef Bourguignon

1. Stage

Preheat oven to 350°. Season beef with salt and pepper. In a large Dutch oven (or ovenproof pot) over medium heat, heat oil. Add bacon and cook, stirring occasionally, until crispy, about 6 minutes. Drain bacon on a paper towel-lined plate.

2. Stage

Increase heat to medium-high and, working in batches, add beef in a single layer, leaving room between each piece. Cook until seared on all sides, about 10 minutes. Repeat with remaining beef.

3. Stage

Reduce heat to medium and stir in carrot and onion. If the pan seems very dark, add 1 tablespoon of water and use a wooden spoon to scrape dark. Season with salt and cook until softened, about 5 minutes. Stir in garlic and tomato paste and cook until fragrant, about 30 seconds.

4. Stage

Add flour and stir until vegetables are coated, then add wine, broth, bay leaves, and thyme. Return bacon and beef to pot, cover pot with a tight-fitting lid, and transfer to oven. Cook until beef is very tender and sauce has thickened slightly, about 1½ hours. Season with salt and pepper.

5. Stage

Meanwhile, cook pearl onions and mushrooms. In a large skillet over medium heat, melt butter. Add pearl onions and mushrooms and cook, stirring occasionally, until golden and tender. If the pan seems dry, add water by the tablespoon.

6. Stage

Top each serving with pearl onions and mushrooms and garnish with parsley.