Beef Bourguignon

Beef Bourguignon

  • Prepare: 10H
  • Cook: 2H 20M
  • Total: 12H 20M
Beef Bourguignon

Beef Bourguignon

Ingredients

  • Meat

    • 8 slices Bacon
    • 4 lbs Beef chuck, roast
  • Produce

    • 2 Carrots
    • 4 Celery, ribs
    • 1 1 lb pound Cremini mushrooms
    • 7 cloves Garlic
    • 1 Onion, large
    • 2 cups Pearl onions, frozen
    • 1 lb Red potatoes
    • 5 sprigs Thyme, fresh
  • Canned Goods

    • 4 cups Beef stock
    • 1/4 cup Tomato paste
  • Baking & Spices

    • 1/2 cup All-purpose flour
    • 1 tsp Salt
  • Oils & Vinegars

    • 2 tbsp Olive oil, Extra Virgin
  • Beer, Wine & Liquor

    • 750 1 ml bottle pinot noir wine
    • 2 cups Pinot noir wine
  • Other

    • 3 Leaves fresh bay
    • 3 Leaves bay
  • Time
  • Prepare: 10H
  • Cook: 2H 20M
  • Total: 12H 20M

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Description

Everyday meals with a dash of gourmet

The classic dish that you need to try 🙂

Directions

  • For the marinade: Combine the onion, carrots, celery, garlic, bay leaves, and wine in a large bowl or container. Add the beef, cover, and let sit in the refrigerator overnight.
  • For the stew: Remove the beef from the marinade. Strain the veggies and bay leaves from the wine and discard, but reserving the wine.
  • Preheat the oven to 350 degrees.
  • Coat a large, wide pan or Dutch oven with olive oil and bring to medium-high heat. Season the beef generously with salt and toss with flour. Add the flour-coated beef to the hot pan, but be sure not to crowd the pan, so you will need to work in batches.
  • Brown the meat well on all sides and remove to a plate.
  • Add the bacon and cook until it gets brown and crispy. Toss in the onions, carrots, celery, and season with salt. Cook the mixture for 8 to 10 minutes or until softened. Add in the garlic and cook for 2 to 3 more minutes. Add the tomato paste and cook for 1 to 2 minutes.
  • Add 2 cups reserved wine and the beef. Stir to combine and cook until the wine has reduced by 1/2. Add the beef stock to just cover the surface of the beef. Toss in the bay leaves and thyme. Season with salt, if needed. Bring the liquid to a boil, cover the pot and put in the preheated oven.
  • Cook the beef 2 hours, checking occasionally to add more stock if needed. During the last 30 minutes of cooking time, add the mushrooms, and potatoes.
  • Remove the pan from the oven, and skim off any excess grease from the surface. Serve with crusty bread and enjoy!
  • Serves: 8 servings
  • Prepare: PT600M
  • Cook Time: PT140M
  • TotalTime:
thechunkychef.com

thechunkychef.com

308 0
Title:

Beef Bourguignon - The Chunky Chef

Descrition:

Such a classic recipe... revamped a little bit and made easy to make for your whole family. Try this beef bourguignon soon!

Beef Bourguignon

  • Meat

    • 8 slices Bacon
    • 4 lbs Beef chuck, roast
  • Produce

    • 2 Carrots
    • 4 Celery, ribs
    • 1 1 lb pound Cremini mushrooms
    • 7 cloves Garlic
    • 1 Onion, large
    • 2 cups Pearl onions, frozen
    • 1 lb Red potatoes
    • 5 sprigs Thyme, fresh
  • Canned Goods

    • 4 cups Beef stock
    • 1/4 cup Tomato paste
  • Baking & Spices

    • 1/2 cup All-purpose flour
    • 1 tsp Salt
  • Oils & Vinegars

    • 2 tbsp Olive oil, Extra Virgin
  • Beer, Wine & Liquor

    • 750 1 ml bottle pinot noir wine
    • 2 cups Pinot noir wine
  • Other

    • 3 Leaves fresh bay
    • 3 Leaves bay

The first person this recipe

thechunkychef.com

thechunkychef.com

308 0

Found on thechunkychef.com

The Chunky Chef

Beef Bourguignon - The Chunky Chef

Such a classic recipe... revamped a little bit and made easy to make for your whole family. Try this beef bourguignon soon!