Dinner

Beef Bourguignon

Tender beef chuck melts into a glossy, wine-rich sauce laced with smoky bacon and sweet carrots, its deep Burgundy aroma promising every spoonful will taste velvety and deeply savory.

Recipe and photo by EatingWell, shared here with credit. View the Original

Beef Bourguignon
Total
2 hr 5 min
Prep
20 min
Cook
1 hr 45 min
Serves
8

Nutrition per Serving

Calories
379
Protein
30g
Carbs
15g
Fat
14g
Fiber
2g
Sugar
5g
Sodium
722mg

Ingredients

  • 2¼-2½ pounds beef chuck roast, trimmed
  • 1 tsp salt, divided
  • .5 teaspoon ground pepper, divided
  • 2 tbsp canola or grapeseed oil, divided
  • 4 oz bacon, chopped
  • 3 large carrots, sliced diagonally
  • 1 large yellow onion, chopped
  • 3 tbsp all-purpose flour
  • 1 tbsp tomato paste
  • 2 clove garlic, minced
  • 1 750-mL bottle pinot noir, preferably Burgundy
  • 2 cup low-sodium beef broth
  • 5 fresh parsley stems, plus chopped parsley, for garnish
  • 5 sprigs fresh thyme
  • 1 bay leaf
  • 1 14-ounce bag frozen pearl onions, thawed
  • 8 oz cremini mushrooms, halved or quartered if large

Instructions

  1. Cut beef into 1-inch cubes, pat dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  2. Heat 1 tablespoon oil in a large pot over medium heat. Add bacon and cook until crisp, 4 to 6 minutes. Use tongs or a slotted spoon to transfer to a plate.
  3. Add half the beef to the pot; cook over medium-high heat, flipping once, until well browned, about 5 minutes. Transfer to the plate with the bacon. Repeat with the remaining beef, adjusting the heat as necessary.
  4. Reduce heat to medium. Add carrots and chopped onion to the pot; cook, stirring occasionally, until tender-crisp, about 5 minutes. Stir in flour, tomato paste, garlic and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; cook for 1 minute. Add wine and broth; cook, scraping up any browned bits, until the mixture comes to a boil. Tie parsley stems, thyme and bay leaf together with kitchen string; add the bouquet garni to the pot along with the bacon, beef and any accumulated juices. Reduce heat to maintain a simmer. Cover and cook, stirring occasionally, until the beef is very tender, 1 to 1 1/2 hours.
  5. About 20 minutes before serving, heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add pearl onions; cook, stirring occasionally, until starting to brown, about 8 minutes. Add mushrooms; cook, stirring occasionally, until the vegetables are well browned, 6 to 8 minutes more.
  6. Discard the bouquet garni. Serve the stew topped with the mushrooms and onions and sprinkled with chopped parsley, if desired.